It's not delivery...it's Digiorno

[brogh]

I'm trying to save money.

My favorite pizza place charges about $18 for a large pizza. With a minimal tip for a to-go order, it comes out to be $20. A small/medium Digiorno is about $6.

the trick is doing it on your own, if you have family making a plate of pizza isn't that hard,

you need very basic ingredients and an oven, that's it.

making the pasta right is probably the hardest part,here we make home quick pizza with the fresh pasta from the bakery,we use the same pasta that is used to make "panini"( its not what you think ), put on a plate, tomato sauce,mozzarella, and some basil and you're done, the topping is of your choice.

Very easy to make, you should try it out guys

 

[thesamhill]

@brogh That sounds awesome. Italy must be sort of like heaven around meal time. Around here, the closest thing to bakeries are donut shops.

I understand that Italy has some of it's own peculiarities, particularly in areas that we're not supposed to talk about here at TDPRI, but I really would like to go there for lunch some day...

 

[Nightclub Dwight]

Ever since I moved to Pittsburgh its been hard for me to find good pizza here. There are a few good ones, but a lot of junk to work through.

We eat pizza two or three times a week. I usually make my own. I use a slightly modified Mark Bittman recipe.

For the dough, I use 3 cups AP flour (sometimes I'll substitute some semolina flour for part of it), 2 teaspoons of active dry yeast, and 1 teaspoon of salt. I often add up to a teaspoon of diastatic malt. Its optional, but I'll use it to help speed the dough along if I make the dough late afternoon and want to bake the pie that night. Mix dry ingredients together with a whisk till well blended.

Add 1 cup of water and incorporate it into the dry ingredients. You only need to kneed the dough just long enough for it to come together into a shaggy dough ball. If the dough is too dry to incorporate all the ingredients add just a tiny splash more of water to get it to come together.

Let the dough rise in a mixing bowl covered with a kitchen towel on the counter top for 5 to 12 hours. Its not fussy, it will work at any point along the way. If you don't plan on using it that day you can refrigerate it.

This recipe makes 2 decent sized pies.

For sauce I use a variety of things. If I'm in a rush I'll smear plain tomato paste on the dough. We usually have some that come in toothpaste-like tubes which is convenient. Use what you need and refrigerate the rest. Other times I might use crushed tomatoes from a can, or even leftover marinara sauce. I usually freeze the leftovers in plastic bags just for this purpose. Also, pureed asparagus works great, or any type of pesto.

For cheese I normally use fresh mozzarella, but Monterrey Jack works great too. Heck, I've even used brie.

I crank my oven to its highest setting (550 degrees Fahrenheit in my case) with a pizza stone set on the top rack of the oven. I find that putting the pie up near the top of the oven cooks the top of the pie nicely. If set lower in the oven the bottom might be overdone before the top is fully bubbly.

Be sure to dust the pizza stone with corn meal to make it easier to remove. Cook till it looks done to your liking. It cooks pretty quickly at this temperature, so keep on eye on it. Oh, and use the exhaust hood if you have one, and leave it on even after your pie comes out of the oven or the remaining corn meal on the stone might smoke and set off your smoke alarm.

This method is super easy to make and comes out great.

To be honest I'll eat frozen pizza too, but 99% of the time I make this recipe.

 

[SolidSteak]

I absolutely refuse to (admit that I sometimes) eat frozen pizza.

 

[BigDaddyLH]

I absolutely refuse to (admit that I sometimes) eat frozen pizza.

We're not here to judge. Oh wait, that's all we do!

 

[SolidSteak]

We're not here to judge. Oh wait, that's all we do!

I just sprinkle some Italian seasoning on it and close the blinds.

 

[Old Tele man]

I make my own mexican mini-pizza's: "pico de gallo" on an unsalted cracker.

 

[BigDaddyLH]

I just sprinkle some Italian seasoning on it and close the blinds.

Now *this* is shame eating: http://www.telegraph.co.uk/foodandd...to-eat-this-bird-head-bones-beak-and-all.html

The customary way of eating ortolan, a delicate songbird, involves the diner covering his or her head with a large napkin. Tradition dictates that this is to shield – from God’s eyes – the shame of such a decadent and disgraceful act.​

 

[rcole_sooner]

Sure I like homemade and other really good pizzas, but I also like easy.

We did Digiornos for a long time, and I like them well enough. But I think I like the Sam's Club pizzas better overall.

Either will work in a pinch.

 

[SolidSteak]

Now *this* is shame eating: http://www.telegraph.co.uk/foodandd...to-eat-this-bird-head-bones-beak-and-all.html

The customary way of eating ortolan, a delicate songbird, involves the diner covering his or her head with a large napkin. Tradition dictates that this is to shield – from God’s eyes – the shame of such a decadent and disgraceful act.​

Force fed and drowned in Armagnac? Yikes! No thanks - I still have trouble making my peace with Consider the Lobster:

 

[1293]

Ever since I moved to Pittsburgh its been hard for me to find good pizza here. There are a few good ones, but a lot of junk to work through.

Have you tried Rockaway Pizzeria?

 

[Despres]

We make pizza at home and have a couple good places close-by, but when I am on the road for work I will often get a frozen pie if I'm staying somewhere with an oven rather than go out. Digiorno and Freschetta are both decent. My problem with both is that I normally pick up a bottle of wine when I get one, and by the time the pizza is cooked I am mostly done with the wine and starving, so I burn the holy crap out of the roof of my mouth by eating it as soon as it comes out of the oven. You would think I would have learned by now, but it happens every single time.

Oh, and we used to get Papa Murphy's sometimes, but for some reason that stuff seems to cause severe gas. (the kind where I end up sleeping on the couch, not the kind where I end up with a new guitar)

 

[tap4154]

I mentioned Freschetta earlier, and this will doubly rile the pizza snobs, but I've had a couple of these in the past few weeks and they are awesome! $5 of bliss

 

[BigDaddyLH]

I mentioned Freschetta earlier, and this will doubly rile the pizza snobs, but I've had a couple of these in the past few weeks and they are awesome! $5 of bliss

View attachment 460464

Pineapple is guaranteed to make their heads explode.

image removed

 

[Nightclub Dwight]

Ever since I moved to Pittsburgh its been hard for me to find good pizza here. There are a few good ones, but a lot of junk to work through.

Have you tried Rockaway Pizzeria?

No I haven't, thanks for the tip. I live in Swissvale, so its not too far. We'll definitely be giving them a try soon. In the interest of the science of pizza, of course.

 

[ZackyDog]

I learned something new: a pizza stone for the oven.

 

[rcole_sooner]

We used to use pizza stones, but have not for years ... decades.

Now we just throw them directly on the oven rack ... no stone or pizza pan. The crusts will need to be slightly pre-cooked for this to work well in most home ovens.

Works perfectly in a brick oven. I guess this is what the pizza stone is trying to emulate, but it misses so much else it does not ever achieve brick pizza oven pizza.

 

[Nightclub Dwight]

I learned something new: a pizza stone for the oven.

View attachment 460489

Highly recommended. Get the heaviest one you can find. It will vastly improve your home pizza baking. Heat it up in the oven a good long while. You want to get it blazing hot.

 

[tap4154]

Highly recommended. Get the heaviest one you can find. It will vastly improve your home pizza baking. Heat it up in the oven a good long while. You want to get it blazing hot.

You can't put a frozen pizza on a hot pizza stone because the stone will crack. As I said earlier, they don't recommend using a stone for frozen pizza, but I like the results I get with one. I put the frozen pizza on a room temp stone, then into the pre-heated oven. However, I've read you can preheat the stone to 425, put the pizza on a rack just above until it warms, then transfer it to the stone to finish.

In fact I may have to buy another one of those yummy pineapple/Canadian bacon pizzas and try that today

BTW pizza stones are good for reheating pizza because the bottom of the crust won't get soggy.

 

[1293]

Works perfectly in a brick oven. I guess this is what the pizza stone is trying to emulate, but it misses so much else it does not ever achieve brick pizza oven pizza.

That's not what it's trying to emulate. It's to get closer to thermal conductivity of a deck oven which gets the sauce and cheese boiling so they meld properly. You won't get that on an oven rack. Air has relatively no conductivity compared to the stone. Stick your hand in a 500F oven for a few seconds and you'll be fine. Try touching a 500F stone for a few seconds.