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.....

 

[Lucky Dog Hot Sauce]

Ill never live down my affection for grilled pineapple.











And I don't care! I looooooove me some grilled pineapple - mebbe even more than JayT loves hot dogs & Scovie loves Hwishky!

I'd like to see LDHS post that quiche in here.

Dude - I just lost my warning point. You think I want another one?

 

[StupidJerk]

This ain't no quishe hombre...
I know this because I didn't get DQ'd from the TD.
In fact. I won this one.

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Is that a real check? (Can't tell on my phone) If so you better edit out the account number and routing number so nobody taps into your account.

 

[sicman]

your eyes are terrible. i clearly see anytown, a 555 phone number and yourtown

 

[Lucky Dog Hot Sauce]

Dude - he had to write a check for POL - you think there's any money in that account?

 

[Scovie]

Internet Rule #1A, paragrapgh 1: Section1A, Line 1:

NEVER POST ANYTHING FINANCIAL ON THE INTERNET.

Thanks SJ for the heads up, but that was done as a joke a year ago, and I got the check from google.
It's a sample check with The account number "0123456789. 98765432".

 

[Chile Juju]

I hear that Booma! I was going to try and take a pizza hiatus, but then I realized tomorrow's Friday, I have fresh mozz in the fridge, fresh basil on the window sill, and suddenly visions of pepperoni started dancing in my head......:heavysigh:

 

[Booma]

Sounds perfect.

If i had an endless supply of firewood i woould almost be eating pizza, calzones, quiche????? every single night i think

 

[Born2Burn]

All good tips on temp. I used to bake my pizzas at like 350F, and wondered why it was like chewing playdoh.

But what about oven rack placement when using higher temps? Bottom, middle, or top? I'd say bottom?

Depends on your oven. If you have a broiler element in the oven chamber than I would place it on the top rack.
That way you can finish preheating with the broiler on and start cracking 600F.

-Peter

 

[Chile Juju]

So - I tried out StupidJerk's pizza dough recipe last night! My first time making dō by hand, and abandoning my bread machine.

WOW!!!! That's a keeper!!!! Thanks SJ!!!!!!! That was FUN!!!!!

sorry no pics....the wine gremlins stole the camera.......

 

[JayT]

Damn gremlins.

 

[StupidJerk]

your eyes are terrible. i clearly see anytown, a 555 phone number and yourtown

I see that now. Haha. I was on the mobile site and couldn't zoom. I saw someone do this on facebook once and they had no idea that posting those numbers = immediately getting your account drained.

So - I tried out StupidJerk's pizza dough recipe last night! My first time making dō by hand, and abandoning my bread machine.

WOW!!!! That's a keeper!!!! Thanks SJ!!!!!!! That was FUN!!!!!

sorry no pics....the wine gremlins stole the camera.......

Thanks, glad you liked it.

 

[Booma]

Made a dozen or so pizzas this afternoon, got a few pics when i remembered to, will post pics tomoz.

Funny how, I've been trying a new dough recipe every time I make pizza. This time round it was the Americana dough. Suppose to be a little denser, and chewier. Also holds a lot more toppings. Everyone who ate this preferred it over all the over doughs I have used so far, I on the other hand rated it lower hmmmmm oh well.

 

[Booma]

Thought i took a few more, only 4 oh well. Nothin fancy and also nothing HOT.

Next time, which i say everytime, going to go the minimalistic route. Sauce, Cheese, and 1 or 2 toppings only. Let the dough and sauce do the talking.

 

[JayT]

Fantastic as usual Booma. Damn why can't I do that?

 

[Lucky Dog Hot Sauce]

some good lookin pies there Booma. wow.

 

[The Hot Pepper]

Fantastic as usual Booma. Damn why can't I do that?

You have the shape down.

Those do look amazing. Yum.

 

[JayT]

You have the shape down.

Bastard. I mean the rest of it!

 

[Booma]

Simple dough, high heat = the above. A good dough can make a pizza.

These pizzas were all done prior to building my pizza oven. Done on a Pizza Stone, highest heat on the oven, heated for say an hour, good to go.

 

[The Hot Pepper]

Damn dude. Do you have 15 guests every night? Or are you FAT??!!!!!!!!!!!!!!!!!!!

Love those pizzas!

 

[Booma]

Haha bit of both, lots of guests usually. Was fat haha, but somehow dropped all the extra kgs and eat pizza more than ever