Pizza Fatta en Casa

[bluesman]

@redbeerman

Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We’re on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff

Thanks Jim.

You could afford to treat yourself once in a while.  8)

[redbeerman]

@bluesman

@redbeerman

Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We’re on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff

Thanks Jim.

You could afford to treat yourself once in a while.  8)

You mean like sausages and cheese and pretzels and rye bread and lentils.

[bluesman]

@redbeerman

@bluesman

@redbeerman

Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We’re on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff

Thanks Jim.

You could afford to treat yourself once in a while.  8)

You mean like sausages and cheese and pretzels and rye bread and lentils.

Yeah…something like that. 

[capozzoli]

@bluesman

@capozzoli

Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.

Thanks Cap.

Actually some claim the origin is traced to Spokane, Washington as noted by Wapedia below.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano’s Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. [1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954. [2] .

Spokane Washington?..Come on.

It was Philly for sure.

Spokane Washington…Ha Ha Ha…Was the Hoagie invented there too?  ;D

[system]

Now that’s making me hungry

[bluesman]

@capozzoli

@bluesman

@capozzoli

Thats a beauty!!!

I think the only Stromboli is Philly style. If Im not mistaken it was invented there.

Thanks Cap.

Actually some claim the origin is traced to Spokane, Washington as noted by Wapedia below.

Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano’s Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman. [1] Other sources claim the stromboli was the brainchild of Mike Aquino, Sr. and that he created it in Spokane, Washington in 1954. [2] .

Spokane Washington?..Come on.

It was Philly for sure.

Spokane Washington…Ha Ha Ha…Was the Hoagie invented there too?  ;D

It’s funny…I can’t find one iota of info. that verifies Mike Aquino, Sr. is the creator of the stromboli…other than he said…she said…you said.

I guess one can beleive what they want. I do know for a fact that Romano’s was making them in the 50’s and continue to make them today. So there you have it Cap.  8)

[pawtucket_patriot]

Made another NY-style pepperoni pizza tonight.  I used a 50/50 blend of Trader Joe’s whole-milk and part-skim mozzarella cheeses.  I also added about .50 oz of parmigiano-reggiano cheese.  It was easily the best cheese I’ve used and probably the best NY-style pizza I’ve made (I’ve made probably made 10-11 of them so far).

[bluesman]

Great job Matt.

I think I’ve asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also…approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

[pawtucket_patriot]

@bluesman

Great job Matt.

I think I’ve asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also…approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

Thanks bluesman!

My apologies if you asked me before and I didn’t respond.  I preheat my oven to 550 (although I don’t have an oven thermometer, so I’ve never determined if the oven actually gets up to 550).  I preheat for one hour from the time the oven actually gets to 550.  It usually takes about 25 minutes for my oven to get up to that temp.

I bake the pie for approximately 8 minutes.  I start with the pizza on a 16" screen in the upper half of the oven until the cheese just begins to bubble (which is usually about 4 minutes into cooking).  Then, I rotate the pizza 180 degrees (to promote even cooking) and slide it off the screen onto the stone, which is on the bottom most rack of the oven.  When the bottom of the pizza is done to my liking (usually after about 3-4 minutes), I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

I have to say, tonight was the first time I really nailed my process.  Now I want to start getting more creative with toppings.

[redbeerman]

Good job, Matt.  It looks perfect!  I preheat to 500 myself and do the whole bake on a stone.  Your crust looks great!  I am assuming it’s crispy and chewy from the look of it.

[bluesman]

@bluesman

Great job Matt.

I think I’ve asked you this before on another channel, but what temp do you preheat your oven and for how long?

Also…approx. how long do you bake the pie? Do you put the pizza on the bottom rack of oven, on a screen first screen, then stone?

Looks delicious!  8)

Thanks bluesman!

My apologies if you asked me before and I didn’t respond.  I preheat my oven to 550 (although I don’t have an oven thermometer, so I’ve never determined if the oven actually gets up to 550).  I preheat for one hour from the time the oven actually gets to 550.  It usually takes about 25 minutes for my oven to get up to that temp.

I bake the pie for approximately 8 minutes.  I start with the pizza on a 16" screen in the upper half of the oven until the cheese just begins to bubble (which is usually about 4 minutes into cooking).  Then, I rotate the pizza 180 degrees (to promote even cooking) and slide it off the screen onto the stone, which is on the bottom most rack of the oven.  When the bottom of the pizza is done to my liking (usually after about 3-4 minutes), I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

I have to say, tonight was the first time I really nailed my process.  Now I want to start getting more creative with toppings.

No apologies required Matt.

I actually tried going direct to the stone on the bottom of my gas fired oven @ 550F (pre-heated for 60min) and got the slightly charred bottom that you’ve shown. See the following photos. I was going on the screen on the top first as you’ve done but the pie tended to stick the screen.

Overall this pie was my best to date.

I need to repeat the results to feel really good about it, but I’m happy with the progress.  8)

[bonjour-user]

@redbeerman

We’re on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff

I am too
Did a Lawash flatbread for the crust (100 cal), 1/4 cup sauce (your choice), 1/2 cup cheese (try a mix of low fat and no fat) spicy Turkey sausage (1 oz) or turkey pepperoni. Add 'shrooms and tomatoe and other veggies to your hearts content. This will come in at 450-500 cal for the whole dinner plate sized pizza.  Cook it in a 500F oven, preferablly on a pizza stone, for 10 minutes.  The bread will crisp up, especially if you pre-cook it for a couple of minutes.

Fred

[redbeerman]

Once again, I lie ;)  Made buffalo turkey pizzas with leftover turkey breast on Friday night.  Always a big hit.

[bluesman]

@redbeerman

Once again, I lie ;)  Made buffalo turkey pizzas with leftover turkey breast on Friday night.  Always a big hit.

Great use of leftover turkey.

[pawtucket_patriot]

bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I’ve taken a close look at both of them and can’t see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

[bluesman]

bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I’ve taken a close look at both of them and can’t see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

I noticed the top face of the screen to be somewhat sharp around the edges of the lattice work. I wonder if there is any difference between different manufacturers of screens. Something to consider going forward. Thanks for the tip.

[glitterbug]

…I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I’ve made a few pizzas and this little trick gave my last pie nice “leopard spots” on the cheese. Thanks.

[redbeerman]

@glitterbug

…I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I’ve made a few pizzas and this little trick gave my last pie nice “leopard spots” on the cheese. Thanks.

What temp do you bake the pie at?  Mine gets that way without having to move it around and I use a stone alone at 500F.

[pawtucket_patriot]

@glitterbug

…I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I’ve made a few pizzas and this little trick gave my last pie nice “leopard spots” on the cheese. Thanks.

I think that’s the first time anyone has ever called me that.  ;D  I read about using the broiler for finishing on a pizza forum.  It really helps with the “leoparding,” as you pointed out.

[glitterbug]

@redbeerman

What temp do you bake the pie at?  Mine gets that way without having to move it around and I use a stone alone at 500F.

500f but I don’t use a stone (santa may bring me one) and I was using really wet mozz. I have switched to a low moisture and done the broil thing with great success.