The Last Great Pizza Thread

'Bout time we had a thread for all those that make their own dough and sauce. Too many good cooks on THP to let something as magnificent as that king of foods, pizza go unnoticed on this forum. This thread however comes with some rules to post...

1) Make your own dough and post the recipe. Thin crust. Whole wheat. Foccacia. NY or Chicago style. Naan....your choice!

2) Make your own sauce and post the recipe. Red. White. Olive oil w/ garlic. Whatever gets your mojo workin'!

3) Mandatory that it brings teh heat. Habs. Serrano's. Bhut's. T-Scorps. Fatalli. Hot sauce's and puree's will qualify. Using wimp sauce's such as Tabasco Brand or Franks will
be ridiculed with extreme prejudice and boooooed heavily!

4) Toppings can be anything. Pepperoni. Avocado. Greek olives. Pulled pork. If it came out of the ground or walked, swam or crawled, its all cool and the gang!

5) Bake them in the oven on a sheet pan. In cast iron. A pizza stone. On the grill. Got a wood fired pizza oven? Have mercy!

6) Pics are mandatory! Anyone can talk smack about it but put up or shut up. No pics? It never happened and ridiculing and boooooing will follow. Capiche?

Alright ya'll, lets get it on.....

 

[The Hot Pepper]

Send me your address and Grant too. I'll try to send you some sauces this week.

NM I have yours!

 

[grantmichaels]

I noticed but kept quiet!!!
 
LOL!

 
Me too. I was like, "Oh good, he figured it out half-way!" when I got to the one w/ the nice, white plate ...

 

[JayT]

I took it on auto and that's what I got.  Oh well.

You talking to me THP?  You don't have my addy?

 

[grantmichaels]

Send me your address and Grant too. I'll try to send you some sauces this week.

NM I have yours!

 
I used something JHP sent ... I guess it could be considered a sauce ... but it's more like pourable pepper jelly (which I do like) ... no vinegar note on top, like most bottled hot sauce ...
 
It was like a gritty (Asian) sweet n' sour sauce ...
 
Actually, I can't wait to have the rest in a little while ...

 

[The Hot Pepper]

Nice rusticity here!
 
 

An experiment and i hope this is my last pizza on normal oven...
I used emmer wheat, 500g, (italian type of hulled wheat that was the base of roman legions food) mixed with whole wheat, 200g, just because i needed to reach 700g flour. With 600g water (85% hydro), a bit of evo, salt and yeast as needed, 21hours of frigde + 3 outside.
I saw that flour used by some really highly skilled guys, at least spelt. Bonci too uses it, maybe someone of you has heard of him. It should be more digestible, have less fat and satiate more.
 
Margherita, half with anchovies:

 

 

The day i'll have cavities like that in all pizza i'll be happy.
 
That one with tomato, garlic, scallots, oregano, douglah flakes. Evo after cooking:

 

 
That is better cold and seems that douglah aroma is quite perceivable (i think it had a peak just before cooling down, really nice).
 
I really liked that dough and was faily executed. It's different than normal wheat but not worse.
Also i've found on my nearest market some farro (hulled wheat) quite inexpensive (still it costs twice than regular flour) so i must try again.

 

[PIC 1]

a few pie shots...
 
 
 
 
 

 
Neapolitan style pizza.. 65% hydration..Pizzeria Flour..2.8% Salt..1.5% Dough Culture...270 g dough ball
  Bufala Mozzarella..grated Vantaggio D' Oro whole milk cheese..milled San Marzanos.
 

 
Fresh Mozzarella..crushed San Marzanos..uncured Pepperoni 
 

 
 Bufala  Mozzarella..sauteed  Spinach..  squeezed San Marzanos..grated Parm..Calabrian Oil..Sea Salt
 

 
Sheet pan pizza....grated Grande whole milk Mozzarella and Provolone cheeses..Pepperoni..sliced Green Peppers, Onions, Mushrooms, Jalapeno and Cherry Peppers, grated Parm ..dried Basil and Oregano.
 

 
Cheesy  Jalapeno...
 

 
French Blue and Taleggio cheeses.. sliced Honey Crisp Apple..Red Rocoto Pepper..Applewood Peppered Bacon..Maple Syprup
 

 
grate some Parm and wheel away...
 

 
sweet, smokey with a bit of tang...
 
next time around some Chicago tavern style pies..

 

[The Hot Pepper]

More awesome!!!!

 

[grantmichaels]

Nice, PIC ...
 

More awesome!!!!

 
I swear you must have missed the awesome he dropped in the rice thread ...

 

[sicman]

Nice looking pies. 

 

[Booma]

Some great pies and pics pic

 

[grantmichaels]

Some great pies and pics pic

 
Dude, I've been waiting to see the microwave cuisine thread, LOL ...

 

[Booma]

Hahaha it was terrible, 90sec rice every meal but I'm back now

 

[grantmichaels]

OK, I was nice ... and didn't do the racks of ribs I promised on the Q while you were hating life ...
 
A rare bit of compassion ...

 

[cypresshill1973]

a few pie shots...
 
 
 
 
 

 
Neapolitan style pizza.. 65% hydration..Pizzeria Flour..2.8% Salt..1.5% Dough Culture...270 g dough ball
  Bufala Mozzarella..grated Vantaggio D' Oro whole milk cheese..milled San Marzanos.
 

 
Fresh Mozzarella..crushed San Marzanos..uncured Pepperoni 
 

 
 Bufala  Mozzarella..sauteed  Spinach..  squeezed San Marzanos..grated Parm..Calabrian Oil..Sea Salt
 

 
Sheet pan pizza....grated Grande whole milk Mozzarella and Provolone cheeses..Pepperoni..sliced Green Peppers, Onions, Mushrooms, Jalapeno and Cherry Peppers, grated Parm ..dried Basil and Oregano.
 

 
Cheesy  Jalapeno...
 

 
French Blue and Taleggio cheeses.. sliced Honey Crisp Apple..Red Rocoto Pepper..Applewood Peppered Bacon..Maple Syprup
 

 
grate some Parm and wheel away...
 

 
sweet, smokey with a bit of tang...
 
next time around some Chicago tavern style pies..

 

 

[Essegi]

 

 

 

 

 

 
Tomorrow i see if i am able to use well that beast (not that i have much time...).
And that just to get depressed since sunday i'm going to Saporè wich i considered maybe the top "Pizza Gourmet" artisan (wich is not classic pizza, a different thing much more expensive though i'm not gonna pay crazy prices that time).

 

[cypresshill1973]

I like this oven, it seems strong construction. Is better than the Ferrari?

 

[Essegi]

I like this oven, it seems strong construction. Is better than the Ferrari?

Thanks! It's really strong, it's 22kg. Ferrari was 5,4, absolutely not comparable to Ferrari. Also it's suitable for pan of 40*30cm, it barely fits but still fits. Someone is able to do that and without mods if i remember well:
http://laconfraternitadellapizza.forumfree.it/?t=65993065
I admit that those pizzas aren't average by any means and absolutely astonishing.
 
Seems that times have some issues (probably i'm not going to use it but i must investigate).
Btw pyrometer measured with some consistency temps aroung 930F with a spike over 950! With Ferrari i got over 720 but not much more.
But the nice thing are independent resistance and higher mass so when i put a pizza in i don't cut temps of 100°C.
 
The only issue that i know is refractory stone that isn't much thick so lower resistance is difficult to use at max, many people say to buy one thicker (it's not expensive, just maybe not the easiest thing to get).

 

[cypresshill1973]

A thicker stone not think necessary. Just take longer to heat Heat delivers the heater when turned on. Then the stone does not need to retain the heat for a long time
 

 
Seems that times have some issues

 
I not understanding this... You say that decomposes over ttime?

 

[Essegi]

A thicker stone not think necessary. Just take longer to heat Heat delivers the heater when turned on. Then the stone does not need to retain the heat for a long time
 
 
I not understanding this... You say that decomposes over ttime?

I writed wrong, i meant timer.
Users found that with a thicker stone they were able to cook with max lower resistance. With deafult using max it's easy to burn bottom and requires more turning (and it's bad since you need to open the oven for that). Tomorrow probably i'll use max on top and 300°C out of 450 on bottom for the first.

 

[cypresshill1973]

Too bad here lately is very complicated import these things.