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Old 09-22-2009, 09:30 PM   #1
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Default who makes their own pizza?

i've started out buying the premade stuff at genaurdis deli section
dough
"pizza sauce"
mozzarella

what i can't figure out is which ingredient is giving me the high school cafeteria taste. is it the premade dough, the sauce, or the cheese? I've added garlic and pepper and that helped a lot but it's still bland

i'm actually leaning towards the cheese, i think i need to experiment with combining different cheeses
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Old 09-22-2009, 09:39 PM   #2
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I think its everything. Its pre-made. Its been sitting frozen for a while. Its just not the same. Just IMO
I've tried making the pre-made pizza at home before: tasted like complete crap. Decided to either make the whole thing or buy from pizza places lol
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Old 09-22-2009, 09:46 PM   #3
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a co-worker of mine says he's bought the dough from a pizza shop before, said they looked at him funny for a minute but still sold it to him. now he makes his own with a bread making machine but it sounds like a pain in the ***. the sauce would be no problem to mix together myself, but the cheese, well i'm not making cheese.
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Old 09-22-2009, 09:52 PM   #4
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btw, this is what i mean by premade, not like something you'd find frozen somwhere, the dough wasn't frozen either
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Old 09-22-2009, 09:55 PM   #5
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Dude DIY mozzarella ftw!

And I always thought the pizza in school tasted pretty good lol.
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Old 09-22-2009, 09:59 PM   #6
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diy mozzarella as in curds and whey? or as in getting a block of cheese and grating it?
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Old 09-22-2009, 10:00 PM   #7
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Quote:
Originally Posted by Mach929 View Post
btw, this is what i mean by premade, not like something you'd find frozen somwhere, the dough wasn't frozen either
Ah I see. Well nevermind then lol
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Old 09-22-2009, 10:04 PM   #8
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If I'm going to go through the trouble, I'm going to do it all from scratch, except maybe the cheese, that is a bit too much for me. I'll just be sure to buy some good quality fresh stuff.
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Old 09-22-2009, 10:46 PM   #9
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Made some last month. Was already making some bread and decided to make some pizza dough as well.

Heated the grill up to max and put an unglazed paving stone down. The dough recipe was enough for 5 small/medium pizza's so we froze 2 for left overs.

Tossing the dough was challenging. The first one landed on the floor a couple times. The Prosciutto, artichoke heart and mozzarella one was my favorite.

Eat a piece of the raw dough and see if that's where the bad taste is coming from.

Recipe via:Peter Reinhart's Whole Grain Breads ... - Google Books


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Old 09-22-2009, 10:50 PM   #10
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Try chicken pizza with salsa for the sauce. It's awesome. :>
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Old 09-22-2009, 10:56 PM   #11
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i'll agree that tossing the dough is seriously hard, and yeah once i've got this sorted out i wanted to try many different things, salsa was one of them. i see you do yours on the grill, also something i wanted to try. now i heard that professional brick ovens operate at like 600 degrees but all the recipes i find online tell you nowhere near that hot, maybe because most ovens won't do that high? my 1959 original oven will sail past 600 without issue.
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Old 09-22-2009, 11:05 PM   #12
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hmmm pizza!!! My GF makes it all from scratch minus the milk and curdling from the teet of a cow, but you get the point, She's über Italian.... her Family is straight off the boat. And she works in an authentic italian pizza joint i could ask for ingredients?
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Old 09-22-2009, 11:11 PM   #13
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I'm hungry.
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Old 09-22-2009, 11:48 PM   #14
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Quote:
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Old 09-23-2009, 12:17 AM   #15
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Quote:
Originally Posted by Mach929 View Post
i've started out buying the premade stuff at genaurdis deli section
dough
"pizza sauce"
mozzarella

what i can't figure out is which ingredient is giving me the high school cafeteria taste. is it the premade dough, the sauce, or the cheese? I've added garlic and pepper and that helped a lot but it's still bland

i'm actually leaning towards the cheese, i think i need to experiment with combining different cheeses
low fat cheese can do that.

and using pasta sauce instead of tangier/sweeter pizza sauce can do it too.

another good dough option is to get bridgford frozen bread dough and thaw it and use that.
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Old 09-23-2009, 02:58 AM   #16
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Quote:
Originally Posted by Mach929 View Post
i'll agree that tossing the dough is seriously hard, and yeah once i've got this sorted out i wanted to try many different things, salsa was one of them. i see you do yours on the grill, also something i wanted to try. now i heard that professional brick ovens operate at like 600 degrees but all the recipes i find online tell you nowhere near that hot, maybe because most ovens won't do that high? my 1959 original oven will sail past 600 without issue.
Yea AB's recipe just says crank the oven to max. I can get the grill hotter (plus not heating the house up in the summer) than the oven, though I have a huge paver in there as well.

You should just crank it up and watch it. Fresh dough and ingredients will take less than 10 minutes.

It would be cool to have a brick oven in the backyard, but I wouldn't use it enough:
Build a Backyard Wood-Fired Pompeii Oven - DIY - Lifehacker

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Old 09-23-2009, 07:26 AM   #17
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make sure you use proper mozzarella made from buffalo milk, not the cow's milk knock-off crap
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Old 09-23-2009, 08:13 AM   #18
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Maybe I am just lazy, but I use this to make my pizzas.

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Old 09-23-2009, 09:19 AM   #19
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Most pizza shops around will sell you a dough round, comes out much better then what you get at the store.

If you are making it the same day, ask them for one of the warm, proofed ones that they have out for the days usage.

Grilling pizza can also be fun. Grill both sides of the crust, top, back on grill to melt up. Tasty ****.
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Old 09-23-2009, 12:28 PM   #20
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Quote:
Originally Posted by shuiend View Post
Maybe I am just lazy, but I use this to make my pizzas.

In the food world, you should be beaten to death.
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