Hey Beir

[Hardcore troubadour 12,718]

Want to start making homemade pizza. The prices have gone out of control around here plus I think the kids will like it. What do you recommend as far as the cooking instrument? Ingredients etc? I don’t mind spending a few bucks if need be. Anyone else who makes them at home please feel free to comment. Thanks. Edit: Spelled your name wrong. Sorry. 

[KSB2424 3,085]

Just now, Hardcore troubadour said:

Want to start making homemade pizza. The prices have gone out of control around here plus I think the kids will like it. What do you recommend as far as the cooking instrument? Ingredients etc? I don’t mind spending a few bucks if need be. Anyone else who makes them at home please feel free to comment. Thanks. 

I'll let the Meister take control but I've tried it a handful of times and its not as easy as you would think it would be.  In other words I'm intersted in this thread too.  

[Bier Meister 1,517]

Are you thinking pizza oven? That would be optimal.

 

i just use a stone on my grill or in the oven.

A peel

i use a kitchen aid for dough

 

i have a few dough recipes (can break that down later)

I have several sauce recipes (can break that down later)

My standard cheese blend was 40% mozz, 40% fontina, 20% provolone

or I would use bufalo 

sky is the limit on toppings

 

 

[Hardcore troubadour 12,718]

4 minutes ago, Bier Meister said:

Are you thinking pizza oven? That would be optimal.

 

i just use a stone on my grill or in the oven.

A peel

i use a kitchen aid for dough

 

i have a few dough recipes (can break that down later)

I have several sauce recipes (can break that down later)

My standard cheese blend was 40% mozz, 40% fontina, 20% provolone

or I would use bufalo 

sky is the limit on toppings

 

 

I’m seeing some ovens on amazon in the 75-125 range. Would they be any good you think? I don’t trust reviews. 

[Bier Meister 1,517]

These days my go to sauce is very simple.

a can of San Mariano tomatoes

5-10 cloves of garlic, minced

a few tbs of evoo

salt, pepper

fresh basil

 

i hand crush the tomatoes into a bowl (keeping the juice).

start sautéing. Add garlic. Do not brown. Add the tomato juice and simmer for about 20-30 min. Add a little water to thin if needed.

with the heat off, add the basil. It is a brighter flavor and color.  The basil steeps

[KSB2424 3,085]

Wait, so you're not supposed to buy the Ragu Pizza sauce?  

[Bier Meister 1,517]

1 minute ago, Hardcore troubadour said:

I’m seeing some ovens on amazon in the 75-125 range. Would they be any good you think? I don’t trust reviews. 

I honestly don’t know.  I have only used some nicer outdoor brick pizza ovens at friends or clients
 

I’ll give amazon a look

[Bier Meister 1,517]

17 minutes ago, KSB2424 said:

Wait, so you're not supposed to buy the Ragu Pizza sauce?  

I always have a premade (barilla or Bertolli) for quick meals... chicken parm, meatball sandwiches, pizza when I buy a dough, etc

 

i do another more like a marinara.  Sweat Carrots, onions, garlic...

deglaze with red or white wine. Reduce by 3/4

add tomatoes, juice, and water.
simmer for about a half hour. Blend. Simmer for another 15-20 min.

sometimes a touch honey, chili flakes.

add torn basil as it is cooling

[fandandy 3,311]

I saved this video a while ago but have yet to make it.  It looks pretty good though.  

 

[MDC 5,903]

31 minutes ago, KSB2424 said:

Wait, so you're not supposed to buy the Ragu Pizza sauce?  

Boboli crust, Kraft mozz and Hormel pepperoni slices. That’s good eats. 

[5-Points 2,739]

If you like a crisper crust, I'd suggest a cast iron platter over a stone. 

No need for a pizza oven. The grill works just fine. 

I 2nd the KitchenAide for dough.

 

[Mike Isles 583]

1 hour ago, MDC said:

Boboli crust, Kraft mozz and Hormel pepperoni slices. That’s good eats. 

I’ll sub out the sauce but the rest of ingredients work !

[Mike Isles 583]

1 hour ago, fandandy said:

I saved this video a while ago but have yet to make it.  It looks pretty good though.  

 

This weekend ! Definitely interested in trying this. 

[Djgb13 2,338]

Imagine being so broke and that the thought of a $20-$30 pizza is too much  

[Hardcore troubadour 12,718]

13 minutes ago, Djgb13 said:

Imagine being so broke and that the thought of a $20-$30 pizza is too much  

HTDS in full effect. Sad. We have pizza Friday at our house. With family and friends. Someday if you have kids maybe you’ll be lucky to do those kind of family things. I heard you can adopt a kid from Haiti pretty easy. 

[Djgb13 2,338]

5 minutes ago, Hardcore troubadour said:

HTDS in full effect. Sad. We have pizza Friday at our house. With family and friends. Someday if you have kids maybe you’ll be lucky to do those kind of family things. I heard you can adopt a kid from Haiti pretty easy. 

Says the guy who ALWAYS mentions me in different threads. Even ones I don’t post in. 
 

It’s ok. I know you’re obsessed with me. Can dish out the insults but can’t take them. Typical poosay behavior  

[Voltaire 4,567]

9 hours ago, KSB2424 said:

Wait, so you're not supposed to buy the Ragu Pizza sauce?  

That’s good stuff 

[Bert 1,096]

19 hours ago, Hardcore troubadour said:

I’m seeing some ovens on amazon in the 75-125 range. Would they be any good you think? I don’t trust reviews. 

The pizza stone makes a huge difference.  I am assuming you want to go the thin crust route.  I like the mozz/provolone combo.  As for sauce, mine is very similar to Bier only I also like to add oregano.

I think your kids would have fun with it.

[Hardcore troubadour 12,718]

24 minutes ago, Bert said:

The pizza stone makes a huge difference.  I am assuming you want to go the thin crust route.  I like the mozz/provolone combo.  As for sauce, mine is very similar to Bier only I also like to add oregano.

I think your kids would have fun with it.

Im gonna go with the stone. Thanks. 

[taco breath 419]

Pm down?

[Mike Isles 583]

6 minutes ago, taco breath said:

Pm down?

Dumb post. 

[nzoner 936]

On 9/29/2020 at 5:28 PM, Hardcore troubadour said:

Want to start making homemade pizza. The prices have gone out of control around here plus I think the kids will like it. What do you recommend as far as the cooking instrument? Ingredients etc? I don’t mind spending a few bucks if need be. Anyone else who makes them at home please feel free to comment. Thanks. Edit: Spelled your name wrong. Sorry. 

Sorry it's not an at home suggestion however if you're in a hurry and have an Aldi in your area their$4.99- $5.99 take-n-bake pizzas are surprisingly good for the price.

[jerryskids 5,215]

10 hours ago, Mike Isles said:

Dumb post. 

He’s often an ass like this, which is why he fits in so well at FBG.

[fricker66 91]

Just a clarity question, Bier.  When I make homemade pizza sauce, I generally don't cook the tomatoes.   An old Italian chef told me that the difference between pizza sauce and marinara is that the tomatoes in pizza sauce are typically uncooked.  Are you cooking to add some depth of flavor or is there another method to your madness? 

[Bier Meister 1,517]

The simmering melds the flavors for me. 
 

main difference for me between my pizza sauce and marinara is additional ingredients in the marinara, specifically wine to fortify

[Bier Meister 1,517]

1 hour ago, Bier Meister said:

The simmering melds the flavors for me. 
 

main difference for me between my pizza sauce and marinara is additional ingredients in the marinara, specifically wine to fortify

Also, I do not blend or purée my pizza sauce...  blend my marinara 

[Bier Meister 1,517]

On 9/29/2020 at 3:42 PM, Bier Meister said:

These days my go to sauce is very simple.

a can of San Mariano tomatoes

5-10 cloves of garlic, minced

a few tbs of evoo

salt, pepper

fresh basil

 

i hand crush the tomatoes into a bowl (keeping the juice).

start sautéing. Add garlic. Do not brown. Add the tomato juice and simmer for about 20-30 min. Add a little water to thin if needed.

with the heat off, add the basil. It is a brighter flavor and color.  The basil steeps

@BunnysBastatrds

[Flipper 57]

On 9/29/2020 at 6:42 PM, Bier Meister said:

These days my go to sauce is very simple.

a can of San Mariano tomatoes

5-10 cloves of garlic, minced

a few tbs of evoo

salt, pepper

fresh basil

 

i hand crush the tomatoes into a bowl (keeping the juice).

start sautéing. Add garlic. Do not brown. Add the tomato juice and simmer for about 20-30 min. Add a little water to thin if needed.

with the heat off, add the basil. It is a brighter flavor and color.  The basil steeps

WTH is evoo?

Can you share a good dough recipe?

[Bier Meister 1,517]

7 minutes ago, Flipper said:

WTH is evoo?

Can you share a good dough recipe?

Extra virgin olive oil

 

i will when i can find some time... deep dish, or mor standard?

[Flipper 57]

30 minutes ago, Bier Meister said:

Extra virgin olive oil

 

i will when i can find some time... deep dish, or mor standard?

EVOO ... 

I prefer standard or thin crust ... Thanks!

[Flipper 57]

@Bier Meister

Kindly bumping with hope you will share that dough recipe! 

I have the tomatoes and Sunday could be the day unless the wife trumps my plan ...

[TheNewGirl 1,039]

I'd love the dough recipe too! 

 

[Alias Detective 1,180]

12 minutes ago, Flipper said:

@Bier Meister

Kindly bumping with hope you will share that dough recipe! 

I have the tomatoes and Sunday could be the day unless the wife trumps my plan ...

Trump!

[Bier Meister 1,517]

12 minutes ago, Flipper said:

@Bier Meister

Kindly bumping with hope you will share that dough recipe! 

I have the tomatoes and Sunday could be the day unless the wife trumps my plan ...

Very sorry... working a lot these days.  What equipment will you be using for cooking (ie: oven, brick oven, grill, etc)?

[Flipper 57]

3 minutes ago, Bier Meister said:

Very sorry... working a lot these days.  What equipment will you be using for cooking (ie: oven, brick oven, grill, etc)?

No stones (!) so just a baking sheet in a conventional oven and a Kitchen Aid for the hard part.  Thanks!

[Bier Meister 1,517]

9 oz 00 flour

.75 C water

.75 gr dry yeast

a couple of pinches of salt

 

Start pouring the flour in a large mixer bowl.

In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.

Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.

Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.

Add the salt and keep the mixer running until the salt is fully combined with the dough.

When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.

Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise near the oven.

Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).

Once the dough has risen, transfer it on a work surface.

Shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizza

 

I sometimes like to add herbs to the dough... oregano, rosemary. once ready (rolled and shaped), i will hit it with a little oil oil and sometimes add some granulated garlic around the rim

[Flipper 57]

Thanks Bier!

[Bier Meister 1,517]

something else i have done...

when dough is ready to start proofing: oiled bowl, plastic wrap