Anyone make homemade pizza?

[TonySoprano]

Here's la famiglia recipe - makes 3 pizzas

1 1/2 lb unbleached all purpose flour
1 1/2 lb ground whole wheat flour
1 package active yeast
3 tablespoons kosher salt
3 tablespoons extra virgin olive oil
1 tablespoon honey

dissolve yeast in water in a large bowl; add the flours, salt, honey, 2 1/2 tablespoons olive oil
stir with a wooden sppon
turn the dough out onto a floured work surface and knead until smooth - 6-7 minutes
rub the ball of dough with the remaining 1/2 tablespoon of oil and knead by hand
cover with a clean dry towel
let rise for 1 hr until dough has doubled in size
divide dough into 3 balls - 1 lb each
cover again with a towel

preheat oven to 450
on a floured surface spread out the dough until about 3/4 the size of the pan
place dough on pan and continue to spread so it covers the entire pan
cover again with a towel for 15 minutes
brush the outer edge with olive oil
add sauce and toppings
bake for about 12 minutes, check and turn the pan front to back
manga

[NewMarketSean]

OK, so I found this site and although he is totally obsessed with DOP style pizza I think I picked up some pointers from the website. For one, I think I was making my dough way too dry and over-kneading it which resulted in some hard & dry crust. So tonight I may mix up some dough, make it wetter than I have been, and try to keep from kneading it too much. Then, I'll let it sit in the fridge for 24 hrs, and have them for dinner tomorrow.

The guy says that the 00 flour I've been using may not be the best flour for cooking at 500 degrees, but I am going to try to make it work. I may also try to cook the pizzas in a minute's time (what they do in pizzerias with wood-fired ovens) after making the oven really, really hot with the broiler. We'll see. It's a process and I know I am a beginner but DOP style pizza is probably my favorite food so I am determined to get it as close as I can in my electric oven.

[NewMarketSean]

Made up some dough last night using this recipe. Used the techniques explains on the site I mentioned above. Kept the dough wet, didn't over-knead it, put it into plastic containers with lids, letting it sit over night, etc.

I made two dough balls, gonna use one tonight and then use the other one tomorrow night or the night after to see how much of a difference the extra time makes. Not gonna roll out the dough like I had been doing previously, gonna toss it if I can or just gently stretch it. Gonna try and cook it for less time, too.

We'll see.

[srock]

I have experimented a decent amount and have come to few conclusions. I'm sure to try some of the above suggestions in due course.

1. There is no wrong way to make your own pizza. So long as you like eating the result.

2. Canned tomatoes are the way to go for a sauce. If you have good fresh tomatoes don't make sauce, just put them directly on the dough with salt, pepper, and olive oil.

3. Instant Yeast. Order it on Amazon.

4. High gluten flour is the way to go, especially in this climate. Amish Market has a great one labelled 'Occidental'. I mix it half and half with the Amish Market Whole Wheat flour and it comes out well.

5. Let the dough come to room temperature before tossing/rolling it out. I am a solid dough tosser now. ('dough tosser' sounds dirty...kinda...)

6. Toppings. Its a free for all, do what you want. If the dough/sauce/cheese is good, the rest is embellishment.

7. Cheese. The only thing I avoid is overly wet mozzarella, it just makes for a soggy pizza. I'll put the wet cheese balls between paper towels and rest a can of tomatoes on top to sqeeze liquid out. Giant carries a Mexican Mozzarella that is dry and great for pizza.

8. Don't worry about making a certain 'style' of pizza. It's going to depend mostly on the region you are in and the oven you use. In short, its really hard to make New York Style or true Neopolitan style in the mid-atlantic with a non-commercial oven. You just can't get the conditions right.

9. Last and most importantly, get a peel and a good pizza stone for your oven. They make a massive different in quality and ease of use.

[NewMarketSean]

I enjoy everything I make, I am just trying to come as close as I can to Neapolitan style. I know I don't have some of the necessities, particularly a wood-burning oven, but I'll keep trying to at least get the dough a little better.

[srock]

I enjoy everything I make, I am just trying to come as close as I can to Neapolitan style. I know I don't have some of the necessities, particularly a wood-burning oven, but I'll keep trying to at least get the dough a little better.

The Occidental flour (Amish Market in Easton has it) and instant yeast in a stand mixer, refrigerated overnight, hand tossed. Closest I have come.

Propane oven at 550 F with a pizza stone, preheated for at least 30 minutes.

[NewMarketSean]

Yah I also don't have a stand mixer either.

I have been using the 00 flour, which I hear is not optimal for the conditions in which I am trying to make it, too.

We'll see how this batch goes and then I will move on to another brand of flour.