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Homemade pizza I made

  1. Mar 12, 2010 #1
    Homemade pizza I cooked

    Check it out:

    http://www3.picturepush.com/photo/a/3075346/640/3075346.jpg

    http://www5.picturepush.com/photo/a/3075348/640/3075348.jpg

    Homemade dough from scratch: check
    Homemade pizza sauce from fresh tomatoes (no canned stuff): check
    Buffalo milk mozz: check
    One of the best pizzas I've ever eaten in my life: check


    Not too hard to make. Just need a little bit more practice with the dough.


    (just realized the title was a bit redundant)
     
    Last edited: Mar 12, 2010
  2. jcsd
  3. Mar 12, 2010 #2

    Evo

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    Oooh, I want the one with the mushrooms! They both look great.
     
  4. Mar 12, 2010 #3
    Yeah that one definitely turned out better of the 2 pies.


    The only thing that can't be reproduced at home is a very crispy crust. Home ovens simply don't get that hot. I even used a pizza stone, but still you can't reproduce what you get at a pizza shop or restaurant. Time to build a brick oven in the back yard I guess.
     
  5. Mar 12, 2010 #4

    Dembadon

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    Nice work, gravenewworld!

    The consistency and color of your sauce is appealing to me, and your crust seems to be fairly even all the way 'round. Did you drain any excess water from the tomatoes before making your sauce? Not doing this can sometimes make for soggy crust (and sloppy lasagna, should you ever pursue making one), but you seem to have done well.

    I love sweet vegetables on my pizza (bell peppers, sautéed onions, etc.). Keep experimenting! :approve:
     
  6. Mar 12, 2010 #5
    Yeah I used a large spoon w/ holes in it to get out a lot of the water from the sauce before spreading it on the dough.
     
  7. Mar 12, 2010 #6

    Dembadon

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    A common mistake with using pizza stones is that one does not allow the stone to heat up. Make sure you are putting the stone in the oven cold, and allowing it to remain in the oven during the preheating process. Sorry if I am telling you something you already know, but I've seen many people place their dough into a cold stone and then bake it.

    Some suggest brushing your dough with a bit of vegetable oil, but I don't like doing this. As soon as you start putting oil on things, it has a tendency to start burning your creations! Be careful!
     
    Last edited: Mar 12, 2010
  8. Mar 12, 2010 #7

    turbo

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    Very nice! I make a large batch of sauce every month or two and freeze it up in small tupperware containers so we can make 2-3 pizzas at a time. I tried using fresh tomatoes to make the sauce, but the results were inconsistent and highly dependent on the quality and ripeness of the produce. Years ago, I standardized on Pastene peeled ground tomatoes, and have gotten reliable, repeatable results. If you haven't tried this before, put your sauce ingredients in a blender and liquefy everything. This breaks the walls of the tomato cells and allows them to de-water as you simmer the sauce. I simmer the sauce for hours and hours until it is nice and thick.

    Also, when making fresh dough, I slide the dough onto a pre-heated stone and let it brown just slightly before putting sauce, cheese and toppings on. This helps keep the sauce from wetting the crust and keeps everything crispy.

    BTW, your crust looks like it's nicely done. Do you have a convection oven?
     
    Last edited: Mar 12, 2010
  9. Mar 12, 2010 #8

    Dembadon

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    This is an excellent idea. I do something very similar for lasagna; the simmering process evaporates all the water out of the sauce. I had never thought to do it for pizza sauce.
     
  10. Mar 12, 2010 #9
    I want that pizza!
     
  11. Mar 12, 2010 #10

    Vanadium 50

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    Ah, but did you milk the buffalo yourself?
     
  12. Mar 12, 2010 #11
    i saw on tv a guy who put a cast-iron pan on a stove at max heat for 15-20 mins, then he turned it over, put the pizza on it & then into the oven under the broiler which had been heating up all along. it only took ~2 mins.

     
    Last edited by a moderator: Sep 25, 2014
  13. Mar 12, 2010 #12

    Math Is Hard

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    Gorgeous pizzas! Yum!!
     
  14. Mar 12, 2010 #13
    Where's the meat?
     
  15. Mar 12, 2010 #14
    I just discovered how much fun and delicious homemade dough is. Now, I can't eat store bought bread without knowing what an inferior product I am eating. Only issue is now the wife and kids want me to make it every weekend and my wasteline is showing it.
     
  16. Mar 12, 2010 #15

    turbo

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    Ronnin, there is a book (1973, I think, but it's still in print) by James Beard called "Beard on Bread" - it has some fantastic recipes. My wife has gotten into bread-making so I bought a large stone through Amazon so she can make several loaves at once. So far we have tried rye bread, black bread (both good) and she's going to make a few loaves of pumpernickel this weekend. I'm going to have to find and buy a nice pizza peel for her, too. right now she's using a flat non-stick baking sheet for a peel.
     
    Last edited: Mar 12, 2010
  17. Mar 12, 2010 #16
    That is exactly what I did. I blended all the tomatoes after peeling and de-seeding them in order to break up the tomatoes. I then cooked the sauce for a very long time to boil off the water to thicken it up a bit. I then used the large spoon to drain off any water that was left. I saved all the water though, I'll probably cook some pasta in it.


    Yup, that's the first thing I did. Youtube is very helpful.

    Didn't want to ruin the flavor of the cheese with meat that gives off grease when it cooks. The cheese cost a good amount of money, so I wanted it to be the star of the show.
     
  18. Mar 12, 2010 #17
    There is nothing wrong with canned tomatoes, even the most traditional italian pizza bakers in naples use canned tomatoes. Unless the tomatoes are from your own garden, the tomatoes you buy in the store are grown to look full and red, the taste is secondary. They have to be shipped and often ripe only after they were already reaped. They often taste watery if you ask me. But canned tomatoes are fresh from the tomato field and then conserved, and how they used to look is irrelevant.
     
  19. Mar 12, 2010 #18

    turbo

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    And consistency is key. I have had such good luck with Pastene's peeled crushed tomatoes that I tend to use their canned tomatoes even when I have fresh ones in my garden. They don't specify the variety that they use, but there are pear-shaped sauce tomatoes pictured on the label (maybe Romas, or San Marzanos...). Their product quality is consistently good, and the tomatoes de-water more easily than most other brands.
     
  20. Mar 12, 2010 #19
    Re: Homemade pizza I cooked

    A little more practice and you can participate in http://www.bbc.co.uk/programmes/b006t1k5" [Broken] :biggrin:
     
    Last edited by a moderator: May 4, 2017
  21. Mar 12, 2010 #20
    Is that fresh basil I see on the top of the first pizza? It looks especially appealing to me. After eating home-baked pizzas, the take-out stuff just does not appeal at all.
     
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