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[Free Mr. Tony]

I talk alot about making my own, but I like all kinds of pizza. I'm a sucker for the little Caesars personal lunch pizza. We had several papa Murphy's at one point. I got it very occasionally, but liked it quite a bit. They all went out unfortunately. There is a time and place for just about every kind of pizza.

[bregent]

Don't forget Chicago-Style deep dish. We make that a lot cause it's easy and the dough is ready in just a few hours. To me it's more of a casserole than a pizza, but still tasty.

Here's a few from the last couple of years.

[Free Mr. Tony]

That is one that I've never attempted. Yours look exactly like the ones I've had in Chicago. Those look terrific.

[Bentley]

I miss Papa Murphys, was right across the street in Las Vegas, and it had a drive thru!

[okie smokie]

I miss Papa Murphys, was right across the street in Las Vegas, and it had a drive thru!

Thin crust or regular?

[Bentley]

Having grown up on Me n Ed's, I am a thin crust person.  I was partial to "The Cowboy"...5 minutes on the tray and the rest directly on the Memphis Pro or Daniel Boone.

[okie smokie]

May try the cowboy next.  We did like the thin crust also. 

[MN-Smoker]

Don't forget Chicago-Style deep dish. We make that a lot cause it's easy and the dough is ready in just a few hours. To me it's more of a casserole than a pizza, but still tasty.

Here's a few from the last couple of years.

Those are great looking pies. Passes for restaurant quality!


For those of you who have difficulty with dough. If you want to get good at it, start measuring your ingredients in grams.  A little extra flour or water can really mess things up and from batch to batch you won't understand what you are doing wrong. Measuring in grams will provide you the info to understand what hydration percentage you are at and will provide you consistency.

(Hydrations is simply taking the weight of the water dividing it by your dough weight.   Pizza recipe with 1000 grams of flour and 650 grams of water would be 65% hydration.
60-65% is typical and a good starting point.)

Once you have consistency on your targeted hydration %, you can narrow in on longer and shorter dough resting times for fermentation.

[just4fn]

I think I nailed it this time.  I turned the grill down 25 degrees to 350.  The pizza oven was at about 650.  I used Pillsbury classic pizza dough just for ease.  I put on pizza sauce,  Smoked shredded pork butt that I cooked on Sunday. I drizzled bbq sauce over the pork, added red onion, black olives, sharp cheddar and Mozzarella cheese.  It took about 3 minutes tuning several times.

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