Bring your Pizza skillz

[stb222]

I haven’t made pizza yet, but....

 

[jklett]

I haven’t made pizza yet, but....View attachment 135061

Getting close though.

That does look really tasty.

 

[Karate Monkey]

@stb222 you're so close. Just slap that bad boy on some flatbread.

 

[RobW]

I haven’t made pizza yet, but....View attachment 135061

acceptable because it is displayed on a circular plate. is that vegan cheese or do you eat dairy?

 

[stb222]

acceptable because it is displayed on a circular plate. is that vegan cheese or do you eat dairy?

I eat dairy

 

[pixychick]

I make my own dough. Way better than store bought frozen in a bag. I use Tipo 00 flour and pizza dough yeast. The yeast seems to allow the dough to stretch more and not spring back. And the flour does not burn as easily as reg flour.
Anyone else use these? Shoprite has the 00 flour.

Fleischmann's Yeast

www.breadworld.com

Amazon.com : Cento Anna Napoletana Tipo "00" Extra Fine Flour, 11 Pound : Wheat Flours And Meals : Grocery & Gourmet Food

Amazon.com : Cento Anna Napoletana Tipo "00" Extra Fine Flour, 11 Pound : Wheat Flours And Meals : Grocery & Gourmet Food

www.amazon.com

I tried 00 flour and thought it was too soft, not crusty enough. However I realize that people have different preferences or likes.

From what I have read, 00 has less gluten and bread flour has more gluten. What that does, I do not know. I have tried standard flour and 00, but not bread flour yet. I may try that this week.

I have not seen that yeast, but will keep my eyes open for it. I have had trouble finding any yeast in the store where I shop.

Great info on this thread.

 

[Karate Monkey]

Pic dump!

Making dough right quick while the oven is preheating for last night's dough




The horror! Power goes out just as the pizzas go in! It's okay though, oven preheated for an hour, and it came back on 3 minutes later. End result, with new pans tonight:



We've taken to putting chopped jalapeños on almost every pizza...adds some nice flavor when not over-done.

 

[Karate Monkey]

Last night's flank steak, chopped jalapenos, asparagus, 4 cheese blend+leftover fresh mozzarella from

Calabrese, pepperoni, fresh mozzarella

 

[Karate Monkey]

So, I've gotten multiple requests at home for the same pizza, so here's how I make what is my de facto signature pizza (c).

Letting the dough rise a bit


Verisimilitude is important, so I grilled some burgers, then chopped them up. Roasted peppers for the one pizza.


The "tomato" part of the cheeseburger


...and the pizzas minus final cheese to see the layering. Ketchup and mustard, natch, for that "American"-ness

 

[RobW]

Not a fan of the pan pizzas. But damn @Karate Monkey you get it! Creativity and they do look good! A+

 

[Patrick]

^^^^i'm thinking cook it 50%, add cheese, roll it, finish cook.
pizza-burger-log !

 

[Karate Monkey]

@RobW I would love to do round pizzas, but the square footage requirements are bonkers for the oven/grill (see above for quantity of dough--those are half-sheets). And I think my peel can fit something like 14" on it.

I'd have to look into it again as far as stones/steels in the oven, but if I remember correctly, you need to leave at least 1.5-2" of space all around each level, or it royally messes up the convection.

 

[stb222]

Pizza straight on the grill.

 

[Dingo]

Pizza steel and peel arrived! I bought a 12x12 1/4 in plate from a metal supply store in Howell for $10.

Seasoned with canola oil. I have a small oven, so this size will leave room around the edge for proper convection. Thanks @Karate Monkey or I would have jammed the largest metal that would fit.

Cannot wait to try it this weekend.

 

[Karate Monkey]

With all apologies to @RobW , I had no desire to mess around last night when the power came back on



Yes, it's bread, but it's homemade bread.

 

[RobW]

Tonight’s was a special edition— wife got the dough out and left the rest up to me... before preparation of veggies( red & yellow pepper, mushrooms) I was planning out my game plan and looked for sauce and other thangs to put on-dang! no sauce. Okay, Challenge accepted, no balsamic glaze, but... in the door of fridge, hiding in all its glory was pesto mix Left in the 1/8th of jar. It was a tad thick so I thinned with avocado oil. Heat the stone, pitch the dough, spread the pesto mix, load on veggies, And kalamata olives and topped with skim mozz(doesn’t cook as nice but it’s all we had). I’d say it was a win- Forgot to get pic of kids pie which was plain with same pesto sauce- weird but my son loved garlic but hates red sauce because it’s “spicy”

 

[Id_rather_be_skiing]

Any other uuni owners?

 

[RobW]

Any other uuni owners? View attachment 137171

For the price, I’ve considered it. Please contribute some pics of your pizzas from it to sway my opinion.

 

[Id_rather_be_skiing]

For the price, I’ve considered it. Please contribute some pics of your pizzas from it to sway my opinion.

These are old photos, I stopped taking photos for some reason when I got better at spinning dough and a handle on the temperature. I highly recommend it, I have the older one now but the improvements through the generations have definitely made a difference from what I’ve read. I also have made burgers, finished a roast in it (cooked it sous vide style) and have lamb chops in my queue.

 

[ilnadi]

I used to make the dough by hand but the bread machine is so darn easy. Also used to have a 2" thick concrete paver in the oven but the admiral made mess throw out when we got a new oven. Now some stone she bought me. Anyway, today was anchovies, garlic, mushrooms, peppers, fresh mozzarella and oregano from the yard.