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Homemade dough, everything else store bought. Fermented the dough overnight for more flavor. Red onions, green onions, sausage, peps and cheese.

That looks tasty. I have been wanting to do this for a while now. I need to go ahead and try one too.


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Here's pizza number two. I made enough dough to make two pies, the second dough ball fermented for about two days. This one's not as round, but I'm not a dough shaping expert. It was goooooood.

Are you using a pizza stone in your oven or some other method to cook it? We have very good luck with store bought dough. Cook on pizza stone at ovens max temp. as long as you dare, remove add toppings and cheese then back in oven until melted. Always end up with a nice crunchy pizza.


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Yep, I'm using a stone and cooking at 500ºF for about 10 minutes. I preheat the stone for about an hour before I put the pizza in the oven. I use some corn meal on the peel so the dough doesn't stick to it. I've never thought about cooking the dough by itself, removing it, topping it and sticking it back in the oven to finish. I may try that, but I haven't had any issues cooking it all at once. I have a kitchenaide mixer that I use to make the dough since one of the attachments is a dough hook. If I didn't have that mixer I probably wouldn't make the dough. I'm too lazy to do it all by hand.

Here's a link to the base recipe:

http://www.foodnetwork.com/recipes/bobb ... ecipe.html

I'm not a Bobby Flay fan, I think he's kind of a prick. I use more sugar and more yeast than one packet and let it ferment for at the very least overnight in the fridge. And even though it's cool in the fridge, the fermentation still takes place. Some of you beer brewers may be surprised that the yeast still works at fridge temps, think Lager.

Thanks for the info, will check it out. We have a kitchen aid stand mixer, not sure about a dough hook.


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Yum!

I kinda dig the "not round" pizza.

Thanks Michael. A buddy of mine was quite critical of its shape. So, what do you do? You make a couple more that are round'er.

Alan wrote:A buddy of mine was quite critical of its shape.

No more free pizza for her!

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Yep, that's right DFW. It was a him, and guess what? He's Italian, a Chicago Italian, ugh!!

LOL! The worst!

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^^ ^^^. Chicago ranks as the Capital, of the United States of Pizza.
You guys just don't know anything. LOL

Strange - all this time I thought it was New York...

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Ssssshhhh!!! Just nod politely and let them think it's Chicago. Roll your eyes after you turn away.

I'm going to expand on this for a second, since, hey, we're in the dormant time of the year for most. You wonder why there are soooo many pizza places around, well, they seem to be a pretty lucrative business, provided you don't have a franchise, and if you do, maybe they're pretty lucrative too. From my calcs. the last couple of pizza's you see cost ME about $2.50 each to make. I do not buy 50# if flour at a time, just the 5# you see in the store, throw in some cheese, some sauce, a few veggies and peps and you're done for the most part. My estimated cost excludes labor and electricity/gas to cook the pies, so your mileage may very there. Okay, with all that, if you were in a pizza business, a pie probably costs on average(guestimating), $1.50 each and sell for about $10 each, nice profit. If anyone wants me to substantiate the number I came up with I will try to do it, but I just kind of threw the numbers together. Happy Thanksgiving folks.

A couple more.

I'm going to start calling you Papa Murphy . . . Those look awesome!

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Alan-

This reminded me, used your dough recipe and made a couple pizzas. They were delicious. Nice and crispy with great flavor. Thanks!


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Not my recipe, but thank you. I'm glad they came out yummy. I get on these kicks, and I'm obviously on a pizza kick. Who know how much longer it'll last. And thanks to you too DFW. These things are just so cheap to make and taste great.