Anyone make their own Pizza ?

The bread alone is mouthwatering.

[ame]http://www.youtube.com/watch?v=G3IgFsEEOik[/ame]

 

This recipe is amazing - don't want to know the calorie count!

http://allrecipes.com/recipe/buffalo-style-chicken-pizza?sitepref=ar

 

Went to my neighbors last night and they made pizza on a stone in their grill. Homemade dough, olive oil based sauce, blue cheese, red onions, and figs. Didn't sound good but was one of the best pizzas I have ever eaten. This has convinced me to start making my own.

 

Meat in a pizza-oven for sure!

Bistecca a la Fiorentina, just about the most delicious thing you could ever hope to find on your plate.

Take beef filet according to number of guests in 1 piece
rub outside with coarse salt
stick in pizza-oven on grille for 2 minutes (time depends on size of filet, of course)

Serve with e.v. olive oil, ciabatta and a good glass of red.

Life is good.

 

do you put anything under the meat or just let it drip right on the oven floor?

 

My secret is melting a bit of butter in a tea cup and buttering the dough before the sauce goes down...also mincing onions ,oregano and basil into tiny microbes and rolling into dough...

Is there a better taste...uh uh!

 

Either way: on a small rack, or turn it around at halftime.

 

What if they take an extra timeout before halftime?


via rubber ducky

 

Then you get a Bistecca Carbonato.

 

We do 2 steps for great taste without a pizza oven.


Dough of your choice. With 5 of us we don't make our own. We use Trader Joes.


Spread the dough too desired size

Turn BBQ on high.
Heat crust only on BBQ for a few minutes to get crust crispy and almost cooked thru.

Step 2

Now build all your pizzas however you want.

Finish pizza in house oven on broil




You get a great crust with great taste.

 

I can vouch for this method, it works well. I do a slightly different take on this method when I'm making flatbreads with all sorts of stuff on them.

I make my standard pizza dough, and them roll it out without an extra lip for crust like I would for pizza. Then I heat the grill good and hot, oil both sides of the dough and throw it on without any toppings. Direct heat. After a minutes or two (after good grill marks have formed), I pull off the dough, flip it over onto a cooler spot on the grill, indirect heat, then add toppings, close the grill and let it finish cooking through. Comes out great every time.

My favorite is a breakfast flatbread: good cheese, gruyere works great, bacon or other smoked meat, seasonings (thyme, basil, oregano, salt/pepper, etc), some sort of greens, and then eggs with a runny center. Awesome.


Mark

 

That is the coolest thing I think I've ever seen! You should be on "Million Dollar Listing" just for the oven.

 

Sauces & toppings come second to the perfect crust. Back in the 60s living in CA we went to a pizzeria that threw the dough – impressive talent. I like it all: thin & crispy to deep dish but it has to be right. Texture involving bubbles is key. For toppings I like texture variety too w/ green pepper and onions mostly adding the crunch but am open to all options. Then OMG the cheese!

 

Actually I just use a sil pat on a flat sheet pan..... i get both hot in a 450 F oven., turn down to 350 and cook for 20 - 25 min... till done. The cheese on the bottom gets nice and crusty ...but not burnt.

 

We oil as well. Sounds like the same exact method except we finish in the oven.


It's so good and I love all the different personal pizzas our family can make with just 8-10 toppings.

It's also a great family night.


Maybe we will try those breakfast flatbreads. We cook bacon on the BBQ as well

 

It doesn't drip that much. The temps are so high it quickly seals in the juices. As mentioned before, you cook a steak in just a few minutes. The trick is not to burn it to a crisp!!!

dave

 

That looks awesome!!

 

what type of oven would you consider for the "one month for the price of a weber grill" style. im hoping to move in less than 5 years. dont want to spend 10k on an outdoor kitchen to give to the next guy.

 

Hot damn. That's the stuff my bread dreams are made of

I've been thinking of making that kind of oven in my back yard but am also uncertain how long I will end up living in this house and don't want to commit back yard footage to something the next buyer might hate. Seeing do-it-yourself plans though has my fingers itchin.

Currently I make both pizza and bread in my oven, with a thick baking stone and a pan of water for proper steaming of the bread (no steam for pizza).

I just make sure that the stone is well heated prior to baking anything, and if I'm making multiple pizzas to give it a few minutes to regain some heat before shoving the next one in. It's a bit of work but the taste over takeout/frozen box is incomparable.

Kay

 

You guys have inspired me. Made a couple of pizzas last night in the oven on a stone.

One with San Marzano tomatoes fried with garlic in olive oil, prosciutto, mozzarella and basil.

The second had the tomato mixture, caramelized onions, balsamic vinaigrette, goat cheese and prosciutto.


Yummy

 

Here are a couple of pictures of simple ovens. The igloo style is cheapest because you don't need a roof or enclosure. You can expedite the build process by making a temporary sand dome.

http://slice.seriouseats.com/archives/2010/05/donatella-arpaias-wood-fired-pizza-oven-built-by-stefano-ferrara-first-in-nyc-slideshow.html#

Or you can make a vaulted oven instead of the dome (second photo). They work just as well and are easier/faster to build.

Should be able to do it for under 2K

Dave
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actually prefer the look of the igloo for some reason. always thought that was what a pizza oven should look like. i guess the big difference is how long it stays hot afterwards? cooking the pizza should be a similar experience correct?

 

Correct. Mostly aesthetics..the igloo should still have a layer of insulation and therefore perform similar to an oven within an enclosure.

Dave

 

I cheat by getting a ready to bake crust, but I love to make pizzas home. My favorite is simple and involves a good pizza sauce, chevre cheese, italian sausage, red onions and a gourmet mushroom blend.

I love nothing better than a good spinach and feta cheese pizza from stores/restaurants, although I haven't gotten around to making one of these at home yet.