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Message
re: Learn me about homemade pizza
Posted on 7/19/23 at 10:24 am to armytiger96
Posted on 7/19/23 at 10:24 am to armytiger96
My process, is i make all of my pizzas on parchment paper. The pictures above are from a year or so ago, i've managed to make my dough thinner by using one of those small dough roller like this.
Anyway, i roll the dough on parchment paper, dimple the edges for a crust, and i pick up the dough to stretch a little. Brush with olive oil, add teh sauce and toppings. I get my Joe u to about 500 to 550, with the pizza stone the whole time heating up, and put the pizza on the stone in the joe. I give it about 2 or 3 minutes then open up the joe and remove the parchment paper and let it go until total cook time is about 7 minutes. I usually check a couple times to make sure the bottom is cooking through.
Actually made pizza Sunday and the kids love it, which is great considering they don't eat much other than a handful of things.
Anyway, i roll the dough on parchment paper, dimple the edges for a crust, and i pick up the dough to stretch a little. Brush with olive oil, add teh sauce and toppings. I get my Joe u to about 500 to 550, with the pizza stone the whole time heating up, and put the pizza on the stone in the joe. I give it about 2 or 3 minutes then open up the joe and remove the parchment paper and let it go until total cook time is about 7 minutes. I usually check a couple times to make sure the bottom is cooking through.
Actually made pizza Sunday and the kids love it, which is great considering they don't eat much other than a handful of things.
0
Posted on 7/19/23 at 11:29 am to Dave Worth
quote:
Another thing I liked with the store bought dough was deep dish. I would roll it out in the bottom of a cast iron pan with raised ridges. It was never perfectly shaped but it worked. Then load up with your toppings. Put a layer of sliced cheese on the bottom and fill with cooked toppings. I even made a chicken and broccoli version once.
^This is where it's at!
I usually make them in a deep dish pan, but I've made them in 3" spring form pans too. Making everything from scratch can turn into a bit of work, but it's well worth it.
Posted on 7/19/23 at 1:04 pm to AUHighPlainsDrifter
Posted on 7/19/23 at 11:24 pm to theantiquetiger
I’ve been trying Vito Iacopelli’s poolish dough lately and I like it.
This is basically his recipe:
LINK
Made it just tonight. Pizza was great.
For sauce I just use good canned tomatoes, crushed by hand. Add a bit of salt. I sometimes add a little bit of red pepper flakes if I want to spice it up a bit. I will put a touch of fresh basil in it also.
I cook in my oven at 550 F on a 3/8” piece of steel. Takes 4-5 minutes.
00 flour won’t brown easily in the home oven, but a light smear of olive oil on the cornicione right before going in the oven helps. All purpose flour actually works quite well. Used that for a long time.
This is basically his recipe:
LINK
Made it just tonight. Pizza was great.
For sauce I just use good canned tomatoes, crushed by hand. Add a bit of salt. I sometimes add a little bit of red pepper flakes if I want to spice it up a bit. I will put a touch of fresh basil in it also.
I cook in my oven at 550 F on a 3/8” piece of steel. Takes 4-5 minutes.
00 flour won’t brown easily in the home oven, but a light smear of olive oil on the cornicione right before going in the oven helps. All purpose flour actually works quite well. Used that for a long time.
Posted on 7/20/23 at 7:56 am to h0bnail
don't be an a-hole, this is the food board.
Posted on 7/20/23 at 9:20 am to ChEgrad
appreciate the link and advice ... 
what's the boards opinion on cooking with a pizza stone vs. a pizza steel ? I've used a stone for years with no complaints. Is the steel more forgiving during the cook process or does it produce a more consistent cooked crust ? TIA
ChE ... did you buy your steel off Amazon or at a Restaurant supply store ? Any links to your exact steel
what's the boards opinion on cooking with a pizza stone vs. a pizza steel ? I've used a stone for years with no complaints. Is the steel more forgiving during the cook process or does it produce a more consistent cooked crust ? TIA
ChE ... did you buy your steel off Amazon or at a Restaurant supply store ? Any links to your exact steel
This post was edited on 7/20/23 at 9:22 am
Posted on 7/20/23 at 9:24 am to Got Blaze
quote:
what's the boards opinion on cooking with a pizza stone vs. a pizza steel ? I've used a stone for years with no complaints. Is the steel more forgiving during the cook process or does it produce a more consistent cooked crust ? TIA
I use pizza screens. Available at most restaurant supply places.
Posted on 7/20/23 at 9:44 am to ChEgrad
quote:
00 flour won’t brown easily in the home oven, but a light smear of olive oil on the cornicione right before going in the oven helps
Are you including any oil or even a little sugar in your dough? Both should help w browning. If you’re only cooking at normal oven temps they won’t burn. (My understanding is that if you have a pizza oven you need to keep anything but yeast flour and salt out of the dough. Never used anything but a regular oven myself though.)
I’ve never used AP flour straight, but I’ve used a 30/70 bread flour whole wheat flour mix and had trouble with the dough tearing. Using 100% white bread flour (which is what I believe 00 flour is, just more finely ground) I could stretch it, throw it, etc as much as I wanted. I’m guessing if you’ve used straight AP flour with good results you don’t have any tearing issues then?
This is my recipe for a normal oven using a pizza stone at 550F (New York style pizza):
Three pizzas:
900g Bread Flour
558g water
16g melted butter
17g olive oil
36g sugar
1/2Tbsp yeast
Primary fermentation 4hrs, then shape the dough into balls, rest them for 10 mins while getting ingreds out, then make one at a time into pizza shape, put on ingreds and put in the oven immediately. Make next pizza while first one bakes. I didn’t time them just kept an eye on them and pulled when they were brown and the cheese was bubbling.
Posted on 7/20/23 at 10:25 am to Got Blaze
quote:
what's the boards opinion on cooking with a pizza stone vs. a pizza steel ? I've used a stone for years with no complaints. Is the steel more forgiving during the cook process or does it produce a more consistent cooked crust ? TIA
Depends on temperature
If you are cooking at the limits of a home oven of 550, use a steel. Let the steel heat up with the oven and give it time to get fully heated before you put a pizza in. The reason is the steel is more effective at heat transfer and will crisp up and cook your crust better than a stone will and since the lower 550 temperature cooks slower, this helps the crust achieve what you want in the low temps.
If you are cooking at 700-900, use a stone and let it heat up too. Steel will cook the crust way too fast. I have both a 3/8" steel that I got off Amazon and a stone. I use the stone when I run the oven in self cleaning mode and that will get my home oven up close to 900. It's a pretty dumb thing to do, but it will make an excellent pizza using 00 flour at high heat like it likes.
This post was edited on 7/20/23 at 10:27 am
Posted on 7/20/23 at 10:36 am to theantiquetiger
The dough is really the only non negotiable. Fund your own dough recipe that jives with your cooking method
Posted on 7/20/23 at 11:07 am to TIGERSTORM
quote:
Trader Joe's sells good fresh dough that I've used when making homemade pizzas.
I'll add that Whole Foods dough is my favorite. Honorable mention to Publix dough.
My kids hated leftovers. I started using pizza as a way to repurpose leftovers into something they would eat. My favorite pizza to this day is a fried chicken pizza with a mashed potato base (instead of pizza sauce). The possibilities are endless.
Posted on 7/20/23 at 11:23 am to theantiquetiger
If you are in a pinch, you can also sometimes buy dough balls straight from pizza places. Just call and ask. This is much better than what you'd buy at the grocery store as it was just made at the restaurant. It's probably about the same cost, maybe less too.
This post was edited on 7/20/23 at 11:25 am
Posted on 7/20/23 at 11:32 am to Aubie Spr96
quote:
Whole Foods dough
ill buy that and grill it.
toast both sides pretty good. Then put your toppings on the more done side.
toss it in the oven under the broiler
Posted on 7/20/23 at 11:50 am to SUB
quote:
buy dough balls straight from pizza places
I do this when I am in the mood for pizza but not wanting to prepare dough. The dough I get is actually very good, but their sauce and cheese suck.
Posted on 7/20/23 at 1:43 pm to RockyMtnTigerWDE
quote:
cheese suck
If you source around, you can buy good cheese from pizza shops if you ask nicely/find a good shop.
Brands that are difficult for the home-cooked to obtain because they only sell wholesale.
Posted on 7/20/23 at 2:14 pm to KosmoCramer
quote:
Brands that are difficult for the home-cooked to obtain because they only sell wholesale.
This is very true, the lack of access to quality cheese and meats separates a lot of home cooks from higher-end pizza shops.
Be aware many shops carry crap products that are worse than what you can get at the store.
Posted on 7/20/23 at 2:33 pm to theantiquetiger
I prefer to start my pizza on a pan then pull the pan out once the dough has started cooking and set.
Posted on 7/20/23 at 2:43 pm to KosmoCramer
quote:
If you source around, you can buy good cheese from pizza
Sorry, I wasn't more clear, I get my cheese elsewhere. They sell in kit or dough only. I was meaning their pizza's they sell suck because of their sauce and cheese. I don't buy pizza from them but their dough is legit. I just buy the dough and make my own sauce and get my mozz/provolone blend from a restaurant supply.
Posted on 7/20/23 at 3:34 pm to wickowick
quote:
Be aware many shops carry crap products that are worse than what you can get at the store.
Truth
You can source a nice low moisture buffalo mozz online. It’s costly but makes a huge difference compared to the shredded grocery stuff
Posted on 7/20/23 at 7:43 pm to theantiquetiger
A homemade dough is not a must, but you've got to have access to good store made dough.
Whole foods sells their dough and is my favorite by far. Trader Joe's dough is edible and is my fall back. I've heard Aldi's dough is great, but I'll never know because I hate Aldi. I've had Publix dough and several others, and I'm not a fan.
You can make your own sauce but it's also not a must. Classico in the jar isn't great, try out different brands. Trader Joe's sauce is just meh, IMO. I'd offer up brands I like but honestly I don't know what they are I just know what the can looks like, and if you don't shop at a publix I doubt we'll have the same brands at our disposal anyway. If you are going to make your own, I'd start with a can of Contadina crushed tomatoes and doctor that up to start. That's the highest quality, mass available tomato to start from.
Couple of other tips:
1. Use whole milk mozz. Most of the pre-shredded stuff is part skim. That's not what you want, and you should be shredding your cheese yourself anyway. Get a brick of whole milk mozz (not the fresh mozz, unless you are making neoplitan style of course)
2. If you want to invest in something to help you cook your pizza better, but don't want to invest in a whole pizza oven, start with a baking steel.
LINK
This will cook the crust hot and fast which is what you need in your home oven. I cook the pizza at about 500 degrees for about 5 min, then turn on the broiler to get the top nice and crisp. Works great. I have too many cooking gadgets to justify a dedicated pizza oven, but if you can swing one of those obviously that will improve your pies even more.
Whole foods sells their dough and is my favorite by far. Trader Joe's dough is edible and is my fall back. I've heard Aldi's dough is great, but I'll never know because I hate Aldi. I've had Publix dough and several others, and I'm not a fan.
You can make your own sauce but it's also not a must. Classico in the jar isn't great, try out different brands. Trader Joe's sauce is just meh, IMO. I'd offer up brands I like but honestly I don't know what they are I just know what the can looks like, and if you don't shop at a publix I doubt we'll have the same brands at our disposal anyway. If you are going to make your own, I'd start with a can of Contadina crushed tomatoes and doctor that up to start. That's the highest quality, mass available tomato to start from.
Couple of other tips:
1. Use whole milk mozz. Most of the pre-shredded stuff is part skim. That's not what you want, and you should be shredding your cheese yourself anyway. Get a brick of whole milk mozz (not the fresh mozz, unless you are making neoplitan style of course)
2. If you want to invest in something to help you cook your pizza better, but don't want to invest in a whole pizza oven, start with a baking steel.
LINK
This will cook the crust hot and fast which is what you need in your home oven. I cook the pizza at about 500 degrees for about 5 min, then turn on the broiler to get the top nice and crisp. Works great. I have too many cooking gadgets to justify a dedicated pizza oven, but if you can swing one of those obviously that will improve your pies even more.
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