(Topic ID: 293054)

The Homemade Pizza Thread (aka: Who makes their own pizza?)

By Rodent

6 months ago


Topic Heartbeat

Topic Stats

  • 137 posts
  • 58 Pinsiders participating
  • Latest reply 19 hours ago by Kodiak
  • Topic is favorited by 50 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    View topic image gallery

    D582F0C7-2EE1-4EEF-BA48-D0EFEF1AC9D5 (resized).jpeg
    F03A55E6-B27B-432B-AE93-4553423140BB (resized).jpeg
    4871480E-60AA-4AB7-BFEE-D9B568D02225 (resized).jpeg
    A04654A6-028A-4268-8CCD-76D6B295B4FA (resized).jpeg
    D297F675-2AB9-4E8E-A188-EA7594A418B2 (resized).jpeg
    57442CFF-08BE-417E-A06A-9A15B7066628 (resized).jpeg
    006906F8-E148-4F91-8304-7537D0F92978 (resized).jpeg
    2C6A898E-6FDB-4CD4-A29E-050ED8D70A38 (resized).jpeg
    52974C33-33DB-4CAC-86D1-FBC5C5A67E14 (resized).jpeg
    FB_IMG_1637901619848 (resized).jpg
    image (resized).jpg
    0CC01C43-90BA-47C0-A7C4-EA7BB1140FFA (resized).jpeg
    971FE2B5-A41F-465C-97D6-9AEE09A9AD41 (resized).jpeg
    947147BE-099D-41EB-B865-8DD81D626ED2 (resized).jpeg
    1D9195FB-B9B0-483F-8C8F-8A7C72AC90AD (resized).jpeg
    87186F9F-DBBB-41A8-98DE-87DF817342B5 (resized).jpeg

    There are 137 posts in this topic. You are on page 3 of 3.
    #101 43 days ago

    This is the result. My ode to the Filet-O-Fish in pizza form. It was freaking delicious.

    IMG_20211015_001707280~2 (resized).jpg

    #102 43 days ago

    I find that strangely intriguing ... need to try such a monstrosity sometime soon

    #103 43 days ago

    The one on the left is Gyro (tzatziki sause, cheese, lamb meat, red onion & tomato) and the right is Ruben (1000 Island, swiss, corn beef & kraut).

    IMG_4156 (resized).JPG
    #104 43 days ago

    The one on the left is Steak (garlic alfredo sauce, cheese, steak, onion & mushroom) and BBQ on the right (BBQ sauce, cheese, pull pork and red onion).

    IMG_4077 (resized).JPG
    #105 43 days ago

    A number of random pizza's.

    IMG_4073 (resized).JPG
    #106 43 days ago
    Quoted from PinballJeff:

    A number of random pizza's.
    [quoted image]

    Dang, how many people are you feeding?

    #107 43 days ago

    Drunken pizza making in progress. More to come...

    20211016_185349 (resized).jpg
    #108 43 days ago

    I've had an Ooni for 6-8 months and I love it. Tonight I decided to try Detroit style and it came out amazing. Definitely recommend.1 (resized).jpg2 (resized).jpg3 (resized).jpg

    #109 43 days ago
    20211016_192240 (resized).jpg
    #110 41 days ago

    Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.

    #111 41 days ago

    I've been using Newman's marinara for my pizza sauce.
    Haven't tried making any yet.
    Making the dough has been fun to learn though.

    #112 41 days ago
    Quoted from Adydar:

    Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.

    The best sauce..

    1 can of San Marzano whole Tomatoes, 1/2 teaspoon of salt, 1 teaspoon of dried oregano, small handful of fresh basil leaves. ( you can double or triple this recipe if needed.) Blend slowly in blender for 5 to 10 seconds just enough to crush the tomato, but not to make it to watery. you can even crush by hand or a immersion wand blender. Do not pre cook the sauce, just place on pizza and will cook on the pizza. This is how its done in Italy.

    #113 40 days ago

    Have been making Detroit styles over the past year. At one point I was making Chicago's with a Gino's East type take on the dough (corn meal + corn oil in dough) and then later started using the dough for Detroit styles. I'm now up around 25lbs since the start of last year and need to go on a diet lol.

    One of the pictures is of a BBQ chicken Detroit style I make on occasion. If I make one of those I grill the chicken and use a blend of 50 / 50 mozzarella + gouda cheese. Detroit styles I use around 75% mozzarella and 25% brick cheese. Below is the sauce recipe I use for the Detroit styles.

    28oz crushed tomatoes
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp salt
    1 tsp pepper
    1 tsp red pepper flakes
    1 tsp sugar
    1 tsp basil leaves

    f366849c040ac54f5223bc75683ca96266070e1a (resized).jpg

    70e66784bd08c35401a8a2bc2fad34b077520193 (resized).jpg

    #114 40 days ago

    Well done. I really like Detroit pizza. My family where bitches about it though when I made it. Said I burned the cheese. They wouldn't believe when I explained that what makes it taste so good.

    #115 40 days ago
    Quoted from Adydar:

    Anyone willing to share some actual sauce recipes? I've always struggled with making a sauce that is good. The dough, cheese, other toppings are generally easy enough but I'll be damned if I can make a good sauce.

    This is all you need...

    sauce (resized).jpeg
    -1
    #116 40 days ago
    Quoted from poppapin:

    This is all you need...[quoted image]

    That sauce sux....no spices at all. It taste like plain tomato sauce.

    #117 40 days ago

    Just mixed up some dough for the first time in 2 months.
    I bought a Kamado Joe grill and took a pizza time out.
    This is the last sauce I found and it dose not suck! It’s really thick garlicky and spicy!
    Also picked up another pizza book. Just started reading it, looks like a pretty good book so far.

    09F47C83-05B8-4A6C-B7A2-05B6A290B21A (resized).jpeg1547C742-9BBC-4B5A-AE00-5FE6809A9A30 (resized).jpeg
    #118 36 days ago

    Pepperoni.

    87186F9F-DBBB-41A8-98DE-87DF817342B5 (resized).jpeg
    2 weeks later
    #119 22 days ago

    Eggplant, prosciutto, sun dried tomatoes, mozzarella, grated cheese.

    1D9195FB-B9B0-483F-8C8F-8A7C72AC90AD (resized).jpeg947147BE-099D-41EB-B865-8DD81D626ED2 (resized).jpeg
    #120 16 days ago

    Added some toppings tonight. Getting better at it.

    0CC01C43-90BA-47C0-A7C4-EA7BB1140FFA (resized).jpeg971FE2B5-A41F-465C-97D6-9AEE09A9AD41 (resized).jpeg
    #121 15 days ago
    Quoted from Electrocute:

    Added some toppings tonight.

    That’s an odd combination,
    Pineapple with mushroom and black olive?
    Sure looks nicely cooked though.

    #122 15 days ago
    Quoted from RVH:

    That’s an odd combination,
    Pineapple with mushroom and black olive?
    Sure looks nicely cooked though.

    Still working on it. Haven’t had one catch fire lately and I’m eating more pizza than the garbage can now!

    #123 15 days ago

    Nice, looking good!
    I really recommend tossing your pizzas in %100 semolina Rimacinata.
    I get a small bag on Amazon for less than $10
    I get the Rocbox so the floor is 750f in the center then turn the flame to low when I launch the pizza and try to cook for 4 minutes.

    image (resized).jpg
    1 week later
    #124 3 days ago

    I’ve been eyeing an Ooni or Roccbox for a while, and they are both having Black Friday specials. What’s everyone’s input on one or the other? Both look comparable.

    #125 3 days ago

    The new Ooni Kari 16 with the gas option looks great. You will just need a infrared thermometer to read stone temperature.
    I’ve been using Roccbox over 3 years now and really like it.
    The gas makes it so easy to control Temperature and is a must in my opinion!
    And the thermometer under the stone on Rocbox is key, the Ooni thermometer only reads the air temp.
    I’m seriously thinking about getting the Gozney Dome as I was on the preorder list and will be able to buy one next week at last years price.
    Bottom line I would get the gas option on whatever oven you get.
    I’ve got my Roccbox heated up right now and am making a Pizza for Thanksgiving late breakfast!

    #126 3 days ago
    Quoted from RVH:

    I’ve got my Roccbox heated up!

    Great idea!

    #127 2 days ago
    Quoted from riggy469:

    I’ve been eyeing an Ooni or Roccbox for a while, and they are both having Black Friday specials. What’s everyone’s input on one or the other? Both look comparable.

    I think for the price dollar to dollar the Roccbox is the way to go.
    I really love that the thermometer is under the stone!
    It’s nice that it comes with the turning peal and a cover that would be nice if you’re keeping it outdoors. Also the regular aluminum pizza peel it comes with is awesome!
    The thermometer under the stone is
    Great as it shows how heat soaked you’re stone is, that’s something just using an infrared doesn’t show.
    The Ooni karu 16 looks better as it’s bigger the door keeps the front of the stone hotter and can cook wood or coal better than Roccbox (Roccbox wood burner looks kinda shit) but also costs much more and uses maybe 3x more in gas.

    #128 2 days ago
    Quoted from riggy469:

    I’ve been eyeing an Ooni or Roccbox for a while, and they are both having Black Friday specials. What’s everyone’s input on one or the other? Both look comparable.

    I have an Ooni Karu 12, and after some trial and error I love it. I bought that model because I can cook with wood & charcoal, but it also has a gas conversion if I choose to buy it. I don’t have any experience with a Roccbox so can’t help you compare. Either way-pull the trigger and enjoy! Making homemade wood fired pizza is awesome!

    #129 2 days ago

    18 inch NY style. Homemade dough. Freshly grated cheese.

    FB_IMG_1637901619848 (resized).jpg
    #130 2 days ago
    Quoted from nicoga3000:

    I've had an Ooni for 6-8 months and I love it. Tonight I decided to try Detroit style and it came out amazing. Definitely recommend.[quoted image][quoted image][quoted image]

    I like to watch Cook's Kitchen on PBS especially when they show things like making original Detroit style pizza.
    The reason they're shaped like this is because the pans they used ere originally used at the car manufacturing plants for parts pans.Your crust looks authentic with the crispy cheese perimeter

    #131 2 days ago

    I went ahead and ordered the Roccbox, can’t wait to get started on it. Now just have to find a heavy duty bar cart for it to keep it in the garage.

    #132 2 days ago
    Quoted from riggy469:

    I went ahead and ordered the Roccbox, can’t wait to get started on it. Now just have to find a heavy duty bar cart for it to keep it in the garage.

    https://ooni.com/collections/pizza-prep/products/ooni-modular-table-medium

    I use the ooni table and really like it.

    I made a bad batch of dough this week where the bottom of the dough all wasn’t closed all the way and made a hole while cooking.
    Damn!
    Oh well made some much better looking dough last night.
    Time to bring my oven outside and burn the mess off.

    52974C33-33DB-4CAC-86D1-FBC5C5A67E14 (resized).jpeg
    #133 2 days ago

    Just ordered a gas powered Ooni. Stay tuned!

    #134 22 hours ago

    So after my last post yesterday I had to burn off a bunch of blackened cheese and whatnot off the stone.
    It was taking some time running the oven at full temp so I picked up this grill scraper brush at my bbq store and it helped to speed up the process quite a bit brushing the stone and cooking off the black soot stuck to the stone!
    I’ve read “When you burn things, you learn things.”
    Made some better pizzas after stone was cleaned up.

    006906F8-E148-4F91-8304-7537D0F92978 (resized).jpeg2C6A898E-6FDB-4CD4-A29E-050ED8D70A38 (resized).jpeg57442CFF-08BE-417E-A06A-9A15B7066628 (resized).jpeg
    #135 21 hours ago

    Roccbox question for those that have it... How big of a pie can it handle?

    Jaz

    #136 19 hours ago
    Quoted from Jazman:

    Roccbox question for those that have it... How big of a pie can it handle?

    12” max

    D297F675-2AB9-4E8E-A188-EA7594A418B2 (resized).jpeg
    #137 19 hours ago

    My hobby as well.

    4871480E-60AA-4AB7-BFEE-D9B568D02225 (resized).jpegA04654A6-028A-4268-8CCD-76D6B295B4FA (resized).jpegD582F0C7-2EE1-4EEF-BA48-D0EFEF1AC9D5 (resized).jpegF03A55E6-B27B-432B-AE93-4553423140BB (resized).jpeg
    There are 137 posts in this topic. You are on page 3 of 3.

    Hey there! Got a moment?

    Great to see you're enjoying Pinside! Did you know Pinside is able to run thanks to donations from our visitors? Please donate to Pinside, support the site and get anext to your username to show for it! Donate to Pinside