Home made pizza

[Ward Chillington]

Thanksgiving Calzone

 

[west1m]

No pictures but I had a tube of biscuits leftover. Flattened them out added some toppings and presto! Mini pizzas.

 

[west1m]

P.S. Ward Chillington's Calzons look way better...

 

[The Brew Mentor]

Pizza last night

 

[The Brew Mentor]

These are the hand tossed

 

[The Brew Mentor]

I did 4 Detroit style as well, but didn't take any pictures

 

[WesBrew]

I made one with grocery store dough last night. decent but nowhere near as good as homemade dough.

 

[west1m]

Deb saw a posr on F***book about using Red Lobster biscuit mix for pizza dough.
She is Celliac so we used the box of gluten free biscuit mix. Didn't go well...
Won't hold together so I rolled it out on parchment paper, put a pizza pan on top and using four hands and a bit of magic , flipped it upside right. We baked the dough for about five minutes to stiffen it up a bit and give it a head start. Then made the pizza and cooked it. Now imagine cutting a slice out of the middle of a flour biscuit, not a breadlike biscuit, no browned up top no browned up bottom with pizza toppings.
Thr recipe is not a keeper...

 

[GFHomebrew]

tonight's Pizzas

still chucking pineapple one em

 

[Brewer #414003]

That looks so yummy! You’ve given me a great idea—I think I’m going to make pizza with my little one tonight too. It sounds like such a fun activity! I just need to reach out to freshpoint customer service here and ask them to deliver some fresh ingredients so we can get started. Can’t wait to try this out

 

[The Brew Mentor]

Made 12 pies for our mug club. Done in an ooni @~900° for about 60 seconds.
62% hydration dough

 

[Zambi]

I like my little ooni (actually, mine's an uuni )

 

[Brewer #454369]

Made 12 pies for our mug club. Done in an ooni @~900° for about 60 seconds.
62% hydration dough

Well done! That looks really good. I’m definitely going to reward myself with a huge pizza once I’m done with this 600-calorie diet I’ve been following. It’s been a challenge, but I’m trying to get my body beach-ready before the season kicks off. Just staying focused for now—but trust me, that first bite of pizza is going to taste like victory

 

[Sandy Feet]

She's back.

 

[Zambi]

Just now...
Not perfectly round but very good
Sourdough base
Topping of tomato "paste" (home made) with garlic, oregano and some chili.
Plus cheese.
Topped with capers once done

 

[Sandy Feet]

Just now...
Not perfectly round but very good
Sourdough base
Topping of tomato "paste" (home made) with garlic, oregano and some chili.
Plus cheese.
Topped with capers once done
View attachment 32629

I bet some thick, sliced tomatoes would be good on that too.

 

[Herm brews]

Just now...
Not perfectly round but very good
Sourdough base
Topping of tomato "paste" (home made) with garlic, oregano and some chili.
Plus cheese.
Topped with capers once done
View attachment 32629

Looks good

 

[Zambi]

I bet some thick, sliced tomatoes would be good on that too.

Not on this type of dough & the temperatures I used (400+ °C).
It can't have too much in toppings, thinly sliced would work and is what I normally do
Note that what I call "paste" is pure tomatoes, nothing else

 

[WesBrew]

I got a pizza steel and tried my first sourdough pizza a week or so back. Buffalo chicken n shrooms. Have a couple things to improve but it came out pretty good. 65% hydration dough with 48hr cold ferment.

 

[Simonpyman]

I got a pizza steel and tried my first sourdough pizza a week or so back. Buffalo chicken n shrooms. Have a couple things to improve but it came out pretty good. 65% hydration dough with 48hr cold ferment.

that dough looks great!