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?

[Fire Me Boy!]

Originally Posted by Chest Rockwell

Granted I don't know where you're at or what you're paying but there are several places in my area that I could get imported Italian 00 for $3 a lb or under, which is about 3x the cost of all purpose flour (I usually use all purpose; there is a difference, but IMO all purpose is fine.). Whole Foods also usually has it (though I'm sure you'd overpay for it there).

Amazon has several options that you can get into for under $5/lb shipped.

It's more (and like I said, not worth it to me) but it's not that much more.

One pound is like 2 cups. That's not much for $5/pound. Just sayin'...

[htismaqe]

Originally Posted by Fire Me Boy!

One pound is like 2 cups. That's not much for $5/pound. Just sayin'...

You're only using it for pizza...just sayin'.

[keg in kc]

This afternoon's effort:

[Rausch]

Originally Posted by keg in kc

This afternoon's effort:

Tried to make a deep dish with the heat too high?...

[Stewie]

Originally Posted by Rausch

Tried to make a deep dish with the heat too high?...

I think that's a pizza stone underneath the pizza. Doesn't look overcooked if it is.

[keg in kc]

Originally Posted by Stewie

I think that's a pizza stone underneath the pizza. Doesn't look overcooked if it is.

You're correct, although not a stone, a pan I bought years ago that has holes throughout. Gives good crispy crusts.

[Chest Rockwell]

Originally Posted by Fire Me Boy!

One pound is like 2 cups. That's not much for $5/pound. Just sayin'...

Like I said, I don't use it anymore because I don't find the differences worth it. I was just pointing out its not prohibitively expensive or that hard to find.

$5/lb is the most you'd have to pay for it. With the recipe I use that would come out to $1.25 a pie. Or a buck more than all purpose.

I'm not sure how that would compare to store bought crust/dough but it can't be that much more.

[Fire Me Boy!]

Originally Posted by Chest Rockwell

Like I said, I don't use it anymore because I don't find the differences worth it. I was just pointing out its not prohibitively expensive or that hard to find.

$5/lb is the most you'd have to pay for it. With the recipe I use that would come out to $1.25 a pie. Or a buck more than all purpose.

I'm not sure how that would compare to store bought crust/dough but it can't be that much more.

When I was making bacon, I went ahead and bought the real maple sugar without thinking about how much 1 pound was. I was like, "Oh, a pound of sugar, that's quite a bit - $25 isn't too bad."

[Chest Rockwell]

Originally Posted by Fire Me Boy!

When I was making bacon, I went ahead and bought the real maple sugar without thinking about how much 1 pound was. I was like, "Oh, a pound of sugar, that's quite a bit - $25 isn't too bad."

Oh, I don't deny getting fancy can add up quick. I once brewed a batch of beer for gifts called chocolate jitters. Each 5 gallon batch called for like $10 worth of vanilla beans, a pound of blue mountain coffee, and a pound of very specific belgian chocolate. It was great, but the at the time the coffee alone cost more than most of my entire batches of other beers.

Not to hijack this too bad, back to the dough: If I had a proper pizza oven, and a decent digital scale I'd absolutely use it because when everything is done correctly it does make a noticeable difference.

And it really can be only $1 a pie more (or closer to $.50 if you can find the right source locally). And if you're using meats/cheeses etc. that are imported or specialty that shouldn't be enough to keep you from using it if you really want to.

Actually, if I could be trusted to be an actual adult and meticulous enough about measuring it would probably make a big difference. So, the minorness of difference probably is not about the flour as much as it is about me.

[MahiMike]

All home made and put on a stone on my Big Green Egg. Yeah!

[mlyonsd]

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?

Good grief FMB pan pizza isn't my first choice but that looks fricking awesome.

[Fire Me Boy!]

Originally Posted by mlyonsd

Good grief FMB pan pizza isn't my first choice but that looks fricking awesome.

Thanks, man!