ITT we try to make pizza for the first time from scratch - Post your results

[bearycool]

A photo I took of my first attempt at making pizza.

And now it's your turn.

Using the resources you have, I want to see the pizzas you all make. You can get as creative as you want. For example:

And you can document how you did the entire process if you want. However you want to approach this thread, it's all about pizza and you make it.

 

[TFT-A9]

I'm making a mushroom, onion and garlic omelette.

It's like a pizza. But with eggs. And then I fold it over and it's a calzone. But with eggs.

EDIT: I should actually get some more flour and other stuff and make an honest-to-god pizza. It's not difficult.

 

[Sopressata]

Wow you did a great job! The Crust looks beautiful and it’s the perfect amount of browning for me !I actually made pizza for the 4th but no pic, I made Detroit style for the first time and it came our really well, will make again!

 

[Un Platano]

The last time I tried making a pizza I had to fold it in half and call it a calzone because it was far too ugly to pass as a pizza.

 

[wokelizard]

Thats actually looking pretty good, nice crust.

 

[The Last Stand]

I actually have a photo of homemade pizza I made with premade dough. That look good!

 

[Robert James]

Hand made pizza used to be one of my staple pre diet, once you have a good bread/sauce recipe it's really easy to make. My Favorite was a spinach, alfredo, proscuito, and fresh mozzarella pie. Don't really take pictures of my food but they always looked alright, never advertisement quality but they were good.

 

[Samson Pumpkin Jr.]

Pizza's decree has once more inflicted upon us the most profound grief. Scarcely has the grave closed over the mortal remains of my pizza of immortal memory, and now his excellence, my deeply loved pizza, has also been called from this world to enter his everlasting peace. The heroic cooking, based on Christian resignation, with which, notwithstanding pizza's sufferings, pizza faithfully performed pizza's duties. encouraged us to entertain the hope that pizza's life would for some time be spared to the home. But Pizza ordained otherwise. The pizza sufferer, whose pepperoni beat true for all that was pizza and pizzeria, was only privileged for a few months to display on kitchen counter those high qualities of meat and dairy which earned for pizza the love of pizza's people. The high virtues that adorned him, the many victories he once gained in the oven, will be greatfully remembered as long as pizza hearts beat, and immortal fame will shed a lustre on pizza's chivalrous figure in the history of the kitchen.

 

[The Real SVP]

I just got today's dough out of the fridge. I don't post pictures on the internet though.
The secret to a good crust is to let the dough rise in the fridge and then properly stretch it. (Their other pizza videos are nice, too.)

 

[bearycool]

I just got today's dough out of the fridge. I don't post pictures on the internet though.
The secret to a good crust is to let the dough rise in the fridge and then properly stretch it. (Their other pizza videos are nice, too.)

That's what I do. I actually try to let my pizza set for a couple of days in the fridge and to get the flavor that reminds me of "sour dough bread" before I stretch it out.

My favorite thing is just watching the dough rise in its container over a couple of days.

 

[HIVidaBoheme]

Had a little trouble measuring the right amount of yeast but it came out heavenly! It rose up to almost double in size.

It also has just the right crunch.

 

[bearycool]

Had a little trouble measuring the right amount of yeast but it came out heavenly! It rose up to almost double in size.

It also has just the right crunch.

View attachment 1469196

that looks really good.

 

[mindlessobserver]

Pizza dough is like any bread. Finicky as all hell. The trick though is to understand WHAT it is and WHY it is. All bread doughs have a soul and the soul of pizza dough is that of an ice princess. Sweet, but cold until warmed up.

For any recipe you can use all Purpose Flour, but best results come from speciality flours. Bread Flour for thick crust or Cake Flour for thin crust. After deciding what type of crust you want, you can follow all the recipes but for one key difference. You must bless the dough with the heart of fire and then cast it into the cold.

What I mean in practical terms is you mix yeast, water and SUGAR and slowly warm it. Let the yeast activate and then add the warm sugary yeast to your dough mix. Then add flour until it stops sticking and forms a solid dough ball. A hard one. Put it in the fridge covered for 12 hours to rise. Make sure you say a prayer and anoint your dough with a small coating of holy water before leaving it in the cold and dark. It should come out without any extra flour being needed. Stretch it out and add toppings as desired.

I personally use maple syrup to activate my yeast. It does the job well and imparts a subtle flavor that is great.

 

[Lumin]

Pizza dough is like any bread. Finicky as all hell. The trick though is to understand WHAT it is and WHY it is. All bread doughs have a soul and the soul of pizza dough is that of an ice princess. Sweet, but cold until warmed up.

For any recipe you can use all Purpose Flour, but best results come from speciality flours. Bread Flour for thick crust or Cake Flour for thin crust. After deciding what type of crust you want, you can follow all the recipes but for one key difference. You must bless the dough with the heart of fire and then cast it into the cold.

What I mean in practical terms is you mix yeast, water and SUGAR and slowly warm it. Let the yeast activate and then add the warm sugary yeast to your dough mix. Then add flour until it stops sticking and forms a solid dough ball. A hard one. Put it in the fridge covered for 12 hours to rise. Make sure you say a prayer and anoint your dough with a small coating of holy water before leaving it in the cold and dark. It should come out without any extra flour being needed. Stretch it out and add toppings as desired.

I personally use maple syrup to activate my yeast. It does the job well and imparts a subtle flavor that is great.

The maple syrup tip is a new one for me. I've tried the others, including the holy water, but I'll have to try using maple syrup sometime instead of sugar.

Maybe this is crossing the line for some, but is there anyone else who prefers their pizza dough to not be sour? I enjoy it either way, but I personally like it best when it isn't.

Spoiler: Off Topic Maple Syrup Fact

Benjamin Franklin wanted maple syrup to be the official sweetener of the United States to keep us self-sufficient, and warned us about importing sugar cane. It was actually very American symbolically up until the 60's or 70's. That and lumberjacks were both sort of shared between Canada and America as part of the national identity.

/Autism

 

[The Real SVP]

I am fine with a less aromatic crust. The one thing I can't stand is a sweet crust. The sugar is meant for the yeast, not for me.
Edit: And for heat transfer and browning. Sugar is good for that too.

 

[Rebel Wilson]

We use our sourdough starter for all of our pizzas and other baked goods. We keep it in a Mason jar and it's good for 3 pizzas. We also cook them on the bbq with a pizza stone.

 

[Idiotron]

Amateurs

I'm a chef so don't worry if I'm better than you.

 

[Rebel Wilson]

Not a single bubble to be seen on that crust how long has it been in the freezer?

 

[Lucipurr]

Ive been making pizza at home for about a month now and my dough taste ok but it never seemed to really rise. Found out i was using yeast seasoning instead of active yeast.

 

[Xarpho]

The last time I made pizza, I fucked it up and left a mess of half-baked ingredients and dough in my roommate's oven. I need to try it to again, but ultra-hot ovens always make me nervous.