111
Homemade pizza
(sh.itjust.works)
Man that thumbnail made it look like it was 80% crust
I was disappointed that it wasn’t the polygonal N64 pizza I first thought it was.
I'd totally 100% speedrun that pizza
Yeah, I thought the composition was nicer in this photo than the plated one, but the thumbnail does certainly look disappointing.
It looked like you photoshopped a pizza and whatever surface it was on to your white table. Legit took me 30 seconds to realize that it was toasted parchment paper.
It looks like they tried to recreate an AI image with an actual photograph which is really fuckin' with me. 🤣
Now that you mention it. It does look like a random mouse selection cut of a pizza on like a dark table just chucked on the pizza peel, doesn't it?
Oh, it's paper. I thought it was an artsy slab of wood as a serving plate
I'm glad you figured it out, because I couldn't.
Recipe? Please.
Sauce
- 6 oz tomato paste
- 15 oz tomato sauce (or use your own red sauce if you make that too. I do sometimes)
- 1t sugar
- 1-2 T oregano
- .5t garlic powder
- .5t onion powder
- .5t garlic salt
- Pepper to taste
Dough
- 2-2.5C bread flour
- 1C warm water (105F)
- 1T sugar
- 1T yeast
- 1T olive oil
- 1t salt
Water, yeast, and sugar in the bowl for 5 mins. Stir in olive oil. Add salt and flour starting with 2C and adding extra as necessary until smooth dough. Let rise 45 min or an hour.
The dough is also good for making garlic knots or braids if you like (20 mins @ 400F)
Pizza
- Dough
- Sauce
- Mozzarella cheese (I'm superstitious so I say grate your own. No anti-clumping ingredients that way)
- Toppings of choice (we did pepperoni, sausage (cooked), jalapeno, and yellow pepper)
Roll out flat flat crust. Sauce modestly. Cheese generously, add other toppings. For an extra touch, you can melt some butter with minced garlic and brush the crust.
The grill part will vary for set up, but this was on a pizza stone at ~650F (which is not hot enough, but it worked fine). Wipe the stone with hot water, add pizza on a piece of parchment paper. Rotate around the stone every 40 seconds until crust browns. With a cooler grill this took about 5 min. A real neapolitan style should be done closer to 800F and only takes 30 seconds to 1 minute.
Practice lol. First pizza is always a little weak, by the 3rd pizza they are better. Cook the kids pizzas first!
Bonus pic:
Thank you
What is it on?
Parchment paper. It chars a little bit doesn't stick to the pizza. It's a miracle for nonstick cooking. I use it mainly for pizzas and smashburgers and it keeps things super tidy.
Is that a red egg grill? Those are wildly expensive.
Kamado Joe Big Joe III. $2600 I think when I got it a few years ago. Fortunately, it comes with basically everything you might want.
A kamado was on my wish list for 2 years before I sold my gas grill and pulled the trigger. So far no regrets, it has turned out some really great meals in every kind of weather.
It's a real heavy bastard though.
Holy fucking shit! $2,600...
Very very heavy. I always considered then over priced and not worth it. The good plus is they hold temp like a champ! The thermal mass being what it is and all. Do you think these types of grills have advantages over say a stainless gas, or charcoal, or any other fuel type? I honestly fail to see why their so expensive. Any ideas now that you have owned them? What's the consensus from your view.
Also, I rotisseried my entire thanksgiving turkey in that thing last year lol. Tons of space for activities.
I guess I'm shallow minded. I never thought if what use it could really have. The room it is capable of holding. Item types, quantities. Neat.
Today is a grill day again, and the amount of space is bordering on silly. That's an 11 pound pork shoulder.
Geez that's insane. That's food for a few people for days maybe. You have so much more room to do activities too. Kabobs or veggies. Throw some corn or something to fill in a little more space. Maximize potential. I love pork shoulder. Brisket too. Looks good. Almost as if you marinated the shoulder.
Overnight dry brine in the fridge with the rub on it. Both of these need to rest so when I pull them off I will jump temp and put vegetables on. Maybe squash today idk. Then when those are done I'll cut the chuck roast, sauce the pieces, and put them back in for burnt ends.
When all is done I'll yoink out the stuff inside and open the vents to burn off the extra food if there is any stuck and I'll be ready for next week!
I thought that paper was your crust from the thumbnail. I was deeply concerned about your ability to stretch dough. Like maybe you had no arms and made a little depression in the doughball with your forehead and put all the toppings in it.
The weirdness of the table setting aside, that's a damn good looking pizza. Only thing I have to critique is the pepperonis don't look finished, but at the same time I tend to have the same problem making a small pizza at home. I'll take an uncripsy pepperoni over a burnt crust any day.
this post was submitted on 29 Apr 2025
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