[Illuminate]

To be honest i wanted to change the title when i saw your post...simply because pizza should not be dicriminated. Please if you can be arsed feel free to post any pizza.

[shithawk420]

Well,there's already a few pizza threads.one devoted to recipes is a good idea.or combining all the pizza threads wouldn't be a bad idea either.I don't really care.I just like talking and looking at pizza!.

A good cheap alternative to a pizza stone is an unglazed tile from home depot.just a few bucks and works pretty good

[Illuminate]

That tile stone idea is great!

[shithawk420]

Thanks illuminate.no big secret but you can make stuffed crust using mozzarella sticks.just fold the dough over at the edges.also using fresh lemon juice in sauce is a nice unexpected touch.also if you can,use san marzano tomatoes for the sauce.sorry no elaborate recipes.I always wing it unless I know I'm gonna make it in advance.and holy moly that dough recipe is elaborate.I know it's pretty much a must but I really don't wanna make dough anymore without a nice electric mixer.one of the biggest pain in the ass out all the different food I've made is dough.if anyone has any high quality store bought dough ideas I'm all ears

[Hermanthegerman]

Pizza pics are back.

[hyposomniac]

I love crispy pastry-like crusts (chicago style) or thin crackery crusts, but don't discriminate.

Here's a tip.. Never use preshredded cheese. Most (all?) got cellulose powder in it and doesnt melt or taste right at all; once cooked its like chewing on a knob of gum that got dipped in water.
Get a small block of whole milk mozzarella and slice or shred - nice creamy melt with just a little bit of 'pull'.
Not the 'fresh" stuff packed in water, although good thats a different experience altogether for advanced users.

[Illuminate]

Now that stuff in the water is all i use or preshredded..the water cheese needs drying, but the pre grated stuff is sometimes ok. I havent got it dialed in yet just the basics, mine is really oily going by that recipe...like 10% vs 1%.

[Hen]

I use the standard dough recipe, but mine consists of about 25% Hiivajauho (yeast flour in English?). I also let it proof a minimum of 12 hours at room temp, so it need to be a little wetter than normal. After shaping it, I also let be for 2 hours before adding topping and putting in the oven.

As for the source, It's important to contain a little Asian fish source.

For cooking, 250C at the lower middle part of the oven. Takes about 9-10 minutes. I'll post a pic next time I make it.

[Green Squall]

The last homemade pizza I made was english muffin pizza lol. I usually make it when I have leftover tomato sauce.

[Pinball Wizard]

I just found out that the Walmart frozen pizza I ate was on the recall list for contamination.

If you don't hear from me in 3 days?....Adios, MF'ers