homemade pizza rocks

[leftofthedial]

that is all

[Pool Hall Ace]

1. no recipe?

:hi:

[johnnie]

2. Heat oven

Remove from box and wrapper
Place in oven.
Cook for 30-45 minutes

[Gormy Cuss]

6. Wow, that was great. Here's my recipe for a three course dinner.

Remove from box and wrapper.
Place in oven.
Cook for 20-30 minutes.

:+

[kwassa]

18. 20 -30 minutes? What, no microwave?

[Gormy Cuss]

21. No, I adhere to the Slow Food Movement guidelines.

I also heard that those microwave thingies let the government eavesdrop on conversations in your kitchen. That's why I wear one of these: :tinfoilhat:

[leftofthedial]

7. or even better . . .

make a simple pizza dough

mix yeast, a cup of warm water and a tsp of sugar
add about 4 cups of flour a cup at a time and a little salt, bring together a dough

knead briefly (the more you work the dough, the chewier the crust will be), form into a ball, put in a bowl, cover with a towel and let it rise for about an hour in a warm place

punch it down, take it out, cut into four pieces, form each into a ball, cover with towel and let it rise for another half hour

so far, you worked for about five minutes and waited for about an hour and a half

preheat oven to 450 (use a pizza stone if you have one)

flour a board or surface, take each piece of dough, use your hands to form it into a 10-inch round crust

I sprinkle a little corn meal on the bottom of the crust, place it on a baking sheet or a "handle"

top with a bit of tomato sauce, any favorite toppings and pile on some cheese (mozzarella, parm . . . whatever you like), drizzle with olive oil

transfer to the oven or directly on the pizza stone; bake for 12- 15 minutes, until crust is golden brown

voila!


for a quick sauce, you can heat canned tomato sauce with a bit of garlic, thyme, oregano, basil, a bit of sugar or honey, salt and pepper, red pepper if you like it spicy

or you can make your own sauce using canned tomatoes, olive oil, onions, garlic, carrots, herbs, etc. and cook/mush it all into a sauce.

[kwassa]

3. much much better than any store-bought or restaurant pizza

start with frozen bread dough. Let rise, beat the crap out of it, add sauce and whatever else you want ..

[bearfan454]

12. I've used frozen bread dough before.

It worked really good.

[Lyric]

4. I agree--I have the bestest recipe ever for homemade pizza dough

It's made with honey and garlic and good olive oil...mmmmm.

Now I think I'll have to go make some, lol.

[jpgray]

5. I use a pizza stone myself.

[leftofthedial]

8. isn't that hard on the teeth?

just kidding. I wish I had one and one of those wooden paddle thingies.

I've found that putting a cast iron skillet upside down on the rack below the pizza helps give that even heat almost like a pizza stone.

[jpgray]

9. Baker's peels are great! But so is a massive, brick, wood-burning oven

Unfortunately I only have one of those. But I was mostly riffing on alternate interpretations of "pizza rocks."

[DrDan]

10. I LOVE homemade pizza

We get the best dough from an Italian baker not far from home.

Spread it out on a pan sprayed with olive oil and sprinkled with corn meal

let it rise

brush with olive oil

bake it until it just starts to brown

some fresh parmesan

some fresh tomato slices

some banana peppers

Italian spices

a ton of mozarella

some cheap red wine

priceless!!!!!

[mondo joe]

11. Anchovies, capers, caramelized onion, mozz, olive oil.

That is all.

[azmouse]

13. I've got my own wood-fired pizza oven.

When we built our new patio area and bbq center last year we had an oven added too.
Makes the best bread and pizza... ever!

[jpgray]

14. I am so jealous

I make some from scratch at home too, but it's just not the same even with the oven turned up to the max:

[azmouse]

15. We had a good year financially and decided to splurge a bit.

It was so worth it to get that oven. Wish I could bake pizza for everyone here.
Maybe I will if there is ever a DU get-together here in Phoenix.

[HughBeaumont]

16. I submit this from jgraz -

http://journals.democraticunderground.com/jgraz/8

AWESOME crust. Use his polenta for potato substitute. Thank you jgraz, this is one of the best things I've ever made. It's not easy by any means, but when you get it right, there's nothing like it.

Use whatever toppings you wish. I didn't use the italian sausage because as my rule, pizza should ideally have no meat on it. I used Trader Joe's polenta and plum tomatoes with basil laced with pressed garlic and sauteed mushrooms.

[ironflange]

20. Good link!

Potato pizza? I'll try it.

I never thought of using cheapo ceramic tiles as a pizza stone, though I use a deep-dish pizza pan. I'll try sticking that on top of the tiles if I get around to it. I should have thought of it, I have a 97 cent ceramic tile in my trailer's oven already. It distributes the heat.

[HughBeaumont]

22. A bit lower in the recipe, it's suggested to use polenta instead of a potato.

I loved the polenta crust. Didn't try the potato, as I didn't want the crust to taste like focaccia.

I used a 14 inch cake pan we had in the basement. I kind of scratched it up cutting the pizza though :blush:

[Beer Snob-50]

17. Make your own dough based on any of the above receipes

then grill it on your outdoor grill. Turn it constantly and when it is just about cooked through add your ingredants and let it cook another 10 minutes.

[ironflange]

19. I use my bread machine

I have a nice recipe for it, and I throw in basil, oregano, thyme, garlic and pepper. The dough is so good we love to munch it raw. I'll post the recipe if anyone's interested. I let the machine beat it down for the second time, roll it out, and pre-bake for a few minutes. Very thin layer of sauce (we like Prego), half Hawaiian, half pepperoni, shrooms everywhere. Mozza, cheddar, and parm, 500 degrees, best pizza ever. Even ironflange-girl likes it, and she's an avowed pizza hater. Maybe it's just the mass-produced ones she doesn't like.

Thanks for the idea, now I know what to whomp up tomorrow. Tonite it's wor won ton, homemade ones. Yum!

I do have one complaint, the crust always comes out thick and chewy. Not complaining, but it would be nice to have a thinner one now and then. Any suggestions?