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uninsured
Member
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Posted: Sun Jan 4th, 2009 12:06 am |
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| Does anyone make their own pizzas?
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Spitball Grubbs
Member
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Posted: Sun Jan 4th, 2009 01:27 am |
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| Yes, I use Pillsbury Pizza dough along with pepperoni, fresh mushrooms, green bell pepper and anchovies. I call it Papa Spitball's.
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uninsured
Member
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Posted: Sun Jan 4th, 2009 05:24 am |
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Fantastic.
Would you happen to know what causes those giant cheese bubbles to form while the thing is baking? You sometimes see them in professionally made pizzas but they are fairly small. I'm starting to see these bubbles more and more often and they are getting larger. I'm not sure what's cauing it. Global warming maybe?
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s13
Moderator
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Posted: Sun Jan 4th, 2009 11:32 am |
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uninsured wrote: Fantastic.
Would you happen to know what causes those giant cheese bubbles to form while the thing is baking? You sometimes see them in professionally made pizzas but they are fairly small. I'm starting to see these bubbles more and more often and they are getting larger. I'm not sure what's cauing it. Global warming maybe?
I am not 100 percent sure on this but I think it starts to bubble up when you use a lower fat cheese.
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uninsured
Member
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Posted: Sun Jan 4th, 2009 02:59 pm |
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I am using the normal kraft shredded mozz. Not the 2% skim or any of that.
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Freaks1932
Member
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Posted: Sun Jan 4th, 2009 10:39 pm |
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Actually it could be a number of things. Temperature, fermenting, being too "rough" with the dough, too much yeast, etc. Dough should be cooled for at least 2-3 hours beforehand and after it should sit out for an hour or so so it becomes more room temperature before molding it. We used to just set the dough in a bowl and put a towel over it after.
I've personally never seen bubbles to be a big issue but I used to make pizzas, among other things, and customers certainly don't want huge bubbles in their pizza with all the toppings running to the side. 
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ForKnight
Member
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Posted: Mon Jan 5th, 2009 11:56 pm |
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| I'm lazy I use English Muffins as my base for pizza.
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Freaks1932
Member
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Posted: Tue Jan 6th, 2009 08:48 pm |
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ForKnight wrote: I'm lazy I use English Muffins as my base for pizza.
Hey, those are good too! lol
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ForKnight
Member
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Posted: Wed Jan 7th, 2009 04:40 am |
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Freaks1932 wrote: ForKnight wrote: I'm lazy I use English Muffins as my base for pizza.
Hey, those are good too! lol
you bet they're good, boom bada beem, pizza
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mb
S. Moderator
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Posted: Fri Jan 9th, 2009 07:26 am |
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Sometimes I just take a slice of so of cheese and microwave it on a nice smooth plate for a couple of minutes. Then I drain all the oil off and eat the crispy cheese. Yum! I've been told by a couple of friends this is prison pizza, haha. Inmates can make it themselves. And here I thought it was my own invention.
The cheese on pizza may rise up into those bubbles partly because of uneven distribution of yeast when cooking. If the cheese is too thick to allow steam and other gases to escape, a large bubble can form.
I make my own dough (yeast) for the pizza crust, and use cheese a bit more sparely. I rarely have bubbles. Then again, if Mr. MB gets hold of the pizza, all bets are off. He piles the cheese on like logs on a fire. Pazzam!
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donkey32
Member
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Posted: Fri Jan 23rd, 2009 04:47 am |
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My wife makes the dough from scratch.. She can't handle wheat, so she has some other kinda way which is absolutely fantastic.. Missing nothing and I'd say a cut above the rest.
I ALWAYS do the sauce from scratch.. My own secret recipe. Never lost a duel yet.
We cook it up in a wood fired oven that I made here in our house. This is the ultimate topper! Take a raw pizza, cut it in half, place one half of it in the wood oven and the other half in the propane oven..... Wood wins, hands down, never fails.
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uninsured
Member
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Posted: Fri Jan 23rd, 2009 11:58 pm |
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donkey32 wrote: My wife makes the dough from scratch.. She can't handle wheat, so she has some other kinda way which is absolutely fantastic.. Missing nothing and I'd say a cut above the rest.
I ALWAYS do the sauce from scratch.. My own secret recipe. Never lost a duel yet.
We cook it up in a wood fired oven that I made here in our house. This is the ultimate topper! Take a raw pizza, cut it in half, place one half of it in the wood oven and the other half in the propane oven..... Wood wins, hands down, never fails.
It sounds like you take your pizza very seriously. I'm working with kraft, ragu and boboli crusts. Help me out here. How do you make a sauce or dough from scratch?
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donkey32
Member
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Posted: Sat Jan 24th, 2009 06:49 pm |
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I do shortcut a touch.. I usually buy tomato paste in the can. Rendering whole, garden fresh tomatoes into sauce can take a lot of time. When I do THAT, it's well worth it but I tend not to.
First, saute onions, garlic, spices, etc... Once these flavor elements are looking good, add tomato stuff.. If you use paste, then you'll need to add water to thin the paste, usually one can paste to one or one and a half water.. Substitute red wine for some of the water content.. You will need to add a teaspoon of sugar or honey to cut the acidity of the tomatoes. You don't want to overdo the sugar, too much can wreck the sauce, but a little bit is key to a good sauce.
I use as much garden fresh makins as I can get. We grow all the herbs right here, so all I need to do is go out and pick what I need.
Fresh herbs, veggies and whatnot are critical to making highest quality foodstuffs!
The less processing a food gets, the better it tastes and the more healthful it is for you.
Last edited on Sat Jan 24th, 2009 06:51 pm by donkey32
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uninsured
Member
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Posted: Sat Jan 24th, 2009 08:09 pm |
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Good to know. Thanks!
I'm only cooking for one, but I'm very tempted to give that a try.
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s13
Moderator
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Posted: Sat Jan 24th, 2009 08:13 pm |
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I almost done making my own pizza!
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donkey32
Member
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Posted: Sat Jan 24th, 2009 10:49 pm |
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Back when I was single I used to make a great load of sauce(s) and freeze up a bunch of individual servings. Ya know, a good spaghetti sauce can be used on pizza and the other way around.. Just a little minor adjustment either way..
A good friend introduced me to pesto ice cubes. Same as above.. Make a huge amount of pesto, then load it into ice-trays and freeze. When they're frozen you can knock 'em out and store 'em in freezer bags. One or two ice-cubes work great for a single meal.
In this way, you can have the food quality that you deserve AND the convenience of ready-made.
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Lensy
Member
| Joined: | Sat Jul 12th, 2008 |
| Location: | Photo Finish! |
| Posts: | 5244 |
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Offline
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Posted: Mon Feb 9th, 2009 07:56 am |
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uninsured wrote: Does anyone make their own pizzas?
I do. I make the dough in my bread machine. I've made home-made pasta sauce...red sauce, since I was a kid. My mamma is full blood Italian. But I wouldn't make it just to make pizza. I would make the pizza to use up the sauce.
If you want to work with a jarred sauce you can pump up the volume very easily by sauteing an onion and some peppers, and adding more spices.
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DarkSoul1984
Member
| Joined: | Fri Aug 19th, 2005 |
| Location: | InMod, Virginia USA |
| Posts: | 16677 |
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Offline
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Posted: Fri Mar 6th, 2009 02:29 pm |
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uninsured wrote: Fantastic.
Would you happen to know what causes those giant cheese bubbles to form while the thing is baking? You sometimes see them in professionally made pizzas but they are fairly small. I'm starting to see these bubbles more and more often and they are getting larger. I'm not sure what's cauing it. Global warming maybe?
I cook all my own food (for economic reasons) and one of my wife's favorites is pizza. My advice on the cheese bubbles is to be careful with the cheese when you layer it on the pizza. Most of the time it is trapped air expanding. It can also be the type of cheese you use (if you used processed cheese as opposed to just grating your own mozzerella). If you do it just right, in my honest opinion, you should have cheese bubbles (usually about an inch or so in diameter in my case); they'll go away as you let the pizza cool off a bit or you can just make a small incision with a knife and watch it deflate.
What type of cheese are you using and what do you cook it in?
Thanks to a project I did out here with my community, I have a brick oven in my backyard I make french bread and pizza in... Works out great, although it is a bitch to learn exactly how much wood/coal to stuff in that flame to get the temperature just right. My first few batches of french bread had to go to the birds.
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Pseudo-Soviet Dictator
Member
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Posted: Sun Mar 15th, 2009 07:31 am |
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God, I'm so hungry right now.
But not for pizza.
I'd love to have some spicy Chinese fish filet & sweet-and-sour sesame chicken with clumped rice, right now.
But everything's closed and I'm sitting here amidst a stack of papers.. all of which are inedible.
![[crying]](/forums/themes/default/sad-smiley-046.gif)
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s13
Moderator
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Posted: Sun Mar 15th, 2009 09:08 am |
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Pseudo-Soviet Dictator wrote: God, I'm so hungry right now.
But not for pizza.
I'd love to have some spicy Chinese fish filet & sweet-and-sour sesame chicken with clumped rice, right now.
But everything's closed and I'm sitting here amidst a stack of papers.. all of which are inedible.
Why do Russian people love Asian food so much? I just don't get it
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