I feel like we need to have a serious conversation about pizza.
You can make it a home no with no toppings for about $2.77.
You can use leftovers for toppings. But even if you pay for toppings, trying to fit more than $0.30 worth of any topping on a pizza is pretty hard.
On the left you have carpet Frozen meatballs with leftover bell peppers and some Thyme-leaved Sandwort I cleared out of a raised garden bed to make room for planting some garlic.
On the right we have your traditional bell pepper, pepperoni and Olive
All together these things are probably about $3.20 per person.
Instead of using bread dough for my pizza crust I made actual pizza crust dough. It has oregano and basil mixed in to the dough.
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A reasonably decent pizza (ie, not from a chain restaurant) in my town can easily set you back $50-$70 for a single, two-topping pizza - not counting drinks
Fucking hell, where do you live if I may ask? I’ve had dinner at Michelin star restaurants for less…
Lives in fantasy land with $ not meaning usd.
I always gotta share Brian Lagerstrom when I can.
Here’s a video with an ‘everything dough’. Bread, baguette, pizza, bagels, pretzels can all be made with really simple ingredients.
Here’s one for ‘Grandma pizza’, what OP reminded me of. Just a tasty sheet pan pizza topped with whatever combination of stuff you have available.
I use the 5 Minute No Kneed Artisan dough recipe from Jeff Hertzberg. Salt, water, yeast, flour. Same basic idea but keeps up to two weeks. The older it is the better it is for pizza. I use it for bread, English muffins, naan, etc. One dough I can prep in advance and decide what to do with later.
It calls for a two hour rest before putting it in the fridge but sometimes I skip that. I haven’t really noticed any difference if you wait at least 24 hours.
680 grams warm water
10 grams yeast
20 grams kosher salt
910 grams AP flour
I have a complaint.
I could be eating that
How come I’m not eating that
It looks like something I want to eat
Ask your kitchen if pizza is right for you.
my kitchen said grilled cheese and tomato soup, which was not a disappointment, it just was not pizza
also i should get someone to take pictures of our next calzone night so’s i can share with y’all
Definitely
Yep. Been making pizzas since the pandemic in large part due to how cheap they are for good food (and bonus points, they’re generally better for you if you make them yourself). That being said, people probably need a few basic things if you want to reliability make great pizza. First up (in my opinion), are better ingredients. Good flour, good olive oil, and good sauce are the most important things in my book, and they don’t add too much to the price.
Next is equipment, most important of which is a scale for weighing ingredients for the dough, then maybe a pizza steel (or baking stone, have used those plenty and you can occasionally find them cheap at Goodwill) and a peel (not strictly necessary in my opinion, but a very nice addition for ease of use).
I use this recipe for my dough, with garlic powder and dried basil added and fermented for longer if anyone is interested in starting. I also recommend splurging for san maranzos on the sauce.
I definitely recommend a scale for any recipe using flour.
You can make due with premade sauce and crap olive oil until you can afford to upgrade.
I don’t have a pizza stone. Can’t afford it. I have a large cast iron pan I put on the bottom rack. This destroys the cure but it means any yard sale cast iron will work.
Second worst argument I ever had with my wife was whether to weigh or measure by volume the flour.
Weigh the flour. It will save your marriage and your pizzas
After I prepped the dough my wife made pie crust. I weighed the flour for her and she was deeply confused why she just couldn’t scoop it.
I don’t have a pizza stone. Can’t afford it. I have a large cast iron pan I put on the bottom rack. This destroys the cure but it means any yard sale cast iron will work.
I have a couple pizza stones, and they’re drastically overrated IME. The point is supposed to be about concentrating heat on the bread more than the toppings, and stone / ceramic just doesn’t hold heat as well as steel does. Last time I tried using a stone, I preheated the oven almost full blast for something like 45min, and the pizza still took a longass time to bake.
The point of an authentic brick pizza oven is to get the surfaces holding as much heat as possible so that the pizza only takes ~3min to bake, but that just wasn’t happening with these pizza stones. The point of ~3min bake time is that the bread gets fully cooked by the direct heat transfer, while the toppings remain very fresh due to only being exposed to heat in the air.
When I researched, I found that “pizza steels” work vastly better. Evidently, you get one sized to your oven so as to leave a margin around the rack area so that heat exchanges well from top to bottom. Particularly if you only have heating elements on the top or bottom. An alternative I also read about is getting yourself firebrick (which has higher heat resistance than regular brick) and layer that across your rack, and it should also store up a lot of heat.
Bottom line, I suspect that you’re in great shape using cast iron, etc and leaving pizza stones to the frou-frous.
I’ve looked around my area and haven’t found fire brick available anywhere. I want to make pizza oven in the yard.
I just picked up 140 bricks from the ruins of my neighbor’s house. I need 400 for a walkway I’m putting in. If I have enough leftovers I might dig deep enough (2’) to get some clay and use it to make a cob oven with the bricks so that the clay protects the bricks from cracking but still work as an insulator to trap heat. Stretch goals.
Yes. I have permission to glean their bricks. Payback for installing security cameras and dealing with the cops every time someone thinks they can just go through someone else’s burnt out private property.
As a fan of John Plant / Primitive Technology I love the cob oven idea, or some equivalent.
Before my disability worsened (in which pizza was just too much work), I had the idea of trying to save some coin and find the equivalent of a “pizza steel” without the markup. Maybe an ~8th of an inch thick, sourced from scrap or something. From what I understand, it works *almost* as good as an authentic brick pizza oven, which is really saying something.
Given how awfully mediocre most pizza is across the States, it almost seems like there’s a good business idea there. Making delicious pizza at a low cost and selling it at the local farmers’ market, or something like that…
Pizza isn’t covered under cottage food laws. So many licences and certs needed. You could sell just the crust under most cottage food laws. Take and bake kinda thing.
We have a really good place in town that makes dough a day in advance and gets a proper char on it. I’m not 100% on their toppings but the crust makes up for it. So I’d have some tough competition.
In my adventures I keep an eye out for any scrap that might be reusable. If I found a decent piece of steel it would make my year. I’d be pulling one of my three angle grinders out to make it the perfect size.
Sounds like a plan!
cottage food laws
Thanks. I knew I was overlooking something, but not what, exactly. :S
Yeah, steels are definitely better (got a cheap one at aldi a few months ago for $20), but I used stones for years before I got the steel and they do work. But in my experience stones are what I would consider the basic option, as you can pull it out and get a decent bottom, but steels are definitely better, even cheap ones giving a crisp bottom quickly. However, I recommended the stones mostly because there will be someone who will think a baking sheet is fine, and those generally aren’t (too low thermal mass, occasionally warp in the amount of heat that you will be cooking a pizza at, etc), whereas I’ve seen decent baking stones at the same price or lower than a baking sheet (seen at ~$5 a few times at aldi).
I guess my issue with stones is that (ideally) I’m aiming for the best pizza-baking experience, which is to me, brick-oven style, where the pizza bakes in a flash. I’ve never been able to do that with the stones I have (they don’t hold enough heat), consistently making for mediocre-good pizza, no matter how much care I take in all other steps. *shrug*
My guy, I fucking LOVE making homemade pizza.
I love seeing all of the food photos. It’d be fun if we could all get together and do a pot luck and share a bit of everything.
Also, I’ve been craving pizza for weeks. I am definitely doing one next week. Your pizzas look amazing.
I’m in North Central Lesser Carolina if anyone wants to stop by. Bring beer.
Hmm, I’ll be road tripping soon from N.E. to FL and back and I always have beers in the trunk.
If you find yourself going through or near Lancaster South Carolina, send me a message. We will figure out a menu
Cool, cool… I’ll see which way the wind blows us down the highway.
I would smash. Looks great.
I recommend pairing it with cheap beer.
Yo, dibs on. Slice. Been making pizzas for ten years now. Best. Food. Ever. Also… every weekend is a must. Shout out to king Arthur’s baking flaky puff pizza.
I worked in the restaurant industry for over 20 years. The ingredients aren’t the big cost that keeps driving up the prices. The wages of the C-Suite on the other hand…
Seriously. I am certain that if I went to one of my old stores, I would be able to audit the books and determine the cost of an average pizza. I will bet anything that even after having left the industry more than a decade ago, the cost of ingredients for a large pepperoni pizza still isn’t above $3 to $3.25 per pie. Back when I was managing my stores, it was closer to $2.18 per pie.
All pizza left beef.
Pork, beef and mechanically separated chicken. But close enough.
These look great.
Also recommend trying an egg as topping. Egg-white first and then carefully drop the yolk a minute before pizza is done in the oven.
Cut it open and spread it over the pizza before eating.
I’ve been doing the same, but trapped in a small moat of the greasiest ingredient on hand and a small drizzle of salt and oil on top. At 550 f (285 c)/6 minutes, the yolk is warm and the whites are quite runny. Perfect, as far as I’m concerned.
Well that’s the second time I’ve watched that video in my life.
I watched this originally on VHS tape and would sing this song when I make pizza - so I was quite happy when I found it on youtube and all the various remixes of it 😄
I’m, paradoxically, too old to have watched it on VHS. I had to wait until YouTube.
I’ve always been intimidated by the prospect of trying to make pizza but hadn’t considered that it might be affordable to trow together myself- does anyone have advice on where to start to make a really basic one?
Recipies, advice, suggestions would all be welcome :)
Find a crust recipe that seems doable to you. You can find really detailed ones. You can find really vague ones. Normally I make a big old batch of bread dough and put it in the fridge. The closer to 2 weeks old it gets the better for pizza crust it works. In this case I made an actual pizza crust recipe. You can make pizza out of all kinds of bread though. Pizza bagels, pizza on Wonder bread, pizza on naan. Whatever is convenient and works for you. There’s always English muffins too.
If you’re going for a dough you’re probably going to need some kind of rolling pin. You’re going to want a nice, smooth flat surface. You’re going to want to take a fork. Put little holes all over the place in the dough to stop it from puffing up when you cook. Unless you’re going with a traditional Italian pizza.
You need sauce. You can buy pizza sauce in a jar at Walmart for pretty darn cheap. It’ll last more pizzas than you think. You can make your own sauce with a little bit of tomato sauce and tomato paste. You can go crazy with pizza sauce and make it from scratch with garden tomatoes. Find the jar or recipe that works for you.
You need cheese. Do not use the low moisture skim milk cheese that’s $2 at Walmart. Find the whole milk mozzarella that cost almost twice as much. But it only cost twice as much because it’s 16 oz instead of 8 oz. It’s usually next to the Mexican cheese section. It’ll melt and Brown properly. For a 12-in pizza you need about 6 oz out of that 16 oz block.
Test your oven. Can it get up to 500°? Can it get really close to 500°? If you can get a piece of metal in there on the bottom rack that’ll make life a little better. Cast iron pan. Sheet of stainless steel. Whatever you got.
Figure out your toppings. Kitchen scraps. Leftovers. That 2 lb bag of pepperoni that the local meat store sells for $3. Bacon crumbles. Leftover peppers that you tossed in the freezer. Corporate meatballs fried up in the air fryer and then sliced. Whatever you got. Whatever you want.
But be aware that some things are going to juice out a little and mess up the browning If they’re not thin enough. And that is a trick you got to learn. Is that no matter how thick you think you want your bell peppers and mushrooms? You actually want them super thin so they cook up and don’t release a whole bunch of water.
Did you put red pepper flakes on your finished Pizza when you get it delivered or go to a shop? Sprinkle it on before you cook it.
Don’t overthink it. Just make something that looks like pizza.
Nice
But what about Chicago Deep Dish pizza?
All pizzas matter. Even that one.
