Homemade Pizza

[bwana]

Apart from being too small they cook pizza to perfection in my experience

Unfortunately my air fryer doesn't get hot enough to cook a fresh base pizza properly.

On a related note I saw that our local checkers stocks small, medium, and large sized pre-made bases.

 

[airborne]

Unfortunately my air fryer doesn't get hot enough to cook a fresh base pizza properly.

On a related note I saw that our local checkers stocks small, medium, and large sized pre-made bases.

Fair enough a fresh base may be a bit different and also difficult to get into the air fryer without it all falling apart.

 

[delta66]

3. Add less ingredients ontop

used to make this mistake. also avoid if can or use sparingly veggie that release juice's. makes "soggy base" could be due to fact im using oven @220C ie not hot enough so juice leeches out while cooking

 

[Sideshow Bob]

You can tell it's home made from the shape

View attachment 1874186View attachment 1874187

@bwana's home made look professional. I am sure it is question of practice and since most of mybb in EC place orders with him now, he is as good as professional.

 

[Sideshow Bob]

I tried this 2 days ago (bought dough from checkers) for pizza and found that it was difficult to roll out, compared to home made dough I had made a while ago.

But taste-wise & texture wise, it was good so I just have to improve my rolling technique.

Made pizza dough at home and no problems in rolling out at all. Bread dough from shop was definitely very difficult to roll.

Lessons learnt - no need to buy dough/pizza base. I wasn't enthusiastic enough to take out pizza oven from garage (I have kept it in cupboard after 2-3 failed experiments) so made it in standard oven so not so lekker really - base didn't cook well. Our oven goes only up to 275 deg. Is there perhaps a technique to make a semi decent pizza in regular ovens ?

I suppose I need to find a proper place for gas pizza oven so that I can easily take it out. Also need proper pizza peel to rotate it. Last time, I just put pizza pan and somehow rotated pan with tongs. Very awkward.

 

[Sideshow Bob]

used to make this mistake. also avoid if can or use sparingly veggie that release juice's. makes "soggy base" could be due to fact im using oven @220C ie not hot enough so juice leeches out while cooking

I wrap such veggies (or fungi) in a cloth or paper towel to absorb moisture (mushrooms especially bleed a lot), till the time I put them on pizza. That helps a bit.

 

[bwana]

Made pizza dough at home and no problems in rolling out at all. Bread dough from shop was definitely very difficult to roll.

Pizza dough it pretty easy to make, it also freezes well (ball it first). As you start feeling more comfortable with the process put the rolling pin away and start hand shaping it - there are tons of tutorials available on youtube... unless you're into flat Chicago style where a rolling pin is required.

Lessons learnt - no need to buy dough/pizza base. I wasn't enthusiastic enough to take out pizza oven from garage (I have kept it in cupboard after 2-3 failed experiments) so made it in standard oven so not so lekker really - base didn't cook well. Our oven goes only up to 275 deg. Is there perhaps a technique to make a semi decent pizza in regular ovens ?

275° is enough for NY style - just get yourself a nice thick pizza steel - they seem to work better than stones. Fortunately NY style is the best however if you insist on that overhyped Neapolitan you're going to need a dedicated pizza oven.

I suppose I need to find a proper place for gas pizza oven so that I can easily take it out.

I keep mine in the dining room and wheel it into the kitchen on pizza nights.

Also need proper pizza peel to rotate it. Last time, I just put pizza pan and somehow rotated pan with tongs. Very awkward.

I got this one not long ago but it might be a little too big depending on what kind of oven you get.

Amazon.co.za

 

[bwana]

Missus had a super thin crust bacon - cooked on a screen


Mine was a vegan's nightmare - 14" bacon, pepperoni and Italian sausage with mozzarella, provolone, bocconcini mozzarella and parmesan. Can't seem to get it on the peel without making a mess of it.

 

[Kornhub]

Tussers cheese melts well.

 

[bwana]

Kids had a pizza party last night... I thought seven pies in quick succession would be a bit of a nightmare but it was manageable by par-cooking the bases with sauce on screens.

 

[bwana]

Pepperoni, taco meat, chicken sosatie, bacon, and Italian sausage



Made life easier again and par cooked the bases on screens and kept them warm in the mini-oven.

 

[SykomantiS]

Think I'm getting the hang of this ooni thing.
Although the dough is bot my own, with limited time for father's day I resorted to Eureka Mills' Homemade Pizza. Still good though.

Think I'm also starting to learn the ins and outs of launching the pizzas.

 

[bwana]

Think I'm getting the hang of this ooni thing.
Although the dough is bot my own, with limited time for father's day I resorted to Eureka Mills' Homemade Pizza. Still good though.

Think I'm also starting to learn the ins and outs of launching the pizzas.

Nicely done

 

[Heisenborg]

Think I'm getting the hang of this ooni thing.
Although the dough is bot my own, with limited time for father's day I resorted to Eureka Mills' Homemade Pizza. Still good though.

Think I'm also starting to learn the ins and outs of launching the pizzas.

These are highly approved

 

[Vades]

Think I'm getting the hang of this ooni thing.
Although the dough is bot my own, with limited time for father's day I resorted to Eureka Mills' Homemade Pizza. Still good though.

Think I'm also starting to learn the ins and outs of launching the pizzas.

Those all look highly edible. Good job!

 

[SykomantiS]

Thanks all. Results were delicious.

I still have a burnt crust here and there but that is just me not turning the pizza quick enough. It's a fine balance. Interfere too much and you risk damaging the base and then everything becomes a shitshow.

 

[Sideshow Bob]

275° is enough for NY style - just get yourself a nice thick pizza steel - they seem to work better than stones. Fortunately NY style is the best however if you insist on that overhyped Neapolitan you're going to need a dedicated pizza oven.

I got this one not long ago but it might be a little too big depending on what kind of oven you get.

Amazon.co.za

Do you (or anyone here) know where to get a thick pizza steel ? I see one on TAL but it doesn't mention thickness. I have enquired with TAL but not hopeful of any response.

 

[Sideshow Bob]

Typically the hottest part of an oven is towards the top.

For me, it melts cheese too fast while base remains partly cooked but I am a newbie and not an expert like you.

 

[bwana]

For me, it melts cheese too fast while base remains partly cooked but I am a newbie and not an expert like you.

Home ovens vary but in general they don't get nearly as hot as a dedicated pizza oven, which can be fine if you're doing a NY, or similar, style. Adjust your racks accordingly. The type of mozzarella you're using also makes a big difference. Home ovens seem to favour low moisture mozzarella.

If you're cooking with a pizza stone you might want try replacing it with a steel. They transfer heat a lot faster and you'll get better results with your bases. No idea where you're going to find one commercially but you could probably get one made.

EDIT: I see a number of them on Amazon but they're pretty spendy.

 

[Snotface]

Do you (or anyone here) know where to get a thick pizza steel ? I see one on TAL but it doesn't mention thickness. I have enquired with TAL but not hopeful of any response.

Like this? https://www.yuppiechef.com/victoria...-Cast-Iron-Pizza-Pan-with-Helper-Handles-38cm