Pizza Night

[Chetlaham]

Making some pizza. Wild Mikes Frozen Cheese Pizza, topped with sliced deli pepperoni, olives, onions. Pizza pringles, and grated Parmesan cheese on the side. Lemon lime cola, caffeine free.

How do others make their pizza?

 

[turquoisedude]

Mine's all the way from scratch.   I make up a small batch of yeast dough then load it up according to my mood.  This week it's pepperoni, Italian sausage, ham, cheese, mushrooms, green peppers, green and ripe olives, and hot pepper strips.

[this post was last edited: 2/13/2022-14:43]

 

[ea56]

Bellissimo Paul

your pizza is a masterpiece! That’s just the kind of pizza I like, loaded!

I’m lazy, I just get a Papa Murphys Take and Bake Combo, then add a few extra diced onions and some diced green pepper and just a little bit more shredded mozzarella. And I always sprinkle a little crushed red pepper on my piece too.

Eddie

 

[Chetlaham]

Delicious!

That looks so tasty!!!!!!!!!! Scratch is the way to go. Hot pepper strips are nice, but I prefer Tabasco. The aged barrel flavor makes the pizza so savory.

 

[askolover]

I wimped out and got Dominos for supper...two mediums, one pepperoni with onions, peppers, and black olives for Tony and mine with sausage and ham.  And we can't forget the stuffed cheesy bread.  Hmmm, I think I need to go eat a cold piece right now.

 

[foraloysius]

Instead of pizza I make pizzalike tartlets. Because I cook only for myself most of the time I can't be bothered with making pizza dough and I don't like the ready made ones. So I use to puff pastry squares, bake them first until they are crispy and then lay them with pizza sauce, smoked cheese, grilled vegetables, pesto and some mozzarella and paresan cheese.. When I'm in a healthy mood I use two slices of toast from fully grain bread.

 

[chachp]

From scratch too..

 

<span style="font-family: helvetica;">I always make the yeast dough, the sauce and usually the chicken sausage we put on it.  I like to try new recipes and a couple of weeks ago I tried a recipe using '00' flour and made in the Thermomix.  The dough came out so nice I was surprised.  I usually make one that goes into the fridge for 24 hours.  This dough in the Thermomix was easy to work with and very tasty.</span>

 

<span style="font-family: helvetica;">I didn't get any pics before it went in but a friend who has the same toaster oven has never made pizzas in hers so I snapped a picture to show her how well they come out.</span>

 

<span style="font-family: helvetica;">And a tip I learned years ago was to put the pizza on the stone using parchment paper and then slide it out a few minutes later.  I'm not a fan of cornmeal on the peel to slide it off.  The cornmeal alsways gets too brown and I don't like that.  With the parchment it slides right off the peel on to the stone.</span>

 

[askolover]

I have made a mean Chicago style deep dish pizza a few times in a big cast iron skillet with home-made thick crust.  I just haven't found a crust recipe I really like just yet....but the best pizza I ever ate came from Gino's in Chicago!

 

[frigilux]

I’ve been on a keto (very low carb) diet for a year, which has “reversed” my Type II diabetes—or at least brought my A1c back down to 5.2, which is solidly in the normal (non-diabetic) range. I’ve also lost a substantial amount of weight.

Over the past few months, an egg white protein bread has become very popular with keto YouTubers. I use recipes tweaked by Nili Barrett on the Indigo Nili YouTube channel. Her recipes have the most bread-like texture. I make sandwich loaves with her bread recipe and hamburger/sandwich buns, hoagie buns, and pizza crust with her Butter Buns II recipe (included here).

Made this pizza for dinner last night. In place of the bun pan/silicone mold used in the recipe, I lay a sheet of parchment paper down on a large rimmed baking sheet. I also add a teaspoon of Italian seasoning and a 1/2 teaspoon of garlic powder along with the butter powder and acacia fiber, which is gently folded in after the egg whites have been beaten to stiff peaks. The recipe makes enough for two large pizzas, but I generally make one pizza and then 3 or 4 hamburger buns with the remaining foam batter.

I par-bake the crust for 10 minutes, add sauce, toppings and cheese, then bake for another 10-12 minutes.

ANYWAY, it was keto pizza night for me, too!

Photo 1: Pizza
Photo 2: Hamburger/Sandwich Buns/Pizza Dough recipe
Photo 3: Hamburger Buns
Photo 4: A club sandwich made with Nili Barrett’s egg white protein bread recipe. Bread makes great toast, too.

 

[robbinsandmyers]

I have a mid 70’s gas stove that’s barely able to get to 500 Degrees so I use the broil setting. I just buy store bought dough made in Tarrytown NY, Oscar Mayer thick bacon I par cook, use Bel Gioso mozz, and a 14oz can of Cento Italian tomatoes I crush by hand. Then add some Pecorino or Reggiano at the end depending what I have on hand. Takes about 7 mins to cook. Thin crust the way I like it. If I have onions I’ll add some as well.

 

[chachp]

These all look so good and so creative!!

 

<span style="font-family: helvetica;">Eugene, those products look like the bread we eat every day.  I had no idea you could have food that looks like that and still follow a Keto diet.  They look really good.</span>

 

[whitewhiskers]

tonight is pizza night

because I'm really enjoying my new Breville Convection Toaster Oven. My first experience with convection cooking was very disappointing in the form of a Sharp Convection Microwave, now 20 years old. The oven would take longer to cook via convection, and the results were unimpressive.

Everything is different with the Breville. The thing heats up real fast, and cooking time is easily 10 minutes less than conventional cooking. This morning I made chocolate muffins which turned out super great. Tonight it's pizza on the included pizza pan and custom setting. It really does produce excellent results. I'm now totally sold on convection cooking.

 

[good-shepherd]

Best pizza I've ever had

Was a local small Italian restaurant and bar, (it burned down years ago unfortunately).

They would make a thin crust "bar pie" (personal size pizza) that was amazing. One of things that made it so good was they would bake or serve it on a pan with either bread crumbs or semolina (or both?) underneath.

When I used to make home made pizza I did the same with bread crumbs on the baking sheet. Not nearly as good of course but way better than what you get at most pizza joints these days.

 

[Ultramatic]

 

 

I'm almost embarrassed to post. Currently I am buying Jack's frozen pizza. The DiGiorno was an afterthought. I guess you can say I have tried all the frozen varieties. Newman's Own, Tree Tavern, Pizzeria Uno, Dr Oetker to name a few. I always add some Extra Virgin Olive oil and real Pecorino Romano cheese. Sometimes some pesto. And always a sprinkling of red pepper flakes. As for delivery, my usual go to is Danny's and Singas. As for making my own, aside from buying a pre-made crust and assembling it myself, that's as far as I gone.

 

[wayupnorth]

DiGiorno personal supreme, with lots of toppings. Cant be bothered to make one from scratch just for myself.

 

[DADoES]

 
TombStone.  Or Pizza Hut if order-out (prefer TombStone).