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General discussionYour best pizza recipe(53 posts)solved(53 posts)solved
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Posted April 18, 2019
Pizza and gaming: It's like hand and mitten. A perfect combination, except in a shootout.

I'm a pizza person. I like all types of pizza: Chicago, New York, Norwegian homemade, Italian (south), Italian (north). Granted, I don't like pizzas with seafood on them. Other than that, I'm no snob. Give me your best pizza recipe, add a picture, and on monday, April 24, 12 CET (ish) I'll announce a winner.

Edit: New, less surreal deadline: Thursday 24 at midnight. Or the day after. I'll notify the winner
Post edited April 22, 2019 by StarChan
This question / problem has been solved by clarryimage
Posted April 18, 2019
Easy.

Get your dough, your sauce, some pepperoni, some cheese, put them all together and then FINISH IT!

Sadly, and on a serious note, the U.P, is pizza hell. I love it here, with all my heart, but you will never find good pizza up here.
Post edited April 18, 2019 by tinyE
Posted April 18, 2019
A local turkish place also does pizza and this is sublime: Moroccan Spiced Chicken, Dates, Almonds, Sun Dried Tomatoes, Cheese & Crumbled Goat Cheese (spicy pepper Sauce)
Posted April 18, 2019
Get a base, cover it in tomato sauce cook it for a while. Then add prawns, avocado and cheese on top. Cook again for a very short amount of time. And you have a nice prawn avocado pizza lol
Post edited April 18, 2019 by flurrycream
Posted April 18, 2019
Mascarpone pizza, borrowed from one of my favorite restaurants. It has tomato sauce, mozzarella cheese, ham, mushrooms, mascarpone cheese (of course) and oregano. Mascarpone cheese is the one that is used in tiramisu; its sweet taste and creamy texture offer a delicious contrast with the rest of ingredients.

(Unfortunately I don't have any pics right now).
Post edited April 18, 2019 by ConsulCaesar
Posted April 18, 2019
I can't give you an exact recipe, but I make THICK pizzas on cast iron pans.. anything you can get from a store pales in comparison. (I've had pretty damn good -- and expensive -- pan pizza in a hotel though)

EDIT: I found some old photos after charging my old phone for a few minutes... not my thickest pizzas but you get the idea. And if you look at the ingredients/leftovers/mess on the counter, maybe you can glean a recipe. Does this pass? ;3

It's pretty much this though: make dough, let it sit in the fridge overnight, spread it on the pan, spread tons of stuff on pizza (usually at least tomato paste, onions, various cheeses including mozzarella, blue cheese, and whatever "normal cheese" you'd slice on a bread, olives, pineapple, maybe some ham or sausage, maybe mushroom slices, maybe tuna, maybe minced meat, maybe tomato slices -- I tend to layer things above and below the "big cheese layer", though sometimes I use two cheese layers and sandwich stuff between them as well as on top), bake in oven, and give it a couple minutes of high heat on the plate to make the bottom crispier.

(Yes the first two are small ones)
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Post edited April 18, 2019 by clarry
Posted April 18, 2019
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mqstout: A local turkish place also does pizza and this is sublime: Moroccan Spiced Chicken, Dates, Almonds, Sun Dried Tomatoes, Cheese & Crumbled Goat Cheese (spicy pepper Sauce)
This one sounds incredible. So many tastes. Think I'd like to try to make this one some time, and hope to hit a fine balance among the ingredients.
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ConsulCaesar: Mascarpone pizza, borrowed from one of my favorite restaurants. It has tomato sauce, mozzarella cheese, ham, mushrooms, mascarpone cheese (of course) and oregano. Mascarpone cheese is the one that is used in tiramisu; its sweet taste and creamy texture offer a delicious contrast with the rest of ingredients.

(Unfortunately I don't have any pics right now).
This one also sounds very nice. Say, how do you use the mascarpone, is it like two layers of cheese, with the mascarpone as a soft strata underneath the mozarella? Also, thin or thick crust?
Post edited April 18, 2019 by StarChan
Posted April 18, 2019
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ConsulCaesar: Mascarpone pizza, borrowed from one of my favorite restaurants. It has tomato sauce, mozzarella cheese, ham, mushrooms, mascarpone cheese (of course) and oregano. Mascarpone cheese is the one that is used in tiramisu; its sweet taste and creamy texture offer a delicious contrast with the rest of ingredients.

(Unfortunately I don't have any pics right now).
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StarChan: This one also sounds very nice. Say, how do you use the mascarpone, is it like two layers of cheese, with the mascarpone as a soft strata underneath the mozarella?
Mozzarela is a base layer, and mascarpone goes on top forming small "islands" (distribute them evenly so every slice has a taste of it). :)

I always favor thin crusts, but it could work both ways.
Post edited April 18, 2019 by ConsulCaesar
Posted April 18, 2019
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StarChan: This one also sounds very nice. Say, how do you use the mascarpone, is it like two layers of cheese, with the mascarpone as a soft strata underneath the mozarella?
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ConsulCaesar: Mozzarela is a base layer, and mascarpone goes on top forming small "islands" (distribute them evenly so every slice has a taste of it). :)

I always favor thin crusts, but it could work both ways.
Aha, thanks! Ironically, I often see fresh mozarella used in that way, as islands on top :)
Posted April 18, 2019
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clarry: I can't give you an exact recipe, but I make THICK pizzas on cast iron pans.. anything you can get from a store pales in comparison. (I've had pretty damn good -- and expensive -- pan pizza in a hotel though)

EDIT: I found some old photos after charging my old phone for a few minutes... not my thickest pizzas but you get the idea. And if you look at the ingredients/leftovers/mess on the counter, maybe you can glean a recipe. Does this pass? ;3

It's pretty much this though: make dough, let it sit in the fridge overnight, spread it on the pan, spread tons of stuff on pizza (usually at least tomato paste, onions, various cheeses including mozzarella, blue cheese, and whatever "normal cheese" you'd slice on a bread, olives, pineapple, maybe some ham or sausage, maybe mushroom slices, maybe tuna, maybe minced meat, maybe tomato slices -- I tend to layer things above and below the "big cheese layer", though sometimes I use two cheese layers and sandwich stuff between them as well as on top), bake in oven, and give it a couple minutes of high heat on the plate to make the bottom crispier.

(Yes the first two are small ones)
A good pizza read, and nice to look at the pics :) I love really well-made deep pan ones. Do you give the pizzas in the frying pans a quick baking on top of he stove, for extra crispness, before you stick them in the oven?
Posted April 18, 2019
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StarChan: A good pizza read, and nice to look at the pics :) I love really well-made deep pan ones. Do you give the pizzas in the frying pans a quick baking on top of he stove, for extra crispness, before you stick them in the oven?
Hmm well I tried to explain that but my cooking related vocabulary is pretty poor.. yes, I do give them a quick baking on top of the stove but so far I've always done that after taking them out of the oven.
Post edited April 18, 2019 by clarry
Posted April 18, 2019
Flour 500 g, warm drinking water 300+ cm^3, solid yeast 25 g, olive oil 3 tbsp, salt 10 g, sugar 1 tbsp.

Add sugar and yeast to half the water, leave it be. Add salt and oil to the other half. Add first the yeast mixture, then the saline solution to the flour and keep kneading while at that. Fill a washbasin with warm industrial water and leave the pot with the dough in it to rise.

It should be enough for two 30cm pizzas. The dough dries fast when exposed to air so keep the portion you're not currently making into a pizza covered.

The dough recipe is a family treasure, I've no idea how it compares to actual Italian pizza.

I use tomato paste as the base layer, then put whatever I currently have (salami, beef, ham, etc), real tomatoes, canned corn, olives. Grated parmesan goes on top (too poor for mozzarella). 15 minutes in the oven at 160 Celsius total, cover with a foil sheet after the first 5 so the cheese doesn't burn. Optionally, spray with expensive salad oil when ready.

Pics will follow when I can shop and deexif them.
Posted April 19, 2019
I have my dough resting in the fridge overnight for tomorrow's dinner.

I make my dough with milk instead of water.

For sauce, I warm up some tomato paste with water, garlic powder, onion powder, salt, pepper, dried basil and dried oregano.

Then I use a mixture of scarmoza & gouda before adding my goto toppings: prawns, corn and chili peppers. Sometimes I add oregano, and at other times, I use a garlic based sauce instead of the tomato based one I'll be using tomorrow.
Posted April 19, 2019
The key to a good pizza is the sauce. Getting the sauce right will turn a good pie into a GREAT pie.
Posted April 19, 2019
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Reynard_Muldrake: The key to a good pizza is the sauce. Getting the sauce right will turn a good pie into a GREAT pie.
I disagree. The dough is far more important. A shitty dough with the best sauce is going to suck. But amazing dough with even a fairly crappy sauce is still acceptable.
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General discussionYour best pizza recipe(53 posts)solved(53 posts)solved
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