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homemade pizza gallery (and notes, tips, etc.)

homemade pizza gallery (and notes, tips, etc.)
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  • Post #721 - January 6th, 2025, 12:00 pm
    Post #721 - January 6th, 2025, 12:00 pm Post #721 - January 6th, 2025, 12:00 pm
    Despite the 15F weather last night, I fired up the Ninja Outdoor electric oven for another try at Antioch/Waukegan style.
    Image
    This time I rolled the 160g balls as thin as I could to 11" diameter and baked them on parchment squares at 550F for 5 minutes. My other change from previous was to make a slightly thinner tomato paste-based sauce and slather it on a little thicker.

    The picture shows mushroom, brown pepper and sausage - lots of slightly stale mushrooms in the fridge so I laid them on heavily. Also made a sausage & pepperoni and a black olive/artichoke/kumato tomato/sausage. The mushroom pie was the least crispy, I suppose because of all the moisture. All were pretty darn good, though, and worth braving the cold. Fortunately I finished up before the snow started.
  • Post #722 - January 6th, 2025, 1:16 pm
    Post #722 - January 6th, 2025, 1:16 pm Post #722 - January 6th, 2025, 1:16 pm
    tjr wrote:Despite the 15F weather last night, I fired up the Ninja Outdoor electric oven for another try at Antioch/Waukegan style.
    Image
    This time I rolled the 160g balls as thin as I could to 11" diameter and baked them on parchment squares at 550F for 5 minutes. My other change from previous was to make a slightly thinner tomato paste-based sauce and slather it on a little thicker.

    The picture shows mushroom, brown pepper and sausage - lots of slightly stale mushrooms in the fridge so I laid them on heavily. Also made a sausage & pepperoni and a black olive/artichoke/kumato tomato/sausage. The mushroom pie was the least crispy, I suppose because of all the moisture. All were pretty darn good, though, and worth braving the cold. Fortunately I finished up before the snow started.


    It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #723 - January 7th, 2025, 3:21 pm
    Post #723 - January 7th, 2025, 3:21 pm Post #723 - January 7th, 2025, 3:21 pm
    boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.
    Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?
  • Post #724 - January 7th, 2025, 4:38 pm
    Post #724 - January 7th, 2025, 4:38 pm Post #724 - January 7th, 2025, 4:38 pm
    tjr wrote:
    boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.
    Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?


    If you threw them back in the oven to dry them out a bit after freezing (like while you preheated for the pizza), that should work. I’d probably add a little olive oil.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #725 - January 7th, 2025, 5:11 pm
    Post #725 - January 7th, 2025, 5:11 pm Post #725 - January 7th, 2025, 5:11 pm
    boudreaulicious wrote:
    tjr wrote:
    boudreaulicious wrote:It’s always worth the extra few minutes to cook your veg before putting it on the pizza—easiest way is to throw them on parchment on a cookie sheet, season with salt and pepper and roast til they release their moisture. Intensifies the flavors and ensures your crust isn’t soggy.
    Thanks! I wonder how it would work to make a "pizza blend" by preparing peppers and mushrooms as suggested, then freezing for later use?


    If you threw them back in the oven to dry them out a bit after freezing (like while you preheated for the pizza), that should work. I’d probably add a little olive oil.

    I agree with this. Seems things always come out of the freezer with more moisture than when they go in.

    =R=
    Same planet, different world
  • Post #726 - January 7th, 2025, 11:46 pm
    Post #726 - January 7th, 2025, 11:46 pm Post #726 - January 7th, 2025, 11:46 pm
    Well, I tried it:
    Image
    3 oz each of baby bellas and brown long sweet peppers, 400F for 10 minutes. Interesting result, sort of a cross between cooked and dehydrated with no browning. Into the freezer they went, will see how they work next time I make some 'za.
  • Post #727 - January 8th, 2025, 12:51 pm
    Post #727 - January 8th, 2025, 12:51 pm Post #727 - January 8th, 2025, 12:51 pm
    tjr wrote:Well, I tried it:
    Image
    3 oz each of baby bellas and brown long sweet peppers, 400F for 10 minutes. Interesting result, sort of a cross between cooked and dehydrated with no browning. Into the freezer they went, will see how they work next time I make some 'za.


    Just toss them with some olive oil (and salt & pepper if you didn’t season when you roasted) and defrost in the oven when you preheat —I’d check them after 10 mins or so and gauge from there—you just want them unfrozen and not seeping liquid.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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