ricksrealpitbbq
New member
I was supposed to make deer steaks tonight but they didn't thaw out in time to marinate. So we mad pizza instead
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Pizza tonight
- Thread starter ricksrealpitbbq
- Start date
Mama Mangia
Super Moderator
pizza sounds good to me! right now I am thinking of making some for this weekend
ricksrealpitbbq
New member
I'd love to know how you make yours Mama
chubbyalaskagriz
New member
I swear I could eat pizza every night for a week! Of course- the venison woulda been yummy, too!
ricksrealpitbbq
New member
I swear I could eat pizza every night for a week! Of course- the venison woulda been yummy, too!
Pizza for breakfast aint to shabby either LOL
chubbyalaskagriz
New member
Cold pizza w/ milk is one of my weaknesses.
Mama Mangia
Super Moderator
I just make a basic dough - proof my yeast in a big bowl, sometimes I may add a bit of sugar, then some water, a bit of oil, salt and then the flour - I never measure - after the first rise I take some (depending on how big of a batch I make) and carefully place in a large food grade plastic bag - remove some of the air and place a twist tie way at the end - this allows it to rise with not problem - it needs the room so leave room at the both ends of the bag - and I place it in the fridge for another pizza later or the next day - never disturb it once it is in there and when removing - handle very gently
then I stretch what I am using for pizza - depending on the tin - pizza tin, jelly roll pan - don't matter to me (greased tins give a soft bottom - ungreased gives a crunchier bottom) - sometimes I stuff the crust - drizzle with a bit of oil and take it from there
sometimes I make pizza sauce, sometimes I use crushed/diced tomatoes sauteed with peppers and onions, soemtimes I use just tomatoes and seasoning, whatever I want
usually with sauce it's the cheese and toppings routine
with the crushed tomatoes, onions and peppers (bell peppers red and green are optional) it's just some grated cheese sprinkled on top
sometimes it's a "poor man" pizza - well fried ground beef, drained, tomato paste and seasonings add a bit of water - nice and thick - cooled and spooned on top - cheese is optional - almost like a beanless chili
sometimes it's a cheeseburger pizza - fried ground beef, cooled, topped with cheese or a blend of cheeses (patty melt style)
sometimes its the recipe for my old fashioned homemade bread - TheFamiliaKitchen a/k/a The Family Kitchen
click on the Homemade tab
and I never have too much dough - because fried dough is a big thing here!
that's why I don't measure - I like the "extra" - waste not! (there's always a method to my madness)
then I stretch what I am using for pizza - depending on the tin - pizza tin, jelly roll pan - don't matter to me (greased tins give a soft bottom - ungreased gives a crunchier bottom) - sometimes I stuff the crust - drizzle with a bit of oil and take it from there
sometimes I make pizza sauce, sometimes I use crushed/diced tomatoes sauteed with peppers and onions, soemtimes I use just tomatoes and seasoning, whatever I want
usually with sauce it's the cheese and toppings routine
with the crushed tomatoes, onions and peppers (bell peppers red and green are optional) it's just some grated cheese sprinkled on top
sometimes it's a "poor man" pizza - well fried ground beef, drained, tomato paste and seasonings add a bit of water - nice and thick - cooled and spooned on top - cheese is optional - almost like a beanless chili
sometimes it's a cheeseburger pizza - fried ground beef, cooled, topped with cheese or a blend of cheeses (patty melt style)
sometimes its the recipe for my old fashioned homemade bread - TheFamiliaKitchen a/k/a The Family Kitchen
click on the Homemade tab
and I never have too much dough - because fried dough is a big thing here!
that's why I don't measure - I like the "extra" - waste not! (there's always a method to my madness)
ricksrealpitbbq
New member
My grandmother always made pizza very simple. It was always a home made dough, a jar of tomatoes which came from their garden. Some spices and some romano cheese sprinkled on top. Simple yet oh so good. Sometimes she'd hand slice some pepperoni and put that on. Can't ever remember her using mozzarella or any other cheese other than the romano.
Mama Mangia
Super Moderator
Was she from Naples? My maternal side is - it was always a simple dough, tomatoes, seasonings - NOT OREGANO LIKE EVERYONE THINKS NEEDS TO BE LOADED ON A PIZZA - and most of the time - not even grated cheese. That was it - and we loved it!
Mama Mangia
Super Moderator
what I do that is different - I season my tomatoes or sauce (I make a cold pizza sauce that needs no cooking as well as one I cook - depends on my time frame) before putting it on the pizza - flavored sauce to us is better than seasonings scattered on top - I know it's just about the same thing - but when those flavors are allowed to meld together - there is a big difference
even if I use fresh sliced tomatoes - I marinade them for a bit with a little oil and seasonings - big difference that way
even if I use fresh sliced tomatoes - I marinade them for a bit with a little oil and seasonings - big difference that way
>>My grandmother always made pizza very simple.
she was onto something. I actually am not fond of the commercial pizza styles - Pizza Hut & the like. in fact whatever [oil / something} Poppa John uses is completely indigestible to me - I've got rocks in my tummy for two days . . .
basically I'd quit eating pizza - then . . .
with a plethora a home grown tomatoes and my son thinking "let's make pizza" - I dug up Jamie Oliver's dough recipe (highlight is the mix of semolina) - using basically thickened home made stewed tomato with the usually and customary cheese, pepperoni, etc., we're able to turn out simple, fresh tasting pizza.
no sugar&salt tomato paste/sauces - just thawed homemade "stewed tomatoes" - green pepper and onion already in the bag.
fresh veggies, meats, sliced fresh mushroom, olives, now and then I sneak an anchovy on a small part . . . methinks that "tomato paste smeared around on the back of a ladle" thing is seriously over-hyped.
she was onto something. I actually am not fond of the commercial pizza styles - Pizza Hut & the like. in fact whatever [oil / something} Poppa John uses is completely indigestible to me - I've got rocks in my tummy for two days . . .
basically I'd quit eating pizza - then . . .
with a plethora a home grown tomatoes and my son thinking "let's make pizza" - I dug up Jamie Oliver's dough recipe (highlight is the mix of semolina) - using basically thickened home made stewed tomato with the usually and customary cheese, pepperoni, etc., we're able to turn out simple, fresh tasting pizza.
no sugar&salt tomato paste/sauces - just thawed homemade "stewed tomatoes" - green pepper and onion already in the bag.
fresh veggies, meats, sliced fresh mushroom, olives, now and then I sneak an anchovy on a small part . . . methinks that "tomato paste smeared around on the back of a ladle" thing is seriously over-hyped.