Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Homemade pizza

Any sauce or dough recipes? Best widely available store bought sauce, Classico, Rao’s, other? Toppings are a given.
Best cheeses? Olive oil on the dough before sauce? Seasonings?

Got a propane pizza oven for Xmas. Ready to make some good pies.

Give me time Jack, my wife has a good one.

I think the key is the dough with the sauce coming in second. Maybe I’m wrong though.

I use a simple recipe out of Betty Crocker for the dough...when I make it from scratch.


Sometimes I use the Jiffy mix and add some flour because I am impatient.




I have messed around with sauce......and some of the best I have used is Chef John's pizza sauce......but the family likes the jarred Ragu pizza sauce better!


The part skim low moisture mozzarella stuff is basically flavorless. I will add some Monterrey jack or colby jack to that. Or some sharp cheddar.


I like to put down some garlic bread sprinkle before the sauce.

Use whole milk mozzarella.

Pizza crust.

1/4 oz yeast
1 Tbs warm water
21/2 cup flour
2 Tbs Olive oil
1 tp salt

My wife makes great homemade pizza.

She sometimes uses a recipe similar to wabigoon's. It may be the same recipe. I have never paid attention to her ingredient measurements. Sometimes she just uses chef boyardee pizza dough.

She places parchment paper on the pizza pans for easier clean up.

She does spread the dough out onto 2 or 3 pizza pans and lightly bake it before adding any sauce or toppings. She says that it keeps the crust from becoming soggy.

She likes "the Hill" sauce the best. But, she has used Ragu and many of the others. She often doctors them up with more oregano and garlic salt.

She also uses a little bit of provelle cheese and buffalo mozzarella and shredded mozzarella.

I think that is all of her pizza tricks.
Everyone likes it.

A friend of mine started this company last year and I urge you to give his crust mixes and sauce a try. https://urbanslicerpizza.com/

Google Tommys Pizza from Gettysburg PA and get their crust recipe,, it is the best crust I have ever eaten .. I go to Gettysburg as often as possible just because of their great crust on their Pizza. and the rest is also great...

If she will preheat a stone to 500ish deg and cook the pizza on the stone, the moisture will evaporate out of the dough and become crisp. Also make sure all the ingredients are as dry as possible. Wet ingredients are a nemisis to crisp dough.

500deg @ 6 min

Tag

good flour and fresh yeast are key. make sure the yeast is not out of date

5 cups bread flour
1 1/2 cups warm water
1 TB sugar
1 tsp salt
1 TB olive oil
1 pk fleischmans yeast

mix water, yeast and oil and let it sit until it gets foamy, mix dry ingredients real good and then add water and mix thoroughly and form into a ball. put a damp, warm rag over the bowl. heat oven for 1 minute at 400 degrees and then turn it off and put dough bowl in oven for a few hours to rise. when risen, fold dough into a ball and cut in half and form two balls and let it rise again. this makes pretty good dough but its just about impossible to make a good pizza in a regular oven. i use one of these on my weber kettle:

https://www.kettlepizza.com/kettle-ovens/

for sauce i use this because it is the best i have found

https://www.classico.com/product/00041129396407/traditional-pizza-sauce

Agree on whole milk.
As for sauce, I think crushed tomatoes with something like a little Goya adobo added is all you want.

Deb uses Rea Drummond's (Pioneer Woman) recipe for the crust, always good !

A while back.

Too bad our friend David is gone now. That boy could make some pizza.

My girl kid made this Tuesday night. Too bad she lives 90 miles away.

Iron Mike, inmate the way she does it.

?
inmate?

Ya know what I mean mike!!!!!

I really don’t.

that aint gonna make no crust

1 teaspoon instant or active dry yeast

4 cups all-purpose flour

1 teaspoon kosher salt

1/3 cup olive oil, plus additional for drizzling

https://www.foodnetwork.com/recipes/ree-drummond/foolproof-pizza-dough-5450502

I just recently got a pizza stone and tried it last week. Really liked it, but wasn’t happy with the crust recipe (Bobby Flay).

I’ll try some of the suggestions here next time.

So, now we need a pizza bakeoff?

2 INGREDIENT Pizza Dough

i buy the dough at the italian bakery

see the little caesars pizza does it cost any dough yeah 5 bucks

Man, homemade pizza became a big rabbit hole for me that I did not see coming. I get a little geeked out with it. Depending on the style of pizza I'm in the mood for, these things are all subject to change (and do); oven, stone, flour, cheese, sauce, dough. Neapolitan pizza cooked at 950 degrees is entirely different than a NY style cooked at 550-650. And if you tried to use the dough from each interchangeably, you'd be real disappointed. In pizzamaking, recipes are only half of it, if that. Proper technique and experience are more important. Properly fermented dough is real important. Any recipe that calls for a packet of yeast, might as well ignore that one right off the bat.

What kind of pizza are you after? What oven did you get?

Sauce: Usually make my own. For Neapolitan I use GOOD crushed tomatoes like 7/11 or Sclafani right out of the can, with .5% salt by weight added. That's it...... For NY/Chicago/other I will use the same crushed tomatoes but stick blend in some salt, pepper, OP, GP, oregano, basil and a bit of EVOO. For "store bought" in a pinch, I always keep a few cans of Don Pepino on hand. Buy it by the case off Amazon dirt cheap.

Cheese: I try to keep a supply of Grande East Coast Blend repackaged into smaller quantities in the freezer. Use this for everything but Neapolitan. I can only get this through a bar/restaurant if they are willing to sell to me. It's wholesale only, unless you live in a place like NYC or some other fancy [bleep]. Otherwise, buy the best blocks of Low Moisture WHOLE Milk you can find locally, and shred them yourself. Far superior to pre-shredded cheese. Most shredded cheese has anti-caking [bleep] in it which affects the quality of the melt.....For Neapolitan I use Belgioioso fresh Mozzaralla that I push through a potato grater to "cut it up".

Good luck

Grew up in Long Island NY - home of the best pizza in the world.

Live in Maine now. Have tried to make home made pizza for years (decades?) that tasted like "the real deal.". No luck.

Yes, whole milk mozzarella is important, but still, it just didn't have the "snappy zingy biting sharpness" to it.

Came across a secret ingredient that made it work.

Add some apple cider vinegar to the sauce (1 teaspoon to tablespoon to a batch of sauce- depending how much bite you like ). A bit of sugar helps too. It was a home run for taste. Also, run as high a temp as possible.in the oven to get get good air voids in the crust. Too low a temp, and the crust is too dense, with very small air voids. No good. Thoroughly heat up the pizza stone before using ( got to have one).

Pizza sauce is not, and should not taste like spaghetti sauce.

Oven temps desired? 650-800++ degrees F. I guess some wood fired ovens get to around 1000 degrees F . I have to limp along with a temp of 500 +/- degrees for our kitchen oven.

Vinegar in the sauce was a nice "find."

Made homemade crust last week and topped it off with Venison Orsini----- Great -- will do it again

Venison Orsini and pizza together!! Man that's livin'!!

The right way to serve Orsini is on bread--- first served on french bread----- pizza crust being bread makes for a very good combo. Thanks Web