Author Topic: Share your homemade pizza  (Read 3867 times)

Dicey

  • Magnum Stache
  • ******
  • Posts: 4469
  • Age: 59
  • Location: NorCal
Re: Share your homemade pizza
« Reply #50 on: March 10, 2017, 09:31:40 AM »
Anyone have a good fix for not spilling ingredients when moving the pizza from the paddle to the stone? I find my success rate is about 50/50, and once I had a huge sauce spill which I do not care to repeat. Do I just need to use more flour on the paddle?

My solution is to build my pizza on a piece of parchment paper.  I slide the whole thing onto the pizza stone.  If you want the crust that last little bit of extra crispy you can slide the parchment out after about 5 minutes for a 450F preheated stone, but it hardly makes a difference.  Leaving the parchment in place makes it easier to get the pizza out if your stone has a lip (like my Lodge cast iron one).

Also works for putting a round bread loaf into a dutch oven, which is how we do our Almost No Kneed Bread version of the Artisan Bread in 5 Minutes a Day.  Just grab the corners of the parchment and lift it into the pre-heated pot.

Thank you! I don't know how I never thought of parchment paper. After Pizzabrewer mentioned blowing air underneath, I did some googling to see if other people also do that. Parchment paper came up a lot. I'm excited to try either/or and (hopefully, fingers crossed) end my days of spilling sauce.

I use parchment too. I find the edges tend to burn, so I trim it close to the edge of the pizza.

I use cornmeal on the peel, and lots of it. It seems to work pretty well.
Me, too! Less waste and cheaper to boot.
I did it! I have a journal!
http://forum.mrmoneymustache.com/journals/a-lot-like-this/
And hell yes, I am still moving confidently in the direction of my dreams...

G-dog

  • Magnum Stache
  • ******
  • Posts: 4210
Re: Share your homemade pizza
« Reply #51 on: March 10, 2017, 11:22:07 AM »
Does the cornmeal burn on the really hot pizza stone? Or make a mess in the oven? Cornmeal is what is recommended usually.

Well Respected Man

  • Stubble
  • **
  • Posts: 105
Re: Share your homemade pizza
« Reply #52 on: March 10, 2017, 08:03:19 PM »
Does the cornmeal burn on the really hot pizza stone? Or make a mess in the oven? Cornmeal is what is recommended usually.

Yes on both counts. The stone is black anyway, and haven't cleaned the oven since we got it 10 years ago (although it is on the list of odd chores). It doesn't smoke or otherwise cause any problems.

dragoncar

  • Walrus Stache
  • *******
  • Posts: 6952
  • Registered member
Re: Share your homemade pizza
« Reply #53 on: March 11, 2017, 01:33:50 AM »
Posting to torture myself on my low carb diet

kiwiozearlyretirement

  • 5 O'Clock Shadow
  • *
  • Posts: 40
Re: Share your homemade pizza
« Reply #54 on: March 15, 2017, 08:58:49 AM »
We make pizza in a weber bbq - it does a perfect job

I always start with a green pizza. The sauce is a variation on salsa verde - super healthy and the kids love it. I got the idea from italy where they make pizza with very simple ingredients i.e. no more than 4 things. They make very plain pizza - pizza bianco (white pizza) with olive oil, salt and either rosemary or garlic or  oregano.
So my green pizza is always the simple starter

I make the green sauce in the thermomix

2 cloves garlic
teaspoon capers
green leaves from the garden. e.g. handful of mint, handful parsley, handful oregano, handful kale or silver beet or sweet potato greens, handful of rocket or basil. basically anything green - even if it is bitter (rocket and kale can get this way in summer heat)
blend all add olive oil (at least 1/4 cup)
optional toasted sunflowers (or less mustachian option pine nuts)
optional parmesan
optional lemon juice

various pizzas in between: smoked salmon, cream cheese, capers, capsicum, preserved lemon. salami, zucchini, tomato, pine nut, olive

I always finish with a dessert pizza - this is fun as there are so many options
chocolate sauce, berries and cream cheese
maple syrup,white chocolate buttons, sliced bananas, pawpaw or mango
pomegranate molasses, figs, grapes and grape syrup (boiled down grape juice)
yoghurt, apple, walnuts, brown sugar

Blissful Biker

  • 5 O'Clock Shadow
  • *
  • Posts: 23
  • Location: Kootenays, BC
Re: Share your homemade pizza
« Reply #55 on: March 18, 2017, 05:46:09 PM »
We have started using soft tortilla shells for the pizza crust.  Add our normal toppings and bake at 425 for 10-12 minutes.  Comes out crispy and tasty like thin crust pizza.  Easy, inexpensive and cuts down on carbs.  And even the kids like it.  Yum.