Author Topic: Share your homemade pizza  (Read 5337 times)

Dicey

  • Magnum Stache
  • ******
  • Posts: 4756
  • 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: 4885
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: 132
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: 6982
  • 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: 42
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: 56
  • 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.

StockBeard

  • Pencil Stache
  • ****
  • Posts: 520
  • Age: 35
    • How To Retire Early?
Re: Share your homemade pizza
« Reply #56 on: April 25, 2017, 05:48:29 PM »
I don't have the skills of the OP. but here's mine, before and after cooking:




wienerdog

  • Bristles
  • ***
  • Posts: 368
Re: Share your homemade pizza
« Reply #57 on: April 26, 2017, 06:59:17 AM »
Posting to torture myself on my low carb diet



I have been on NSNG (No Sugar No Grain) and love pizza. (just over 30lbs down so far)  I bought Eat Happy since it is based around the lifestyle.  She uses Almond meal but the crust is great and totally satisfies my pizza craving. She credits the below fathead recipe.

https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/

Jakejake

  • Pencil Stache
  • ****
  • Posts: 686
  • FIRE: June 17, 2016
Re: Share your homemade pizza
« Reply #58 on: April 26, 2017, 08:33:47 AM »
Regarding pizza peels - I got one with a slot at the handle end, so you can put a loop of fabric through and slide the dough off it. (Not my photo)


And now my contributions to pizza world: A chive blossom pizza ready for the oven (with sage around the border) - I like using the blossoms because it tastes like onion but looks like something from Dr. Suess. And a "Markdown pizza" - using ridiculously cheap ingredients to make individual pesto-spinach-fresh mozarella-goat cheese-bacon pizzas.

« Last Edit: April 26, 2017, 08:35:27 AM by Jakejake »

dividendman

  • Pencil Stache
  • ****
  • Posts: 721
  • Age: 34
Re: Share your homemade pizza
« Reply #59 on: April 26, 2017, 02:16:42 PM »
Posting to follow

fatcow240

  • 5 O'Clock Shadow
  • *
  • Posts: 47
  • Age: 32
  • Location: Dallas
Re: Share your homemade pizza
« Reply #60 on: April 26, 2017, 02:22:35 PM »
I really enjoyed the mozzarella pizza here.  I am going to try the cast iron I saw above for cooking next time.

BuffaloStache

  • Bristles
  • ***
  • Posts: 267
  • Location: Colorado
Re: Share your homemade pizza
« Reply #61 on: April 26, 2017, 02:37:13 PM »
Has anyone had success with freezing homemade pizzas? Any tips?

Thinking of giving this a try this weekend:

http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Did anyone ever try this, or have other success freezing pizzas?

Also, has anyone made lots of dough ahead of time and frozen that? Making the dough seems to be the most time consuming operation, so freezing a bunch ahead of time and defrosting seems like a great option.
My Log

Goldielocks

  • Magnum Stache
  • ******
  • Posts: 3548
  • Location: BC
Re: Share your homemade pizza
« Reply #62 on: April 26, 2017, 03:44:40 PM »
Dough will keep for at least a week in the crisper drawer.


I made the "Cooks Illustrated" Pizza -- Hot hot stone, thin crust, brused with oil, real cheese.  Man.  It was like using the oven to fry bread and it was SO good.

Too bad I have trouble with baker's yeast, and the crisped / almost charred (yummy) bits left so much smoke in the kitchen our eyes were watering badly.

Kids said it was the best pizza since we went to the fancy wood oven place.   Not sure about going through that again, though.

BuffaloStache

  • Bristles
  • ***
  • Posts: 267
  • Location: Colorado
Re: Share your homemade pizza
« Reply #63 on: April 26, 2017, 07:23:23 PM »
It looks like this article on the same Kitchn website talks about how to freze pizza dough: http://www.thekitchn.com/how-to-freeze-pizza-dough-178431#_

I'll probably try this sometime soon and report back... hopefully with pictures.
My Log

Dicey

  • Magnum Stache
  • ******
  • Posts: 4756
  • Age: 59
  • Location: NorCal
Re: Share your homemade pizza
« Reply #64 on: April 26, 2017, 11:15:01 PM »
I've made pizza from scratch at least eight times since this thread started. Thanks for the inspiration! Just sharing a few lessons learned along the way. The first few times I did this, I set off every fire alarm in the house. Damn, it sucks to have to open every door and window when the heat is on! Through trial and error, we have managed to eliminate the piercing shrill by NOT putting the stones in the oven while it is pre-heating. Instead, I let the oven get to temperature while the dough rises. Then I slip the stones in for about 10 minutes or so while I pat out the dough and prepare the toppings. Then I pull the stones out, slap the dough on, top as quickly as I can, then slip back into the oven for about 6 minutes. No more alarms, and great pizza! We've already had it once this week, but I'm craving it again, just writing this.

BTW, I use cornmeal liberally and I use 100% White Wheat King Arthur Flour. The cornmeal never burns, and I typically crank my oven up to 495 degrees.

Finally, true confession time here. I once threw away a pizza stone that I'd found at a garage sale because I couldn't get it clean! What an idiot! I sure wish I still had it. Live and learn.
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...

albireo13

  • Stubble
  • **
  • Posts: 214
Re: Share your homemade pizza
« Reply #65 on: April 27, 2017, 04:36:30 AM »
What do people bake their pizzas on.. stone? ... pan?

I use a metal baking pan, mostly for ease of use and cleaning but, I need to take my pizza making up to the next level!

I used a stone years ago but, it broke and I never replaced it.



Jakejake

  • Pencil Stache
  • ****
  • Posts: 686
  • FIRE: June 17, 2016
Re: Share your homemade pizza
« Reply #66 on: April 27, 2017, 06:42:18 AM »
I use a stone now that I just keep in the oven all the time, but I've also used a metal pizza pan with perforations on the bottom and they both worked well for me.

Bytowner

  • 5 O'Clock Shadow
  • *
  • Posts: 25
Re: Share your homemade pizza
« Reply #67 on: April 27, 2017, 09:06:54 AM »
Stone all the way, with plenty of cornmeal. I use the oven less these days - not hot enough. I use my propane grill outside. Gets hotter, no smoke alarm, and it's at waist level, so getting the pizza on the stone is less awkward.

BuffaloStache

  • Bristles
  • ***
  • Posts: 267
  • Location: Colorado
Re: Share your homemade pizza
« Reply #68 on: Today at 10:14:28 AM »
I use a stone as well. As Dicey notes above, these are typically easy to find at garage sales or on CL if you don't want to buy a new one.
My Log