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

Chasin' Dreams

Chasin' Dreams

Crew Member
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.

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

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View attachment 123861
Click to expand...
 
Chasin' Dreams said:
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.
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The peel is the most frustrating part for me haha. Lots of flour required, and then I end up with it burning on the bottom! I bought anodized slotted aluminum one but almost frustrated enough to try a second wood one (if it wasn’t for taking up so much dang storage space). Ha, ok rant over.

More pie pics please. 😃
 
the force said:
The peel is the most frustrating part for me haha. Lots of flour required, and then I end up with it burning on the bottom! I bought anodized slotted aluminum one but almost frustrated enough to try a second wood one (if it wasn’t for taking up so much dang storage space). Ha, ok rant over.

More pie pics please. 😃
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Try using semolina flour instead of regular flour. It's like a smaller grain corn meal type flour. It acts like tiny ball bearings under the dough and it doesn't burn like regular powder flour. I also put some ahead of the dough on the counter so when I slide the peel under it pushes some extra semolina with it. And even though my peel has slots I still sprinkle some on the peel too.

Try lining the peel up very flat on the counter and slide it quickly under the pie in one swift motion.

Then when it's on the peel do a motion test by slightly moving the peel forwards and back to see if the pie wants to slide easy on the peel. If it does your good to go to load it onto the stone. And do that in one quick even motion too.
 
Thanks for the tips! I was trying to avoid buying semolina but will give it a shot. It works fine if I get enough flour underneath but there always seems to be one that doesn’t get enough and then once it is made I can’t get it onto the peel, or try to swipe it on and the dough bunches up or toppings fly off.
Will also try a little beaver dam of flour in front of the pizza.

Your liking the 00 for dough? That may be next on my list as well.
 
the force said:
Thanks for the tips! I was trying to avoid buying semolina but will give it a shot. It works fine if I get enough flour underneath but there always seems to be one that doesn’t get enough and then once it is made I can’t get it onto the peel, or try to swipe it on and the dough bunches up or toppings fly off.
Will also try a little beaver dam of flour in front of the pizza.

Your liking the 00 for dough? That may be next on my list as well.
Click to expand...
Yes the 00 is much better than all purpose flour and real imported Italian 00 is the best . It has much more flavour, silky smooth dough that's easier to form the pizza with and no pesticides like are found in Canadian and American flours.
 
Chasin' Dreams said:
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.

View attachment 123863

View attachment 123861
Click to expand...
Mamma Mia, sembra delizioso! Did you find that Favuzzi flour locally? I grind my own flour generally but would try that one for fun!
 
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