Home Made Pizzas..Again.

Discussion in 'Food & Wine' started by Creek_George, Jul 27, 2007.

  1. Creek_George
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    Creek_George Member

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    Now this is a bachelor experience..on my trials with accomplishing a home-made pizza...It's easier..than going through the thought/ordeal mastering one...reading my wisdom for you first timers.....(giggle).

    Go buy a box of Jiffy Pizza Crust Mix...You'll find it in any grocery store..no matter how far in the sticks you may be....It's 51 cents a box..makes one crust for nice sized medium pizza..You could even do a stuffed crust..It's enough for just that..if you're looking for a big bang.

    Anyways...

    Odds are it'll be near other pizza crap..in the grocery....Maybe be near the Contadina pizza sauce in the can.

    Grab a can of that...It's a can the same size of your average can of soup...but enough sauce for 2-3 pizzas...depending on your like for sauce.

    A crust only goes so far..on the amount of sauce ya can put on it..(within reason)

    A can of this goes for a 1.20 up here..Maybe bigger groceries it's a buck a can..but this is not the topic...

    So grab that Jiffy Pizza Crust Mix..and a can of that Contadina...They have the regular,a four cheese..and a pepperoni mix...All of them are good.

    So we're up to 1.71 cents..for a medium sized pizza...crust & sauce only.

    Now keep in mind...if one is just average with the sauce application from the can...it can extend to 3 pizzas easily.

    So if one bought 3 boxes of Jiffy Pizza Crust Mix..and 1 bought one 15 ounce can of Contadina...That's 2.71 cents for 3 pizzas.....crust & sauce only.


    When it comes to the cheese...mozzarella..That's where ya have to shop around...Buy bulk...(save maybe)?...That's if your a die hard pizza eater....You'll save..more filling..tastes better..and better for ya too.

    I have no tips & tricks for the toppings you chose...They cost...but they go along ass ways...One of those carton of freshed sliced mushrooms is good for 3-4 pizzas...onions are cheep..and always use roma tomatos for pizza..less juice..more firm..and best for pizza..A green pepper diced fine..adds a flavor I like also....Toppings go a long ways....

    If you're a good shopper...watch for deals...

    For 3-4 bucks a pizza...better than any medium..or what some places would claim as a large..Ya can't beat the price..flavor..let alone 1000% less the calories.

    Don't shop in any grocery...having in mind to make one home-made pizza...If you keep that in mind..and could fit eating a home-made pizza into your life..every 4-5 days..buy in bulk then...These babies are affordable.


    Now...Back to making this bad boy....

    Prep it like it says..on the Jiffy Box..(crust)...Grab a glass bowl...hot water..the mix..and whip it up...Grab a big spoon..and work the water/dough into eachother...When it looks mixed..almost like a pancake batter..but thick & hunky...(1 minute tops working it)..Put a thing of wax paper on the bowl..(cover it for 5 minutes)...put it in the warmest spot ya can find...even if need be outside.

    Bring it back in...fuck the flour board routine....Have your greased pan/tray ready...Have the flour bag next to the bowl...Work your fingers into the flour...like no tomorow...Grab a pinch..or two also..and sprinkle on the mound of blob...Constantly keep diping your fingers into the flour..If not..that shit will stick....Take your time...don't worry...you wont over flour it...You won't ruin it playing it safe with flour....Just don't dump the bag into it...The flour is only to prevent it sticking to you..(look at it that way..and you wont abuse it)

    Take your time...After a few pizzas..there is no mess when ya master this...Use a piece of wax paper..and do the flour thing if it works better for you....

    The thing is...home made pizzas that we..well are never satisfied with...Is serious shit.

    The directions to this crap..call for greasing the pan....

    Spray it with Butter Pam...one extra shot if ya wana feel safe....Vegetable Oil...and your Crisco is nasty stuff.

    It also says "proof" the crust....Put it in the oven for 3 minutes.

    Now get your crust made out on the pan......

    THEN give it a gentle sprinkle of Garlic Bread Spread Sprinkle...I know McKormik?..Mcormic..McCormicks..Makes it..Its in the seasoning section...

    I use that for my Garlic bread...just toast whatever white bread ya got on hand...or wana buy for the side with a spaghetti dinner..or do in the oven...Get a bottle of this stuff...and it will show you how crappy buying store bought garlic loafs..really are..To buy the small bottle...It's in the seasonings..MCCormick..."Garlic Bread Sprinkle"...BUY IT...Toast some white bread..oven some thick loaf crap..whatever...Top it with I can't believe it's not butter...and sprinkle this stuff on....That small bottle is like 40 loafs at a grocery....goes a long ass ways.

    BACK to the pizza...

    After ya got the crust made out on your pan...Proof it for 6 minutes...Not 3 minutes...The crust..cooks..and gets cooked...take it out..Put your sauce on...light sprinkles of cheese then..mix your topping in..more sprinkles of cheese...Put it back in for 5-6 minutes..at the temps recommended on the box.

    The most crucial thing..in doing any kind of pizza...Even if it's a Tony's..(smile)..If the toppings go to hell...you are screwed...

    Even if you've failed...ya have to master the crust to your liking....before ya put your stuff on from the getco....Learn when your crust is ready for your toppings.

    Master the pizza crust..and one knows dam well when the topping are hot & the cheese melted...it's ready to chow..Go simple..a 3.00 thing of pizza sauce..and a premade crust in the bakery is not the memory..any should have when it comes to home-made pizza.

    If anybody wants to add a sauce they believe is the best..or a crust we should take a tackle at..lets here it...:)

    Recipe included please..:)
     
  2. Gunny
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    Gunny Gold Member

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    I used to spin pizzas for a living before I joined the Marines. You can actually get a better recipe than Jiffy. You might want to try making your own dough from scratch ... it really isn't that hard ..even for a batchelor.:lol:
     
  3. Creek_George
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    Creek_George Member

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    I'll give it a shot..and track down the goods I need to get at the store..I'll do a search at google for a good dough recipe...I would sure LOVE to master making my own dough from scratch for these babys....

    I remember this pizza joint where I use to live...They had a dam good sour dough crust...Dam it was good!!

    I was starting to look 8 months pregnant...till I moved away from that place..Oooh man..:)

    I know there are better sauces out there too...

    Believe it,or not...It took me about 20 pizzas before one tasted good...Hahahaha...:)

    Now I'm craving a pineapple & ham....Kinda low on the cheese at the moment though...auuugh...:)
     
  4. Annie
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    Annie Diamond Member

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    I kinda make up as I go, this is close though. I use the Joy of Cooking as the 'beginning' of many of my experiments. :) :

    http://transfatty.blogs.com/index/2005/03/pizza_dough.html

     
  5. Creek_George
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    Creek_George Member

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    I'm gona give this a shot....I wish I could watch somebody do this..Hahahahaha..:)

    I'll learn..because I believe trying multiple time...will pay off..Hopefuly not after a dozen attempts...:(

    I really thought I was onto something with my Jiffy Crust Mix...(smile)..I should be greatful that I'm at least 1 step ahead of a Dominos..or those cheep Tony's Pizza..that taste artifical..Not to mention just awful.

    I'm glad you pointed out how the dough should be...when making it ready for the crust..How it should feel...Because I wouldn't know....Oooh man...(laughing)

    So far every pizza I've made...the dough has been a little different everytime..I have not been consistant in mastering it yet...:(

    Oh..one quick question...The olive oil you use...Is it that extra virgin stuff...used more for toping bread,with noodles etc....Or just the regular cheeper stuff people use for frying?

    Thanks...Gona try this sometime this week..:)

    Creek
     
  6. Annie
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    Annie Diamond Member

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    Let's just put it this way, Joy of Sex was a play on the font of Joy of Cooking that came before, (no pun intended).
     
  7. Creek_George
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    Creek_George Member

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    No need for the heads up..or to apologize for a good giggle...(smile).

    Olive oil is meant to be used for cooking...(smile)...and those sticky dough balls are suppose to be meant for making a pizza crust with...Hahahaha..:)

    They say the quickest way to a man's heart..is his stomach..Some women like to be wined & dined as well...

    I see what ya mean...good cooking..is good forplay...:)

    I guess when it comes to love..and when a couple is together for a long period of time...It is a sexual cook-book between two people...That's a nice thought & memory...We've all been there...

    Boy..I can just imagine if we were talking about Breadsticks here.....(smile).

    Thanks for the recipe...will most definate put it into action.

    Hahaha..:)
     

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