Pizza is stupid cheap to make at home. Domino’s is currently offering Minecraft pizzas that are less than twice the size for more than twice the cost. But making it at home means no grease soaked collectable box.
Cost per person before toppings: $2.77 It is very hard to fit even a dollar worth of toppings on a pizza.
Love making pizza at home. I think I “invented” my own crust with different flours + used beer grains (make my own beer at home) and folding techniques. I’m in NY and people as me how good NY pizza is……I prefer mine. Also I get to add as much toppings as I want and I like it eXXXXtra crispy ;)
I have made my share of spent grain goods. I had to stop brewing because it just got too expensive for even basic supplies. I used to be able to make 5 gallons of pretty much any high end beer for less than a dollar a bottle. But at the same time beers started costing $12 a four pack the cost of supplies just didn’t make sense anymore.
I still keep an eye out for fermentables that are too cheap to ignore and try to squeeze a small batch wine out of it if I can. But my beer days are probably gone.
I hear ya. I’ve been slowly doing it as much. At this point I get beer kits as a gift and that’s pretty much what I do now once a season. What are you go to beer recipes?
Oh, I’m there chief.
Edit: I have more
The topping is the expensive part
Welp, I didn’t know this thread was a thing and I made pizza last night but didn’t take photos. 😞
Wasn’t even trying, pre-frozen homemade dough and all.
Do you have a recipe? Those look great!
Parts of the recipe are in other replies to comments
Recently upgraded from steel to a proper gas oven and let me tell you the result speaks for itself
Got a bread machine for a wedding present. Wife makes bread from scratch so what would I need that for. Turns out it also makes just dough. It has made approximately one pizza crust dough a week for 32 years. No exaggeration.
I do the same and even make it a few days ahead now. Resting the dough in the refrigerator makes it even better for me.
This is my goto recipe
Pizza dough
Makes 5 x 200g balls
200ml warm water 175ml beer, at room temperature 7g (1 sachet) fast-action yeast 50ml olive oil 600g Italian “00” flour, or strong white flour 2 tsp salt Tomato sauce Your choice of toppings
Bought a pizza oven a month ago. A bit expensive, but we’re gonna break even in no time.
You can’t not include a photo of the oven itself.
It looks like you’re on the fast track to recovering your investment.
Cut the pizza into smaller stripes and dunk them in queso.
I like where you’re going with this. But I’m over the age of 50 and I don’t need to hasten my death.
I’m approaching 40 and my thought process was, delicious but I’m going to pay for that and it’s not worth the pain lol
what is the point of living if you can’t dip it in cheese?
I can never get the dough right, always a soggy disappointment. I have now started using baguettes and it’s a hit. Crunchy bottom.
First, if you don’t already use one, get a pizza stone or steel and thoroughly pre-heat it before you send your pie with your peel. I have a lodge cast iron one.
Second, if it’s mostly only getting soggy in the middle, that’s probably due to the liquids pooling there as it bakes. You can spread the sauce thinner in the center to compensate. If you add an olive oil drizzle, do that lighter in the middle too.
It depends a lot on your oven. You want to get temperature from the bottom. I once only had an oven that was a bit challenged doing that so I pre-baked the pizza without toppings for some time so it would not get soggy.
Other than that, I learned the hard way to really follow a decent recipe for the dough and give it enough time to proof - especially experimenting in winter turned out bad because I prefer room temperatures which are quite low.
That can be a serious issue. I solved the issue by putting a cast iron skillet on the bottom rack and making sure my oven was cranked up all the way. Cast iron skillet acts as a heat battery to make sure that you get a firm bottom crust. If you want to butt up just a little bit, make sure you butter your pizza pan. Or use oil. But having that heat battery is essential.
yeah seriouseats’ cast iron pizza recipe is idiotproof. i’m an awful baker and can still get good pizzas using it
Been using this recipe (serious eat is my goto) in a (big, oblong) air fryer that only does 210C, so you have to par bake it on baking paper for ~ 6 min before toppings. Comes out as good as delivery pizza (so not as good as it could be, but I no longer have a normal oven). The food processor thing works surprisingly well, but you have to be careful in timing, too long and it gets super sticky and annoying (equivalent to over kneading I guess), pull it when it’s in the ball phase (like 12 seconds) and knead a bit manually with flour, divvy into balls and fridge for a few days.
Now I’m going to experiment with cast iron and/or the Weber, thanks for the inspiration.
I love homemade pizzas! Nice toppings. On the subject of toppings and price, if you do want something delicious and a bit more expensive: Fig & Prosciutto pizza.
- Flatbread
- Fig Spread + a little pizza sauce
- Fine shredded mozzarella
- Prosciutto
“Pizza sauce” Dont you just put tomato sauce?
There are different kinds of tomato sauce, some are made for pasta, some for pizza, etc. I prefer basil pizza sauce.
Pizza sauce typically contains tomato paste. Everything else is optional. Oregano? Basil? Olive oil? Sugar? Garlic?
I agree. So many options that make pizza sauce different from pasta sauce.
I usually just use canned tomatoes for the sauce, sometimes my Aldi even has San Marzano. If not I use any kind. Just crush the tomatoes with your hands, add a splash of olive oil and salt.
I make French Bread Pizzas with a big Cuban loaf from the grocery store. The trick is to coat the bread with garlic olive oil, and toast it for about 5 minutes before putting the sauce, cheese, and toppings on. That way, it’s toasted all the way through, without burning the toppings.
Personally I love a French bread pizza. Go to the day old bread section and get a loaf for 74¢ and cut out a lot of the work. But my wife hates it so I seldom do it anymore.
Hates it? What’s to hate?
I do French Bread pizzas when we have a big extended family get together. I prep all the loaves, and put all the toppings in dishes, and let everyone build their own. They can put on as much sauce or cheese as they want, and then I cook them. It’s fun!
