Food / Drink Who makes their own pizzas?

[Sprayin]

Preheat with the stone already in there? What temp you cooking at?

 

[Spivitz]

 

[Spivitz]

Preheat with the stone already in there? What temp you cooking at?

Yes, stone pre heat

Pie on at 450

 

[Spivitz]

My daughters pie on

 

[Sprayin]

My daughters pie on

View attachment 184468

We gotta see the finished products too!

 

[Shawn1112]

Pizzas have no business going on a grill. Might as well spit on it.

 

[Sprayin]

Pizzas have no business going on a grill. Might as well spit on it.

On a stone it's usually okay with a gas grill. Really no different than an oven at that point. Charcoal I'd be out tho.

 

[Spivitz]

Shawn1112

 

[Spivitz]

Delicious

 

[Shawn1112]

Shawn1112

Wrong because it’s the best thing u can get in hickville

 

[Spivitz]

Shawn1112
Agreed 100%

 

[Sprayin]

Thin crust looks solid. The other one I'm out on.

 

[Sprayin]

Delicious

View attachment 184473

View attachment 184474

If you dock the dough, you won't get those bubbles.

 

[rocco]

 

[Sprayin]

View attachment 184531

Now those are some good looking pizzas

 

[rocco]

Now those are some good looking pizzas

Thanks, I’m still trying to get it right. I still haven’t made anything close to my favorite thin crust places. The sauce is what I’m struggling with. I’ve tried so many different ways and can’t quite nail it.

 

[Sprayin]

Thanks, I’m still trying to get it right. I still haven’t made anything close to my favorite thin crust places. The sauce is what I’m struggling with. I’ve tried so many different ways and can’t quite nail it.

What are you using right now

 

[Spivitz]

View attachment 184531

Looks delicious Mang

 

[rocco]

What are you using right now

The sauce recipe I've liked best, but still isn't perfect is Bianco DiNapoli crushed tomatoes, tomato paste, garlic, olive oil, Italian seasonings, sugar, salt and red wine vinegar. I've added some crushed and toasted fennel to this and it's better but not perfect.

 

[Sprayin]

The sauce recipe I've liked best, but still isn't perfect is Bianco DiNapoli crushed tomatoes, tomato paste, garlic, olive oil, Italian seasonings, sugar, salt and red wine vinegar. I've added some crushed and toasted fennel to this and it's better but not perfect.

I don't like the consistency I've been getting with crushed tomatoes. I was recommended to try tomato paste as the base and then add water and my seasonings to it. I'm going to be trying that next.

 

[rocco]

I don't like the consistency I've been getting with crushed tomatoes. I was recommended to try tomato paste as the base and then add water and my seasonings to it. I'm going to be trying that next.

That is another one I’ve wanted to try also. This is the recipe I was looking at
12 oz. can Contadina tomato paste
3/4 c. water
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 tsp. thyme
1/2 tsp. basil
3/4 tsp. oregano
1 1/4 tsp. marjoram
1 tsp. fennel seed
1/2 tsp. McCormick Italian Seasoning
3 dashes paprika
1/2 tsp. sugar

 

[Sprayin]

My best work yet. The sauce I used this time was amazing.

 

[stock-t-bird]

anyone tried this yet??..it might work well for thick/thin dough?

 

[Spivitz]

And so it begins


Daughters pie is on

 

[Spivitz]

Her cheese - > done


Bacon chicken Barbecue
Sausage, peperoni


On