Have you ever tried making pizza?

Question

HawkPerception · Accepted Answer

I used to work at a Pizza shop named Pizza Nova for 3 years. I never made the dough from scratch, but I have made many pizzas, if that counts.

As for homemade, I'm not much of a baker. I cook often (every 2 to 3 days... because I make a ton for leftovers so I don't have to cook the next day), but when I want pizza, I usually just order it lol.

TonyMetal___86 · Accepted Answer

I buy the ingredients and my mom makes me a very delicious homemade pizza, bellisimo 😂

James The Foodie · Accepted Answer

Absolutely, making pizza is a delightful experience. My first attempt was on a warm summer evening in Naples, the home of pizza. I experimented with a bubbly, thin crust topped with fresh tomato sauce, creamy mozzarella, and fragrant basil leaves. The flavors melted together perfectly as they baked in a wood-fired oven. Each bite was a reminder of the rich history and passion behind every slice. 🍕

FreyaRed · Answer

My paper thin crunchy pizza isn't considered by everyone as masterpiece but I like it that way. Of course I'm limited to electric baking oven and such Neapolitan type of pizza I make needs usually ultra hot stone oven with wood smoke aroma.

Paul_in_Indy · Answer

I make pizza at home all the time. I love it because the prep is super easy, even though there is a wait time for the oven, and the result is so much better than what you can get outside the house.

I use a very simple dough. When I’m hungry for pizza, I whip up the dough in my KitchenAid mixer. I just add the flower, salt, and yeast. (I don’t use any sugar), start the dough hook turning, drizzle in some olive oil, and then add my hot water slowly until the consistency is right. I let it knead for a few minutes, I oil the dough ball so it doesn’t stick, and I let it proof in the bowl while the oven is preheating.

The first night I make pizza, I punch the dough down and split it three ways. Two of the dough balls I seal up and put in the refrigerator. The third one, I use that night. Basically, the “young “ dough on the first night is good, the more mature dough the second day is amazing, and the dough the third day may be slightly less good, but has a different flavor. Ideally, you’d make the dough the night before and let it sit in the fridge for 24 hours. But it’s just fine immediately, it’s just fine after 48 hours in the refrigerator—and I get pizza three days in a row for my initial investment of time.

I use a very simple tomato sauce. I open a small can of San Marzano tomatoes, dump them into the food processor, drizzle in a little bit of oil as it processes to smooth, and season to taste with salt. I don’t add any herbs to that. If I want those, I sprinkle them on the pizza. The sauce is just tomatoes and a little bit of oil. I also use a third of the sauce the first night and put the rest in the refrigerator. Actually, you use very little sauce per pizza, so that one small can of tomatoes makes more sauce than I need. I dip some bread in it or something to use it up.

I always use fresh mozzarella and slice it thin. However, shredded mozzarella also makes a good pizza, and it’s a very different pizza. So, it’s fun to experiment with both.

I find that the three keys to a good result are

The oven —and the stone/steel- must be screaming hot. I set the oven to its highest temp (550F on mine), put the stone in with the rack in the middle, and let everything soak up heat for the hour that I am proofing the dough. It probably doesn’t need that much time—but the whole oven and the stone need to absorb the heat and be as hot as possible. Then, I turn on the broiler (with the door closed) before adding the pizza. (my gas boiler is at the top of the oven. Obviously, if your broiler is a drawer, you won’t use it.) the broiler, provides direct top heat to the pizza, on the middle rack, during its brief cooking time.

The crust must be rolled out very thin. I roll it. I don’t care if it is round, but it needs to be thin. I brush olive oil around the edge of the crust—which is optional. But it needs to be very thin.

You cannot overload the pizza. It gets one spoonful of sauce, spread around thin, one thin layer of toppings, and just enough cheese to MELT out and cover it (the cheese should not cover the whole pizza when you put it on. You must not overload. Use one or two toppings, but no more. —The trick is to be sparing with what goes on top.

The pizza goes under the broiler in the screaming hot oven for four minutes. The crust should be brown. A couple of spots will be too done—that’s part of the flavor. The cheese will be bubbled with brown spots across it.

Pull it out, slice it, and serve it immediately. Put the next pizza in—but eat while you wait. The fresh pizza that is very hot with a crispy-on-the-bottom crust and the chewy mozzarella is so amazing!

As an aside, the same dough, same stone, same oven can make breadsticks in about 2 minutes. I just roll out the breadsticks, let them rise a bit while I wait (it’s OK to put them on a baking sheet, if that’s easier. They don’t need the stone, really.) I brush them with butter AFTER they come out of the oven, a little salt is all they need. You can dip in the extra sauce.

Friendlybro79 · Answer

I have made home pizza many times. I make pan pizza a lot. In NY we call these grandma pizza and Sicilian pizza.

I learned what we call Sicilian pizza originates from Italian immigrants in Sicily meeting Neapolitans in NY. The NY Sicilian pie is not what you would get in Sicily.

I hope I remember this correctly but in Sicily they would make something called Sfincione which was similar to foccacia but it had anchovies, tomatoes, onions and pecorino or breadcrumb.

So they see Neapolitan immigrants making what what turned into NY pizza which wasn't wood fired but coal fired with sauce and mozzarella cheese on top.

The Sicilian immigrants then adapted that into their traditional sfincione and put mozzarella on top instead of onions and anchovies. They basically combined the ideas. You can still find sfincione in some places in NY and honestly it's awesome.

I just made this Sicilian pizza recently and I nailed it lol. Letting the dough cold ferment a few days makes a difference.

Staximus · Answer

Yeah but I cheated on the hardest part, I didn't make the dough. I just took home some dough from the restaurant I worked at. I made a chicken, pineapple, onion, and cilantro pizza with chipotle adobo sauce and monterey jack, cheddar, asadero & quezo quesadilla cheeses

Unycorn · Answer

Yes. I prefer going to a good Italian restaurant.  I dont need to go shopping  I dont need to wash I pay for cooking & energy And I dont have leftovers what I want on my pizza

RandomGirl42 · Answer

Wait. I am , like, so, totally confused. I thought only anons asked questions about pizza?

DeeDeeDeVour · Answer

Yes. Our backyard has a brick oven custom-built precisely for that.

Nikki1989 · Answer

I make a few every month, including the base. They taste so much better than any takeout pizza I have ever tried.

Chazmatazz269 · Answer

Yes, with a pizza kit from the grocery store, and some added ingredients and toppings. Never “from scratch”.

NoDecision · Answer

I just use English muffins and my choice of topping. A little Pizza Quick and fake at 350 for 10 minutes.

purplepoppy · Answer

I just make a thin focaccia as a base and bung the usual topping on.

AviatorTom · Answer

I recall a few times, many years ago, buying a pizza kit at the store. It was okay, nothing great.

emeraldsaphire · Answer

Just made one last week. It was one of those chef boyardee Pizzas lol

exitseven · Answer

No, I do not like pizza so I have not interest in making it

Cidknee · Answer

Shoot, I've made pizza since the mid-90s. Buy the doe and all the stuff I want on it and get already made sauce. It's pretty good.

FunkyMonkee · Answer

Yes, several times. I've also made pizza burgers a number of times.

jamesgoldman · Answer

From scratch no Topping existing bases, sure

douride2 · Answer

I did & have always been successful at it to.

soe11 · Answer

Never.  My girlfriend's mother does.

stratford · Answer

Yes, I love to make pizza. I cheat and use my bread machine to make the dough.

msc545 · Answer

Of course I haven't. I can't cook at all so I'm not stupid enough to try something complicated like this.

loveslongnails · Answer

Tried? No, I've made pizza many times. It's easy.

Tarifa · Answer

With a pre-prepared base, yes. Just using the ingredients I like the most.

Ironco · Answer

I worked at a pizzeria for years when I was younger, I've made thousands of pizzas. Lol

wynning · Answer

I don’t know if I have the finesse for that!

WhitneySnow · Answer

I have made pizza muffins

Shiprex · Answer

Yes I've done it and even ate it

DrPepper12 · Answer

Yup. Hard to do but I used dough from local joint.

Xawyx-2 · Answer

Yes, several times, it was ok I guess.

AgentG111 · Answer

Yes I have, it was fun.

Agape93 · Answer

Yeap

seeyounexttuesday · Answer

Tons of times. I got quite good at it.

Zoi_2 · Answer

I have my father had a pizzeria now it’s mine.

CupcakeTheDestroyer · Answer

That’s my job lol

Anonymous · Answer

Yes I have

Anonymous · Answer

Yes.

Love2Watch · Answer

yeah. easy

Anonymous · Answer

Plenty of times

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