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.

  • ABetterTomorrow@sh.itjust.works
    6·
    6 days ago

    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 ;)

    • FauxPseudo @lemmy.worldOPM
      4·
      6 days ago

      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.

        • FauxPseudo @lemmy.worldOPM
          1·
          5 days ago

          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.

      • Bluewing@lemmy.world
        3·
        6 days ago

        I feel ya! I quit brewing when my wife got diagnosed with Celiac. It just didn’t seem right.

        • FauxPseudo @lemmy.worldOPM
          2·
          6 days ago

          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.

          • Bluewing@lemmy.world
            2·
            6 days ago

            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.

      • ABetterTomorrow@sh.itjust.works
        31·
        6 days ago

        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?

        • FauxPseudo @lemmy.worldOPM
          2·
          6 days ago

          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.

  • Gpennyhigh@lemmy.world
    4·
    6 days ago

    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

  • rumba@lemmy.zipEnglish
    3·
    6 days ago

    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.

  • danksubmission@lemmy.world
    3·
    6 days ago

    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!

  • NickwithaC@lemmy.worldEnglish
    3·
    6 days ago

    Welp, I didn’t know this thread was a thing and I made pizza last night but didn’t take photos. 😞

  • kalpol@lemmy.ca
    2·
    6 days ago

    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.

    • FauxPseudo @lemmy.worldOPM
      1·
      6 days ago

      It’s not. I get 2 pounds of pepperoni for $3. That’s a lot of pizzas. Frozen corporate meatballs, smoked kielbasa, red onion, pickled banana peppers on the large jar, bacon ends and pieces at $6 for two pounds, leftover bell pepper scraps saved in the fridge, etc. I have done the math repeatedly. It is almost impossible to squeeze even a dollar worth of toppings on a pizza unless you are adding shrimp and oysters. I the only time I never managed to put more than a dollar worth of toppings on any pizza I have made an 18x13 pizza and topped it with brussel sprouts.

      Pizza places make a ridiculous amount of money on toppings charging you $1.50 for an extra one that costs them 15¢ because they are buying in bulk. That’s how dominos was able to run their any toppings for one price promo this summer. Toppings are cheap.

      All the real money is in the cheese. I use Walmart Great Value brand whole milk mozzarella at $3.87 a pound. Between 6 and 8 oz per pizza. Of the $2.77 I spend per pizza up to $1.93 of that is the cheese.

      • NotMyOldRedditName@lemmy.world
        1·
        6 days ago

        I was making pizza the other day with a costco cheese pizza as a base, and put a bunch of toppings on it. Olives… okay thats like 3 full olives. Onion, like 1/5 of the onion. It’s pretty wild that’d be like $3-4 CAD in toppings right there.

        • FauxPseudo @lemmy.worldOPM
          1·
          6 days ago

          I pay about $0.80 USD for a full onion. I’d be hard-pressed to put even half an onion on a pizza. Olives are 1.94 for a 3.8 oz can and that’s good for three or four pizzas.

  • hereiamagain@sh.itjust.works
    42·
    8 days ago

    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?

      • 🔍🦘🛎@lemmy.worldEnglish
        5·
        7 days ago

        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.