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Homemade Pizza

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Replies

  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    What time is dinner? I love anchovies!
  • Schila64
    Schila64 Posts: 240 Member
    Emily3907 wrote: »
    I never believed in the hype about "00" or "caputo" flour for crust, but I caved and bought some. Definitely worth switching from AP or bread flour.

    I've used 00 flour and Bread Flour . Honestly it doesn't make much difference than AP Flour . Here at home , I like thin crusty pizza and the recipe I use is very simple, knead and let leaven for 1 hour . Have heard about the fermented one with a starter dough , but for me seems like to much work . Can you share your recipe ? :)
  • Schila64
    Schila64 Posts: 240 Member
    pdxwine wrote: »
    I use lavash as my crust. Love it. Thin and crispy.
    What is lavash ?? Looks yummy

  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Looks yum!

    If I make pizza, I eat the whole thing, so I just log all the ingredients separately :)
  • JohnnyPenso
    JohnnyPenso Posts: 412 Member
    edited March 2017
    Love homemade pizza. I'm on my phone but I use Jennycancook's method with a wholegrain crust. No kneading and you make it in a cast iron skillet. Simple and easy. I also use the recipe builder and just log by slice although I always eat a whole pizza and make them in 3 different sizes. If I'm eating with someone else I make 2 or 3.
  • pbbananacoffeechocolate
    pbbananacoffeechocolate Posts: 44 Member
    Recipe builder, divide by number of slices. If it's too late and I didn't measure ingredients precisely, I'll just use whatever entry seems close.

    All these pizza photos are making me drooooool.
  • Emily3907
    Emily3907 Posts: 1,445 Member
    edited March 2017
    Schila64 wrote: »
    Emily3907 wrote: »
    I never believed in the hype about "00" or "caputo" flour for crust, but I caved and bought some. Definitely worth switching from AP or bread flour.

    I've used 00 flour and Bread Flour . Honestly it doesn't make much difference than AP Flour . Here at home , I like thin crusty pizza and the recipe I use is very simple, knead and let leaven for 1 hour . Have heard about the fermented one with a starter dough , but for me seems like to much work . Can you share your recipe ? :)

    I just use this recipe. Very similar in that it only calls for about an 90 mins. of rising. I just found that by leaving it in the fridge for 24 hours after the first rise, it makes a big difference in taste.

    http://www.foodnetwork.com/recipes/prime-time-pizza-dough

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