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-   -   Food and Drink Homemade pizza... how do you roll? (http://www.chiefsplanet.com/BB/showthread.php?t=269241)

Fried Meat Ball! 01-23-2013 08:16 PM

Homemade pizza... how do you roll?
 
Tried out Serious Eats' "Foolproof Pan Pizza" this evening... went pseudo-gourmet with this one, got some premium aged mozzarella, real parmigiano reggiano, sun-dried tomatoes, roasted garlic, and thinly slice prosciutto.

Best pizza I've made to date. Out. Standing.

http://imageshack.us/scaled/medium/6/img3989pr.jpg

So when you do homemade pizza, what do you do? Basic? Go all out? Pre-made crusts?

EagleRob 01-23-2013 08:23 PM

Simple margherita. Make some dough in the automatic bread maker and par-bake it for five mins, then add some homemade red sauce, fresh mozzarella, and fresh basil.

mdchiefsfan 01-23-2013 08:25 PM

Damn you, FMB. I hate your threads because I always have to check out what you are cooking and am immediately depressed I can't try it.

Fried Meat Ball! 01-23-2013 08:27 PM

Quote:

Originally Posted by EagleRob (Post 9346012)
Simple margherita. Make some dough in the automatic bread maker and par-bake it for five mins, then add some homemade red sauce, fresh mozzarella, and fresh basil.

If it was springtime and I had some basil in the yard, I would have added some of that... love a little fresh basil on a pizza.

Quote:

Originally Posted by mdchiefsfan (Post 9346015)
Damn you, FMB. I hate your threads because I always have to check out what you are cooking and am immediately depressed I can't try it.

C'mon over, md. I've still got some homemade bacon.

Fried Meat Ball! 01-23-2013 08:30 PM

Quote:

Originally Posted by Buzz (Post 9346033)
That's a lot of dough!

:spock:

It's a thick-crust pizza.

NewChief 01-23-2013 08:34 PM

My "craziest" delicious pizza:

Cayenne pumpkin puree "sauce," chorizo, jalapenos, arugula, goat cheese, and toasted pecans. Awesome.

ChiefButthurt 01-23-2013 08:36 PM

Quote:

Originally Posted by Fire Me Boy! (Post 9346037)
:spock:

It's a thick-crust pizza.

Now thats some pizza. :p

I tried for years to duplicate my Dad's pizza making abilities, but failed each time. He owned several pizza restaurants in his younger days...good stuff.

Claynus 01-23-2013 08:38 PM

What's the advantage of doing it in a pan?

Fried Meat Ball! 01-23-2013 08:40 PM

Quote:

Originally Posted by Buzz (Post 9346051)
It was a joke! Stick with bolagna nachos or go to pizzamaking.com

What's your problem? That was a damn good pizza.

Fried Meat Ball! 01-23-2013 08:41 PM

Quote:

Originally Posted by GoWalrus (Post 9346054)
What's the advantage of doing it in a pan?

Allows you to use some oil and get a different texture on the crust.

NewChief 01-23-2013 08:41 PM

As for dough, I use Bittman's recipe. Needs a food processor, but it's so freaking easy and fast:

Makes: Enough for 1 large or 2 or more small pies
Time: 1 hour or more

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

cdcox 01-23-2013 08:42 PM

1 Attachment(s)
It's been a couple of years since I made one. But when I do...

Homemade crust
Pizza stone
Sauce from a jar or can
Quality toppings and lots of them.

This one had caramelized onions, green peppers, mushrooms, black olives, lots of sausage, and fresh parmigiana.

Fried Meat Ball! 01-23-2013 08:43 PM

Quote:

Originally Posted by cdcox (Post 9346064)
It's been a couple of years since I made one. But when I do...

Homemade crust
Pizza stone
Sauce from a jar or can
Quality toppings and lots of them.

This one had caramelized onions, green peppers, mushrooms, black olives, lots of sausage, and fresh parmigiana.

Got something against round pizza? ;)

NewChief 01-23-2013 08:45 PM

Quote:

Originally Posted by cdcox (Post 9346064)
It's been a couple of years since I made one. But when I do...

Homemade crust
Pizza stone
Sauce from a jar or can
Quality toppings and lots of them.

This one had caramelized onions, green peppers, mushrooms, black olives, lots of sausage, and fresh parmigiana.

Oh hell yes on the caramelized onions. I'll caramelize about 5 onions for an hour until they're just ridiculously sweet and basically just a "jam" (I often throw a some thyme in during the process for a little more complexity). Then I'll spread that on the dough. Use roasted chipotle sweet potatoes or acorn squash cubes for the "meat" (my wife is a vegetarian) and fresh parmesan for the cheese. Top with arugula when it comes out of oven. Just amazing.

NewChief 01-23-2013 08:46 PM

Quote:

Originally Posted by Fire Me Boy! (Post 9346067)
Got something against round pizza? ;)

Mine are almost always square because I'm usually making 2-3 at a time, so I use the back of my cookie sheets as the pan instead of my single pizza stone.


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