Comments on: Homemade Pizza

By: shahzad yaqoob

shahzad yaqoob — Sun, 30 May 2010 20:40:43 +0000

Perfect homemade pizza was never that easy to make; read the article below:

http://hubpages.com/hub/-The-Perfect-Homemade-Pizza

By: Rob

Rob — Sat, 29 May 2010 15:27:42 +0000

Not to be obtuse, but the best pizza crust I have ever made comes from one of Peter Reinhart’s books, but now I am intrigued and will definitely give yours a go.

By: Toast

Toast — Sat, 29 May 2010 00:04:39 +0000

Dude. DUDE! Nowhere in this post do you mention the 5:3 ratio is by weight, not volume. I just found that out now by flipping to the bread dough chapter in your book. Do you *know* what you get when you do it 5:3 by volume? PASTE! Or, “pizza batter” if you prefer.

C’mon. You gotta put important little caveats like that in BOLD UPPERCASE so amateur hacks like me don’t go astray.

By: Norma

Norma — Sun, 23 May 2010 18:10:38 +0000

I am making pizza tonight to enjoy with the Lost finale…I started making homemade pizza on a regular basis about a year ago and we’re official addicts! So easy – and while I’d probably benefit from following the ratio rule, I usually get a reasonable crust from 3 cups flour (white + 1/2 cup bran), dollops of honey and olive oil and salt, tsp yeast plus enough water to make it all come together.

The honey is a big must for me in my crust – I love the sweetness it adds.

Of course the homemade tomato sauce is a given at our house – and I’ve even started playing around with making whole milk ricotta and mozzarella. Yum!

I could go on for quite a while about all the nuances and simplicities of making pizza at home…I think I’ll head to the kitchen to begin prepping for tonight’s dinner instead!

By: Hugh

Hugh — Sat, 22 May 2010 21:44:52 +0000

You bet I make my own chi. Last week I had kimchi, kraut, kombucha, and sourdough starter all bubbling away in the kitchen. The house was a little funky smelling, but it’s well worth it. I’m always interested in how other people do things though, so if you’d like to share, by all means post away.

By: luis

luis — Fri, 21 May 2010 03:08:28 +0000

I don’t think pizza dough can be made in a Cuisinart. It can be made by hand if you have the energy to dick with it for ten looooong mins….
even then I am not sure?.

But my old method using the Kitchen Aid on lowest setting, dough hook, shortenning, salt and yeast proofed in warm water with a dash of sugar and a sprinkle of baking soda used to work.

Man, I could divide it and freeze it and it was great. I need to get back to that. My Cuisinart doughs just look as Non -Artisan as it can get.
Like Mass produced bread things….

I want to get back to chewy, crusty, airy, bubbly great tasting bread.
It is scary having been there and now not finding my way back…. very dis-empowering… humbling experience.

By: Snow

Snow — Thu, 20 May 2010 15:11:07 +0000

I have to give a nod to parchment paper as well. Easy to just slide the whole thing on a baking stone.
I usually whip up the dough the night before, and after rising stick it in the fridge overnight.
Pizza’s gotta have sausage in my house!

By: Jeremiah

Jeremiah — Thu, 20 May 2010 03:11:52 +0000

No tricks that I know of. Just spray the balls of dough with a little oil before you store them, and give them plenty of time to thaw. I don’t claim to be a microbiologist, but from what I understand, yeast doesn’t die at temperatures below freezing, it simply goes dormant. What does your dough weigh and where are you thawing it? If you’re thawing it in a cold fridge and it’s a large quantity of dough, it could take 48 hours or more for it to thaw and become active.

By: luis

luis — Thu, 20 May 2010 02:53:49 +0000

It’s all about the bread…..I can not and I won’t eat it all… but I will start making pizza bread again. I love it when it comes out rigth!. warm… chewy, crusty, bubbly bread….This is the holy grail of pizza….. I am in once again Rhulman… you da! bos! and thank you for letting us know that egg takes five mins.. to happen. You know the last time we did this I was thrown for a loop there…But this is doable. thanks again…

By: Carol

Carol — Thu, 20 May 2010 00:34:47 +0000

Thanks so much for the inspiration; though I feel I was slumming a bit. I had the last pound of lean master recipe dough from Artisan Bread in 5 Minutes in the fridge, basil and oregano from my EarthBox herb garden, a jar of oil-packed sun-dried tomatoes, a bag of Kraft “Italian cheese blend” (hangs head in shame), a bag of Hormel pepperoni and a brick of Parmigiano-Reggiano. I rolled out the dough on a floured sheet of parchment on my peel, misted it with EVOO, scattered minced sun-dried tomato and oregano on it, sprinkled the “Italian cheese” over that, covered that with slices of pepperoni, then dusted with microplaned Parmigiano and basil chiffonade and baked it in my convection oven on a stone. Talk about instant gratification!

By: Rodger Haynes

Rodger Haynes — Wed, 19 May 2010 23:44:23 +0000

Could you roll out the pizza dough and freeze it as a 10″ round? It would thaw out faster and be ready to go in 30 mins or so.

By: Rodger Haynes

Rodger Haynes — Wed, 19 May 2010 23:36:15 +0000

P!lease publish the home-made kimchi recipe

By: QuarryLaneFarms

QuarryLaneFarms — Wed, 19 May 2010 17:04:31 +0000

Agreed. Newly found for me in the last 6 months, eggs on pizza is the best thing around.

As your good friend Bourdain call himself an “Eggslut” – I believe I am one too.

Muncha muncha

By: tasteofbeirut

tasteofbeirut — Wed, 19 May 2010 13:57:55 +0000

Love that pizza and the photo; I have gotten used to grill pizza and man’ooshe (lebanese flatbreads) in the BBQ grill it heats up fast to 600F and it is so easy to slide them in and out.

By: luis

luis — Wed, 19 May 2010 12:58:59 +0000

Pizza is all about the bread you bake. At one time I was making great bread using the Kitchen Aid and the dough hook.

I’d get this nice flaky airy crunchy pizza pies with a healthy rise and air bubbles….Since then is been very disapointing results… You make it sound easy and I am wanting to try again….But the dough seems tight and just never relaxed or elastic enough…after it rises.????????

I am copying down your recipe. Thank you.

By: carri

carri — Wed, 19 May 2010 06:13:53 +0000

A little further clarification on the different uses of active dry versus Saf. If you are yeasting something long term, such as a preferment (starter) or a refridgerated pastry dough, active dry is prefered because it takes longer to grow and the long rise of these doughs require that. As for Saf, or instant yeast, it is perfect for pizza or bread that you want to rise right away. BTW, that pizza looks so good, I am going to make one right NOW!

By: JimD

JimD — Wed, 19 May 2010 00:14:08 +0000

Hugh, do you make your own Kimchi? I have a batch in the fridge that is better than anything you’ve ever bought and so easy its funny. If you would like the recipe I can post it.

By: Chris K

Chris K — Tue, 18 May 2010 21:03:15 +0000

1) No. Any dry active yeast will be OK.

2) I’m lazy too, which is why I love this recipe:
http://foodwishes.blogspot.com/search?q=no+knead+pizza+dough
The hardest part is planning ahead for the rise/proof time. But that’s not very difficult.

By: Another Foodie

Another Foodie — Tue, 18 May 2010 18:31:01 +0000

Thanks for the detailed note on active dry v. instant dry. I was just looking for some information on it

By: JudyB

JudyB — Tue, 18 May 2010 16:58:56 +0000

I’ve been making pizza since I was a kid (coming up on 50 years now). Learned volumes from your article and all the comments! Got plenty of ideas as well. Think I’ll have to start emptying the freezer.