Pizza is stupid cheap to make at home. Domino’s is currently offering Minecraft pizzas that are less than twice the size for more than twice the cost. But making it at home means no grease soaked collectable box.
Cost per person before toppings: $2.77 It is very hard to fit even a dollar worth of toppings on a pizza.
Love making pizza at home. I think I “invented” my own crust with different flours + used beer grains (make my own beer at home) and folding techniques. I’m in NY and people as me how good NY pizza is……I prefer mine. Also I get to add as much toppings as I want and I like it eXXXXtra crispy ;)
I have made my share of spent grain goods. I had to stop brewing because it just got too expensive for even basic supplies. I used to be able to make 5 gallons of pretty much any high end beer for less than a dollar a bottle. But at the same time beers started costing $12 a four pack the cost of supplies just didn’t make sense anymore.
I still keep an eye out for fermentables that are too cheap to ignore and try to squeeze a small batch wine out of it if I can. But my beer days are probably gone.
I would be amiss if I didn’t suggest you look at this 10-plus year active thread:
https://homebrewtalk.com/threads/making-traditional-rice-wine-cheap-fun-and-different.361095/
The cheapest easiest homemade alkeyhaulz I ever saw. And if we ever have prohibition back, the secret ingredient flies under the radar.
I have had the homebrew version of that before. Haven’t tried making it myself.
The cheapest I ever made was karo corn syrup, bread yeast and a little Brewers Gold hops. I definitely recommend a long cold fermentation because that stuff had some not great phenols at warmer fermentation temps.
One thing I do miss about that other platform is r/prisonhooch.
You could start c/prisonhooch
I feel ya! I quit brewing when my wife got diagnosed with Celiac. It just didn’t seem right.
Time to check on vinting. You probably have almost all the supplies except maybe a press for cider, some pectic enzyme, tannin and citric of malic acid. The press is only real investment.
I don’t hardly drink enough anymore to make it worth my while. And I tend to choose bourbon for the 2 shots a week that I consume these days.
I hear ya. I’ve been slowly doing it as much. At this point I get beer kits as a gift and that’s pretty much what I do now once a season. What are you go to beer recipes?
Anything from Brewing Classic Styles by Jamil Zainasheff is a winner.
Almost everything else was a one off or I kept changing bit after bit and never settled on a final form.
You just made my mouth water. This looks insane.
Yes, and calzones! I made with canned dough and they were super good. The filling was pulled chicken, pepperoni, sauteed onion, peppers and garlic, basil, oregano and a few cheeses. I made a sauce from tomatoes, peppers and garlic but any sauce you like it great and get some on each bite. It might be slightly better the next day reheated in the microwave on low power to gently warm, then finish heating in a toaster oven on the rack and it gets a light crust all over and fresh baked bread smell again!
Edit: I’m going to try a better dough and make my own sometime too. I should try no-knead bread again
Reccomendation: If someone is having problems getting the dough to cooperate and feel like it’s just a big horrible mess, buy “00 pizza flour” it’s finely milled and has extra protien in it, it’s closer to working with playdough, makes the whole process far more enjoyable. Also, a nice low-moisture mozzarella like Galbani gives youa nice cheese pull that’s not greasy.
I have made hundreds of pizzas at home. 3-4 day fermented dough, 500 degree cast iron skillet, finish in the mother of all air fryers.
I found I don’t like low moisture mozzarella because it doesn’t brown right. Now I haven’t tried a low moisture whole milk and that might change things.
https://galbanicheese.com/our-cheeses/dairy-aisle-cheeses-mozzarella/mozzarella-great-for-shredding
These round ones. pass 'em through a grater with large holes. It browns at 450f in about 10 minutes.
Shred in some Edam if you can find it.
Of couse, with 50% 00 flour, whole milk moz and edam, it’s not a cheap pie anymore, but it’s on par with the best stuff you can get at restaurants for flavor.
Oath comrade, picked up a pizza stone during COVID and my local grocery often has 2 for $1 fresh pizza dough, plus a dollar of sauce for whatever pizza you want versus some greasy, average shit from the pizza place. The no box to deal with is a huge plus as well!
Oh, I’m there chief.
Edit: I have more
Thank you chef.
Lol. Got carbon?
Why yes, I cooked the pizza to perfection.
Agreed
I have a great recipe for cast iron skillet pizza. It is mainly just the effort of rolling out the dough. I happen to have a pizza stone too which works just as well but you can assembly line it with two and feed a lot of people.
Make 'em all the time using naan bread. Easy and tasty.
My favorite part about naan crust is that you can have the crust ready in no time.
It’s the prepackaged tortilla of the pizza world.
Well, not here. I make my own naan.
Welp, I didn’t know this thread was a thing and I made pizza last night but didn’t take photos. 😞
Posting pizza is optional. Making pizza is mandatory. You got the important part.
Does getting a cheap $4 unfrozen Aldi Pizza, adding grilled chicken tossed in buffalo sauce, covering it with more cheese, and cooking it in the smoker you found on the side of the road, count?
I mean…. If you go that route, you just gotta upgrade it with more toppings.
I’m sure that’s allowed
The judges say they’ll allow it in the modified category. 👍
We doctor up pizzas all the time. Our current fav is the costco Detroit pies with more cheese, onions, olives and whatever else we have lying around.
I used to doctor pizza. I’d grab a $5 freezer cheese pizza and add my own toppings. But these days that’s almost twice as much as it costs me to make from scratch.
Agreed. Really the only time we use ever frozen is if it’s been a busy day and we failed to plan dinner.
We just got a Costco, we’ll have to check that out.
To be honest, the Aldi Pizza… Wasn’t that good. It’s the second time we’ve gotten it, the first time we were really rushed and didn’t doctor it at all, it wasn’t great.
I thought maybe doctoring it and smoking it would help, and it did, but not enough to make it worth it.
Really we should just make pizza from scratch like OP intended.
Scratch is the best way for sure, but those square Detroit pies are like crack. Very tasty…and salty!
Much appreciated 😊
Got Costco’s 4 pepperoni pizzas for $15. Good deal there
Aldi fridge pizzas punch so far above their weight.
What’s wrong with the gravity at Aldi?
Recently upgraded from steel to a proper gas oven and let me tell you the result speaks for itself
Coming over, save me a slice.
I’ve been doing it for years!Yoo how did you do that crust??
I actually put remarkably little effort into it rofl. It’s 3 cups flour, 2 1/4 tsp yeast, 1 tsp sugar, (EDIT 1 cup water) 1 tsp salt, and 2 tbsp olive oil, and I only let it rise for about 5 minutes while I’m getting other stuff ready. Pizza stone in the oven set to 425F and I roll out the dough and make the pizza on a paddle using corn meal to keep it from sticking. The crust on the first one uses a crimping technique which is handy to keep everything in, but I don’t always do it. It’s easy though, you place your left index on top of the crust, then pinch a little bit with your right hand and fold it over your index finger. Put your left index on that fold, and pinch another bit over that, spin and repeat.
How much water?
NONE OBVISOULY BECAUSE I DIDN’T LIST IT (1 cup of hot tap water mixed immediately with the yeast and sugar)
Yesss saving this comment lol
Wasn’t even trying, pre-frozen homemade dough and all.
Got a bread machine for a wedding present. Wife makes bread from scratch so what would I need that for. Turns out it also makes just dough. It has made approximately one pizza crust dough a week for 32 years. No exaggeration.
I do the same and even make it a few days ahead now. Resting the dough in the refrigerator makes it even better for me.
This is my goto recipe
Pizza dough
Makes 5 x 200g balls
200ml warm water 175ml beer, at room temperature 7g (1 sachet) fast-action yeast 50ml olive oil 600g Italian “00” flour, or strong white flour 2 tsp salt Tomato sauce Your choice of toppings
