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Homemade Pizza Ideas, Recipes, Etc.
Posted on 9/23/24 at 5:26 pm
Posted on 9/23/24 at 5:26 pm
I was gifted a pizza oven last week and tried my hand at homemade pizzas this past weekend. The first one was a shite show at launch and ended up a calzone. Other than that, the whole process turned out much better than I was expecting. The pizzas were great, I thought the dough was pretty good, and even the "calzone" was eaten happily by the 3 yr old.
Now I'm looking for other recipes and ideas.
I used this pizza dough recipe that I wasn't sure of when I started mixing in all the flour but it turned out pretty good. I will use it again but with table salt instead of kosher.
I did some of the usual things. Pepperoni, cheese, meat lovers. I even tried a fig, honey, & prosciutto pizza with an extra dough ball. It wasn't bad, just came out lacking a little flavor.
I also made the pizza sauce with a couple cans of san marzano tomatoes hand crushed and strained for a few hours. I added a little salt and oregano.
I am wanting to try some alfredo or pesto pizzas next. I've also read up on some people doing some dessert types like s'mores or fruit, but haven't dug too deep into that yet.
Does any one have any particularly good combos or recipes they want to share?
Now I'm looking for other recipes and ideas.
I used this pizza dough recipe that I wasn't sure of when I started mixing in all the flour but it turned out pretty good. I will use it again but with table salt instead of kosher.
I did some of the usual things. Pepperoni, cheese, meat lovers. I even tried a fig, honey, & prosciutto pizza with an extra dough ball. It wasn't bad, just came out lacking a little flavor.
I also made the pizza sauce with a couple cans of san marzano tomatoes hand crushed and strained for a few hours. I added a little salt and oregano.
I am wanting to try some alfredo or pesto pizzas next. I've also read up on some people doing some dessert types like s'mores or fruit, but haven't dug too deep into that yet.
Does any one have any particularly good combos or recipes they want to share?
12
Posted on 9/23/24 at 5:47 pm to ApisMellifera
Had some smoked pulled pork and warmed up in sweet baby Rays bbq sauce. Smeared some sauce on the dough followed by the saucy pork, sliced sweet onion, and pickled jalapeños. Topped with thin layer of mozzarella cheese. We thought it was very tasty.
Posted on 9/23/24 at 6:24 pm to ApisMellifera
What kind of oven?
Posted on 9/23/24 at 6:44 pm to chryso
Steens pork sausage
Bar bq sauce
sauteed onions seasoned tony's and brown sugar
Chicken or pulled pork
Bar bq sauce
sauteed onions seasoned tony's and brown sugar
Chicken or pulled pork
Posted on 9/23/24 at 7:56 pm to ApisMellifera
A fav is garlic, andouille, black olives, and more garlic
Posted on 9/23/24 at 8:15 pm to wildcat3
quote:
We thought it was very tasty.
Sounds like it. I’ll definitely bookmark that to remember later.
quote:
What kind of oven?
It’s a knock off of the ooni 12”. It’s from Vevor. The biggest knock I’ve read about them is that the customer service is crap but that the oven itself is fine. I figure if I get to the point that I’m real into it and need to service this thing, I’ll spring for something higher quality.
Posted on 9/23/24 at 8:16 pm to ApisMellifera
Par bake your crust before dressing it or build the pie on a wire screen. Once it firms up in the oven, slide it out to get a nice char on the bottom
Posted on 9/23/24 at 8:26 pm to ApisMellifera
quote:One topping I like for Alfredo based pizza is whipped ricotta. You can use it either as is, or doctor it up a bit with roasted garlic & herbs.
I am wanting to try some alfredo or pesto pizzas
Something like;
1 cup ricotta
2 tbsp garlic oil (leftover from garlic confit)
1 tsp salt
12-15 confit garlic cloves
1 cup olive oil*
1 sprig thyme
1 sprig rosemary
1 tbsp fresh basil, chopped
1 tbsp Italian parsley, chopped
1 tsp chive, chopped
1 tsp black pepper
1 tsp salt
1 tsp granulated garlic
Place a few dollops randomly on top before baking.
You could also make toum to drizzle a little zigzag pattern on top when the pizza comes out of the oven to accentuate the garlic flavor.
One of our popular pizzas was made with sliced smoked chicken breast, bacon, grape tomatoes, feta, & parmesan dressing.
Posted on 9/23/24 at 9:09 pm to BigDropper
Wow, your recipe is really eye-catching, really good
Posted on 9/23/24 at 9:10 pm to BigDropper
Wow, your recipe is really eye-catching, really good
Posted on 9/23/24 at 9:15 pm to ApisMellifera
Costco pesto and whole milk mozzarella sliced are affordable and great for pizza. We just made some tonight.
this recipe will net you two 12" pizza dough balls
this recipe will net you two 12" pizza dough balls
This post was edited on 9/23/24 at 9:32 pm
Posted on 9/23/24 at 9:28 pm to ApisMellifera
White clam pizza
Posted on 9/24/24 at 8:06 am to ApisMellifera
Sounds like you're off to a good start aside from the fact that you didn't include pictures.
One pizza we make that's always a hit is buffalo chicken.
Pre cook the chicken, toss in buffalo sauce, bake, drizzle with ranch after it's done.
Gordon Food Service has Grande shredded 50/50 mozz provolone, I also recommend you add about 5% each of freshly shredded parmgiano reggianno and pecorino romano. It really helps with flavor.
One pizza we make that's always a hit is buffalo chicken.
Pre cook the chicken, toss in buffalo sauce, bake, drizzle with ranch after it's done.
Gordon Food Service has Grande shredded 50/50 mozz provolone, I also recommend you add about 5% each of freshly shredded parmgiano reggianno and pecorino romano. It really helps with flavor.
Posted on 9/24/24 at 6:20 pm to ApisMellifera
I have a much simpler and quicker dough recipe that came with the stand mixer when we purchased it a few decades back. Been using it ever since with no complaints.
Add one cup of warm water to the mixing bowl (105-120). Add two and a quarter teaspoons of yeast.
After 30 seconds or so, add two cups of flour (I use whole wheat) and a tablespoon of olive oil. Mix it for a minute of so with the dough hook and add a teaspoon of salt during the process.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, and give it an hour to rise.
After that you are good to go.
Add one cup of warm water to the mixing bowl (105-120). Add two and a quarter teaspoons of yeast.
After 30 seconds or so, add two cups of flour (I use whole wheat) and a tablespoon of olive oil. Mix it for a minute of so with the dough hook and add a teaspoon of salt during the process.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, and give it an hour to rise.
After that you are good to go.
Posted on 9/25/24 at 9:33 am to Roscoe14
My favorite is a loaded up sausage and pepperoni, but my second favorite is similar to Pizza Margherita, which is the base pizza crust with pizza sauce, cheese, and thinly sliced fresh tomatoes and basil.
There is great flavor in the combination of the tomato and cheese, but it is much lighter than loaded up versions of pizza. Probably would be good with some shrimp added but I have never done that.
There is great flavor in the combination of the tomato and cheese, but it is much lighter than loaded up versions of pizza. Probably would be good with some shrimp added but I have never done that.
Posted on 9/25/24 at 9:36 am to CharlesUFarley
Also consider custom blends of cheese. I like a blend of aged Mozzarella, Fontina, and Parmesian, but there are lots of variations that affect the finished product. Also, the layering matters, as a cheese like Fontina melts good but doesn't brown, so you should top it with Mozz to get browning.
Posted on 9/25/24 at 9:47 am to ApisMellifera
I stopped using my knockoff ooni. I bought a steel on ebay, took the scale off and seasoned it.
Now i only make NY style following Chris Anderson's recipe on youtube. But what i make the most is the Chicago Tavern style using this guys dough recipe. Brian Lagerstrom But still use Chris Andersons sauce.
Now i only make NY style following Chris Anderson's recipe on youtube. But what i make the most is the Chicago Tavern style using this guys dough recipe. Brian Lagerstrom But still use Chris Andersons sauce.
Posted on 9/25/24 at 7:24 pm to ApisMellifera
My family has enjoyed when I make a shrimp and arugula pizza. I use just a little marinara, add pesto, pizza seasoning, and cheeses. Then I add shrimp (raw) that have some Paul Prudhome’s Seafood Magic sprinkled on them. Cook the pizza till done, then pull and add arugula on top before slicing. Arugula burns too quickly to go on grill.
Posted on 9/25/24 at 7:39 pm to ApisMellifera
I don’t have a high-temp pizza oven. I bake in my home oven at 550 F on a 3/8” thick piece of steel. I believe your high-temp ovens require from slightly different dough formulations than I use, so I won’t go into recipes.
That said, I have incorporated things I’ve learned from Vito Iacopelli on YouTube and my dough has improved. I like the poolish method he generally uses. Make poolish in the evening. Put in the fridge overnight. Make dough the next day and either bake pizza that night or let it rest one to two more days in the fridge for an even better dough.
I have gone from kneading in my KitchenAid to more of slap and fold techniques done on the counter or in a bowl. Time is your friend and generates the gluten structure for you without excessive kneading.
I like to use semolina during final shaping and transferring into the oven.
Good luck.
That said, I have incorporated things I’ve learned from Vito Iacopelli on YouTube and my dough has improved. I like the poolish method he generally uses. Make poolish in the evening. Put in the fridge overnight. Make dough the next day and either bake pizza that night or let it rest one to two more days in the fridge for an even better dough.
I have gone from kneading in my KitchenAid to more of slap and fold techniques done on the counter or in a bowl. Time is your friend and generates the gluten structure for you without excessive kneading.
I like to use semolina during final shaping and transferring into the oven.
Good luck.
Posted on 9/25/24 at 8:22 pm to ChEgrad
quote:
semolina
I need to get some. My very first one stuck to the peel and that’s how I ended up with the “calzone”. I tried looking for some corn meal but didn’t have any but ended up using some mesa. It worked surprisingly well.
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