(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
  • Topic is favorited by 92 Pinsiders

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    You're currently viewing posts by Pinsider puffdanny.
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    #16 2 years ago

    I haven't tried making this sauce at home but I will when the garden comes in but when i had it from their restraunt it was amazing

    Screenshot_20210508-143624_Samsung Internet (resized).jpgScreenshot_20210508-143624_Samsung Internet (resized).jpg
    #27 2 years ago
    Quoted from Deez:

    Whats your favorite dough recipe?

    My wife's really into dill dough

    #30 2 years ago
    Quoted from TheGunnett:

    I have a Stainless Steel outdoor gas fired pizza oven that utilizes dual pizza stones. The bottom deck rotates and gets up to 900 degrees in 15 minutes. The temperature is adjustable if you prefer a more traditional pizza. I can make a neapolitan pizza in about two minutes. The manufacturer was Pizza2Stone but I’m not sure if they are still in business. I’m considering an Ooni Pizza oven, they are a great value and are portable.
    [quoted image][quoted image][quoted image]

    Wow them look good I just crushed this sexy mexi pizza the wife made but that made me hungry again. I might have to buy a game from you and negotiate a few pies into the deal.

    Premade flat bread pizza dough, green chili and lime refried bean base with white and yellow cheddar,fire roasted corn,onion,fresh jalapeño,black olives,hot red salsa and roasted poblano salsa cremosa.
    Best one she's done only thing I'd add is a drizzle of sour cream.

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    #35 2 years ago
    Quoted from Spiderpin:

    What's that taste like?

    Basically like a burrito but better imo the ratios of items to beans is better and the bit of crisp to the crust adds a little texture and flavor.

    #37 2 years ago
    Quoted from Spiderpin:

    What's that taste like?

    Quoted from Puffdanny:

    Basically like a burrito but better imo the ratios of items to beans is better and the bit of crisp to the crust adds a little texture and flavor.

    Lmao I'm tired and as soon as I hit send realized you asked about the dill dough and not the sexy mexi pizza. I'm not sure about the dill dough,not my thing.

    1 year later
    #404 1 year ago
    Quoted from mdelorenzo:

    A wee bit charred
    [quoted image]

    2/3 is perfect

    #405 1 year ago
    Quoted from GoodManners:

    Making cast iron pizzas. Best I have ever made - Pepperoni and cheese.
    So good.
    [quoted image]

    Visually that is perfect

    5 months later
    #512 1 year ago
    Quoted from Bax1:

    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
    [quoted image][quoted image][quoted image]

    Cooked perfectly imo love them well done

    #513 1 year ago

    I've tried all of the major Chicago deep dish spots but only 1 time each. I wasn't a fan of the crust but Pequod's had my favorite sauce and here's their recipe if anyone want to try it.

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    3 months later
    #615 11 months ago
    Quoted from Bax1:

    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
    [quoted image]

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

    8 months later
    #665 3 months ago

    Most people don't know the joy of salami on a pizza or a burger.

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