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I've really gotten into making homemade pizza this year. I got this book for Christmas last year called "The Pizza Bible". It's really detailed and thorough about how to make basically every type of pizza, and got me to buy a bunch of equipment and hard to find ingredients. The results have been amazing.
I've learned it's all about the high protein/ high gluten flour, and for a really good crust in a home oven you need to get some baking steels instead of a ceramic pizza stone. I have two a 1/4in and a 3/8in thick steel.
They're pretty heavy. The 1/4in is 15lbs and the 3/8in is 27lbs.
You have two of them so when you bake the pizza in an oven you bake it on the first steel and then move it two the 2nd steel when it's halfway done baking
Those pizzas look amazing, although I am at the dill on the first one.
I tried my hand at making cauliflower pizza a while back when I was on a clean eating kick, and it came out amazing. Definitely would like to learn how to get a better crust though. I'll have to look into those baking steels.
It was actually fennel. That was for my Niece's birthday, she got to choose the ingredients so she chose Venison, Pepperoni, and Fennel. It was good.
I've not tried Cauliflower crust, but I didn't make an almond/coconut flour crust for someone and was fucking disgusting. Like made me gag disgusting, I ate 3 bites and was done with it. I got the recipe from King Arthur too.
Yeah the steels radiate heat a lot better than stone and they hold more heat as well. This page explains it in plain english well.
But remember to add 18 hours between making the starter and then combining it with the rest of the flour to make the final pizza dough. Then you've got to let that dough set for at least 24 up 48hrs before you bake it.
Thawed out my other 2 cauliflower crusts and made another round of sausage, red onion and banana pepper pizzas since I also had more sausage in the freezer. Turned out amazing, gf brought over her pizza pan which made quite a difference. It was damn good!
My two tips for making great pizza are
1) preheat the stone ~10-15 minutes (depends on the temperature outside since I cook the pizza on my gas grill).
Get the the grill up to 550oF. Cook for 4-6 minutes.
2) Don't use sauce, if you want tomatoes used canned Roma plum tomatoes.
Toppings, just about anything is fair game for us (potatoes, carmelized onions, pine nuts, multiple type of meats, capers, peppers, artichokes, .....)
We've had several pizza parties where we invite friends to bring over whatever toppings they want.
As for my non-round crust, this is even more blaspheme. I use a rolling pin to roll and thin out the dough
Works for me and I've had excellent complements on my pizza.
05-29-2017, 06:30 PM
at the dill on the first one.
Baking the crust ahead of toppings is a must
