Pizzaolos of the Food Board - What Ingredients Do You Use?

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What are you guys doing?

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Just hangin’ out

I wish I had access to better cheese. Would love a local buffalo moz option. I like to mash cento or similar san marzano canned tomatoes, salt and olive oil and give it a little time to meld as a sauce.

I use Peter Reinhardt's neo napolitano dough recipe most of the time.

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Crumbly Sausage Pork Pizza Topping from Restaurant Depot

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I might try some of that - I think my next high gluten flour order is gonna be from Restaurant Depot.

That Boars Head is my go-to Pepperoni as well. Damn good.

I use King Arthur Flour, Fleischmann's Active Dry Yeast, Bottled/filtered water, and salt to make a 48-72 hour pizza dough.



These whole tomatoes that I hand crush then emulsify a small amount of them with an immersion blender along with olive oil, chopped garlic, crushed red pepper, salt, then add the rest of the hand crushed tomatoes and quickly blend but not too much so that it gets watery.



Grande Mozzerella/Provolone cheeses, and add hand grated Parmesean Reggianno and Pecorino Romano cheeses (5% of each)


The boars head pepperoni linked earlier is also what I use

Then I chop onions, jalapeño, green pepper, mushrooms, etc for the toppings along with baby spinach, bacon, sausage, feta, prosciutto, grilled chicken with buffalo sauce, fig drizzle, ranch drizzle, Sriracha. Anything anyone wants. One popular request is a white pizza with cheese, pear, prosciutto, and fig drizzle.

Bake at 550 on home oven with a pizza steel on the top rack. It comes out great every time. I encourage people to make your own dough. It's not difficult and provides magical results.

Kosmo, all of that sounds great. Have you ever run a cost analysis to figure how much a pizza costs you?

You get 25 pizzas from 5 lbs of flour?

I get 8 14-inch skins using 10 cups of hi-gluten flour. That's 1 1/4 cups (volume) per pizza. That's 5.31 ounces by weight.

Yours would be only 3.2 ounces (weight) if I figured right.

I don't know how much my flour cost per pizza is. I need a new bag of flour soon, so I'll do the calculation then. I get the 50 pound sack. Restaurant Depot sells that for about $25. I think Koerner's is probably about the same. Before I knew better about 10 years ago, I paid about $50 for one 50 lb bag online (including shipping).

But is it the best canned tomatoes? LINK

The only other ingredients needed are a tablespoon of quality extra virgin olive oil a little salt and some fresh basil.

For the dough, use high protein flour and active dry yeast.

It’s not my recipe. It belongs to a James Beard award winner who earned it for his pizza. LINK