A contemporaneous thread about pizza triggered memories of a time when a girlfriend worked at an Italian bakery/grocery/deli in Lansing, MI. Occasionally, she'd bring home the makings of a pizza, which we'd assemble and bake, with delicious results. It's been a long time ago, but if memory serves, we bought a pre-made crust (pre-made by the local baker --- not frozen or mass produced), cheese, sauce, toppings, and other ingredients. I tried to replicate this a while back, with unsatisfactory result, so, pizza aficionados, please divulge your secrets and suggestions for great homemade pizza, especially with a nod to those of us who are bachelors, and won't be bothered to fix a crust from scratch, and recommend a brand or source for a decent thin crust.
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DIY Pizza --- recipes?
- Thread starter jkc
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Dashriprock
Member
Mots good Italian delis will have pizza dough for sale. Flatten it, top it, bake it. You can get good jarred suaces there, too. A stone for the oven is nice, though not mandatory.
But I have to ask: considering your location, why would you want to make your own when you have Pizzeria Bianco nearby?! I mean, that guy's pie is LEGENDARY!
But I have to ask: considering your location, why would you want to make your own when you have Pizzeria Bianco nearby?! I mean, that guy's pie is LEGENDARY!
We make our own pizza a lot. Yes, I make my own dough, it's very easy. But if you don't want to, the best dough is from your local Supermarket in the bakery section. We sometimes get it at Publix, it's just a "blob" of pizza dough refrigerated.
If you can not find that, or do not want to mess with REAL dough get one of those pre made Boboli.
Homemade Pizza Recipe | Boboli Pizza Recipes
If you can not find that, or do not want to mess with REAL dough get one of those pre made Boboli.
Homemade Pizza Recipe | Boboli Pizza Recipes
BearBio
Member
I use a good bread machine sour dough mix. Just set it on the dough setting, add some herbs if you want and roll it out. Lightly sprinkle with some olive oil. If you like it crispy, roll it thin and bake it as hot as your oven will do. I use a stone.
Remove it, add sauce, toppings, etc. I use Pizza Quick Sauce but doctor it up.(I grow my own herbs, so I add fresh basil, oregano, fennel.)
Remove it, add sauce, toppings, etc. I use Pizza Quick Sauce but doctor it up.(I grow my own herbs, so I add fresh basil, oregano, fennel.)
Bib
Member
Only if you like spinach.
1 large Boboli shell. Take a small can of spinach and drain it really well. Put it in a microwave safe bowl, cover it liberally with garlic powder and whatever other spices you fancy (I like a LOT of freshly ground white pepper). Heat it until it's really hot. Spread it out on the shell with the back of a fork....it'll look like there's not enough spinach to cover it but if you keep thinning it out it will cover. Use whatever cheese you like...I like grated Fontinella (I don't use a lot though). Add any other toppings you like. I sometimes add mushrooms, onion, thinly sliced tomato, or sometimes anchovies. Give it about 12--15 min in a really hot oven (450 or so).
1 large Boboli shell. Take a small can of spinach and drain it really well. Put it in a microwave safe bowl, cover it liberally with garlic powder and whatever other spices you fancy (I like a LOT of freshly ground white pepper). Heat it until it's really hot. Spread it out on the shell with the back of a fork....it'll look like there's not enough spinach to cover it but if you keep thinning it out it will cover. Use whatever cheese you like...I like grated Fontinella (I don't use a lot though). Add any other toppings you like. I sometimes add mushrooms, onion, thinly sliced tomato, or sometimes anchovies. Give it about 12--15 min in a really hot oven (450 or so).
madmikeb
SWCA Member
One of our favorites is to take a large shell, I'm lazy so I use a store-bought shell. Top it with barbecue sauce and some ground, dried chipotle peppers for seasoning. Than I use a 4 cheese mexican grated cheese. It's asiago, cheddar, jack, and one other that has slipped my memory at the moment. Throw on some vidalia onion, some chunks of barbecue chicken breast, and if I've got bacon in the house I throw some of that on too. Cook it at 425 for about 8 minutes and you're good to go. I got the idea from Magpies Gourmet Pizza in Tucson, and modified it somewhat!
Snapping Twig
Member
We get pizza sauce from Trader Joes and use pita bread. Spoon the sauce on the pita bread, add cheese and any other topping you'd like and you're good to go.
I like cheese and basil - margarita pizza.
I like cheese and basil - margarita pizza.
HOUSTON RICK
Member
Swap the pizza sauce for barbeque sauce.
A pizza place just opened near me. They do not cook pizzas.
What they do is furnish the customer with a pizza shell. They customer selects what they want on it, the sauce, the toppings and how much of each. The place then wraps the pizza in saranwrap and you take it home (after paying a small fortune) to cook and eat it.
I figure that is as close to a DIY pizza I will ever eat.
What they do is furnish the customer with a pizza shell. They customer selects what they want on it, the sauce, the toppings and how much of each. The place then wraps the pizza in saranwrap and you take it home (after paying a small fortune) to cook and eat it.
I figure that is as close to a DIY pizza I will ever eat.
357larry
Member
I do not have the recipes with me at the moment but my wife makes her own dough for the crust and her own sauce. She has a large, flat, baking stone she puts everything together on. Then she cooks it on the BBQ grill. Mighty tasty!
yourang?
SWCA Member
three one and one (or multiples thereof)
three cups of flour (unbleached is good, or sifted whole wheat)
one cup of warm water
one pack of yeast
add a pinch of sugar to the warm water to give the yeastie beasties
something to get them going
put a dash of olive oil into the flour and a pinch of salt
add water and mix
depending on humidity, you may have to add some more water or
some more flour....go by the feel
let rise for a few hours in a warmish spot, covered by damp towel
punch down and let rise again
cut into fist sized pieces and put on floured sheet tray
three cups can make four to seven pies, depending how thick
you want the crust
fix your flavors
go nuts
hot an oven as you can set it at 450 or 500
commercial ones and wood fired go for 700 to 800
stone in oven works good, but you can use cookie sheets just as well
i could go on, but you get the idea
in my house it is: ah-beets!
and there is no commercial pie that can come close
oh...if you are going to do any drinking of adult beverages, one
anchovy pie will give you the thirst to go all night!
might take a few tries but you will never go back!
three cups of flour (unbleached is good, or sifted whole wheat)
one cup of warm water
one pack of yeast
add a pinch of sugar to the warm water to give the yeastie beasties
something to get them going
put a dash of olive oil into the flour and a pinch of salt
add water and mix
depending on humidity, you may have to add some more water or
some more flour....go by the feel
let rise for a few hours in a warmish spot, covered by damp towel
punch down and let rise again
cut into fist sized pieces and put on floured sheet tray
three cups can make four to seven pies, depending how thick
you want the crust
fix your flavors
go nuts
hot an oven as you can set it at 450 or 500
commercial ones and wood fired go for 700 to 800
stone in oven works good, but you can use cookie sheets just as well
i could go on, but you get the idea
in my house it is: ah-beets!
and there is no commercial pie that can come close
oh...if you are going to do any drinking of adult beverages, one
anchovy pie will give you the thirst to go all night!
might take a few tries but you will never go back!
mkk41
US Veteran
Ahhh , thats the thing. Most really good pizza dough receipies need a good HOT oven. Hotter than most kitchen ovens will get. Or that's what my local shop owner tells me. I think he said 750' for 9-10min.
