are you cooking the pizza then tossing some greens/shaved cheese on top after? awesome pics again btw. i'm normally pretty simple w pizzas. 1/2 pepperoni. occasionally mushrooms/gr peppers/onions.

but i ate a salad the other day w cooked peaches/cherry tomatoes(some fresh peaches as well) plus buffalo mozz, bresaola w balsamic/oil/greens. and it was really good. makes me think some combo of cooked/fresh on a pizza could be really good.

Ya, I was *trying* to make a copy-cat of this pizza from Terroni's in Toronto (someone else's pic from the internet), with some added caramelized onions and mushrooms:






Wasn't sure what to make of it the first time I saw salad on top of a pizza, but somehow it works - it sort of tastes like eating a salad with breadsticks, all combined into one bite?

Not sure why restaurant pizzas cost so much - mine only costed about $1.50 to make. So much savings to be had if I can get them to stop looking/tasting like the spare tire of an 18-wheeler

Those look amazing! Looking forward to seeing more pics of future batches

what's your breakdown on the 1.50 pizza? my standard homemade pie is..trader joe's dough(1) what 1/3 of a jar of newman's own marinara(1) and at least 8oz real mozz(call it 4-5)..let's call it 6 total..and i think that's a bit low..(i tend toward light sauce/heavy cheese)
how do i cut the cost 75%?

-the pizza i usually make is larger than the plate sized pie in your pic, thinner dough. 16"ish

Ya, mine wasn't supposed to turn out capable of withstanding 20 laps on a NASCAR track - I was trying to make mine thin-crust pizza too

For me too most of the cost was the from the cheese - maybe the difference might be in the lightness of toppings?


There were some tips at the Fleishmann's website (Perfect Your Pizza!) for how to try to get homemade pizza dough more crispy, so I tried following those:

Most of my groceries came from 'No Frills', except the sauce which was a store-brand Marinara from 'Metro' - think the sauce was on sale 3/$5? And I only used about 1/4c, so like ... 1/6 of the jar. How much is that? Maybe that's more than I think it is?

Maybe the pizza costed more than $1.50 ... but probably less than $2, with not so much cheese? And discount shopping?

Didn't take so long to figure out how to make the dough go thinner and get the bubbles - it took going all the way to page 5 of a Google search on 'homemade pizza crust tips', but using parchment paper seemed to do the trick.

Now I just have to work on the timing - the toppings don't photograph very well because it's a white pizza with steak, mozzarella, mushroom, onion, yellow pepper, and blue cheese pizza, so it wasn't as charred as it looks. But still wish I'd given it a minute or two less time:





Gonna keep practicing - this one was delicious!

You've really run away with this thread. It's awesome to see someone catching the bread bug. Good job by you.

Steak pizza looks great.

I don't know anything about bread making but just saw the below article on making tartine's country bread (with further links in the article); I don't know how tricky the recipe is but the bread is delicious.

http://www.nytimes.com/2014/04/23/di...-your-own.html

This bread-making's been great - this thread's been so inspiring It hasn't been as hard as it seemed like it might be to turn out something tasty, but it's been harder than it seemed to get stuff to look as good as it does at restaurants, with the stuff I've been trying to make.

Was kind of tempted to wait for my pics/food to turn out better before posting. But then the thread got kind of quiet ... thought maybe some pics would be better than no pics? But hopefully they'll get better, or someone'll make some more bread soon

that last pizza looks tremendous

Glad you both enjoyed the pics


Made a mexican pizza tonight from the same batch of dough, but the crust didn't turn out as nice as the night before, not sure why:

Mexican pizza - ground beef (with added minced carrots, zucchini, peppers, mushrooms, onions, garlic ... plus cumin, ancho chili powder), cheddar cheese, jalapeno peppers, tomatoes, green onions




Everything's turning out really tasty, but I can't seem to get my pizzas to turn out like the pics I've been trying to copy from the internet:

1. Sausage and onion white pizza ... drool! (pic from the internet, not my pizza)



2. Mexican pizza (pic from the internet, not my pizza)




Will have to keep experimenting ...

drool! Hope someone makes this soon!

I mixed up some sourdough pizza dough today. It's in the fridge fermenting for a couple of days. Maybe I'll have some pics up by the end of the week.

OH ****!

trusty,
your pics are amazing! wish i could do that. i would eat the ass out of that steak pizza.

i agree you must be picking up the savings in the(home-made) dough and sauce. i rarely make anything other than cheese or pepperoni. quality cheese isn't cheap.

--one of my other standard pies is pesto/artichoke/mozz. love that one.

girlfriend made some challah


the breadmakers hands

Challah looks good.
Bread maker's fingers look pointy.

drool! That looks just like the kind they sell at the stores


Thanks wet work

Yum! I can just imagine how that pizza must taste with really quality ingredients, and a generous amount of fresh mozzarella I took a pic of the amount of cheese that's been going on my pizzas, which are about 9in, but it's not very appetizing looking sitting on a wet paper towel, so I'll put it in a spoiler lol:

lol, glad i'm not the only one who uses a paper towel for that.

So, nosing around the steak thread I saw this thing:

http://www.seriouseats.com/2014/04/t...ng-steelg.html

and look at the write up on the 30lb. 1/2 inch version:

http://slice.seriouseats.com/archive...ron-pizza.html

I went with the method that the seriouseats dude talked about doing by putting my stone near the top of the oven and cranking up the broiler. It certainly cut down on baking time and kept the interior of the crust a bit moister than usual, but I wasn't satisfied with the color of the bottom of the crust so I left the pie in the oven a bit too long and slightly overcooked it. Next time I think I'll start with the broiler on and turn it off about halfway through so as to allow the bottom to keep cooking a bit while the top gets a break from the heat.

I desperately want that baking steel now though.

i still think it looks real solid. for as 'simple' as pizza is there really is a tight little window to hit it perfect.

Did it still taste really good tho? It looks like it still tasted really good


Think I was looking at the same page - where Kenji of seriouseats goes to visit Jim Lahey: http://www.seriouseats.com/recipes/2...gh-recipe.html




His turned out so perfect, but yeah hard to catch that lil window - after the toppings on my steak pizza got all charred last time under the broiler, I tried baking the crust first, and cooking the topping separately. But then it didn't taste like pizza any more:




Gonna keep practicing

Have made at least ... a half dozen (? ) more pizzas, with little improvement, but found some interesting new methods to try, mostly on the seriouseats site.


There was this post too on another site that looked especially interesting - it does use a baking steel, but there's also a pizza stone on the shelf above ... and his pizza turned out so perfect!

http://www.thefreshloaf.com/node/30939/pizza-success

(pic from the website - not mine)



Having a second stone on the shelf above looks interesting ... may have to try that next!

Kenji of Serious Eats also tried using his dutch oven as a cover for his pizza - guess that might be similar to using the stone up top?


Just gonna post some of the links before I lose them in the bookmarks section of my computer

http://www.seriouseats.com/2011/06/t...ead-dough.html
http://slice.seriouseats.com/archive...let-pizza.html
http://slice.seriouseats.com/archive...a-at-home.html
http://www.seriouseats.com/2014/04/e...a-at-home.html
http://slice.seriouseats.com/archive...s-to-know.html