(Topic ID: 293054)

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

By Rodent

2 years ago


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  • 684 posts
  • 127 Pinsiders participating
  • Latest reply 10 days ago by RyanStl
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    #303 2 years ago

    Chicken Alfredo and Detroit style coney dog. Both on sourdough crust

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    #313 2 years ago
    Quoted from Viggin900:

    Hey Piezans, I just made a cold proof pizza dough recipe from ooni. Can I freeze the dough balls I don't need? Just wrap in cling wrap? Thanks.

    yeah you can freeze the dough. won't have any issues.

    1 week later
    #340 1 year ago

    So been doing sourdough crusts and wondering if anyone else does them. Mine either end up super sticky or easily tears. Here’s tonight’s doing. Hawaiian and a sweet and spicy pep. Turned out great but would like to make them a little easier to work with

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    #343 1 year ago

    So I measure out everything per a recipe. Says every 30 mins to wet hand and then stretch and fold about 5 times. After doing this 4 times proof for 4 hours. I put it in the oven with the light on. Typically will almost triple in size. Knock it down, stretch another time and then divide into two balls. Place both in separate oiled bowls wrap and back in the oven for another 2 hours or will go in the fridge overnight. I use cornmeal when I hand turn them and just a dusting of bread flour on the top. Mostly can only form the pies with finger pressing. It’s very sticky and does tear from time to time. As for my starter, I started it back in November following king Arthur’s recipe. Now once a week I make something with the discard and then feed it

    #354 1 year ago

    haven't been back on here much last week. Work is killing me. you guys gave me some awesome tips. Thank you very much! I will test this out soon and post results.

    2 months later
    #399 1 year ago

    So haven’t made any pies in a while. I picked up a thing off Facebook a few weeks ago and been waiting to use it. I used misterschu recipe on the other page for the dough. Was much easier to work with but I found it to be dense. I probably needed to let it rise longer. Was pretty damn good pie. That oven is awesome! So glad I scooped it!

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    5 months later
    #508 1 year ago

    First time doing a Neapolitan style crust. Looks killer and about to dive in. Here’s my cooking set up. A little hood but it worked perfectly

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    1 month later
    #570 1 year ago

    Had to use the oven this time. Too cold and windy to use the outdoor cooker. Chicken Alfredo and bbq chicken

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    #572 1 year ago

    So honestly, I use the cheap stuff. Just regular hunts thick and smokey. Find that one pretty tasty

    #574 1 year ago

    Looks good!!!

    2 months later
    #609 11 months ago

    So I bought a thing yesterday. Anyone happen to have one too? Would love to hear some feedback on it. Couldn’t pass up for $40. Don’t mind the messy garage. I need to clear it out

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    #611 11 months ago
    Quoted from mcluvin:

    Looks like you got a winner. $40 vs $200 new and the reviews are pretty good.

    I agree. Going to test it out this weekend. This one with the legs was listed at 350 so I'm happy. got a cover too but it's crunchy lol

    #616 11 months ago
    Quoted from Puffdanny:

    You going to bring it to the vfw? We can make pizza after while you sober up

    Unfortunately I can't. Andy said he needs room for his bud light dylan cans.

    #618 11 months ago

    some good looking pies there!!!

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