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Old 01-23-2013, 08:16 PM  
Fire Me Boy! Fire Me Boy! is offline
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Homemade pizza... how do you roll?
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?
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Old 01-23-2013, 09:10 PM   #31
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Old 01-23-2013, 09:27 PM   #32
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Sounds real good. Is this something someone with little cooking experience could pull off? I'd like to try.
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Old 01-23-2013, 09:35 PM   #33
Cephalic Trauma Cephalic Trauma is offline
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Originally Posted by Fire Me Boy! View Post
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.
Ignore.

Kidding, I enjoy them. But not when I'm on a study bender and haven't had food for way too long.
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Old 01-23-2013, 09:36 PM   #34
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Sounds real good. Is this something someone with little cooking experience could pull off? I'd like to try.
Try my ballsack in your mouth, n00b.

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Old 01-23-2013, 10:02 PM   #35
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Foolproof, no-skill required pan pizza


It's a pan pizza that requires no kneading, no rolling, no stretching, no special equipment or experience whatsoever, just a scale, a bowl, a pan, and bit of time.

Make the No-Knead Dough


Combine dough ingredients. For each 10-inch pan pizza, I use 200 grams bread flour, 5 grams salt, 2 grams yeast, 135 grams water, and 4 grams extra-virgin olive oil. Just put it in a bowl, stir it up with your hand or a spoon until there's no dry flour left, and let it be.

Cover and rise


Cover tightly in plastic wrap and let it sit at room temperature overnight. No kneading required!

The next day...


The next day it should look something like this. Rap the bowl and the whole thing will deflate. This is ok.

Dump


Dump it all out onto a floured surface, then divide it into balls (the number of balls will depend on exactly how many you planned for at the start)

Oil a skillet or cake pan


Spread olie oil in a 10-inch cast iron skillet or round cake pan and place a dough ball in the middle. You can repeat for multiple pizzas, or store the doughballs to be used later. Up to 3 days in the fridge (in a sealed zipperlock bag), or indefinitely in the freezer (in a sealed freezer bag).

Coat


Rub the dough ball around and flip it a couple times until it's completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and let it sit for another couple hours without touching it. Watch som Breaking Bad, rescue some princesses, plan your zombie apocalypse emergency supply kit, whatever. Just leave it alone until...

Spread


...it spreads out on its own. The dough should naturally stretch out until it fills the pan. This takes about two hours.

Dock


Dock the dough with your fingertips to get rid of the super-large bubbles, but be gentle. you don't want to get rid of all of them.

Lift


Lift the edges gently to allow any trapped bubbles underneath to escape.

Get your toppings ready


Have your toppings assembled and ready to go.

Sauce


Cover the pie with sauce, going all the way to the edges. You can use store-bought sauce, or homemade (my go-to is this one: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html).

Cheese


Cover with cheese, going all the way to the edges. Why all the way? Because as that cheese melts, it drips down the cracks, turning into crispy, browned shards of awesome. That's why.

Add more toppings


I'm using some slab bacon cut into lardons and applied raw. They'll cook in the oven.

And more


Pepperoni. This is my favorite from Vermont Smoke and Cure (http://www.vtsmokeandcure.com/). It rules.

Grate some hard cheese, but don't add yet!


Grate some hard cheese, but set it aside for now.

Get ready to...


Finish off the pie with a drizzle of oil, and whatever other toppings you want. Here I've got some homemade pickled banana peppers and some fresh basil.

Bake


Bake the pizza in a 550°F oven directly in the skillet or pan until golden brown on top and sizzling around the edges, about 15 minutes.

Now the cheese


NOW add that grated hard cheese. I like the contrast that the bubble brown mozzarella and the sharp parmesan or pecorino romano has.

Check out the air bubbles!


Perfect hole structure, with absolutely no kneading or shaping!

The bottom


The bottom ends up golden brown and crisp like it's been fried, because... it has. It's been frying in that olive oil the whole time. It's crisp as a cracker and infused throughout with olive oil flavor.

Serve


A pie is big enough to serve 2 normal people.
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Old 01-23-2013, 10:09 PM   #36
TimBone TimBone is offline
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Try my ballsack in your mouth, n00b.

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Might not be bad with that pumpkin purée.
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Old 01-23-2013, 10:18 PM   #37
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Originally Posted by GoWalrus View Post
So what's you guys favorite frozen pizza?

I'm giving this a whirl this week.
Newman's Own is my favorite.

Making my own pizza, I'm a simple guy. I actually got stuff for pizza at target this morning. pepperoni, 2% milk mozzarella, a green pepper, and chef boyardee dough mix that I'll make with beer and a few spices. Nothing fancy, just quick, easy and inexpensive (I had coupons for the pepperoni and cheese, even better).

I get to have pizza, it doesn't require much effort before or after, and my 23 day streak of not going out to eat remains intact.
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Old 01-23-2013, 10:32 PM   #38
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Pizza crust from the bread machine...Don Pepinos sauce and loads of meat and cheese.

I'll also occasionally get a small boboli thin crust, top with Buffalo Wild Wings Wild sauce, mozzarella cheese, and some chunks of chicken tossed in more Wild Sauce. Cook about 15 minutes, mix up my own Serrano Ranch dressing and enjoy!
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Old 01-23-2013, 10:52 PM   #39
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Saved this recipe and totally making a badass homemade pizza for SB party.
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Old 01-23-2013, 11:09 PM   #40
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I have issues with making the dough. Ended up just buying dough and making a square pizza.

Was epic.
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Old 01-23-2013, 11:10 PM   #41
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Old 01-24-2013, 05:04 AM   #42
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I make a chicken, spinach, ranch pizza. It's a bit white trash, but I make some Hidden Valley Ranch dip from the packet, jazz it up with some cayenne or chipotle, grilled chicken, spinach, and pickled red onion. I fire it on my Weber One Touch.
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Old 01-24-2013, 05:41 AM   #43
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Quote:
Originally Posted by GoWalrus View Post
Foolproof, no-skill required pan pizza


It's a pan pizza that requires no kneading, no rolling, no stretching, no special equipment or experience whatsoever, just a scale, a bowl, a pan, and bit of time.
Out of curiosity, where'd you get this? This is the same recipe, directions, and many of the same pictures from the Serious Eats page I linked in the OP, but some pics have been added and they rewrote it to sound like it's theirs.
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Old 01-24-2013, 06:26 AM   #44
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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.




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Old 01-24-2013, 07:07 AM   #45
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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.
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