Anything Pizza

Yep, so I made a pizza

Today's homemade wood fired pizza was good.
Pepperoni, sausage, salami, marinara & cheese on a herb & garlic crust

 

You make your dough yourself?

 

Not yet.
Got Italian flour (Antimo Caputo 00 pizzaria flour) & yeast yesterday & haven't made any yet, gotta use up the Trader Joe dough 1st

 

Depending how creative/risky you feel try mixing in some coke. It actually gives a nice flavor to dough. We dont dont that at the restaurant but i make my own pasta and pizza dough at home so i like to experiment lol

 

Try some bread flour too. Makes it a little lighter IMO.

 

We use all purpose at the restaurant and cut 9oz balls which makes a good thin crust pizza that’s still strong enough to hold all the tops up.

 

I do the coke, then make the pizza.

 

Wrong coke but i guess what ever works for you lol

 

I'm going to be attempting to recreate my late wife's favorite pizza soon.
It was the Cherry Bee a creamy Gorgonzola sauce topped with prosciutto, dried cherries & drizzled with honey.

 

I love an anchovy pizza. Especially because nobody else in the house will touch it.

 

Sounds interesting. I make one at work that is gorgonzola, fig, pancetta. Then top with mint and reduced balsamic

 

Anchovy, sausage, and onion. Whole lotta red pepper flakes. My go to!

 

Basil, fresh Mozz, tomato sauce and olive oil mix with fresh oregano my jam maybe some blue cheese too

 

@Sperrunner its been a while since I’ve tried making pizza (I’m only 18 so I’m just now experimenting). I usually buy premade dough, but what are some good general tips for making homemade pizza? Rolling, topping, transferring, and removing. Thanks

 

Depending how you like your pizza. What kind of dough are you using? Like fresh or that half baked stuff?
If your working with fresh dough then flour is your best freind during kneading and and shaping it. Its better to work from the outside in to make sure you dont make the center to thin, you wanna keep the pizza pretty much eaqual thickness all around, then pinch the edge all the way around if you want the crust to poof up more. Also you want the dough to be warm and soft so it strechs easily but no so warm and soft when you go to shape it you over streach it. Topings is all based on what you like. Cooking it in a oven at home is pretty easy. I like to use high heat and quick cook time. Now if its a wood fires oven you got alot more work ahead of you

 

I use fresh dough (like a pack from Walmart/Trader Joe’s) and I’ll be using an oven at home. Like what are some of your favorite combos for toppings and I feel like I always have overkill. And how much flour should I be using and how often?

 

What ever you are putting the dough on you shoulf flour. And just coat the dough in flour and get some on your hands while you kneaded it. You dont want it to be sticky. As for toppings I honestly prefer something more simple. Especially if you have the time to prep a fee goos tatsing topings. You can do like mozzarella, roasted potato (slice thin, salt, paper, oil, wine, cook till they start to golden), pancetta (cook down till it starts to crisp), and Rosemary is a good combo but tatse best if you have a good tatsting dough.

 

I need to find a good ny style pizza dough recipe, I'm used to making normal dough crust like I did at my old restaurant but I'm a thin crust guy

 

Less yeast with small amount of dough stretched thin

 

How important is it do preheat your pan before cooking on it and what’s the best way to transfer the raw dough into the oven/onto the pan? Just remembered that was a problem last time.