Anyone make their own pizzas by scratch?

What recipes do you use? Both pizza dough and toppings..

I've decided to start snorting coke.

TotalANXiousNESS said:

PIZZA


we usually make our own

Mach said:

Care to share your recipe?

REDBABY said:

I use this

Peter Reinhart's Napoletana Pizza Dough

notes: Peter's recipe says the olive (or vegetable oil is optional). I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

I tried to make one when I was at school in home economics. It came out square shaped instead of being circular. I havent made one since but Id love to give it a go.

JDInteractive said:

I got a D in home ec.

Ahhh the irony.

TotalANXiousNESS said:

I wasnt very good at cooking at school although I made a delcious desert once which consisted of double cream and crushed up cookies. Fortunately Im quite adept in the kitchen now and can lay claim to making some lovely dishes.

JDInteractive said:

I can cook. But fuck sewing.

And I put hand dish soap in the diswasher in the home ec room and it leakied downstairs into the computer room.

HAHHAHA

I'm goin to ask hs ppl on myspace if they remember. I forgot till just now.

TotalANXiousNESS said:

We used to FUCK UP the home ec room. I'm not even going to tell any of the stories here, or I'll be here all day. Poor Mrs. Cummins.

mine is a complex concoction.
if i tell you i'ld have to kill you

INSATIABLE said:

HELL YES JANA. HELL YES.

Dude, me n you woulda totally hung out in school I think.

I buy the crust. But I LOVE making the toppings.

My best power veggie pizzas include

fresh pesto sauce AND tomato sauce spread on top
lots of garlic
sliced onions
black olives
spinach leaves
zucchini bits
small tofu squares
lots of basil and oregano
grated mozarella on top

TotalANXiousNESS said:

The amount of money we cost that school is appalling. Theft, burgulary, defacing school property, graffiti, y'know, general ruckus. The older we got, the worse we got. What 18-year-old female senior ADULTS plaster inappropriate slides on all the projectors?!

Dani, let's go graffiti your church. Jesus loves a prankster. C'mon, the guy raised from the dead like a zombie. Tell me the guy doesn't appreciate a magic trick or two.

I also have a megaphone. You drive, I'll holler the obscenities. We can switch back and forth if you can come up with something better than "Michael Jackson's testicles slapping against your chin".

Thanks Mach.. there are so many about

JDInteractive said:

Do it!

KingBAD said:

BADDDD

INSATIABLE said:

I love how threads go off on such a tangent!

INSATIABLE said:

No way man.

Its rite next door to my pastors house.

Dude, but I'd TOTALLY do the megaphone thing. Not the vandalism, but I'll yell shit out the megaphone.

You shouldqa heard me talking to ppl out at the gas pumps when I worked at Uni Mart.

TotalANXiousNESS said:

On the intercom? HELL YES!

My best friend used to work at the gas station in our hometown and I used to sing on the intercom for the customers. They used to throw shit at the windows. Apparently, people these days just don't appreciate Michael Bolton like they should.

My mom and I used to make pita pizzas - they were sooo good! What you do it you use a large pita for the crust, then you add your sauce, cheese, and whatever other toppings you want. We used to put green peppers and other veggies on top. The pita bread makes a really good, crunchy crust. Yum yum!

Here in town (santa barbara) there is a place called "Valentino's take and bake"
you order your pizza with whatever, and you take it home to bake. I always add on a ton of my own veggies to their pepperoni! I also LOVE to add sauteed eggplant to my pizza!!!!

JDInteractive said:

At least it would fit in the box better!


...I never did figure why they put round Pizza in square boxes

We need a "Health & Wellbeing" forum.

http://prince.org/msg/3/243563

Here's my recipe;
Dough
Put in food processor:
2 cups flour
1 package rapid rise yeast
1/2 tsp salt
Take 1/2 c boiling water, 1/2 c cold water and add together, then add to food processor ingredients, while processor on.
Add 1 cup flour to processor, until it forms a ball.
Put in a greased bowl covered for an hour.
You can add herbs to the dough such as fresh dill, course pepper, etc.
When I roll out my dough, I put it on a pizza stone with corn meal dusted on.

Pizza sauce: I cheat and use Contadina, but can be homemade.

Toppings: this is the best part! Be creative...
I do a middle eastern pizza with fried eggplant, roasted elephant garlic, sauteed red onion, sundried tomatoe, feta, fresh basil, sliced olives.(not canned, those are rubbery) and use fresh dill in the dough.

I also do a mexican pizza with chorizo, roasted chilis, cilantro ,a few scattered black beans, cheddar, scallions.

[Edited 9/8/07 9:51am]

This pizza recipe isn't for punks, so if you can't stand the chees get the fuck out the kitchen! I just made one Thursday night for the football kickoff.

INGREDIENTS NEEDED:
- Boboli Thin Crust
- 4 Cups of Pizza mix cheese (Mozzarella and cheddar)
- 1 cup of parmesan cheese
- Ragu's Pizza sauce
- Italian Seasoning
- a pack of pepperoni
- slightly fried sausage

STEPS:
- Spread the Ragu pizza sauce
- Add 2 cups of the mixed cheese sparingly
- Add a whole row of pepperoni
- Add some of the sausage
- Add 2 cups of the mixed cheese sparingly again
- Add the last row of pepperoni
- Add the rest of the sausage
- Add some parmesan cheese
- Add Italian seasoning
- Let bake for 14 minutes (add a minute if needed because of all the cheese)

Then take that bitch out and get ya grub on! It's a freakin' BEAST! A Doubble-decker Pizza! Gooey as fuck!

xplnyrslf said:

Sounds yummy!

Yikes! Im on day 4 of the master cleanse! GET ME OFF OF THIS THREAD!

REDBABY said:

I really should again soon, I've had that many crap pizzas lately