Life Changing Pizza

I made pizza for the first time and I gotta say I’m pretty satisfied with the results. There’s a few things I’ll change but overall I’m very happy with how it turned out.

The biggest thing was the crust. I used this recipe. https://www.chefsteps.com/activities/life-changing-pizza-dough-with-joe-heffernan-of-seattle-s-independent-pizzeria

If there’s anything I wouldn’t change it’s the crust. It was da bomb. I left these in the fridge for 3 days.

My biggest mistake was freezing one pizza dough. I made 2 6-8” pizzas tonight and I was only able to steal 2 slices from the family. They loved it.

I don’t want to post the sauce recipe I need to find a better better one.

I’m too cheap to buy a pizza stone so I used a terra-cotta pot bottom for a stone. I found 500 degrees in the center of the oven worked best.

Feel free to add your recipes.

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The frozen pizza dough is thawing on the counter as I type. Gonna be a late night pizza just for me

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That’s pretty similar to the pizza dough recipe that I use for our wood fired oven. I think the real magic is the 2-3 day cold rise.

Looks great!

Oh Man! Let me mix a cocktail and set down to go to school!!

BG, did you do the metric conversion and willing to share?

Pizza Sauce
1 (28-ounce) can Carmelina Italian tomatoes (if using Nina San Marzano from Costco, don’t add the basil, it is already in the can)

1 T extra-virgin olive oil
1 T unsalted butter
½ t garlic powder
1 ½ t dried oregano
½ t dried basil
1 t sea salt
1/8 t red pepper flakes

Combine butter and olive oil in saucepan over medium heat until butter is melted. Add garlic powder, crushed red peppers, salt, basil and oregano, stirring frequently until fragrant, but not browned. Add the tomatoes with the juice. Put on lid (with vents) bring to a simmer, but do not boil. Simmer for about 90 minutes, stirring occasionally and crushing the tomatoes with the back of a spoon. Once cooked down you should have two cups of sauce, enough for 4 pizzas.

SuperDave1959 wrote:

BG, did you do the metric conversion and willing to share?

I’ll post the volumetric equivalents when I get a chance. I just googled the weight to volume equivalents of each ingredient.

I did the 1/2 recipe. I’d probably make the 1x recipe next time and freeze 1/2. The 1/2 recipe said it made 3 pizza crusts, but I think I might only split it in 2 crusts next time. I’d rather have a 8-9” pizza.

Pizza Sauce – Not Cooked

Ingredients (Makes enough for 3 pizzas)

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

1 28oz can Nina San Marzano Tomatoes (Costco)
1/8 t granulated garlic powder or small clove grated
¼ t sea salt
¼ t Black Pepper
½ t Oregano
1/8 t Crushed Red Pepper

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.

Thanks for the sauce recipe. I was going to ask for someone to post one they liked.

I was basically stuck with pantry ingredients tonight. Sauce was kind of an afterthought.

Try cracking a couple eggs on a pizza before you cook it.

chamberschamps wrote:

Try cracking a couple eggs on a pizza before you cook it.

That’ll keep my wife from eating it.

Ok. Here’s the volumetric portions for the dough. This is for the 1x portion that makes 6 7-8” pizzas or 4 8-9” pizzas.

3 C bread flour
2 1/4 teaspoon kosher salt
9.5 oz water
1/3 teaspoon dry yeast

I’d recommend increasing the salt slightly. Maybe 2 1/2 to 2 3/4 teaspoons.

I’ve decided to make this for my moms birthday on Saturday. I’m gonna make the dough and sauce tomorrow night.

Here’s the late night pizza from the frozen dough. Turned out just like the other 2. Yes, that’s pepperoni, pineapple and onion.

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Excellent!!

I love making homemade pizzas. Personally, my favorite is a Dutch oven Chicago style deep dish. Basically, you make your crust(your crust recipe looks to be an improvement over the ones I tried), partially cook it, in the DO, then build your pizza in reverse. Cheese, then meats, then sauce. The last pie I made in a 12” Dutch oven weighed in at well over 4 lbs and rivaled any restaurant pizza of the same style.

biggill wrote:

Thanks for the sauce recipe. I was going to ask for someone to post one they liked.

I was basically stuck with pantry ingredients tonight. Sauce was kind of an afterthought.

This may sound odd but Hunts zesty pasta sauce is great for pizza. Different flavors in a 16a oz can.
When I stretch my dough out I lay parchment paper then put granulated garlic and herb on it. The garlic herb gives a great flavor for the crust. The parchment paper makes it easier to transfer to bottom of sheet pan to pizza stone, yes I bake with the parchment paper.

SuperDave1959 wrote:

Pizza Sauce – Not Cooked

Ingredients (Makes enough for 3 pizzas)

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

1 28oz can Nina San Marzano Tomatoes (Costco)
1/8 t granulated garlic powder or small clove grated
¼ t sea salt
¼ t Black Pepper
½ t Oregano
1/8 t Crushed Red Pepper

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.

SuperDave1959 wrote:

Pizza Sauce – Not Cooked

Ingredients (Makes enough for 3 pizzas)

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

1 28oz can Nina San Marzano Tomatoes (Costco)
1/8 t granulated garlic powder or small clove grated
¼ t sea salt
¼ t Black Pepper
½ t Oregano
1/8 t Crushed Red Pepper

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.

Thats real close to my old recipe…Had this place for bout 28yrs,sold it 12 yrs ago…

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Biggill, thats looks so good. I love a good pizza with Pineapple and Pepperoni or Canadian Bacon (Hawaiian Pizza).

rwilliam wrote:

Biggill, thats looks so good. I love a good pizza with Pineapple and Pepperoni or Canadian Bacon (Hawaiian Pizza).

I’m not a fan of the Canadian bacon. I like it with pepperoni much better.

SuperDave1959 wrote:

Pizza Sauce – Not Cooked

Ingredients (Makes enough for 3 pizzas)

Yield: 14 oz. of sauce (1.5 cups), enough for 3 12″ thin crust pizzas. Place 4.5 oz. of sauce in 3 baggies for storage, freeze for later use.

1 28oz can Nina San Marzano Tomatoes (Costco)
1/8 t granulated garlic powder or small clove grated
¼ t sea salt
¼ t Black Pepper
½ t Oregano
1/8 t Crushed Red Pepper

The garlic flavor will get stronger if sits overnight. Adjust to your preference.

Directions

Place fine strainer over large bowl, open the cans of tomatoes and add them to the strainer. Remove the basil, remove the area where the stem connects to the tomatoes and hand crush the tomatoes. Allow the tomatoes to drain for about 30 minutes, stirring once in a while.
Move the tomatoes into another bowl and mash with a potato masher until completely broken up. Next with the left over juice add enough until you have 14 oz. of sauce.
Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano and mix well.
Allow the sauce to sit covered in the refrigerator for at least one hour; the sauce will taste better the next day. Freeze any extra sauce.

Made this tonight. It’s in the fridge. Making pizzas for my moms birthday on Saturday.

chamberschamps wrote:

Try cracking a couple eggs on a pizza before you cook it.

A little off topic but there is a place on the Vegas strip that serves an awesome breakfast pizza. It’s like a trucker breakfast plate on a pizza crust.

Find a Kwik Trip…best breakfast pizza imo

the recipes all look great,however,the most important ingredient is missing,morel mushrooms !!!!
hands down the best pizza ever made has to have them on it when they are in season.
other wise its just a pizza no matter how you slice it,pun intended.

Home depot has a pizza stone for around $15. It made by Brinkman. 13 inch diameter, high temp. Its in the grill area.

We made some pizza cookers at work that fit a 22 inch Weber Kettle. Once the charcoal is ready you drop a few wood chunks on top of the coals. Temps rocket up to around 700 -800 degrees. Im guessing at those temps. My gauge only goes to 600.

4 minutes and your pizza is done.

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pineapple on pizza is the work of the devil.

Its so wrong…

koldfront kraig wrote:

pineapple on pizza is the work of the devil.

Its so wrong…

With some Pizza shops it’s the only thing that makes their pizza edible.

koldfront kraig wrote:

pineapple on pizza is the work of the devil.

Its so wrong…

Is that like mushrooms in chili is like old folks do’in porn?

SuperDave1959 wrote:

Nice change of the avitar Dave!