Pizza!! Show Us Your Pies, Ovens, And Ingredients

[Chasin' Dreams]

Seems we have quite a few members making their own homemade pizza pies. Thought it would be good to have a thread dedicated to us pizza lovers.

I've tried quite a few different brands of Italian San Marzano tomatoes with the DOP certification. So far the Mutti and the Favuzzi are the best I've tried. The Kirkland are horribly acidic and bitter, not sweet. The Mutti are sweet and very flavorful. The Favuzzi are not quite as sweet as the Mutti but they have a brighter, cleaner flavor profile to me. Both are very nice.

Just got a couple Italian 00 flours to try too. I just made some dough with the Caputo flour yesterday. Haven't made the pizza yet but the flour is very silky creamy when mixed with water.

 

[Derby]

Just got my birthday present will be looking for a dough recipes ...All new to me

 

[JWS]

Just got my birthday present will be looking for a dough recipes ...All new to me View attachment 123910

Happy birthday!

 

[truthseeker]

Just got my birthday present will be looking for a dough recipes ...All new to me View attachment 123910

Just got my birthday present will be looking for a dough recipes ...All new to me View attachment 123910

Happy birthday!!!

 

[Chasin' Dreams]

Just got my birthday present will be looking for a dough recipes ...All new to me View attachment 123910

Awesome man and happy birthday!

Can't wait to see some pies made!

 

[Chasin' Dreams]

Made a couple pies tonight. Used the new Italian Caputo flour for the dough. It's excellent. Silky and smooth when mixed with water and the dough felt great when forming into the pizza round. Taste of the dough when cooked is so much better than the Robin Hood flour I've been using.

 

[rusty swivel]

I have one of the OG Ooni ovens, an Uuni Pro 16.. and one of mine- base was pre-baked Neapolitan style with Caputo 00, some crème fraiche, then when finished, more of it, and some coho I cured gravlax style.

 

[Chasin' Dreams]

I have one of the OG Ooni ovens, an Uuni Pro 16.. and one of mine- base was pre-baked Neapolitan style with Caputo 00, some crème fraiche, then when finished, more of it, and some coho I cured gravlax style.

Very nice!! I have some Coho lox in the fridge right now. I'm gonna try this.

 

[Derby]

Any suggestion on a good Peel to use... slotted SS or bamboo?

 

[Chasin' Dreams]

Any suggestion on a good Peel to use... slotted SS or bamboo?

I use a Gozney slotted. Very thin. Works well but have to make sure I use lots of Semolena flour on the counter and even though the peel is slotted I still sprinkle some on it too. Curious how a non slotted would work I'm comparison cause I've only used this one so far.

 

[Chasin' Dreams]

Couple more pies last night.
We had an older frozen Robin Hood dough in the freezer we wanted to get rid of. It's the bigger pie. And the other one is Italian flour dough that was in the fridge for 5 days. Still good dough after 5 days but fresher dough fluffs up more and is more airy.