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Pizza Is Life

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bbhaag said:
Anyone else making pizza tonight for the SB? We are having a small get together with just some close family and friends.

Prep started a few days ago with the dough but we are now in full swing. Homemade sauce from the garden, shredded cheese from the block, and some dried herbs from the garden that we harvested in the fall.

Mmmmmm!!! Can't wait to eat it!
View attachment 138063
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Nope. I'm working and will miss the entire game. Hopefully I'll find a decent torrent of the game where I can watch it later. I'm off on Tuesday and plan to make pizza then. Stay tuned!
 
Great tips on making a homemade freeform sausage topping:


Overnight hot Italian sausage recipe:

Pork mince — 100%
Salt — 1.75%
Black pepper — 0.25%
Oregano — 0.12%
Basil — 0.12%
Chili flakes — 0.5%
Hand-ground fennel seed — 0.9%
Fresh garlic, minced — 1%
Sugar — 0.5%
Smoked paprika — 0.25%
Red wine vinegar — 0.5%
Ice-cold water — 3%
Click to expand...

1770643668263.png
 
Last week made pizza using one of my Aluminum pizza pans, a 12". I used to use them all the time but the result last week was disappointing. It was cooked perfectly, bottom of crust perfect brown but the slices were limp. Yesterday I returned to my 12" pizza screen, also perfect bake and the slices weren't limp. I'm sticking to the pizza screen for pizzas. The bake on my 12" pizza screen is significantly faster than on aluminum pizza pan, i.e by about 30%, and the resulting crust is relatively firm and crispy.

Pinsa are a different story. I'll use my steel for those.

Last week's pizza baked on Aluminum pan:
Pizza Jan. 31, 2026 baked on aluminum pan.jpg
 
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Yesterday's pinsa (#7) wasn't as good as the one from the day before. I put on extra Italian tomato sauce, too much. I'd forgotten the admonition to keep from too much moisture in the toppings which can cause the crust becoming soggy.

I had a pinsa today for breakfast. I reduced the sauce by a factor of ~3. The result was scrumptious!

Mozzarella and Gruyere cheeses, Italian sauce, walnut basil pesto, Costco bought Korean BBQ Pork Jerky.

Still working on pinsa baking techniques. This morning's was all but perfection! I did 8 minute crust bake on my 1/12" thick large steel, parchment paper between, remove and place toppings, then put the topped crust on pizza screen, placed screen on a different shelf in oven than the one with the steel, baked additional 8 minutes.
Pinsa No. 8.jpgPinsa No. 8 sliced.jpgPinsa No. 8 Sliced 2.jpg
 
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Muse said:
Yesterday's pinsa (#7) wasn't as good as the one from the day before. I put on extra Italian tomato sauce, too much. I'd forgotten the admonition to keep from too much moisture in the toppings causing the results from being a too soggy crust.

I had a pinsa today for breakfast. I reduced the sauce by a factor of ~3. The result was scrumptious!

Mozzarella and Gruyere cheeses, Italian sauce, walnut basil pesto, Costco bought Korean BBQ Pork Jerky.

Still working on pinsa baking techniques. This morning's was all but perfection! I did 8 minute crust bake on my 1/12" thick large steel, parchment paper between, remove and place toppings, then put the topped crust on pizza screen, placed screen on a different shelf in oven than the one with the steel, baked additional 8 minutes.
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"Sauce ratio" was the first thing I learned "by experience" at the pizza shop...the sauce you THINK will be the right amount = drowning in sauce, Papa John's-style lol. I made some sooooooggy pizzas that first week, haha!

If you're in the Instapot club, try out this quick & easy recipe as a shortcut for a flavor that tastes like it's been simmering all day:

www.kitschencat.com

Pressure Cooker Easy Pizza Sauce - Kitschen Cat

Pressure Cooker Easy Pizza Sauce is restaurant quality, flavored to the max, and the best sauce for a classic homemade pizza!
www.kitschencat.com www.kitschencat.com
 
Kaido said:
"Sauce ratio" was the first thing I learned "by experience" at the pizza shop...the sauce you THINK will be the right amount = drowning in sauce, Papa John's-style lol. I made some sooooooggy pizzas that first week, haha!

If you're in the Instapot club, try out this quick & easy recipe as a shortcut for a flavor that tastes like it's been simmering all day:

www.kitschencat.com

Pressure Cooker Easy Pizza Sauce - Kitschen Cat

Pressure Cooker Easy Pizza Sauce is restaurant quality, flavored to the max, and the best sauce for a classic homemade pizza!
www.kitschencat.com www.kitschencat.com
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I LOVE my 6qt Instant Pot. For one thing, it's usually more humid here than one would like. It's not as bad as the eastern part of the USA, but it's usually significantly over the 50% humidity recommended for indoors. In my house, if I'm not running my dehumidifier, which I am right now, it is typically maybe 65% or more. It was even the last month, which has been dry, but now we're in for almost 10 weeks of rainy days and the dehumidifier will stay on.

I used to do a lot of stove top cooking, way more than I do now. The IP releases probably less than 5% of the humidity that stovetop cooking does. It's likely cheaper in terms of energy used and it's also way faster, even considering the waits for pressure to decrease to where you can open the pot.

I have far less problems with foggy windows since getting my IP!

I haven't made Italian tomato sauce yet in my IT, but I think I should consider it. Thanks for that post!
 
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Kaido said:
Gozney Arc Lite:

* $400
* 12" pizza
* Lateral flame
* 950F
* Propane
* 12mm baking stone

www.gozney.com

Gozney Arc Lite | Compact Pizza & Outdoor Oven

Meet the Gozney Arc Lite: a compact pizza oven that hits searing temps for leopard-spotted crusts and quick cooks. Easy setup, big flavour. For epic pizza nights.
www.gozney.com www.gozney.com


View attachment 138467
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Is it just me or does the first image (YT thumbnail) vaguely resemble one of Daft Punk members helmet?

(@Kaido goes to NB and generates said image) 🙂
 
The Gozney Arc Lite is INSANELY compact!



The technology & access to information has changed SO MUCH since I did pizza professionally ~25 years ago:

1. Sourdough starter is clear & easy now

2. High-end home pizza technology is relatively affordable now (compared to commercial equipment). Even Amazon sells baking steels! 950F is now achievable at home for under $400. I have a home mill for wheat, rice, etc. flours. I can pressure-cook a sauce that tastes like I've had it simmering all day in just minutes!

3. We have massive tomes of knowledge now:

Modernist Pizza

Pizza Bible

Sourdough & milling information

In-depth Tiktok & Youtube video reviews, interviews, recipes, etc.

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Amazing new 30" Frigidaire 750F oven:

Slide-in oven:

1. Electric range $1300
2. Gas range $1400
3. Induction range $1600

In-wall oven:

1. Single $1500
2. Double $2200
3. Single with microwave $2900

I saw the $1,300 model on sale at Home Depot...incredible price for that temperature!


Does 14" pizzas with a special stone system (stone + convection fan + top-rack reflector fixture). The standalone indoor Ooni Volt 2 Electric hits 850F in a compact appliance, but only does 12" pizza. I think for the money, I'd go with 24" Koda 2 Max, which can do 20" pizzas at 950F (but requires outdoor space).

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The gyro I just made looked like a pizza before I folded it in half. So yeah, pizza is life?
 
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