Homemade pizza... how do you roll?

[Fire Me Boy!]

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.



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

[Molitoth]

Originally Posted by Fire Me Boy!

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.



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

That looks incredible! nice job.

[cdcox]

Originally Posted by Fire Me Boy!

Got something against round pizza?

Since you asked...

I use a pizza stone that I get really hot in the oven before throwing the pizza on top. That means I have to make the pizza on a separate pan and slide it over to the stone. I put cornmeal on the bottom of the pan so it is easier to slide. On top of that, my dough is really elastic, so it is always trying to contract. Moving the pizza to the stone is always a moment of high drama. I get some weird looking pizzas, but they taste mighty fine.

[Cephalic Trauma]

Originally Posted by Fire Me Boy!

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.



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

I swear, you make the most threads about food on this board.

Every time I open a thread of yours, I get hungry.

[QuikSsurfer]

Subscribing to this thread.

[NewChief]

Here's a pic of one of mine:


I think that was pumpkin puree, chorizo, goat cheese, fresh shaved parm, jalapenos, and toasted pecans.

[Ugly Duck]

Don't throw away that excess sourdough starter when you feed the jar... use it for pizza dough (sourdough pancakes, too). Fluffs up when you par-bake it, so I just toss it directly on a hot pizza stone in the oven. Build it up on parchment paper first for easy transfer to the heated stone.

Sourdough pizza dough
Pesto for pizza sauce
Mozzarella & Parmesan
Onions, mushrooms, black olives

[Branden Albert's Huge Balls]

Pumpkin puree?

That's just wrong, man.

[Branden Albert's Huge Balls]

So what's you guys favorite frozen pizza?

I'm giving this a whirl this week.

[Fire Me Boy!]

Originally Posted by Buzz

No problem, guess I been gone too long, just giving you the business, do mine in cast iron, your just frying the dough.

Sorry. Wasn't recognizing the fun...

[NewChief]

Originally Posted by GoWalrus

Pumpkin puree?

That's just wrong, man.

Nope. It's ****ing awesome. Put a little chipotle and/or cayenne in it.

[cdcox]

Barley crust with apricot preserves topping, splash of liquid smoke.

[QuikSsurfer]

Originally Posted by NewChief

Here's a pic of one of mine:


I think that was pumpkin puree, chorizo, goat cheese, fresh shaved parm, jalapenos, and toasted pecans.

Jesus christ.. Goat cheese and jalapeños? I want for eats!

[Fire Me Boy!]

Originally Posted by Cephalic Trauma

I swear, you make the most threads about food on this board.

Every time I open a thread of yours, I get hungry.

Sorry, man. That'll probably continue awhile... my new years resolution is to make something at least twice a week that I've never made before. Last night I made Filipino chicken adobo.

[cdcox]

Originally Posted by NewChief

I think that was pumpkin puree, chorizo, goat cheese, fresh shaved parm, jalapenos, and toasted pecans.

Pretty dang imaginative.

[NewChief]

And I should add:

I'm not using some shitty canned pumpkin puree. I'm using good, cooking pumpkins/winter squash (like a Blue Hokkaido or a Queensland Blue) that I roast myself. Then I make a puree from them. It's an entirely different beast than the canned crap.

I'll use the puree to fill green enchiladas and for a variety of dishes that week after making it on a Sunday.