Anyone making pizzas at home?

[WhatExit?]

Ingredients and dough? Recipes? What pizza oven are you using?

My neighbor just brought this delicious thin crust over - outstanding!

 

[Brokeboatin221]

I just bought a pizza oven for my green mountain we’re trying it tonight so standby……..

 

[lakemadness]

We have an Ooni pizza oven. Wood fired or charcoal. Only tried wood so far. We just had several friends over last night and made 6 pizzas and like always its a hit. These little ovens get up to 800 degrees pretty easily and cooks the pizza in about 2 minutes.

 

[DarkHorseRacing]

I just doctor up a Boboli crust. I brush it with olive oil first, then put their pizza sauce on, sprinkle some red chili flake on it to provide a little heat, then top with hand shredded mozzarella and whatever toppings I feel like and bake that off until it’s golden right on the rack to crisp up the bottom.

Way, way better than that Digornio crap.

 

[HTTP404]

We have an Ooni Karu. It runs on gas or wood/charcoal. Takes some trial and error to get the temps right but it makes a good product.

 

[mjc]

I use my egg and get crust dougg from Linda's italian deli in havasu. Egg will get to 550 -650 easy. Done in less than 6 minutes.

 

[stephenkatsea]

I find pizza to be somewhat of a geometric nightmare. It is baked in a Round shape, placed in a Square box when delivered, then cut into Triangular shaped pieces when eaten. WTF is going on with that?!

 

[JJ McClure]

I still make the Chef. But I also still act like I’m 17. Then shred mozzarella. Add toppings. I prefer good crumbled sausage, but the last one had pepperoni. And for the geometrically challenged. Cut your pizza in squares.

 

[Thing One]

I have a gas ooni, buy the dough from a local pizza shop, everyone makes their favorite flavor. It’s a great time.

 

[JJ McClure]

 

[TimeBandit]

Ingredients and dough? Recipes? What pizza oven are you using?

My neighbor just brought this delicious thin crust over - outstanding!

View attachment 1210526

That looks like a nice pizza "margherita", Kind of what an Ooni/Uuni pizza oven was made for.

I'd start by asking his/her recipe! Otherwise, like BBQ there are websites for that

Enjoy the new Rabbit hole!

 

[CoolCruzin]

Old school
No fancy oven
No pizza baking clay
Right in the oven on a pan
These are ready to cook

 

[intense]

I just bought a pizza oven for my green mountain we’re trying it tonight so standby……..

Post what you think of it Ive been wanting one for my green mountain

 

[Mr. C]

No pizza oven. Have a pizza stone. Trick is to have the Fr hot before cooking
Usually use the Trader Joe’s crust. Plane or their garlic herb. Then just variations. Some red sauces. Some white. I’m an always need at least sausage or pepperoni/red onion. Then from there. Mushrooms, tomatoes. Olives. Etc

 

[stephenkatsea]

The first pizza I ever had was made by neighbors from Italy. It was outstanding, made in a rectangular shape and cut into squares.

 

[boatpi]

In lake Como last

year.

 

[2Driver]

We get this super thin crust dough from Kroger stores, sometimes wally world has it. Its called Jus-roll. You cook it right on the paper it rolls out on

Then we cook it on a pizza stone in the gas weber.

 

[Singleton]

Wife got me the ooni for my birthday.
We love it. Just need to figure out a better way then having to make all the dough

 

[Done-it-again]

No pizza oven. Have a pizza stone. Trick is to have the Fr hot before cooking
Usually use the Trader Joe’s crust. Plane or their garlic herb. Then just variations. Some red sauces. Some white. I’m an always need at least sausage or pepperoni/red onion. Then from there. Mushrooms, tomatoes. Olives. Etc

Trader Joe’s dough is great. We use the regular and wheat one.

 

[Lunatic Fringe]

I've been using the pizza oven accessory for our Green Mountain for a couple years now and it works well

I set the burner temp at 350° and that gets the pizza oven and stone hot enough to cook a thin crust pizza in about a minute and a half.
350° on the burner temp gets the pizza oven up around 650° +.
Any higher temp scorched the corn meal and the bottom of the crust.

I've used the pre-made thin pizza crusts (Wewalka) with good results but the best are parbaked crusts we order from Sysco Foods.
The Pillsbury crusts in the tube suck.

I bought a dozen short handle pizza peels and when we have a party, guests just create their pizza directly on the peel which makes it way easier.
A small sprinkle of corn meal helps the pizza dough slide off the peel into the oven.

I put it in the oven, turn it once and pull it out. Done perfectly in a minute or so.

 

[WhatExit?]

My neighbors (3 of them) have Ooni pizza ovens. One of them is gas and that's what I plan on going with as it gets up to temperature fast and holds the temperature. I'm not sure how wood or charcoal could be better.

Here in Mesa, Bashas' grocery has good pizza dough and that's what they use - no sense making your own dough as far as I can tell.

 

[Boatymcboatface]

If you don’t want to make your own Winco sells pizza dough and most local pizza places will sell you dough. The best place for dough in Temecula is from Campinis.

 

[stephenkatsea]

Lived in Italy for 4 years. The Italians swore good dough was all about the local water. NYC area has outstanding water. Lucali's Pizza in Brooklyn is some of the best I've had. Amazing place. You bring your own wine(s) and there's zero corkage fee. Most arrive with a box of multiple bottles of wine. Typically, wines are shared with others at nearby tables. It's an outstanding old school NYC experience with excellent old school pizza. BTW - years ago the owner had a little weapons/assault problem with the local legal authorities. Therefore, he's unable to get a liquor license. So, you get to bring your own. They take no reservations. Just arrive and expect to wait outside until a table becomes available. Even Jerry Seinfeld can be among those waiting outside.

 

[Thing One]

Wife got me the ooni for my birthday.
We love it. Just need to figure out a better way then having to make all the dough

Call your local pizza shop, (not chain like Dominoes) they usually sell the dough no problem. That’s what I do.

 

[Justsomeguy]

Call your local pizza shop, (not chain like Dominoes) they usually sell the dough no problem. That’s what I do.

This is a great idea!

My favorite place will vacuum seal and freeze an uncooked pizza for me. Then I can throw it in my pizza oven. Blew me away. I could take my favorite pizza even to the river with me. But you are limited to small and its kinda pricey.

otherwise my wife gets the dough. Not sure where from.

Oven transports easily. I have the camp chef Italian artisan pizza oven. I like it.

 

[Brokeboatin221]

This is going on in about 10mins, made the dough from scratch so fingers crossed!

 

[havabrew]

Cook them in a Traeger = YUM!

 

[BIGRED9158]

Red baron in the traeger on the pizza zone is what we do you can do any other frozen pizza or left overs this way as well

 

[Icky]

We just ordered round table

 

[Brokeboatin221]

Well I learned a few things and destroyed one pizza of course the pretty one. The dough recipe I found is amazing! Round 2 tomorrow kid is stoked!

 

[CommanderLee]

We do pizzas on the Blackstone with dough and sauce from a local Italian deli. Heat the Blackstone, put down a little garlic powder and cook the first side usually about 5 or 6 minutes. Then take it off and flip it. Put on the sauce, toppings and cheese. Put it back on the Blackstone for another 6 minutes or so.

 

[I'd Groper]

Yes, in a YODER Pizza oven

 

[Waterjunky]

I am running a gas only Mimiuo. Friends that paid double for the Ooni and mine actually works better. The selling point for the Mimiuo is that the stone rotates on its own. Because of this it requires power but that's easy. You don't really get enough time for true smoke in most of these so the wood idea is not really effective from my experience. It does give a warm and fuzzy feeling for many though so some will tell you how great it is. With propane, its fast, easy, and stable. With the rotating stone, your temperature is stable throughout cooking and your not monkeying with turning it half way through. stop the stone, install pie, turn back on and watch until done. Stop, remove, restart. Its all about as simple as it gets.

As for dough, we make it in the bread machine. We are doing well with it but are still working out the details.
Yes, to having multiple short handle wood peels. Like a stack of them. Everyone makes their own pie right on them. When done, you cut ( reasonably gently) directly on them and serve. Easy easy.....

 

[MCnParker]

Built a Wood Fired Oven 8 years ago, pizza making is a hobby...I make my own dough. Always tweaking with it and trying new variations, but the basis for it is always the same.

By weight.. for ~ 4 pies, 12 inches +or -
Flour 00 - (500 grams) I use Caputo, or Molino Grassi, I mix with semolina in different percentages for different flavor profiles.
Yeast - 3 to 4 Grams
Salt - 10 grams
Water@ 95-100 degrees - 325 Grams (63-64 % hydration)

I usually take 100 Grams of the water and put the yeast in it about 10 minutes before I start mixing the dough to activate the yeast.

I use the Kitchen Aid and mix on all ingredients until it comes together, let sit for 5-10 minutes and kneed again either in mixer or buy hand. Them cover with a moist towel and let it double in size at a minimum, usually let it proof over night.

I usually separate into dough balls a 2-4 hours before we make pizza, 180-200 grams per ball.

 

[Cole Trickle]

I like making it all from scratch...tons of dough recipes online

we use the pizza adapter for the green mountain pellet grill. works awesome

 

[DesertFam]

There is a lot of info on pizzamaking.com. I used to make dough it became a PITA so now we buy from local pizza place and it is so much easier.

 

[spectra bash]

Built a Wood Fired Oven 8 years ago, pizza making is a hobby...I make my own dough. Always tweaking with it and trying new variations, but the basis for it is always the same.

By weight.. for ~ 4 pies, 12 inches +or -
Flour 00 - (500 grams) I use Caputo, or Molino Grassi, I mix with semolina in different percentages for different flavor profiles.
Yeast - 3 to 4 Grams
Salt - 10 grams
Water@ 95-100 degrees - 325 Grams (63-64 % hydration)

I usually take 100 Grams of the water and put the yeast in it about 10 minutes before I start mixing the dough to activate the yeast.

I use the Kitchen Aid and mix on all ingredients until it comes together, let sit for 5-10 minutes and kneed again either in mixer or buy hand. Them cover with a moist towel and let it double in size at a minimum, usually let it proof over night.

I usually separate into dough balls a 2-4 hours before we make pizza, 180-200 grams per ball.

View attachment 1210818

Nice!

 

[I'd Groper]

I am running a gas only Mimiuo. Friends that paid double for the Ooni and mine actually works better. The selling point for the Mimiuo is that the stone rotates on its own. Because of this it requires power but that's easy. You don't really get enough time for true smoke in most of these so the wood idea is not really effective from my experience. It does give a warm and fuzzy feeling for many though so some will tell you how great it is. With propane, its fast, easy, and stable. With the rotating stone, your temperature is stable throughout cooking and your not monkeying with turning it half way through. stop the stone, install pie, turn back on and watch until done. Stop, remove, restart. Its all about as simple as it gets.

As for dough, we make it in the bread machine. We are doing well with it but are still working out the details.
Yes, to having multiple short handle wood peels. Like a stack of them. Everyone makes their own pie right on them. When done, you cut ( reasonably gently) directly on them and serve. Easy easy.....

I'm going to completely disagree with you on the smoke flavor, it is quite noticeable in smell and flavor of the crust and pizza or even Steaks cooked in a wood oven for that matter. I have done the NG on the BBQ and NG in high end oven with no comparison to a wood fired oven.

Built a Wood Fired Oven 8 years ago, pizza making is a hobby...I make my own dough. Always tweaking with it and trying new variations, but the basis for it is always the same.

By weight.. for ~ 4 pies, 12 inches +or -
Flour 00 - (500 grams) I use Caputo, or Molino Grassi, I mix with semolina in different percentages for different flavor profiles.
Yeast - 3 to 4 Grams
Salt - 10 grams
Water@ 95-100 degrees - 325 Grams (63-64 % hydration)

I usually take 100 Grams of the water and put the yeast in it about 10 minutes before I start mixing the dough to activate the yeast.

I use the Kitchen Aid and mix on all ingredients until it comes together, let sit for 5-10 minutes and kneed again either in mixer or buy hand. Them cover with a moist towel and let it double in size at a minimum, usually let it proof over night.

I usually separate into dough balls a 2-4 hours before we make pizza, 180-200 grams per ball.

View attachment 1210818

I was going to build something very similar to what you have there, BUT then YODER came out with their wood fired oven and that sealed the deal.
Yours in that location also works as an outdoor heater and conversation piece, that's sweeeeeet guy
Do you also have metric measuring cups & spoons ?, I'm alway's having to convert metric to US when making my dough.

 

[MCnParker]

I'm going to completely disagree with you on the smoke flavor, it is quite noticeable in smell and flavor of the crust and pizza or even Steaks cooked in a wood oven for that matter. I have done the NG on the BBQ and NG in high end oven with no comparison to a wood fired oven.



I was going to build something very similar to what you have there, BUT then YODER came out with their wood fired oven and that sealed the deal.
Yours in that location also works as an outdoor heater and conversation piece, that's sweeeeeet guy
Do you also have metric measuring cups & spoons ?, I'm alway's having to convert metric to US when making my dough.

Thanks, lots of work but it is a heater/fireplace when the food is done. As for converting measurements...I got nothin for you...LOL

 

[River Runnin]

https://www.amazon.com/Namaste-Food...ix=pizza+dough+gluton+fre,grocery,217&sr=1-28

https://www.amazon.com/Classico-Fir...zza+fire+roasted+sauce+jar,grocery,196&sr=1-2

Treager was good! .. But the Recteq Bullseye @ over 700*!! Priceless!

 

[Mandelon]

After a trip to Italy my wife got me to build an oven at the house. I went with a barrel style instead of a dome. It is based on more of a greek style open oven. Less cutting of the fire brick and plenty of room inside.

We typically use the easy Trader Joe's pizza dough. They're like $3.00 each and simple. The smokey flavor makes them awesome.

We have also baked bread, roasted lamb, ham, and cooked a few other things.

 

[Englewood]

Get this from NY...Thank me later

Traditional Pizza Dough - 6 Count | Birrittellas

Birrittella's classic New York-style pizza dough is highly popular among fans. You can buy it online or in-store to craft a variety of exciting dishes.

birrittellas.com

 

[Mandelon]

 

[Mandelon]

A few tricks we have learned over the years.

Put cornmeal on the pizza peel. It works like ball bearings so the pies slide off the peel and onto the oven floor without sticking.
Make the pies quickly. Even with flour and corn meal under the dough, the longer it sits on the peel, the more it wants to stick.
Buy a jar of sundried tomatoes in oil. Use the sundried tomotoes on the pizza, but take that oil and drizzle it on the perimeter of
the crust before you bake it. Use a little paintbrush or just your fingers and rub it on. Then shake some garlic powder or garlic salt lightly onto that oiled crust edge. Normally the crust is an afterthought, but with the extra flavoring we tend to eat the whole slice. You can add more olive oil into the jar, stir it up and the tomatoes will infuse the new oil.
Crumbled feta doesn't melt. But it tastes great on a pie.
I make one that has 7 cheeses and all the meats. So good.

 

[poncho]

I just bought a pizza oven for my green mountain we’re trying it tonight so standby……..

We love ours, we do 10" for guests and i constantly hear that's the best pizza I ever had.

 

[poncho]

I just doctor up a Boboli crust. I brush it with olive oil first, then put their pizza sauce on, sprinkle some red chili flake on it to provide a little heat, then top with hand shredded mozzarella and whatever toppings I feel like and bake that off until it’s golden right on the rack to crisp up the bottom.

Way, way better than that Digornio crap.

I haven't bought a Boboli in years, going to grab some, I used to like their crust.

 

[Brokeboatin221]

Well me and the kid are sold. Perfected a few issues from yesterday and we’re all good! The homemade dough was kinda a pain but tasted amazing!