Food "Porn" - Pizza

I thought it was about time for someone to submit some photos of a home made pizza. I, too, love the steaks and bbq but, let's face it, everyone needs an "ahbeetz" fix now and then.

This example is the first I've done using what's known as a "Lehmann Calculator" from the pizzamaking.com site where you plug in the desired diameter and thickness of the pie plus a few more parameters and the calculator gives you the exact amounts of each ingredient. I still have a few "kinks" in the recipe to work out but this one was pretty darn good; a lot better than anything available around these parts. -pb

And the SPECIFIC link is? All I found was nonspecific site about yet another website that you had to join, etc.

quote:

Originally posted by Adjudicator

And the SPECIFIC link is? All I found was nonspecific site about yet another website that you had to join, etc.

No joining at http://www.pizzamaking.com Here's the link to the dough calculator"

http://www.pizzamaking.com/dough_calculator.html

That pizza looks really good.
I am partial to my cheese well done like that!

Here is the Italian sausage, pepperoni, mozzerella, onion, black olives and mushroom pizza I made last weekend.

Davy, thatsa a beyootiful lookin ahbeetz. Did you use fresh mozz? pb

I try to use fresh everything. I make my dough from scratch and not from the packages. I used to make my own sauces from tomatoes because I learned that way from a pizza shop that did everything from scratch including the Italian sausage. Now I cut some corners for times sake. After I posted this one I said to myself. "Why not make another one today that might be more topical to Roadfood.com?" So I asked my wife what she had planned for the chicken breast she was planning for dinner tonight. She didn't know yet so I said I would make a pizza. So the next pizza with the taste still fresh in my mouth is homage to the Roadhouse Southwest BBQ renaming thread. The pizza is a Roadhouse Southwest BBQ sauce, chicken, onion and sharp cheddar cheese combo. Enjoy!

Nice looking pies ! Was curious what oven temp and for how long , and did you cook them on pizza stones, screens or quarry tile or pans ? Crust is really nicely browned - what flour did you use ?

Outstanding looking pizzas to all!!!!

quote:

Originally posted by Davydd

I try to use fresh everything. I make my dough from scratch and not from the packages. I used to make my own sauces from tomatoes because I learned that way from a pizza shop that did everything from scratch including the Italian sausage. Now I cut some corners for times sake. After I posted this one I said to myself. "Why not make another one today that might be more topical to Roadfood.com?" So I asked my wife what she had planned for the chicken breast she was planning for dinner tonight. She didn't know yet so I said I would make a pizza. So the next pizza with the taste still fresh in my mouth is homage to the Roadhouse Southwest BBQ renaming thread. The pizza is a Roadhouse Southwest BBQ sauce, chicken, onion and sharp cheddar cheese combo. Enjoy!

Davydd, I am touched and moved that you would use my sauce on a pizza that important. Also, after looking at that picture, and despite the fact that I have just finished eating a large plate of homemade Beef Stroganoff, I find myself unusually hungry....

Nice work,

Buddy

quote:

Originally posted by ZekeTheCat

Nice looking pies ! Was curious what oven temp and for how long , and did you cook them on pizza stones, screens or quarry tile or pans ? Crust is really nicely browned - what flour did you use ?

I do mine in an electric oven at 550 (preheated for an hour) on a fibrament stone http://www.bakingstone.com/ for about 8 minutes (we like our cheese and crust a tad dark). I use King Arthur bread flour and, since I'm a lazy guy), the dough is done in a bread machine on the dough cycle. -pb

quote:

Originally posted by ZekeTheCat

Nice looking pies ! Was curious what oven temp and for how long , and did you cook them on pizza stones, screens or quarry tile or pans ? Crust is really nicely browned - what flour did you use ?

This pizza cooked in an electric oven at 450 deg. for about 18 minutes. I preheated a pizza stone on the lowest rack setting but put the pizza on an aluminum pan as you can see in the picture and placed it on the stone. The stone concentrates the heat and it works almost as well. The flour is regular Gold Medal white flour. I mixed 2-1/2 cups of flour with 1 cup of hot water and yeast that set for about 20 minutes. Also I added some garlic powder, onion powder, sugar and salt to the mix. I hand kneaded the dough and then let it rise, punched it down and let it rise again before shaping it by hand on the knuckles. I can do it but I don't often try tossing it in the air. I use the pan for final shaping because I like perfectly round pizzas.

One chopped small onion, two cut up chicken breast pre-cooked, some sharp cheddar cheese cut into 1/2" cubes about 1/8" thick, and about a half bottle of Roadhouse Southwest BBQ sauce. I checked that 2 hours and 28 minutes elapsed between pizza posts. As soon as I posted last weeks pizza I immediately decided to make a Roadhouse pizza and got the dough started. I didn't post today's pizza until after I ate it.

quote:

Originally posted by BuddyRoadhouse

Davydd, I am touched and moved that you would use my sauce on a pizza that important. Also, after looking at that picture, and despite the fact that I have just finished eating a large plate of homemade Beef Stroganoff, I find myself unusually hungry....

Nice work,

Buddy

Buddy,

I got tired of sampling that bottle with chips and crackers for the re-naming. So I made the pizza.

It was very tasty and actually very simple to make. One thing I have to have is onions on all my pizzas.

WOW David, Maybe you shoud quit your day job and open a Pizza and Breaded Pork Tenderloin cafe... Those look awesome.
BTW I had some people from south GA in Nicks this last week that was on a BPT journey. They said they have been on your website.
Have a good week. JeanAnne

Jean Anne, I'm doing double duty this weekend. I just posted in the Pork Tenderloins thread with a new one we had last night.

Oh man do those Za's look good!!
Absolute food ponography.
I've long maintained that in ancient times, when people engaged in gratuitous conversation they didn't talk about sex or women or sports or gladiator etc .... I think they talked about food.

I agree,Sonny!!!!

So round, so firm...

Nice curves too

Someone else is going to have to come up with some pizza porn or I might have to dig into my archives.

I had posted some pizza pics over the holidays, during my cooking spree:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17064

All pics most excellent, both from current & past posts.

As have I...although i don't think they compare to above.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17308

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17018

I don't know desertdog, I love the looks of the the Greek Pizza.

Great looking pizzas from everyone!

We recently had a pizza party, and made about 6 pizzas!

I find that corn meal works best when coating the pizza pan, and also gives it a nice texture. If you use an oil, the dough tends to stick to the pan.



Action shot!







I find that the key to making a good pizza is to distribute everything evenly. This can't be stressed enough. This ensures that every piece is good. It can cause other problems as well. For instance, if there are streaks in the sauce, the pizza may burn in that area.

Once the sauce is on the pizza, the weight of it will let you stretch out the pizza a bit to get it to the edges, if you were off a little bit.



I usually make my pizzas in layers. Dough, bit of cheese, toppings, more cheese.















I also use a combination of brick and mozzerella cheese. About 2/3 mozzerella. This gives it a great flavor, in my opinion.

Finished!









One of my favorite pizzas to make is a greek pizza, with spinach, olives, feta cheese and tomatoes. I didn't get any finished pictures of it, unfortunately.

Mighty fine looking pie and great pics! Keep 'em coming HL, we need more of this.

Corn Meal is also my "non-stick" method of choice, although if some folks don't like the taste, a light dusting of flour works just as well.

Have you tried heating the stone in the oven first, then sliding the pizza onto it with a pizza peel? I've had excellent results with that technique, the only limitation on it of course is the amount of toppings you can put on. Maybe cooking the crust a little first will remedy that issue.

BTW, welcome to Roadfood!

Thanks for the welcome, desertdog. :)

I haven't tried heating the pizza stone first. I might do that!

quote:

Originally posted by desertdog

Mighty fine looking pie and great pics! Keep 'em coming HL, we need more of this.

Corn Meal is also my "non-stick" method of choice, although if some folks don't like the taste, a light dusting of flour works just as well.

Have you tried heating the stone in the oven first, then sliding the pizza onto it with a pizza peel? I've had excellent results with that technique, the only limitation on it of course is the amount of toppings you can put on. Maybe cooking the crust a little first will remedy that issue.

BTW, welcome to Roadfood!

I totally agree with the DesertDog, HL. Great pics and pie! I cook on a fibrament stone http://www.bakingstone.com/ in a 550 oven preheated for an hour. I use cornmeal/flour too, but I get tired of the mess in the oven and it will sometimes burn on the stone. I got one of these superpeels http://www.superpeel.com for the DIL for Christmas since she had problems with release and placement with a regular peel. It works so well I ordered one for myself and it eliminates the need for cornmeal/flour. Since I also have started making bread, the stone and superpeel will be getting a lot of use. -pb

I've been extremely happy with my Pampered Chef stones, work great on the grill, and as you say PB, HOT is the key, unless you are doing a thicker style.

I get the grill up to about 550 with stones and place some hickory chips in loose aluminium foil on the flame for a bit of smoke.

My gosh, I'm not really a big pizza lover, but would I love to have eaten that barbeque chicken pizza. Some of the best looking pizzas I've ever seen. Keep making them and enjoying them. Didn't know that I was that much into pron.

Wow! Keep the pizza porn coming. Love the mini donuts complementing the pizza. Now that is a true food porn combo.