Log In

Your email is not your username

Register

If you were a member of the old Bodybuilding.com forums and would like to reuse your previous username, you can request it below. We use your email only for registration and do not store it. For more information, please see our Privacy Policy.

Confirm your email

A registration code was sent to your email. Enter it here.

Welcome

You have successfully setup your account.

Sign in

Quick Navigation Bottom Misc
Forum » Rate my homemade pizza
  1. Results 31 to 60 of 88
  2. Page 2 of 3
  3. First
  5. 1
  6. 2
  7. 3
  9. Last

Thread: Rate my homemade pizza

post 1687527213 07-31-2023, 01:38 PM
-
#31
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By viccruise420⏩
god dayummm that looks incredible. How you making the dough? You using sourdough starter???
This was just a recipe from Ooni's website, a 250g ball to start with.

https://ooni.com/blogs/recipes/classic-pizza-dough

I eventually want to take a stab at poolish dough, but I need to plan 72 hours ahead for something like that.
post 1687527383 07-31-2023, 01:40 PM
-
#32
  1. HateLiberals
  2. Registered User
  1. HateLiberals
  2. Registered User
  3. Join Date: Jul 2022
  4. Age: 56
  5. Posts: 14,808
  6. Rep Power: 129650
What temp are you aiming for? Do you leave it in there the whole time or remove and put back few times?
post 1687528043 07-31-2023, 01:50 PM
-
#33
  1. BeachPro11
  1. BeachPro11
  3. Join Date: Aug 2022
  4. Age: 56
  5. Posts: 10,004
  6. Rep Power: 86452
Originally Posted By sloop⏩
Good under carriage, a little flop, it's not New Haven style, I'll go.....7.6? That's a review.

Speaking of El Pres, he was in my area a couple months ago and I recently visited the spot he gave his highest score too.
This place scored an 8.1 on the Portnoy scale.

How was it?
Words to live by...."You're at the shopping mall with your girl but a hot chick walks by. Are you going to look at the hot girl? No. You use your peripheral vision."
post 1687528473 07-31-2023, 01:56 PM
-
#34
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By HateLiberals⏩
What temp are you aiming for? Do you leave it in there the whole time or remove and put back few times?
I try and keep it 900+, the second you open the door the temp drops so I when I open the door to do quarter turns I do it quickly.
Originally Posted By BeachPro11⏩
How was it?
It was damn good, one of the best I've ever had. Here's the episode from that place. Honestly I think 8.1 was conservative even on the Pres scale.

post 1687528583 07-31-2023, 01:57 PM
-
#35
  1. 7empest
  2. Registered User
  1. 7empest
  2. Registered User
  3. Join Date: Sep 2022
  4. Age: 56
  5. Posts: 21,891
  6. Rep Power: 149000
Originally Posted By SaltyDog920⏩
Who the **** is that cute pupper in the background?
daisy

Overthinking, overanalysing separates the body from the mind
post 1687528643 07-31-2023, 01:59 PM
-
#36
  1. Tuksonrider
  2. Registered User
  1. Tuksonrider
  2. Registered User
  3. Join Date: Sep 2013
  4. Location: Arizona, United States
  5. Age: 54
  6. Posts: 11,943
  7. Rep Power: 137229
Originally Posted By 7empest⏩
daisy

woodpet/10
I'm not blessed with riches, but I am rich with blessings.
Thank you, LORD, my God.
IG: Tuksonrider
post 1687528993 07-31-2023, 02:04 PM
-
#37
  1. 300Lane1
  2. Registered User
  1. 300Lane1
  2. Registered User
  3. Join Date: Aug 2011
  4. Age: 44
  5. Posts: 5,556
  6. Rep Power: 61670
I have one of these but stopped using it after the second attempt and burning both pies, plus they stuck to the paddle thing...

Give me the details OP? How do you roll out the dough? How do you transfer it to the screens?
post 1687529613 07-31-2023, 02:15 PM
-
#38
  1. MEDITATE
  2. cockroach indians
  1. MEDITATE
  2. cockroach indians
  3. Join Date: Oct 2007
  4. Posts: 38,046
  5. Rep Power: 0
Originally Posted By 7empest⏩
daisy

cute dogo... looks abit like a cavalier breed
Cherish your life. Live to tell your story
post 1687529723 07-31-2023, 02:17 PM
-
#39
  1. Leonydus
  2. Registered User
  1. Leonydus
  2. Registered User
  3. Join Date: Sep 2007
  4. Location: North Carolina, United States
  5. Posts: 23,260
  6. Rep Power: 156188
so we gonna just eat burnt pizza now
post 1687530703 07-31-2023, 02:35 PM
-
#40
  1. 7empest
  2. Registered User
  1. 7empest
  2. Registered User
  3. Join Date: Sep 2022
  4. Age: 56
  5. Posts: 21,891
  6. Rep Power: 149000
Originally Posted By MEDITATE⏩
cute dogo... looks abit like a cavalier breed
yeah she's working cocker spaniel
Overthinking, overanalysing separates the body from the mind
post 1687530813 07-31-2023, 02:37 PM
-
#41
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By 300Lane1⏩
I have one of these but stopped using it after the second attempt and burning both pies, plus they stuck to the paddle thing...

Give me the details OP? How do you roll out the dough? How do you transfer it to the screens?
Yeah man the launch into the oven used to be the most frustrating part of it. It either worked, or you were fuKed. The screens eliminate the entire process and frustration.

I make the dough in a mixer, and let it sit, covered, at room temperature for about 4 hours before making. Once the oven is ready I form each 250g ball into the base, stretching it as I go, using 00 flour on my hands.

Once the dough has taken shape, I transfer it right onto the screen, top accordingly, and throw the screen directly into the oven.

You can cook it entirely on the screen and it will work fine. Or, after about 30 seconds gently lift the edge of the pizza up from the screen (because it starts crisping the second you put it in there) and using pliers or a mitt grab the screen and slide it out letting the pizza finish cooking directly on the stone.

The screens are a real game changer and I highly recommend them.
post 1687530993 07-31-2023, 02:40 PM
-
#42
  1. BeachPro11
  1. BeachPro11
  3. Join Date: Aug 2022
  4. Age: 56
  5. Posts: 10,004
  6. Rep Power: 86452
Originally Posted By sloop⏩
I try and keep it 900+, the second you open the door the temp drops so I when I open the door to do quarter turns I do it quickly.



It was damn good, one of the best I've ever had. Here's the episode from that place. Honestly I think 8.1 was conservative even on the Pres scale.

Yeah I have seen that one.

I watch all his reviews and a lot of other Barstool stuff. Barstool did a broadcast of the Korn Ferry Tourney last Thursday through Sunday with Riggs and Frankie and all the others and it was hilarious. So different than a normal golf telecast.
Words to live by...."You're at the shopping mall with your girl but a hot chick walks by. Are you going to look at the hot girl? No. You use your peripheral vision."
post 1687531053 07-31-2023, 02:42 PM
-
#43
  1. BeachPro11
  1. BeachPro11
  3. Join Date: Aug 2022
  4. Age: 56
  5. Posts: 10,004
  6. Rep Power: 86452
I bought a rather expensive frozen pizza the other day (I know I know) and was thinking of trying it in the cast iron skillet and oven technique.

Does anyone have any tips for that?
Words to live by...."You're at the shopping mall with your girl but a hot chick walks by. Are you going to look at the hot girl? No. You use your peripheral vision."
post 1687531293 07-31-2023, 02:46 PM
-
#44
  1. 300Lane1
  2. Registered User
  1. 300Lane1
  2. Registered User
  3. Join Date: Aug 2011
  4. Age: 44
  5. Posts: 5,556
  6. Rep Power: 61670
Originally Posted By sloop⏩
Yeah man the launch into the oven used to be the most frustrating part of it. It either worked, or you were fuKed. The screens eliminate the entire process and frustration.

I make the dough in a mixer, and let it sit, covered, at room temperature for about 4 hours before making. Once the oven is ready I form each 250g ball into the base, stretching it as I go, using 00 flour on my hands.

Once the dough has taken shape, I transfer it right onto the screen, top accordingly, and throw the screen directly into the oven.

You can cook it entirely on the screen and it will work fine. Or, after about 30 seconds gently lift the edge of the pizza up from the screen (because it starts crisping the second you put it in there) and using pliers or a mitt grab the screen and slide it out letting the pizza finish cooking directly on the stone.

The screens are a real game changer and I highly recommend them.
Good stuff man. How are you forming the dough? Hands? Roller?
post 1687532703 07-31-2023, 03:08 PM
-
#45
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By 300Lane1⏩
Good stuff man. How are you forming the dough? Hands? Roller?
Both. I form the circle by hand and drape it over my fists to let gravity stretch it. Then I'll flop it onto my counter and roll the rest of the way with a handheld roller to level it.
post 1687533103 07-31-2023, 03:15 PM
-
#46
  1. Tuksonrider
  2. Registered User
  1. Tuksonrider
  2. Registered User
  3. Join Date: Sep 2013
  4. Location: Arizona, United States
  5. Age: 54
  6. Posts: 11,943
  7. Rep Power: 137229
Originally Posted By BeachPro11⏩
I bought a rather expensive frozen pizza the other day (I know I know) and was thinking of trying it in the cast iron skillet and oven technique.

Does anyone have any tips for that?
Expensive pizza
Frozen Pizza

pick one.

Srs though, pre heat the cast iron on the stove top, hot, 500F is easy. Throw the pizza & cast iron on it on the lowest rack at the required temp instructed on the *cough* frozen pizza
I'm not blessed with riches, but I am rich with blessings.
Thank you, LORD, my God.
IG: Tuksonrider
post 1687533813 07-31-2023, 03:27 PM
-
#47
  1. BeachPro11
  1. BeachPro11
  3. Join Date: Aug 2022
  4. Age: 56
  5. Posts: 10,004
  6. Rep Power: 86452
Originally Posted By Tuksonrider⏩
Expensive pizza
Frozen Pizza

pick one.

Srs though, pre heat the cast iron on the stove top, hot, 500F is easy. Throw the pizza & cast iron on it on the lowest rack at the required temp instructed on the *cough* frozen pizza
I understand bro.
Words to live by...."You're at the shopping mall with your girl but a hot chick walks by. Are you going to look at the hot girl? No. You use your peripheral vision."
post 1687535123 07-31-2023, 03:55 PM
-
#48
  1. friesbruh
  2. Registered User
  1. friesbruh
  2. Registered User
  3. Join Date: Mar 2017
  4. Location: Ohio, United States
  5. Age: 41
  6. Posts: 15,154
  7. Rep Power: 162706
wood demolish in one sitting

repped
Bills crew / Bud Light crew / extra onion crew / M&P crew / lcp2 crew / ap3 crew / Trump crew / mcdonalds app crew / cat-owner crew / Tin Cup crew / self-checkout crew / country music crew / RIP snails crew / 214CE crew
post 1687543823 07-31-2023, 06:47 PM
-
#49
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By NextPound⏩
Looks delicious. Would go with higher hydration and are you using Caputo 00?

Ooni 16 crew checking in.
King Arthur brand 00, I don't remember the brand of corn meal.
post 1687543923 07-31-2023, 06:48 PM
-
#50
  1. LingLingDimSum
  2. Banned
  1. LingLingDimSum
  2. Banned
  3. Join Date: Feb 2023
  4. Posts: 2,903
  5. Rep Power: 0
looking thick, solid, tight and delicious
post 1687544123 07-31-2023, 06:53 PM
-
#51
  1. bignpisst
  2. Registered User
  1. bignpisst
  2. Registered User
  3. Join Date: Apr 2005
  4. Location: U.P. of Michigan
  5. Posts: 26,932
  6. Rep Power: 384678
Here's the crust I make, it's awesome

This guys channel is great


https://youtu.be/u7Hd6ZzKgBM
I don't answer questions
post 1687545543 07-31-2023, 07:20 PM
-
#52
  1. wampa
  1. wampa
  3. Join Date: May 2010
  4. Posts: 32,307
  5. Rep Power: 377535
Originally Posted By sloop⏩
Woodeat/10

post 1687565163 08-01-2023, 05:41 AM
-
#53
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Here are a couple more from earlier this summer.

I wish I had taken pictures of the ones I ruined, those werereallybad lol



post 1687568053 08-01-2023, 06:44 AM
-
#54
  1. Legz422
  1. Legz422
  3. Join Date: Sep 2017
  4. Age: 57
  5. Posts: 45,714
  6. Subscribers: 2
  7. Rep Power: 625905
That pizza looks delicious! We have an Ooni and we've only tried it once and it didn't go well. lol We mistakenly made the dough way too thin and couldn't get it launched. Def going to look for one of those screens.
Originally Posted By 7empest⏩
daisy

What a sweet pupper!
~ In a world where you can be anything, be kind ~
post 1687568423 08-01-2023, 06:56 AM
-
#55
  1. Victarion
  2. Registered User
  1. Victarion
  2. Registered User
  3. Join Date: Sep 2013
  4. Posts: 599
  5. Rep Power: 8509
10/10, the homemade pizza rabbit hole goes deep. I have an indoor Breville Pizzaiolo oven until our house is done and we have a patio. Haven't ordered pizza in like a year.
post 1687568603 08-01-2023, 07:02 AM
-
#56
  1. CheekyCuntt
  2. Registered User
  1. CheekyCuntt
  2. Registered User
  3. Join Date: Jul 2020
  4. Posts: 1,030
  5. Rep Power: 11220
Mirin OP’s and other miscers’ pizzas hard in this thread. Hungry as fukkk now
иди нахуи пидар
post 1687568943 08-01-2023, 07:09 AM
-
#57
  1. ezmac31
  1. ezmac31
  3. Join Date: Jun 2009
  4. Location: Michigan, United States
  5. Age: 43
  6. Posts: 20,162
  7. Subscribers: 1
  8. Rep Power: 248289
Fuk never even heard of an ooni but now I’m getting one
post 1687569023 08-01-2023, 07:11 AM
-
#58
  1. RICHSTRONG
  2. Pa BITCHES
  1. RICHSTRONG
  2. Pa BITCHES
  3. Join Date: Mar 2012
  4. Location: United States
  5. Height: 6'2"
  6. Weight: 350 lbs
  7. Posts: 85,437
  8. Subscribers: 14
  9. Rep Power: 1666422
Originally Posted By Tuksonrider⏩
Nice.

I'm more a fan of the extremes, either deep dish or thin crust.

Recently made, homemade dough.
Nice, I've made a few cast iron pies myself and they turned out really good...

See monster0ultra's sig
post 1687569213 08-01-2023, 07:15 AM
-
#59
  1. x-trainer ben
  2. Registered User
  1. x-trainer ben
  2. Registered User
  3. Join Date: Oct 2005
  4. Location: United States
  5. Posts: 62,386
  6. Rep Power: 451180
Thanks for the info sloop, and that pizza was a 4.5 out of 5 on looks. Hopefully your sauce was as good as the pic.
There is an unspoken thing, we are iron brothers and sisters, we are to support each other and...It is our duty to support our brothers and sisters in the iron game!
post 1687569293 08-01-2023, 07:18 AM
-
#60
  1. sloop
  2. HEY NOW
  1. sloop
  2. HEY NOW
  3. Join Date: Apr 2010
  4. Location: Ohio, United States
  5. Posts: 49,164
  6. Rep Power: 830268
Originally Posted By Legz422⏩
That pizza looks delicious! We have an Ooni and we've only tried it once and it didn't go well. lol We mistakenly made the dough way too thin and couldn't get it launched. Def going to look for one of those screens.
Good stuff man. The learning curve is steep and can be discouraging no doubt. If you have any specific questions hit me up. I can recommend some dough recipes I've used and even store bought dough balls. I bought the 6-pack of screens on Amazon for like $20.
Originally Posted By Victarion⏩
10/10, the homemade pizza rabbit hole goes deep. I have an indoor Breville Pizzaiolo oven until our house is done and we have a patio. Haven't ordered pizza in like a year.
Oh yeah, the rabbit hole is deep. There are so many passionate home bakers its crazy.
Originally Posted By ezmac31⏩
Fuk never even heard of an ooni but now I’m getting one
Good luck, dude. Dont be discouraged if you fukk up the first few ones. Launching the pizza into the oven off the wheel is the hardest part IMO. I have a steel wheel, but after learning about the process it sounds like I should have bought a wooden wheel. People say its way easier to launch using the wooden, less chances for sticking.
Quick Navigation Top Misc
Bookmarks
Digg.com
Digg
del.icio.us
del.icio.us
Stumbleupon.com
StumbleUpon
Google.com
Google
Facebook.com
Facebook
Posting Permissions
  1. You may not post new threads
  2. You may not post replies
  3. You may not post attachments
  4. You may not edit your posts