Pizza

I'd fallen into the habit of quick-and-easy cooking (or eating out) since my last major depressive episode. Today I felt inspired to make some pizza from scratch. Cooking does wonders for the soul.

I am not sure if this can even be called a pizza crime because it's available in almost any pizzeria in Italy, may even be listed under the "classic pizza" section. I don't remember seeing this one at home and i have always been kinda keen to order it but never dared to.

So now I saw it in a focacceria and figured this was my chance - just a quick transaction, then I can eat it alone, somewhere where nobody sees me 😁

Well, it was a bit underwhelming tbh. I might have to try it again with freshly fried fries, in a pizzeria, and eat it before the eyes of everybody else.

After my last pizza, I had to make more! This time I made two smaller pizzas, one with pepperoni and mushroom and this one with just pepperoni. Very tasty! I also found out my oven goes to at least 500F which is cool.

Firing up the v1.0.0 backyard pizza oven for the first time, I guess I went too hot too fast. Fortunately I can scavenge another rock from work and try again.

While mixing my dough tonight I forgot to add the yeast. I noticed after it “rose” for an hour. I went ahead and added the yeast, but it did not rise during baking. It was still good though.

This is a recipe from the website seriouseats.com. It's really amazing. The crispy cheese edge is the best.

I add sugar to the warm water in which i dissolve the (dry) yeast. It seems to give it a little "jump start". I read somewhere that yeast loves that stuff. Is that a mistake or valid?

Made in my conventional oven, 550F for 11 minutes, using a pizza stone. Pineapple, jalapenos, pepperoni, and some pineapple/jalapeño hot honey for toppings. Recipe for the dough.

Saw a thread discussing the varieties of frozen pizza and it made me glad I make my own.

The pizza pictured is 16", costs about $2.75 to make and serves 2 people comfortably. Oh, and taste? There's really no comparison.

The only real barrier to anybody making pizza like this is just the willingness to practice. It does take a while to get it down, but once you do it's like second nature - and so worth it!

Made some dough for the first time with a recipe I found on the internet back in 2022. I think I let it rise too long as it has a funky taste. Not quite sour but that's the best way I can describe it. Obviously the sauce was in a jar but didn't wanna mess up two things at once.

Just found this place so hopefully going to try out some of the chemistry instructions here.

I was so eager that I almost forgot to take a picture...!

Got some pizza disks for Christmas. Makes it so much easier to cook a good hand-stretched pizza crust in my home oven.

Pepperoni for my wife; mushrooms and onions for me. A blend of mozz, Muenster, and feta on both.

But this time with thin sliced peppers for more even coverage :)

Just onions, olives and oregano. Mmmh.

Recipe. Made on sourdough crust. Forgot the cilantro, but it's still delicious.

Same dough as yesterday, just 36 hours instead of 12.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.

I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, fresh mozza, grana padano, olive oil and basil.

I used king Arthur's whole wheat crust, and loosely followed this recipe for toppings. I could have browned the top a little more, but I was hungry.

Are you making pizza this weekend??

If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?

Not possible. It is the best combination to put on a pizza and anyone who disagrees is wrong.