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[UnConundrum]

Nice to meet you Karl, welcome aboard

[Bobino414]

Hi all,

I have been experimenting with pizza recipes for about eight years.  I felt like I was reinventing the wheel.  Then I found this site!

I am also a pizza hunter and have visited the usual restaurants including Pizza Bianco, A-16, the obligatory  New York and Conn. sites and even Peter Taylor's place.  I lived in New York and Europe for many years so my preference is for those styles.  Best pizza ever for me was at Cafe San Marco in Paris.

My home set up includes a commercial deck oven which has been modified so I can get the temp to 900 degrees.

I appreciate the information of those who have more knowledge than I and are willing to share it as well as to those who generously give of their time to contribute and maintain this web site.

Thanks to all.

[Puzzolento]

I wrote the world's unhealthiest cookbook. I'm near Miami. This is one of the worst pizza towns on earth, so I learned to make pizza. Now I make it better than any pizzeria I've ever been to, even when I lived in New York. Lots of good info on this forum. Thanks, whoever created it.

Originally joined in 2006, but my screen name was stupid, so I rejoined and changed it.

[Irish Daveyboy]

Good Morning, good afternoon, good evening or goodnight depending on where you are in the world.
My name is David I live in Dublin Ireland, I'm 61 and a diagnosed Coeliac.

I was diagnosed in 2005 after 3 months of Chronic Illness in which I lost 56 pounds and to be quite honest I thought I had the big 'C'.

It was a relief to find out I just had Coeliac Disease (european Spelling) and my condition could be controlled without drugs etc.

I could not eat the commercially available GF Foods, they were gross!

The Bread tasted like reconstituted sawdust
the Cakes and Cookies were laden with sugar to disguise 'the gritty aftertaste'
and Pizza, what can you say, the cardboard packaging was more appealing.

I set about changing things and decided I would try and bake my own,
but first I needed to learn how to bake, so I borrowed Cookbooks from the lending library.

After reading and studying them I finally got the hang of things.
I now can bake along with the best of them and even devise my own Gluten Free recipes.

I arrived at this site via a link thanks to 'Canadave' on Celiac Forums . Com

I will of course be adding to the Gluten Free Section later with
Tried & Tested Gluten Free Pizza Crust and  Pizza Sauce recipes.

I'm just finding my way around the forum and reading all the posts to see if there are any tips
that I could apply to Gluten Free Baking.

For the moment.

Best Regards,
David

[norma427]

David,

Welcome to the forum.  It's great to hear you can bake along with the best of them and even devised your own Gluten Free recipes.  Your story was interesting.  Looking forward to see you post and see you ideas about gluten-free baking. 

Thanks for sharing your story,

Norma

[Woody]

Just wanted to say hello and this is a killer looking forum!   I've just started making pizzas at home, although I used to spin pies as a summer job back in my college days.    I'm already quite addicted! 

[coco]

Hi!

I am a Baptist missionary serving in Okinawa, Japan.  We can get a lot of pretty good pizza around here, but I can't always find exactly what I want, and so I finally tried to do it myself.  I did the pizza crust in a box thing a few times in college, but recently I made my first REAL pizza at home; a bacon and tomato pizza with cream cheese/Parmesan/kewpie mayonnaise sauce.  After that, I made a Chicago deep dish based on Devan's recipe, modified for size with the Expanded Pizza Dough Calculator tool.  My wife and daughter proclaimed both of them to be a success. 

[jcamador]

Hello world! I just want to thank everyone for posting such great information and pics...and for sharing successes and failures. This is how we all learn as we work towards getting the pizza of our dreams. I'm glad to be here and hopefully I will be able to contribute as well.

Thanks!

[pizzard]

Wow!  I finally made it. 

I've enjoyed this site for quite some time, and am so grateful for the hard work, and crazy love for pizza everyone shares here.  I've meant to register for a while, but wanted to comment on a few points, so I have taken the plunge.   

1.  I bought a cutter pan!!  Yeah me!!   I've been making pizza for years, and have tried every which way to get that pizzeria cracker crust that I so enjoy.  After seeing the beautiful pictures of some of the cracker thin pizza made in a cutter pan, I was inspired to give it a try.  Well...the results were amazing.  The crust is crisp not just fresh out of the oven, but when I make that 2nd trip back to the kitchen as well.  I ordered mine from Lloyds, and it does have the PSTK (?) coating.  In fact, I ordered two.  One 18" for family pizza, and one 10" for what my kids call snicky snack pizza.

2.  I saw the video on how to make a Lou Malnati's pizza put together by 3 young women, and wanted to add my 2 cents on my observations.  Will add to that link.

Lastly, I'm a Registered Dietitian, so I went with "pizzard" for my username:)  There is plenty of hazardous to your health pizzas out there, but my feeling is they are mostly from the chain restaurants sacrificing quality for cost...Pizza Hut is definitely not what it once was.  Pizza done right can satisfy all your daily nutrient requirements...carbs, proteins, fats, vitamins, minerals and water.  I never feel guilty when I eat a pizza that has earned its worth in calories

Thank you so much for this forum.

[Harriet1954]

Good morning! My name is Harriet and I live in the southern portion of the beautiful Garden State of New Jersey! I know I would never be able to make pizza such as the wonderful ones we have in this area, but I know I can certainly try. I used to do this years ago before baby came along. Well, baby is 21 now, so I don't have too much of an excuse! I pick up many tips from just lurking. Thanks for the opportunity and I hope to learn more than I ever have!

[Davydd]

Good morning! My name is Harriet and I live in the southern portion of the beautiful Garden State of New Jersey! I know I would never be able to make pizza such as the wonderful ones we have in this area, but I know I can certainly try. I used to do this years ago before baby came along. Well, baby is 21 now, so I don't have too much of an excuse! I pick up many tips from just lurking. Thanks for the opportunity and I hope to learn more than I ever have!

Hey, I know you.     Welcome to pizzamaking.com.

[JConk007]

Harriet ,
Welcome! I am at the oppsite end  of NJ in Bergen county NY state line and I also have a 4 yr old But I have her helping, so I cant use it as an excuse  But keep reading and learnig as tyou say the knowledge commitment and experience are some ot the best available!!
enjoy!!
JOhn

[annChris]

I am andy I am new user...and i am very glad to be here and meet all u guys....

[san4os]

Hello....I've just joined and would like to say hello. At the min I live in the UK and have just finished training as a baker (I was a mature student, but I'm not owning up to how mature  ). We plan to move to Nova Scotia in 2010. so I thought I'd have a look around your forum, Its great, really helpful and friendly. Lots of the stuff I use will be different I expect so it will be a learning curve. I'm also debating whether I should bring all my collection of tools and gadjets with me or just my favourite things and buy new pans etc when I arrive. I've been baking at home for family friends charities etc for years, and would love to make a career out of it. Who knows my new life maybe the start.

_____________________________________

[mike_b]

Hello, I am Mike and I have been viewing this site as a guest for too long. I used to work at a pizza chain way back in high school, and have always enjoyed making my own pizzas, as well as enjoying good pizza in general (this includes many different styles). I decided to step it up a notch and attempt to make a pan pizza, and with the great information I found here (as well as pans from eBay) I was able to hit it out of the park.

[johnnylightnin]

Hello.

My name is Jonathan.  I lived in Louisville for a while and that's where I really came to love none super-commercial pizza.  Wick's Pizza was my favorite place back there and now that I'm gone, I can't find the same quality pizza where I live.  So, I figure I should try and make it myself.  I'm from Louisiana and love to cook cajun food, so I figure making pizza could be just as fun.  I found the board after searching for a deep-dish recipe using a cast iron skillet.  Looking forward to learning how to create great pizza.

[Pete-zza]

I decided to step it up a notch and attempt to make a pan pizza, and with the great information I found here (as well as pans from eBay) I was able to hit it out of the park.

Mike,

Your pan pizza looks very good. Which pan pizza dough recipe did you use from the forum?

Peter

[mike_b]

Mike,

Your pan pizza looks very good. Which pan pizza dough recipe did you use from the forum?

Peter

Thanks! I used the "Pizza Hut" Style Pan Pizza Recipe found under the recipe section for the dough. The only changes I made were the dough weight (16oz for medium), as well as the proofing method. I used to work for Pizza Hut back when they actually used a big Hobart to mix their dough, so I applied the techniques and portions we used back then.

Making this pizza made me realize why Pizza Hut's sauce is spicy (as in spice-rich, not hot). This crust has a heavy flavor, and the sauce I used was light in flavor, an unfavorable combination. I am going to go back and readdress the sauce next.

Side note: I attempted to use URLs, but I am not able to since I have a young account. I apologize if you have to manually navigate to the recipe section of this site.

[msarzo]

I'm new to this forum after someone from another forum I frequent sent me this link.

I made homemade pizza for the first time on Super Bowl Sunday, just doing a basic cheese pizza. It turned out a bit blander than I would have liked, and the crust was a bit doughy, but other than that, it wasn't bad for a first attempt.

I'm hoping I can learn how to improve on that first attempt while I'm here.

[schellter]

Years ago was pretty good at making pizza, I had a recipe that worked great with my large Cusiniart DLT-X food processor. I had not made pizza in prolly 20 years and recently I ate at Pit Fire Pizza in WLA and got a large BGE for my birthday. So now I am once again motivated to make pizza on the BGE. At this point I am hit and miss on getting the BGE fueled properly to sustain 550* for a 10 minute cook, it should be easy enough but it's not.  For dough I have been using TJ's, both their regular and my wife's preferred whole wheat. I have had mixed results with the TJ regular and I find their whole wheat hard to form into a thin crust. Last night I had to resort to a rolling pin so it tasted like cardboard. Today I discovered that Whole Foods in Santa Monica sells pizza dough so I am going to try that next.

Is that an introduction or just a ramble?