Food / Drink Who makes their own pizzas?

[Sprayin]

Anyone here make their own pizza? I've been working on it. And I think I have it down. At least the dough, and maybe the sauce. I'm making my dough tonight for my overnight proof in the fridge. So I'll post a photo tomorrow or what I made. Just curious if anyone else is into this. I'm rather enjoying it.

Getting better at making my own. I've figured out how to get it thin and crispy. The sauce I've got down pretty good too. I've found a good cheese locally that works too!

My only issue still is that the crust has an odd taste. I'm dusting the crust with simolina flour (as some recommend) for rolling it out and whatnot. It gives the crust an odd taste. Kinda a weird bready taste. It's not super strong but enough to make me want to use something else. You can see it in the photo below

I'm going to switch over to using cornmeal and see if that helps change it.

Also trying out making a deep dish tonight.

Click to read more...

 

[CMNTMXR57]

We only used the semolina to act as a way to keep the crust from sticking to the peels and oven shelves. When we brought it out of the oven, we used the peel to try and work off all the excess semolina on a separate tray before placing on the cardboard circle in the box.

 

[Sprayin]

We only used the semolina to act as a way to keep the crust from sticking to the peels and oven shelves. When we brought it out of the oven, we used the peel to try and work off all the excess semolina on a separate tray before placing on the cardboard circle in the box.

That's kinda how I'm using it. I put it down on the workbench, and then dust the top so it doesn't stick to the rolling pin. I don't have a baller dough rolling machine like at a Pizzeria. I was using a peel and cooking on a stone initially, but that didn't work well for me. So I bought pizza screens to build it on and just place the whole thing in there. Works so much better.

 

[CMNTMXR57]

I'm surprised the bulk of the semolina doesn't fall off with the screens.

 

[Sprayin]

I'm surprised the bulk of the semolina doesn't fall off with the screens.

The dough is kinda sticky and it clings onto the dough.

 

[Sprayin]

Made a deep dish tonight. Man this one is GOOD. Much better than the thin. I think this dough is better suited for deep than thin.

 

[Sprayin]

Things that I need to fix. Sauce is too thick. It's fine before it cooks, so I'm not sure how to address this one. It's a little too sweet also. So I need more spices in there.

Think I also want to put like a grated parm cheese down into the pan so it bakes into the crust. Work in progress.

 

[Sprayin]

2nd attempt. Much better.

A few more tweaks, and I'll have something here.

 

[Bob Kazamakis]

Is this with the Parmesan cheese? Do anything else for the crust?

 

[Sprayin]

I forgot to put the parm down under the crust. It's just a butter crust. I thinned the dough out a little bit, but I think I may have gone too thin on it. I put more cheese on it. I added parmsean and parmigiano reggiano sprinkles on top of the sauce.

I also figured out why the sauce was paste-like. One recipe I had wanted me to use an immersion blender to mix the ingredients. That was one that had whole tomotoes in it, and this one has just crushed tomotoes in it. And I just got it mixed up. I was just supposed to mix the ingredients with a spoon. Didn't do it this time and it's the correct consistency.

The biggest fail I had on this one was I didn't increase the bake time to account for the extra cheese and pulled it too early. So the cheese was a little too chewy and the crust wasn't crispy enough. I'll get it next time.

 

[Spivitz]

Last night

 

[Sprayin]

Yeah, I think I got it down. The recipe is exactly what it needs to be. I need to work on my bake time. I think I burnt it a little bit this time. I did 475F for 5 mins, pulled it out, put sauce on, then did another 23 minutes. I think if I pull that into 20 mins it'll be perfect.

 

[Mook]

Id eat it

 

[radioguy6]

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Yeah, I think I got it down. The recipe is exactly what it needs to be. I need to work on my bake time. I think I burnt it a little bit this time. I did 475F for 5 mins, pulled it out, put sauce on, then did another 23 minutes. I think if I pull that into 20 mins it'll be perfect.

That looks good. What kind of pan are you using?

 

[Sprayin]

That looks good. What kind of pan are you using?

LloydPans Chicago Style Deep Dish Stacking Pizza Pans, Pre-Seasoned Tuff Kote (1, 12 X 2.25 inch) https://a.co/d/g8tZKR5

This guy

 

[Spivitz]

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View attachment 169157
Yeah, I think I got it down. The recipe is exactly what it needs to be. I need to work on my bake time. I think I burnt it a little bit this time. I did 475F for 5 mins, pulled it out, put sauce on, then did another 23 minutes. I think if I pull that into 20 mins it'll be perfect.

That looks delicious ?️

 

[Shawn1112]

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Yeah, I think I got it down. The recipe is exactly what it needs to be. I need to work on my bake time. I think I burnt it a little bit this time. I did 475F for 5 mins, pulled it out, put sauce on, then did another 23 minutes. I think if I pull that into 20 mins it'll be perfect.

You could probably sell that if you wanted to.

 

[Sprayin]

You could probably sell that if you wanted to.

Oh believe me I've thought about it. It's not ready yet. Few more tweaks.

 

[Jamesv82]

You going to sale the recipe?

 

[Sprayin]

You going to sale the recipe?

Nah, I'll give anyone the recipe if they want it.

 

[CMNTMXR57]

Start a shop over there.

 

[Bob Kazamakis]

Nah, I'll give anyone the recipe if they want it.

Send me a pizza kthnx

 

[Bob Kazamakis]

Also this making your own pizza should be its own thread I think. We need a break out Mook

 

[Mook]

on it

 

[DEEZUZ]

Yup every few months we make an afternoon of it.