Good morning!!!!

[murphy1244]

Flipping it works great for the dough if you make it from scratch...we do use a pizza stone for our ready made crusts and the thin ones work best at 9 minutes total cooking time in a preheated oven. A common mistake is to spread the sauce too thick. Here is a picture of one of our home made pizzas for you guys to drool over...mozzarella and cheddar cheese, pine nuts, sun dried tomatoes, pepperoni, chopped onions and a pair of chopped garlic bulbs with chopped green peppers and fresh mushrooms...and of course sauce and crust.

Looks really good!

 

[dave1949]

Flipping it works great for the dough if you make it from scratch...we do use a pizza stone for our ready made crusts and the thin ones work best at 9 minutes total cooking time in a preheated oven. A common mistake is to spread the sauce too thick. Here is a picture of one of our home made pizzas for you guys to drool over...mozzarella and cheddar cheese, pine nuts, sun dried tomatoes, pepperoni, chopped onions and a pair of chopped garlic bulbs with chopped green peppers and fresh mushrooms...and of course sauce and crust.

Did you brush the outer rim of the dough using olive oil infused with garlic?

Looks very tasty. I would replace the garlic with artichoke hearts for my tastes.

I haven't made pizza in along time. I have some beer ... guess I should gather some pizza ingredients. I usually use pizza dough from the Portland Pie company. I can't make a dough better than that. The Dough - Portland Pie Company

 

[sixdogs]

How did the pizza turn out? I've never tried pizza but have eat plenty of soup and chilli off of wood stoves growing up.

Here's how we did it. Get a roaring fire going with serious stovetop temps of maybe 500--550 degrees. Use a dough recipe that still has room to rise after you put it on the stove. Use King Arthur bread flour--get at Walmart--blue label on bag.

Go easy on the sauce and add whatever toppings you want. You could set a cooking stone on top, use the top itself if it has a griddle or maybe put down a piece of aluminum foil. after you put the pizza on the very hot stove the dough will continue to rise and cook fairly quick. You could maybe set a cover over the pizza to see how it works but that's trial and error. Remove pizza after you get some blackening of the edges--not too much.

Don't get the dough too thick in the center but it's OK on the edges. Short learning curve here of maybe only a couple pizzas.

 

[JDgreen227]

Did you brush the outer rim of the dough using olive oil infused with garlic?

Looks very tasty. I would replace the garlic with artichoke hearts for my tastes.

I haven't made pizza in along time. I have some beer ... guess I should gather some pizza ingredients. I usually use pizza dough from the Portland Pie company. I can't make a dough better than that. The Dough - Portland Pie Company

Spray olive oil on the stone before putting the crust on then another thin spray of the same atop the crust. We try to use ONLY olive oil for 95% of our cooking oil use. The picture shows it on a pizza pan because we transfer it to a pan for cutting...we use kitchen shears for that purpose and don't want to score the baking stone. Best prepared pizza crust we have tried is Mama Mary's Ultra Thin and best prepared sauce is one of the jarred Classico brand pasta sauce varieties.

 

[dave1949]

Spray olive oil on the stone before putting the crust on then another thin spray of the same atop the crust. We try to use ONLY olive oil for 95% of our cooking oil use. The picture shows it on a pizza pan because we transfer it to a pan for cutting...we use kitchen shears for that purpose and don't want to score the baking stone. Best prepared pizza crust we have tried is Mama Mary's Ultra Thin and best prepared sauce is one of the jarred Classico brand pasta sauce varieties.

Portland Pie is just a ball of raw dough that needs to rise before stretching. It's always fresh-baked that way.

 

[MossflowerWoods]

Portland Pie is just a ball of raw dough that needs to rise before stretching. It's always fresh-baked that way.

Last weekend with the girls I tried a similar raw pizza dough product and it was much harder to form into rounds than I recalled, but it tasted great.

I baked them on the pan at 450 degrees for 3-4 min with no toppings to attempt preventing floppy crust, it helped...

My problem is that I like sauce and use plenty, and I also like sauteed mushrooms and onions, all of which add liquid atop the crust. I pre-cook the Italian sausage also to ensure #1 it is done, and #2 reduce the liquid, but I always get wet sloppy Pizza... I also only use whole-milk mozzarella which is wet...

My girls LOVE home-made pizza... So do I...

David

 

[txdon]

TxDon, got some of the HD mold and mildew cleaner. Didn't read the back that said not to use on vinyl, but did anyway. Really pleased with the results. If I hadn't already bought the paint and decided on changing the color, I could be happy, but now it's a project with a life of it's own LOL

It does look good, I'll have to try a good cleaning before I buy any vinyl paint. What color are you painting it?

 

[JDgreen227]

Last weekend with the girls I tried a similar raw pizza dough product and it was much harder to form into rounds than I recalled, but it tasted great.

I baked them on the pan at 450 degrees for 3-4 min with no toppings to attempt preventing floppy crust, it helped...

My problem is that I like sauce and use plenty, and I also like sauteed mushrooms and onions, all of which add liquid atop the crust. I pre-cook the Italian sausage also to ensure #1 it is done, and #2 reduce the liquid, but I always get wet sloppy Pizza... I also only use whole-milk mozzarella which is wet...

My girls LOVE home-made pizza... So do I...

David

David...once you get the knack of it, home-made pizza puts any store bought and most delivery pizza to shame and you don't have to tip the driver....:laughing: It amazes me how this thread keeps going and going and going, we have gone from talking about the bitterly cold weather to preparing home made pizza to whatever in the span of 30 posts. If there was EVER a thread that meandered off topic as much as this one does, we will probably never see it. I kick myself for not starting it but because a good old Michigan boy did, I will forgive him pirating my idea....:laughing:

 

[sixdogs]

A great sauce for pizza is some of the spaghetti sauces. At the moment I use Ragu (Sam's Club) that has garlic and onion in it. It's nice and thick so is less likely to make the crust soggy. People love my pizza.

 

[murphy1244]

A great sauce for pizza is some of the spaghetti sauces. At the moment I use Ragu (Sam's Club) that has garlic and onion in it. It's nice and thick so is less likely to make the crust soggy. People love my pizza.

Sometimes I use that and throw in a touch of brown sugar in it.

 

[riptides]

A great sauce for pizza is some of the spaghetti sauces. At the moment I use Ragu (Sam's Club) that has garlic and onion in it. It's nice and thick so is less likely to make the crust soggy. People love my pizza.

Yep! And the stores have such a variety to experiment with.

Like David, I usually pre-bake my crust before the sauce and toppings go on. It took a while before I could make a perfectly round pizza.
Such talent is acquired.

 

[wngsprd]

Never made a pizza, but you guys have me ready to run to the store and get started.

 

[mostly_gas]

Good afternoon all. 1F this morning clear in morning clouded up for a while now cleared off again, winds blowing 15+ mph. Made it up to 25F only high of 17 tomorrow. With all the talk of pizza, I will refrain from the more gory details of my Dr visit this morning except for it was a nice nap (no polyps) . Trying to get a line of more seasoned firewood but no one has called back .

 

[mostly_gas]

Bill nice pizza :drink:

Dave (sodamo) Nice progress on the mold Home Depot house brand mold/mildew cleaner?

Interesting pizza discussion, wonder if I could get SWMBO to cook up some sauce and reduce a little more :thumbsup:

 

[sixdogs]

For you homemade pizza makers, a hotter oven reduces the potential for soggy pizza. Remember that I make my own crust and I bake on a pizza stone in the oven and at 525 degrees. I usually have two stones in and bake on the bottom one. Lower temps don't work for me.

 

[dave1949]

Last weekend with the girls I tried a similar raw pizza dough product and it was much harder to form into rounds than I recalled, but it tasted great.

I baked them on the pan at 450 degrees for 3-4 min with no toppings to attempt preventing floppy crust, it helped...

My problem is that I like sauce and use plenty, and I also like sauteed mushrooms and onions, all of which add liquid atop the crust. I pre-cook the Italian sausage also to ensure #1 it is done, and #2 reduce the liquid, but I always get wet sloppy Pizza... I also only use whole-milk mozzarella which is wet...

My girls LOVE home-made pizza... So do I...

David

The dough will spread easier if you let it come to room temp, or even warm it ever so slightly 80F-100F in the oven. Google "dough proofing temperature" for more info. Cold dough is very elastic, pulling back after stretching.

 

[murphy1244]

This all started as I'm learning to make Pizza on a wood burner.. Need help there.

 

[DABSGT]

Spray olive oil on the stone before putting the crust on then another thin spray of the same atop the crust. We try to use ONLY olive oil for 95% of our cooking oil use.

Instead of putting olive oil on the stone put corn meal, it acts like ball barring and the crust will slide off of the stone. I will use plain crushed tomatoes then the olive oil topped with cheese and what ever. One of my favorite is sausage and hot cherry peppers. Remember a HOT oven is best for making pizza. I have a stone for my gas grill as well.

Sent from my iPad using TractorByNet

 

[DABSGT]

Not Good, The crust turned out okay put it was done before the cheese melted, So I had raw toppings. Next...

The foil caused condensation so that is why it was wet.

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[dave1949]

This all started as I'm learning to make Pizza on a wood burner.. Need help there.

A pizza stone well pre-heated on the stove top would help. As sixdogs said, you want a blistering hot oven for pizza. A pre-heated cast iron skillet with a lid would be hot but needs to allow the steam to escape too. Maybe put the lid on cocked to one side.

The toppings should as dry as possible before you put them on the pizza because they contain a lot of moisture. That moisture being converted to steam takes heat energy away from the baking process.

The dough needs to be "ripe." A ball of dough is ready to shape and bake when after letting it rise, you poke it with a finger. If the place you poked stays in the surface of the dough as an indent, it's ready. If the dough refills the poked hole, let it rise some more. It may not get physically bigger (rise) but the yeasts are still working if the dough poke refills. Paying attention to the dough will help fix soggy dough, or dough that is only baked on the bottom. That's why pre-baking just the dough can help too.

If all else fails, fire up your mapp gas torch with a wide flame tip and toast the toppings while the pizza bakes. :laughing: