Best Ingredients For Homemade Pizza

[sao123]

dellalo pizza sauce... (its very plain, but also sweet)
provolone + mozzerella (buy a block from the deli and shred yourself)

and make your own dough. a Bobboli crust was your first mistake... using spaghetti sauce was your second.

 

[GTaudiophile]

Originally posted by: sao123
dellalo pizza sauce... (its very plain, but also sweet)
provolone + mozzerella (buy a block from the deli and shred yourself)

and make your own dough. a Bobboli crust was your first mistake... using spaghetti sauce was your second.

Boboli works fine for me.

 

[mugs]

Originally posted by: DrPizza

Since you don't know how big my bucket is, or my cups for yeast and salt, you're out of luck. P.S. Sugar in dough?! Blasphemy! Sugar added to the sauce? Egads! It's freakin pizza, not candy. If you use good quality ingredients, you don't need sugar. If you want to use crappy tomato sauce for a base and add sugar, just go to Little Caesars. (They rapidly went out of business in our city.)

A member here who used to own a pizza place gave me his dough and sauce recipe. His dough used malt instead of sugar. I have no idea what malt is, nor have I been able to find it in grocery stores. Closest thing I could find was Ovaltine, but I don't think that would work ).

 

[mugs]

Originally posted by: GTaudiophile

Originally posted by: sao123
dellalo pizza sauce... (its very plain, but also sweet)
provolone + mozzerella (buy a block from the deli and shred yourself)

and make your own dough. a Bobboli crust was your first mistake... using spaghetti sauce was your second.

Boboli works fine for me.

I haven't had it in a long time, but iirc it's not bad. I don't think the dough is his problem. More likely the sauce and lack of toppings.

 

[alkemyst]

Negotiate 10% off, it will taste better.

 

[BatmanNate]

Originally posted by: mugs
A member here who used to own a pizza place gave me his dough and sauce recipe. His dough used malt instead of sugar. I have no idea what malt is, nor have I been able to find it in grocery stores. Closest thing I could find was Ovaltine, but I don't think that would work ).

You can get dry malt extract at your local home brew supply. Your yeast will thank you!

 

[Yossarian451]

Originally posted by: mugs

Originally posted by: DrPizza

Since you don't know how big my bucket is, or my cups for yeast and salt, you're out of luck. P.S. Sugar in dough?! Blasphemy! Sugar added to the sauce? Egads! It's freakin pizza, not candy. If you use good quality ingredients, you don't need sugar. If you want to use crappy tomato sauce for a base and add sugar, just go to Little Caesars. (They rapidly went out of business in our city.)

A member here who used to own a pizza place gave me his dough and sauce recipe. His dough used malt instead of sugar. I have no idea what malt is, nor have I been able to find it in grocery stores. Closest thing I could find was Ovaltine, but I don't think that would work ).

Malt is more like what is used in beer, it is a sugar derived from grain sources. You might be able to get some in a whole foods store, or even a homebrew shop.

 

[ponyo]

Originally posted by: mugs

Originally posted by: DrPizza

Since you don't know how big my bucket is, or my cups for yeast and salt, you're out of luck. P.S. Sugar in dough?! Blasphemy! Sugar added to the sauce? Egads! It's freakin pizza, not candy. If you use good quality ingredients, you don't need sugar. If you want to use crappy tomato sauce for a base and add sugar, just go to Little Caesars. (They rapidly went out of business in our city.)

A member here who used to own a pizza place gave me his dough and sauce recipe. His dough used malt instead of sugar. I have no idea what malt is, nor have I been able to find it in grocery stores. Closest thing I could find was Ovaltine, but I don't think that would work ).

That would be me. I'm not an expert by any means, and I just followed the recipes left behind by the previous owners. The previous owners worked as GM at Fellini's Pizza in Atlanta for about 10 years so it's the same recipe Fellini's uses. People in Atlanta should be familiar with Fellini's Pizza. It's pretty popular NY style pizza restaurant in Atlanta.

The reason for dried malt I was told was to aid in the fermentation and baking. It also adds little bit of chewiness to the crust. I believe lot of NY bagel shops use malt in making their bagels.

Lot of people like to put corn meal on the peel so the pizza doesn't stick. I think Dominos does this. Personally I hate that as I don't want any cornbread taste on my crust. Simple flour will do the trick.

I make lot more calzones than pizza at home. I find it's little easier to bake calzone than pizza at home.

 

[IamElectro]

Mix some provolone in with that mozzarella.

 

[nonameo]

Originally posted by: Naustica

Originally posted by: mugs

Originally posted by: DrPizza

Since you don't know how big my bucket is, or my cups for yeast and salt, you're out of luck. P.S. Sugar in dough?! Blasphemy! Sugar added to the sauce? Egads! It's freakin pizza, not candy. If you use good quality ingredients, you don't need sugar. If you want to use crappy tomato sauce for a base and add sugar, just go to Little Caesars. (They rapidly went out of business in our city.)

A member here who used to own a pizza place gave me his dough and sauce recipe. His dough used malt instead of sugar. I have no idea what malt is, nor have I been able to find it in grocery stores. Closest thing I could find was Ovaltine, but I don't think that would work ).

That would be me. I'm not an expert by any means, and I just followed the recipes left behind by the previous owners. The previous owners worked as GM at Fellini's Pizza in Atlanta for about 10 years so it's the same recipe Fellini's uses. People in Atlanta should be familiar with Fellini's Pizza. It's pretty popular NY style pizza restaurant in Atlanta.

The reason for dried malt I was told was to aid in the fermentation and baking. It also adds little bit of chewiness to the crust. I believe lot of NY bagel shops use malt in making their bagels.

Lot of people like to put corn meal on the peel so the pizza doesn't stick. I think Dominos does this. Personally I hate that as I don't want any cornbread taste on my crust. Simple flour will do the trick.

I make lot more calzones than pizza at home. I find it's little easier to bake calzone than pizza at home.

If you don't want a corn taste, you might want to try using rice cereal. It's kind of like grits, but with rice instead.

 

[HeroOfPellinor]

Originally posted by: nakedfrog

Originally posted by: HeroOfPellinor
Plain tomato sauce is fine...it's what they use in Italy. You need to use better cheese. Get the fresh stuff packed in water. Toss on a few leaves of basil before cooking (remove after it's done) or sprinkle on finely chopped basil after cooking.

Pizza in the US is better than pizza in Italy, and we use spices in our sauce.

I like my food with fewer ingredients but finer ingredients. Too much cuisine is just a flat out everything-but-the-kitchen-sink assault on your taste buds in some vain attempt at capturing "flavor". Spend a little more for better ingredients and trust them to stand on their own.

 

[DrPizza]

Originally posted by: Excelsior
You do know why sugar/honey is sometimes used when making the dough right?

Of course. And the sugar is absolutely not necessary for the yeast to make the dough rise. The sugar is a shortcut. Personally, I prefer a better product without such shortcuts being taken. Yes, you can tell the difference.

Here's a site that talks briefly about it:
here

There's a reason why people in the few areas of the country where GOOD pizza is made realize that it's virtually impossible to find good pizza in the majority of the United States. Everyone else wants to take shortcuts; they want the raw ingredients to pizza process to be as short an amount of time as possible. Good pizza dough takes a long time to make. Ideally, for the recipe I sort of posted above, at least 4 to 5 hours from the time the ingredients start being mixed until the dough is ready.

 

[SmoochyTX]

Boboli tastes fine if you don't want to make your own dough. I like using it to make a chicken & pesto pizza. Substitute & play around with ingredients.

Boboli crust (follow baking directions before adding the toppings)

Toppings:
Pesto as the sauce
Chunks of pre-cooked chicken breast (you can shred if you want but I don't like that)
Mozzarella
Sliced black olives
Thinly sliced red onion
Tomato slices cut in fourths (remove most of the watery seedy part with your hands before topping)

Bake about 8 minutes or so.

Yum!

 

[mugs]

Originally posted by: Naustica
That would be me.

Yeah I remembered, but I didn't use your name because I didn't want you to be inundated with unsolicited recipe requests.

Thanks again for the recipes though.

 

[ponyo]

Originally posted by: mugs

Originally posted by: Naustica
That would be me.

Yeah I remembered, but I didn't use your name because I didn't want you to be inundated with unsolicited recipe requests.

Thanks again for the recipes though.

No problem. I doubt you'll use 50lb flour though.

 

[ttown]

Originally posted by: mugs

Originally posted by: Naustica
That would be me.

Yeah I remembered, but I didn't use your name because I didn't want you to be inundated with unsolicited recipe requests.

Thanks again for the recipes though.

The malt instead-of-sugar has me curious.

Could one of you post the recipe (or PM me), please?

I've been using a basic bread-machine pizza dough recipe and am playing around with it.
For example: I tried using Widmer Hef beer instead of water, but I didn't taste a huge difference. I'll try Guiness next.

To the OP: I use plain tomato sauce simmered down for a couple hours to make it thicker. Thicker than sauce, but thinner than paste. It's fine as-is, but for variation sometimes I'll put a teaspoon of basil leaves, or 1-2 cloves of crushed garlic, or both.
I suspect it'll be at least 100X better than any spaghetti sauce.
I use high-gluten flour for the dough -- and sometimes substitute 25% of it with whole-wheat.
For cheese, I use shredded low-moisture mozzerella.
It doesn't take as much as you might think to make a good pizza. I sprinkle a couple handfulls on a 12-14" pizza, add more toppings, then add another handful of cheese on top of that. Over-doing the cheese will drown out the flavors of everthing else.
For toppings, I'm addicted to pepperoni, sliced jalepeno, and pineapple -- yes, together on the same pizza.
It's absolutely awesome.

Bake on a 450F pre-heated cornmeal-dusted(just before the pizza goes on it) pizza stone for about 8 minutes. After I put the pizza on the stone, i turn the oven down to 400.

 

[alkemyst]

malt is a great 'secret' ingredient in a lot of doughs. Some of the best bagel shops use it in their mix.

 

[cheapherk]

Add some oregano into your sauce. That's what gives it that "pizza" taste.

If you have a bread maker, you can make your own dough. I used to do it by hand.