If you aren’t making your own pizza…

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My husband buys the dough at Whole Foods, and then does the rest. It allows each member of the family to get a customized slice. I like how he can make the dough thinner than ready-made pizza.

However it's a lot of work. If I lived in France, my home country, I would never make pizza at home, but would just go to a restaurant and have delicious ultra-thin pizza with interesting toppings you don't seem to have here...

What interesting toppings would you have in France?

Things that are hard to get as a combination here. For example, Provençal: tomatoes, tuna, olives, red onion. I love artichoke in my homemade pizza. Generally way less cheese and oil than pizzas here. Or the flammkuchen/tarte flambée, a pizza from Alsace without tomato sauce or cheese, but creme fraiche, thinly sliced onions and lardons (similar to bacon). Italian seafood pizza, although I suppose you can find it here too, but it's less popular.

NP. If only we had tuna on pizza. Then it would be so good.

PP you replied to. Yes, I love tuna on pizza. Coming back to note that Spaniards have their own pizza recipes, and Turkish/middle eastern pizza with spiced ground beef is a delight.

Basically every nation is making delicious variations while here it's tough to find anything but the few usuals. So in that context, when you have the time, please experiment at home with other countries' recipes! It's cheaper than going there...

[Anonymous]

OP, I agree.

Also, if anyone is looking for an extra easy homemade pizza, get a proper Detroit style pizza pan. Detroit style has become very popular in DC and it's probably the one where it's easiest to create restaurant-quality at home, because the pan does all the work in creating the crust. I recommend the recipe from King Arthur baking -- super easy and it comes out perfect every time. We like to do it with pepperoni and a hot honey drizzle on top, or with barbecue chicken. So good and easy.

[Anonymous]

Anonymous wrote:OP, I agree.

Also, if anyone is looking for an extra easy homemade pizza, get a proper Detroit style pizza pan. Detroit style has become very popular in DC and it's probably the one where it's easiest to create restaurant-quality at home, because the pan does all the work in creating the crust. I recommend the recipe from King Arthur baking -- super easy and it comes out perfect every time. We like to do it with pepperoni and a hot honey drizzle on top, or with barbecue chicken. So good and easy.

You and OP are talking to yourselves. No one cares about homemade pizza.

[Anonymous]

Anonymous wrote:

Anonymous wrote:… you should be! I can’t get over how delicious home made pizza is, and how easy it is. Dough is so easy to make, especially if you have a stand mixer, but only marginally harder if you don’t. You can make a lot at once and freeze it. So easy to customize it based on your preferences.
And then making the pizza is so easy. Tip #1: parchment paper. Tip #2: 500 degree oven.
That’s all I have to say.

Do you have a recipe that you're willing to share?

I use this one, from Sallys Baking Addiction: https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/. I dont use as much sugar as she calls for — i just use a scant teaspoon or so, and go heavier on the salt. Also, i like my crust really thin so i split this into 6 portions after it has risen and roll one portion really thin for my pizza.

And i hear all the naysayers. I was just inspired to evangelize a bit after making a super good pizza tonight. I used to think making good pizza at home was impossible, and then i discovered it wasn’t, and wanted to share. Hope whatever you had for dinner it was tasty!

[Anonymous]

You really need a pizza oven. We tried with our standard oven with a pizza stone but the cheese always gets over browned before the crust is done. And often the crust is hard to lay out on the stone and ends up folded.

And that makes one 10” pizza at a time, which is way too slow for my teens.

[Anonymous]

I love cooking but I disagree that home made pizza is better. The dough kneading is a mans job and the industrial sized ovens in pizzerias are better suited for large pies. My toaster oven or oven pizza tastes good because pizza is pizza but it doesn’t have that pizzeria taste .

[Anonymous]

Anonymous wrote:My husband buys the dough at Whole Foods, and then does the rest. It allows each member of the family to get a customized slice. I like how he can make the dough thinner than ready-made pizza.

However it's a lot of work. If I lived in France, my home country, I would never make pizza at home, but would just go to a restaurant and have delicious ultra-thin pizza with interesting toppings you don't seem to have here...

Interesting? Hmmm. I’ve had clams and bacon. My favorite is shrimp and crabmeat. Gyro slivers with feta and kalamata olives. All thin crust. I guess it depends on where you go and what you ask for — with the possible exception of crème fraiche.

[Anonymous]

I’m with you, OP. My teen’s friends ask to make pizza when they come over because “it’s the best pizza we’ve ever had”, AND eat all the crust. I provide a variety of toppings so they can each customize their pizzas.

This is my favorite recipe because it can be made ahead, and tastes better with age.

https://natashaskitchen.com/pizza-dough-recipe/

[Anonymous]

Pass the pizza. Sounds delicious.

I mostly didn’t like the pizza in France, but in the area I was in, there was chili oil to add on top. That was good.

[Anonymous]

Anonymous wrote:… you should be! I can’t get over how delicious home made pizza is, and how easy it is. Dough is so easy to make, especially if you have a stand mixer, but only marginally harder if you don’t. You can make a lot at once and freeze it. So easy to customize it based on your preferences.
And then making the pizza is so easy. Tip #1: parchment paper. Tip #2: 500 degree oven.
That’s all I have to say.

Do you use a specific paper for a high heat oven? I started making gluten free pizzas at home using recipes that called for parchment paper. When I looked at the box it said the max temperature was 450. That worried me so I ended up buying a pizza stone and a pizza peel which actually worked out really well.

[Anonymous]

I agree with you.

[Anonymous]

We’ve been making pizza at home a lot since we got a Breville pizza oven. The results are fantastic. I didn’t always find the labor cost/benefit analysis worth it when we used the oven on max temperature (550 for ours) with pizza stone or steel set up. Definitely hard to calculate with the outdoor ovens that make unbelievable pizza with a whole lot of effort.

We like the NYT variation of the Roberta’s from Brooklyn recipe: https://www.reddit.com/r/ooni/comments/wcxbtp/very_happy_with_the_results_ive_settled_on/

[Anonymous]

I have a terrible time stretching the dough out so I gave up on making pizza at home. How do you stretch it out so it isn’t all wonky looking or thin in some parts and thick in others?

[Anonymous]

Anonymous wrote:I’m with you, OP. My teen’s friends ask to make pizza when they come over because “it’s the best pizza we’ve ever had”, AND eat all the crust. I provide a variety of toppings so they can each customize their pizzas.

This is my favorite recipe because it can be made ahead, and tastes better with age.

https://natashaskitchen.com/pizza-dough-recipe/

thanks, I was looking for a make-ahead recipe!

[Anonymous]

I'm sorry OP, but if you're not making your pizza on the grill or in a pizza oven, then you are not making good pizza. 500 degrees is not hot enough. You're doing it wrong.