Toyomafia - The Clubhouse. 151.880

Agreed

 

Pretty sure we already established that Jersey doesn't get a say on pizza several pages back.

 

I enjoy it every once in a while but I almost wouldn't call it a pizza. I mean, I can understand the hatred but I enjoy weird shit

 

THIS

 

Domino’s:


We’ll pave your roads, give you gift cards from other restaurants, delivery your pizza via robot, throw in a free meal and dessert with every order, give you an ungodly low tip for picking up your own pizza or pay your mortgage.
Just PLEASE! Order a pizza from us. PLEASE!

 

Anyone have an ooni pizza oven? They are portable and make outstanding pizzas

 

Damn those are so nice!

 

I ate lots of pizzas in Italy with more than just sauce and mozzarella on them...

 

Excuse me but why is some of your mozza green?

 

I'm not offended often but you sir have hurt my heart

 

that's fresh basil

 

This!

 

We should try and learn from others.

 

This is from my favorite local place.

 

Rome? they will put anything on a pizza. Naples is where its at. They too will put other stuff on there but tomato, fresh mozzarella, and fresh basil is the holy trinity

 

You should do a stuffed crust if you want it to be authentic Italian.

 

I'm lucky if they come out somewhat round. I don't have those skills.

 

My dad made a pizza oven last year. It’s pretty legit.

 

Tossing pizza dough is easy.
Practice with a kitchen towel.


If you stuff a crust in Italy they will give you the boot.

 

Like

 

Fun part of this picture - he was "seasoning" the cook surface and it got so hot the 6x6's underneath caught fire. This was repair mode. The base is all CMU now.

 

We've got a Dominos in La Grange that we go to for carry out. Usually get 2 large pizzas for under $20 and half the time they don't get it out to your car in 2 minutes so you get a fee medium pizza on your next visit. After about 4 free mediums in a row, I started feeling bad for the workers and now I just walk in and get the pizza. Mrs. Bandito mocked me for my compassion.

 

Hey - you've got to make do with what you've got! You fancy big city types with your multiple pizza chains...

We've got one pizza place in town (besides gas station pizza) and they somehow manage to both burn the pizza and have a soggy crust. Freaking nasty.

 

Sounds like you’re a regular.
Have they paved you a new driveway yet?
I’ve never seen the little AI delivery car.
Do you guys have one of those local?

 

That’s like saying only a 1911 .45 is any good and ignoring all the fine 9’s and .40’s out there. Or saying all curry should be the same…
One of my favorite pizzas is mushroom, sliced tomatoes and fresh basil.
We’ve been making our own pizza for so long I can’t remember the last time we bought one. Our favorite thing is to get about 10 or 15 different toppings ready and then designate a person for building their pizza to share with everyone

 

This is an accomplishment in and of itself.

 

No. It's 17 miles away so we are outside of their "paving" and "robot delivery area."

 

Exactly. So I'm forced to make it myself - which I've done and it's great but it takes hours for the homemade dough. Besides, you all know how many pages you get behind if you aren't paying attention to this thread for more than 15 minutes.

 

Here's a couple of pizza recipes. All three of them are amazing - was doing a lot of pizza making during the pandemic and got burned out.

Top them how you like.

Cast Iron Pan Pizza

Dough
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast
1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray

Sauce
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon sugar
¼ teaspoon table salt
¼ teaspoon dried oregano
Pinch red pepper flakes

Pizza
3 tablespoons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup) 7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)

FOR THE DOUGH: Using wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9-inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

FOR THE SAUCE: Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt, oregano, and pepper flakes and process until smooth, about 30 seconds. (Sauce can be refrigerated for up to 3 days.)

FOR THE PIZZA: Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes.

Coat bottom of 12-inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingertips to flatten dough until it is ⅛ inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1½ hours.

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread ½ cup sauce evenly over top of dough, leaving ½-inch border (save remaining sauce for another use). Sprinkle Monterey Jack evenly over border. Press Monterey Jack into side of skillet, forming ½- to ¾-inch-tall wall. (Not all cheese will stick to side of skillet.) Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25 to 30 minutes.

Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2 to 5 minutes (skillet handle will be hot). Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve.

Chicago Thin Crust

Pizza
2 ½ cups (12 1/2 ounces) all-purpose flour
2 teaspoons sugar
1 ½ teaspoons instant or rapid-rise yeast
1 teaspoon salt
¾ cup plus 2 tablespoons cold water
2 tablespoons extra-virgin olive oil
Cornmeal
12 ounces sweet Italian sausage, casings removed
12 ounces whole-milk mozzarella cheese, shredded (3 cups)
½ teaspoon dried oregano
Sauce
1 (8-ounce) can tomato sauce
1 tablespoon tomato paste
2 teaspoons sugar
½ teaspoon Italian seasoning
½ teaspoon fennel seeds

FOR THE PIZZA: Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.

Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 21/2 hours. One hour before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees.

FOR THE SAUCE: Whisk all ingredients together in bowl. (Sauce can be refrigerated for up to 2 days.)

Transfer dough to lightly floured counter, divide in half, and gently shape each half into ball. Return 1 dough ball to bowl and cover with plastic. Coat remaining dough ball lightly with flour and gently flatten into 8-inch disk using your fingertips. Using rolling pin, roll dough into 12‑inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest for 10 minutes before rolling again.)

Sprinkle pizza peel with cornmeal. Transfer dough to prepared pizza peel and carefully stretch to return to 12-inch circle. Using back of spoon or ladle, spread scant 1/2 cup sauce in thin layer over surface of dough, leaving 1/8-inch border around edge. Pinch 6 ounces sausage into approximate dime-size pieces and evenly distribute over sauce. Sprinkle 1 1/2 cups mozzarella evenly over sausage to edge of pie. Sprinkle 1/4 teaspoon oregano over top.

Carefully slide pizza onto baking stone and bake until cheese is well browned and edges of pizza are crisp and dark, 10 to 14 minutes. Slide pizza peel underneath pizza and remove pizza from oven. Slide pizza onto cutting board and let cool for 5 minutes. Repeat with remaining dough, sauce, sausage, mozzarella, and oregano. Cut pizzas into 2- to 3-inch squares and serve.

One-Hour Pizza

Dough
1 ⅓ cups (7 1/3 ounces) bread flour
½ cup (3 ounces) semolina flour
2 teaspoons instant or rapid-rise yeast
2 teaspoons sugar
½ cup plus 2 tablespoons (5 ounces) warm water (115 degrees)
¼ cup (2 ounces) mild lager
2 teaspoons distilled white vinegar
1 ½ teaspoons extra-virgin olive oil
1 teaspoon salt
Vegetable oil spray
all-purpose flour
Sauce
1 (28-ounce) can whole peeled tomatoes, drained
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
Pizza
1 ounce Parmesan cheese, grated fine (1/2 cup) 6 ounces whole-milk mozzarella, shredded (1 1/2 cups)

FOR THE DOUGH: Adjust oven rack 4 to 5 inches from broiler element, set pizza stone on rack, and heat oven to 500 degrees.

While oven heats, process bread flour, semolina flour, yeast, and sugar in food processor until combined, about 2 seconds. With processor running, slowly pour warm water, lager, vinegar, and oil through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured counter and gently knead until smooth, about 15 seconds. Divide dough into 2 equal pieces and shape each into smooth ball.

Spray 11-inch circle in center of large sheet of parchment paper with oil spray. Place 1 ball of dough in center of parchment. Spray top of dough with oil spray. Using rolling pin, roll dough into 10-inch circle. Cover with second sheet of parchment. Using rolling pin and your hands, continue to roll and press dough into 11½-inch circle. Set aside and repeat rolling with second ball of dough. Let dough stand at room temperature until slightly puffy, 30 minutes.

FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl.

FOR THE PIZZA: When dough has rested for 20 minutes, heat broiler for 10 minutes. Remove top piece of parchment from 1 disk of dough and dust top of dough lightly with all-purpose flour. Using your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust pizza peel with all-purpose flour. Flip dough onto peel, parchment side up. Carefully remove parchment and discard.

Using back of spoon or ladle, spread ½ cup sauce in thin layer over surface of dough, leaving ¾-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by ¾ cup mozzarella. Slide pizza carefully onto stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and beginning to brown, 8 to 12 minutes, rotating pizza halfway through baking.

Transfer pizza to wire rack and let cool for 5 minutes before slicing and serving. Repeat steps 6 and 7 to top and bake second pizza.

 

Good dough is art.


As @Njmike13 said, the ooni rocks.

https://ooni.com/products/ooni-fyra


A good insert will do a fine job too.

https://www.bbqguys.com/kettlepizza/gas-pro-basic-pizza-oven-kit-for-gas-grills-kpb-gp