Homemade Pizza

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TnTinCT
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2010/06/05 09:47:17 (permalink)

Homemade Pizza

We were inspired not only by our favorite New Haven pizza stops, but by all the roadfooders who have posted amazing photos of their homemade pizza. After a few pretty "average" pies, the last round over the weekend were the best yet. We have a local grocery that has great dough, made some sauce from San Marzano tomatoes with a bit of homemade pesto mixed in. Rolled thin, olive oil brushed on the crust, fresh mozz, and our favorite toppings. Bake on the pizza stone at 450 for about 15 minutes. 

Here's our version of "supreme" pre-bake - pepperoni, sweet sausage, green peppers, and onions.



Thanks to all those road-fooders who inspired us!!




#1

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    TnTinCT
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    Re:Homemade Pizza 2010/06/05 09:50:15 (permalink)
    Well, somehow the pictures that showed up while I was writing the post no longer appeared, let's try this again!

    Pre-bake -

    http://inlinethumb41.webs...pg%5B/IMG%5D%5B/URL%5D][/link]

    Post-baked Supreme

    http://inlinethumb06.webs...pg%5B/IMG%5D%5B/URL%5D][/link]

    and the pepperoni pie

    http://inlinethumb42.webs...pg%5B/IMG%5D%5B/URL%5D][/link] 




    post edited by TnTinCT - 2010/06/05 09:56:37
    #2
    porkbeaks
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    Re:Homemade Pizza 2010/06/05 10:50:04 (permalink)
    Looks great! Keep up the good work (maybe start making your own dough?)!!  pb
    #3
    Davydd
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    Re:Homemade Pizza 2010/06/05 12:23:00 (permalink)
    You are inspiring me to make one of my Saturday night pizzas.

    As much as I like making my own dough I'm finding Trader Joe's pre-made dough at 99 cents to be awfully tempting. I would suggest when baking on a stone to pre-heat the stone at least 30 minutes and bake at the highest temperature your oven will allow. I bake at my highest 550 degrees, watch it closely and usually am done anywhere from 8 to 10 minutes. The higher temperature will get you closer to those wood-fired oven baked pizzas. I have no idea why recipes all say from 400 to 450 degrees. The higher temperature the better when baking on a stone.
    #4
    agnesrob
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    Re:Homemade Pizza 2010/06/05 13:52:43 (permalink)
    I make my own dough sometimes but also use Trader Joe's or from a local pizza place. Those pies look great TnTinCT!
    #5
    leethebard
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    Re:Homemade Pizza 2010/06/05 14:29:42 (permalink)
    Great looking pizza,TnTinCT!!!!
    #6
    TnTinCT
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    Re:Homemade Pizza 2010/06/06 07:54:48 (permalink)
    Thanks for all the great comments -
    PB - we've made the dough a couple of times, but found this great dough, and it's so inexpensive to buy. I'm sure we'll do our own, I wouldn't mind experimenting a bit with some flavor adds..
    Davydd - just saw your new post - you were one of the original inspirations for us trying the homemade pizza - yours always looking amazing!
    Agnes and Lee - I will tell you - they tasted as good as they looked!
    Thanks for all the comments!
    #7
    sk bob
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    Re:Homemade Pizza 2010/06/06 12:00:58 (permalink)
    good lookin pizzas TnTinCT.
    I wish we couldget our dough to roll out in some sort of round shape for pizza but it never works out.
    thats why we have strombolis instead.
    #8
    Tony White
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    Re:Homemade Pizza 2010/06/06 18:13:28 (permalink)
    Looking Good
    #9
    ynotryme
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    Re:Homemade Pizza 2010/06/06 18:35:54 (permalink)
    for 99 cents buy the dough, I'm originally from central new york, where all the grocery stores carry the local italian bakeries pizza dough. It's as good if not better, than any you can make at home. after all, they are pros.
    I would cook it at a higher heat tho and preheat the stone, the longer the better, use a peel covered with corn meal to slide it on the stone.
    #10
    porkbeaks
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    Re:Homemade Pizza 2010/06/06 19:58:05 (permalink)
    ynotryme 

    ....................................................... It's as good if not better, than any you can make at home................................

    I doubt it.
    #11
    quijote
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    Re:Homemade Pizza 2010/07/17 21:30:03 (permalink)
    Okay, I did it--using a variation of a King Arthur Flour recipe, I made a caramelized onion, tomato, mozzarella, and basil pizza tonight. Wow. So freakin' good, I couldn't believe it. Thank goodness I only cooked a half pizza, otherwise I would've eaten the whole pie. I have half the dough left, so will do some kind of repeat in the coming days. What a perfect meal!
    #12
    ces1948
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    Re:Homemade Pizza 2010/07/17 21:44:25 (permalink)
    I was not familiar with using a pizza stone so I looked it up on Google. The directions on one site said to heat your oven with the Pizza stone inside for AT LEAST 45 MINUTES at it's highest setting. Is this true?
    #13
    porkbeaks
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    Re:Homemade Pizza 2010/07/17 21:54:20 (permalink)
    ces1948

    I was not familiar with using a pizza stone so I looked it up on Google. The directions on one site said to heat your oven with the Pizza stone inside for AT LEAST 45 MINUTES at it's highest setting. Is this true?


    Having a hot stone is an integral part of turning out great pizzas. I use a Fibrament stone and preheat mine at 550 for an hour after the oven reaches 550. pb
    #14
    Davydd
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    Re:Homemade Pizza 2010/07/17 22:28:31 (permalink)
    Also, you bake your pizza directly on the stone by placing it there with a peel.
    #15
    HollyDolly
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    Re:Homemade Pizza 2010/07/28 12:16:31 (permalink)
    Those look so good. My mom had a 1950s or early 60s Hunt's "Let's Cook Italian Cookbook".They had a pizza dough recipe using flour,yeast, etc. which we used to use. Sometimes my brother Freddy would make it up, and we would have homemade pizza for supper. Tastes so much better than frozen.
    We just used a regular pizza pan, nothing fancy in our house.
    #16
    ces1948
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    Re:Homemade Pizza 2010/07/28 16:35:58 (permalink)
    It really looks good and I would love to try making. The biggest problem I have is living here in Florida the thought of running my oven at 550 degrees for over an hour is very depressing. We can barely keep the house at 76 and we've been cooking everything on the grill and not using the oven at all. Also with our electric rates that would probably be a $25 pizza to just cook the crust. Does look great though.
    #17
    porkbeaks
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    Re:Homemade Pizza 2010/07/28 17:15:57 (permalink)
    ces1948

    It really looks good and I would love to try making. The biggest problem I have is living here in Florida the thought of running my oven at 550 degrees for over an hour is very depressing. We can barely keep the house at 76 and we've been cooking everything on the grill and not using the oven at all. Also with our electric rates that would probably be a $25 pizza to just cook the crust. Does look great though.


    This is what you need.  pb
    #18
    badbyron722
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    Re:Homemade Pizza 2010/07/30 01:08:16 (permalink)
    Those pizzas look mighty tastey!
    #19
    leethebard
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    Re:Homemade Pizza 2010/07/30 13:39:26 (permalink)
    porkbeaks

    ces1948
    Wow...that's a wild contraption...sounds logical...wonder how it works...any reviews out there????
     
     
    It really looks good and I would love to try making. The biggest problem I have is living here in Florida the thought of running my oven at 550 degrees for over an hour is very depressing. We can barely keep the house at 76 and we've been cooking everything on the grill and not using the oven at all. Also with our electric rates that would probably be a $25 pizza to just cook the crust. Does look great though.


    This is what you need.  pb


    #20
    kaszeta
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    Re:Homemade Pizza 2010/07/30 13:56:48 (permalink)
    Most of the pizza places up here in NH are pretty lousy, so we usually make our own pizza:



    Stone, oven at 625, usually pre-heated with the stone for 30 minutes. 


    #21
    BelleReve
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    Re:Homemade Pizza 2010/07/30 16:23:13 (permalink)
    Great looking pictures, but I'm with ces1948 on this - While I envy folks from CT and MN that can heat their ovens to 450-550, it'll be Jan-Feb before I'd think of making pizza, and even then it could be a little iffy.

     
    #22
    Reaper
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    Re:Homemade Pizza 2010/07/31 17:53:53 (permalink)
    I have a problem with the crust I want Chicago thin crust but I am not a baker and god bless the people that mastered that art. I like that you found a dough that works for you.

    Davydd is a pizza inspiration for us all with his beautiful pizza's and your pizza's are awesome looking also
    #23
    Reaper
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    Re:Homemade Pizza 2010/07/31 18:00:48 (permalink)
    I have a problem with the crust I want Chicago thin crust but I am not a baker and god bless the people that mastered that art. I like that you found a dough that works for you.

    Davydd is a pizza inspiration for us all with his beautiful pizza's and your pizza's are awesome looking also
    #24
    Rick F.
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    Re:Homemade Pizza 2010/07/31 19:10:42 (permalink)
    When I worked in a pizza joint the ovens were set at 550°, with heat coming from both top and bottom. I can't remember the internal height of the ovens, but it had to be no more than a foot. Also, the bottom was something "stone-like," and we turned on the ovens two hours before we opened for business.
    #25
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