[Lady Jane]

Best pizzas have seen are made by members on the Lunch or Dinner thread.

[wtwo3]

Originally Posted by sygazelle

Usually posts are worthless without photos, but in this case we will give you a pass.

I'll save it for the dating thread

[KenB925]

Originally Posted by ryan stewart

Same. Im not milling my own flour though, I have easy access to imported 00 using the softer wheat so I just stick with that.

I WAS making my own cheese too but even that, I honestly found some good quality stuff locally so I just buy. But honestly the dough and sauces are stupid easy to make the night before and do a slow-rise. Get your own tomato and herb garden, etc. Then doing it on wood or coal and you get that nice little smoky funk in the char.

I really pushed myself to make one every week until I got it down, then it was all about pizza parties pre-covid. Im about to have neighbors over tomorrow for a mini party mainly to show my neighbor this callabrian chili sausage for it. There is a funny backstory where he accidentally made a pizza with thai chilis so I figured Id show him what a good spicy pizza was supposed to be.

I have not made fresh mozzarella yet, but I’ll be playing with that soon.

I have 3 or 4 flours and recipes that are my ‘go tos’ and I usually make my proven dough and one that’s a little experimental. I like 00, and I blend it with about 20% fresh milled.

[wtwo3]

Originally Posted by rebekahb

Pizza is my jam! I love it probably more than any other food. When we went to Chicago we tried deep dish and meh wasn't for me. I'm more of a thin crust kinda girl.

Those are some sweet looking pics in this thread and have me craving pizza now.

Which deep dish did you try?

[KenB925]

Originally Posted by fiveohwblow

Ryan and KenB925 would either of you be willing to share your dough recipes? I’ve made my own for years and my family gives high remarks, but, I’m never satisfied. Would love your recipes and tips if you’re willing to give them!

Sure, I’ve been contemplating making a couple of youtube videos.

I’ll write up something when i get a chance

[fiveohwblow]

Originally Posted by KenB925

Sure, I’ve been contemplating making a couple of youtube videos.

I’ll write up something when i get a chance

Great! Thanks!

[P1]

I'm with KenB925. Best pizza is homemade!

[shoei]

Originally Posted by wtwo3

I love pizza. And this forum seemed suspiciously devoid of pizza talk.

Since getting married 8 years ago, my wife has limited my intake of pizza.... some nonsense about how it might make me fat (she doesn't believe in the dad bod)... so I turn to this forum to express my true feelings and desires.

So here is my list of my personal favorite pizza spots in the US:

[SIZE="5"]#1) Pequod's Pizza - Chicago, IL[/SIZE]

Attachment 2674312

[SIZE="5"]#2) Serious Pie - Seattle, WA[/SIZE]

Attachment 2674313

[SIZE="5"]#3) Tony's Pizza Napoletana - San Francisco, CA[/SIZE]

Attachment 2674314

[SIZE="5"]Honorable mention:[/SIZE]

Attachment 2674334

Tony's is the best pizza I've had outside NYC. Their meatballs are amazing as well.

I'm blocking you over the travesty of the first place. No. Just no.

[wtwo3]

Originally Posted by shoei

Tony's is the best pizza I've had outside NYC. Their meatballs are amazing as well.

I'm blocking you over the travesty of the first place. No. Just no.

Gotta show love to my home city!

[nicked8]

Originally Posted by zgood4u

My grandparents came to New Haven in the late 1800's and settled in Wooster Square (Italian neighborhood). I've grown up with this apizza and my dad went to school with Sal Consiglio (Sally's) it really is the best in the country. Used to eat at these joints about 3-4 times a week.

That's awesome. Wooster Square is such a great spot. All the pizza places there have such great history.

My girlfriend used to live in New Haven. We ate Sally's damn near every weekend.

[Efthreeoh]

Originally Posted by BMWCCA1

I've lived less than five-miles from this place for over 40-years and have eaten there a couple of times decades ago. Beyond the hype there was always the rude management and—truth be told—I always thought the pizza was good but just so-so:

I've eaten at Crozet Pizza a few times. It's like Wall Drug. There are plenty of places near C-ville with better pizza. Any joint in Manhattan has far better pie than Crozet. Lol.

I think Julia Roberts was a waitress there before she became famous...

[TiMSport]

Originally Posted by wtwo3

I thought we could express our feelings!

Yeah but I didn't want to envision your Béchamel sauce for the pizza! Lol.

[Joekerr]

Originally Posted by TiMSport

Yeah but I didn't want to envision your Béchamel sauce for the pizza! Lol.

.

[hubbahubba]

Originally Posted by P1

I'm with KenB925. Best pizza is homemade!

I just finished dinner, but I could eat that right now. Damn!

[KenB925]

Originally Posted by P1

I'm with KenB925. Best pizza is homemade!

Looks Great!

[JJ 911SC]

Originally Posted by chassis

Every Friday on the “What’s for dinner?” thread there are multiple pizza posts. Not at all devoid of pizza aficionados on this site.

Home Made is the best...

Step by Step of my best one: https://x3.xbimmers.com/forums/showp...postcount=2611

[MsGoGoMoto]

Originally Posted by KenB925

I love pizza, and the best pizza comes from the backyard!

And now I know what my next home project will be!

[Daftasabrush]

Absolutely love pizza, got Neopolitan down pretty well using a mix of Italian 00 flour and extra strong bread flour. Those who make pizza, I can highly recommend the PizzApp app for phones. You put in how many balls of what weight you want to make and how long you want to prove it for and it works it all out for you. Makes great garlic bread too.

[ryan stewart]

Originally Posted by fiveohwblow

Ryan and KenB925 would either of you be willing to share your dough recipes? I’ve made my own for years and my family gives high remarks, but, I’m never satisfied. Would love your recipes and tips if you’re willing to give them!

460g 00 (caputo) flour
300g of water at 100 degrees
1.5 teaspoon of salt
1.5 teaspoon of EVOO
just a little over a teaspoon of active dry yeast

Put the water in a 2 cup measuring cup to microwave to 100-110 (dont let it get over 114), mix in the yeast thoroughly, mix in the olive oil. Then let sit for about 10 minutes for the yeast to start doing their thing.

While the yeast is waking up mix the flour and salt in a big metal bowl.

Once the yeast is starting to make bubbles (honestly not really even blooming, just waking up and making sure they are alive) you can pour it into the flour mixture. Work that inside the bowl until it becomes a loose dough. Feel free to keep adding flour to the bowl if its sticking, the water will only take up as much flour as it can. Once its a loose ball of dough (aka one cohesive piece but can look ugly) let rest for another 10-15 minutes to hydrate.

Turn out on a heavily floured board and work that shit HARD. Like 6 minutes of real work, until the dough is as smooth as a babies butt and physically hard to work. Now is the time to make gluten, so do work, this is the critical stage IMHO.

Cut and shape into two smooth balls.

Now you can diverge, if its a quick dough get a towel damp with the hot water and drape it over the dough balls to keep them from drying out. Youll get decent rise in 4 hours but 6 would be better.

Or even better yet, throw a thin coat of oil on the bad boys, throw them in giant plastic bags or a covered pan, and throw in the fridge overnight to 3 days. The longer you get a more crispy texture and the yeast make a lot more flavor, think like that beery funk. If you do this just give dough an hour at room temp before you work it again.

Once youre ready knead it one last time but really JUST enough to distribute the bubbles based on your liking. Like giant bubbles in it like french bread (which you should) just barely work it a minute or so. If you like even bubbles like sliced bread do it like 3 minutes.

Roll, toss, top and throw on a 550-600 degree stone in a 900+ grill/oven for 2-4 minutes depending on how long it takes to cook the toppings and get a nice spotty char on the bottom and edges. Just give it a couple of minutes to set up before cutting.

Edit: Forgot to add, depending on your humidity you might have to keep adding flour to the board as you work it to keep the dough from sticking. As long as you give it a few minutes after adding flour the dough will soak it up and not be dry.

[ryan stewart]

Originally Posted by KenB925

I have not made fresh mozzarella yet, but I’ll be playing with that soon.

I have 3 or 4 flours and recipes that are my ‘go tos’ and I usually make my proven dough and one that’s a little experimental. I like 00, and I blend it with about 20% fresh milled.

It was fun but made a mess of big dishes and ended up probably being the hardest work of all of the things in making pizza (as you know the sauce and dough are stupid easy once you get them down).

And we have a dairy down here that cranks out some good fresh stuff I can get at the market and they are more consistent than I was ever going to be.

I still have my kit because its fun to make burrata for snacking.

[BMWCCA1]

Originally Posted by Efthreeoh

I've eaten at Crozet Pizza a few times. It's like Wall Drug. There are plenty of places near C-ville with better pizza. Any joint in Manhattan has far better pie than Crozet. Lol.

I think Julia Roberts was a waitress there before she became famous...

I've seen nothing to suggest that Julia Roberts ever lived anywhere near Crozet, VA, much less worked at that pizza restaurant. We do claim Dave Mathews bartending at Miller's in downtown Charlottesville prior to his current fame.

Within a one-minute walk from Crozet Pizza is Sal's where Jerry Finazzo's daughter still carries on his tradition with their Cave Man all-meat Sicilian pie, big enough to serve six-people!

[fiveohwblow]

Originally Posted by ryan stewart

460g 00 (caputo) flour
300g of water at 100 degrees
1.5 teaspoon of salt
1.5 teaspoon of EVOO
just a little over a teaspoon of active dry yeast

Put the water in a 2 cup measuring cup to microwave to 100-110 (dont let it get over 114), mix in the yeast thoroughly, mix in the olive oil. Then let sit for about 10 minutes for the yeast to start doing their thing.

While the yeast is waking up mix the flour and salt in a big metal bowl.

Once the yeast is starting to make bubbles (honestly not really even blooming, just waking up and making sure they are alive) you can pour it into the flour mixture. Work that inside the bowl until it becomes a loose dough. Feel free to keep adding flour to the bowl if its sticking, the water will only take up as much flour as it can. Once its a loose ball of dough (aka one cohesive piece but can look ugly) let rest for another 10-15 minutes to hydrate.

Turn out on a heavily floured board and work that shit HARD. Like 6 minutes of real work, until the dough is as smooth as a babies butt and physically hard to work. Now is the time to make gluten, so do work, this is the critical stage IMHO.

Cut and shape into two smooth balls.

Now you can diverge, if its a quick dough get a towel damp with the hot water and drape it over the dough balls to keep them from drying out. Youll get decent rise in 4 hours but 6 would be better.

Or even better yet, throw a thin coat of oil on the bad boys, throw them in giant plastic bags or a covered pan, and throw in the fridge overnight to 3 days. The longer you get a more crispy texture and the yeast make a lot more flavor, think like that beery funk. If you do this just give dough an hour at room temp before you work it again.

Once youre ready knead it one last time but really JUST enough to distribute the bubbles based on your liking. Like giant bubbles in it like french bread (which you should) just barely work it a minute or so. If you like even bubbles like sliced bread do it like 3 minutes.

Roll, toss, top and throw on a 550-600 degree stone in a 900+ grill/oven for 2-4 minutes depending on how long it takes to cook the toppings and get a nice spotty char on the bottom and edges. Just give it a couple of minutes to set up before cutting.

Edit: Forgot to add, depending on your humidity you might have to keep adding flour to the board as you work it to keep the dough from sticking. As long as you give it a few minutes after adding flour the dough will soak it up and not be dry.

Thanks Ryan!