Homemade pizza... how do you roll?

[Fritz88]

I have issues with making the dough. Ended up just buying dough and making a square pizza.

Was epic.

[Marcellus]

Here is mine. Simple homemade thin crust with grilled chicken breast, mushroom, onion, olives,feta, blue cheese, franks hot sauce, jalapenos, pepperoncini, garlic clove, tomato, sauce and mozzarella.

[Dayze]

how do those pizza stones work? they make good pizza?

[WV]

Originally Posted by Dayze

how do those pizza stones work? they make good pizza?

They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.

[Chest Rockwell]

Originally Posted by WV

They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.

Pretty much this.

I used to have one and it worked fine for what it was, but I decided to downsize and simplify and just couldn't justify keeping it (along with a lot of other mono-purpose kitchen gagdgets).

That's why I switched to the inverted cast iron method.

[Fire Me Boy!]

Originally Posted by WV

They are part gimmick part good tool. I like ours, but the key is preheating them. When people buy them and follow the directions which involves preheating the stone it gives you nice crust. You can get similar results with a good metal pizza pan though in my opinion.

I read somewhere that you need to preheat it for like an hour. My own experiences say that's true, too.

[WV]

Originally Posted by Fire Me Boy!

I read somewhere that you need to preheat it for like an hour. My own experiences say that's true, too.

I'm not sure what our instructions say are optimal, but as long as I have it in there when I'm preheating the oven it works well. I rarely put the stuff in right when the oven beeps it's preheated though. I think convection helps in this process too, but I could be wrong. I really like convection.

I use it more when I make Stromboli as opposed to pizza because I don't have a nice pizza peel. Not only that, but the size of our pizza stone (rectangle) is better suited for stuff like Stromboli or small pizzas. It works well for frozen pizzas though.

[Chest Rockwell]

Nice. I'mma try some of these ideas.

As for me, I do the Lahey no-knead dough (it and his no-knead bread recipes have both been in the NY Times if anyone wants to see them) and make sauces depending on the toppings I'm going to use.

I don't have a stone and I don't really like pan pizza all that much so I just flip my cast iron and use the bottom like a pizza stone.

[Dayze]

I've always wanted to try one of these killer pizzas.
so far, only have gone the route of the boboli with the stard 'ol toppings.

one of my favorite pizzas ever is in Pensacola at a place called Ozone Pizza /Pub etc. Every time I visit him, it's a must stop at some point during our time down there. I get this:

NUTTY IDEA PIZZA $15.75 - $23.99
Created with a unique combination of our three cheese blend, cream cheese, ham, pepperoni, cashews, and tomatoes.

dollops of cream cheese.

[Dartgod]

I need a good thin crust dough recipe.

[NewChief]

Originally Posted by Dartgod

I need a good thin crust dough recipe.

See my recipe below, which is just Mark Bittman's recipe (if you want to bookmark it online).

I generally form 3 dough balls, which allows me to get the pizza thinner. I also, as someone else said, prebake the pizza on as high as my oven will go before adding ingredients for a few minutes. Bring back out, add ingredients, then put back in. The key to a crisp crust is super high heat.

[htismaqe]

I'm a "kitchen sink" guy.

I like pepperoni, canadian bacon, and sausage with green peppers, onions, black olives, tomatoes (fresh or sun-dried), mozarella parmesan and feta cheese.

[Chest Rockwell]

This is a 100% tits app recipe that I've been toying with the idea of trying to do in pizza form; I just can't decide if it would be too much in those quantities.

Also, I've been thinking about a jamon serrano/date or fig (I'd go with quince but they're just too hard/irratic to locate in non-paste form) /manchego thing as well.

[Stewie]

We do pizza night on Fridays. I think I've done every variation of crust, sauce and toppings imagineable.

Of all the things that make a difference it's whole milk mozarella. Not the gooey bland fresh stuff, but the moz that comes in a block. It's kind of hard to find, but look in the deli at the grocery store. The part skim milk stuff is just aweful and that's about all you can find. I also blend some provolone and cheddar with it.

[htismaqe]

Originally Posted by Stewie

We do pizza night on Fridays. I think I've done every variation of crust, sauce and toppings imagineable.

Of all the things that make a difference it's whole milk mozarella. Not the gooey bland fresh stuff, but the moz that comes in a block. It's kind of hard to find, but look in the deli at the grocery store. The part skim milk stuff is just aweful and that's about all you can find. I also blend some provolone and cheddar with it.

The "gooey bland fresh stuff" makes GREAT pizza, FWIW.