Home made pizza

[thunderwagn]

Now I'm having visions of pizza dough topped with sausage country gravy, eggs, cheese, bacon, jalapeno peppers. The possibilities!

 

[Craigerrr]

Mmmmmm, breakfast pizza!

 

[Zambi]

I gotta admit...
When I came this part of the world, there was this strange thing on the menu: steak, egg and chips
I actually really started to like this egg on top of my steak thing.
What I did struggle with was: would you like chips OR veges/salad with your steak?
Got the hang of that eventually: half chips and half salad please

 

[Herm brews]

In the past year, I have gotten used to making this pasta dish called carbonara, in which hot pasta is used to cook the egg, at the same time making a thick pasta sauce out of whatever else you care to craft your sauce. Don’t forget the value of flavoring and thickening your sauce by adding a few scoops of “spent” pasta water.

 

[thunderwagn]

I won't call this Chicago style just in case there are any purists here. Deep dish, super saucy, hang over style pizza!

 

[Herm brews]

That looks great @thunderwagn

 

[Pricelessbrewing]

What's everyone's go to mozzarella? Bonus points if you know it's available in the chicagoland area.

 

[Ozarks Mountain Brewery]

I use Happy Farms from Adi's

 

[BOB357]

Now I'm having visions of pizza dough topped with sausage country gravy, eggs, cheese, bacon, jalapeno peppers. The possibilities!

Wow! A chicken fried steak pizza with some red eye gravy and a bunch of condiments sounds good too !

 

[Zambi]

No mozzarella for me.
The stuff we can get here looks like plastic. Won't eat it.
I use cream cheese, or cheddar (old) or Gouda/Maaslander/Whatever (old), or a combination

 

[Donoroto]

Aldi's Mozz is sufficient. But go to your good pizza place and, when you buy a lump of dough, ask for a wad of cheese too.

 

[Zambi]

No Aldi
No good pizza places either.
Except obviously my own place

 

[Donoroto]

Ok then, BelGioso, you can get it in most places but Mariano's has it.

Sargento and Kraft are decent products too

 

[Herm brews]

What's everyone's go to mozzarella? Bonus points if you know it's available in the chicagoland area.

Do you have Trader Joe’s stores there? If yes, they have all kinds of cheese. I like their Quattro Formaggi blend.

 

[GFHomebrew]

No mozzarella for me.
The stuff we can get here looks like plastic. Won't eat it.
I use cream cheese, or cheddar (old) or Gouda/Maaslander/Whatever (old), or a combination

Spoken by a true Dutch lady.
As you know my Wife is half Dutch I sware she could live on just cheese alone

 

[Nosybear]

Mozzarella is pretty easy to make... If you can get your hands on some buffalo milk, even better!

 

[Zambi]

Mozzarella is pretty easy to make... If you can get your hands on some buffalo milk, even better!

I'll check it out

 

[Pricelessbrewing]

Mozzarella is pretty easy to make... If you can get your hands on some buffalo milk, even better!

I've been wanting to try it at some point, it does seem pretty straight forward.

Are you able to make it with standard whole milk from the store, I've seen some comments that pasteurized milk doesn't work as well.

Next on my to-try list is frigo whole milk low moisture, and belgioioso whole milk fresh.

 

[Zambi]

Some of the ingredients:
Missing is garlic and onion

4 in total.
3 in the waiting room

1 on my "plate"

A good time was had by me

 

[Donoroto]

Are you able to make it with standard whole milk from the store, I've seen some comments that pasteurized milk doesn't work as well.

To put it in brewing terms, your efficiency will be somewhat low. But flavor and texture don't suffer.