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a lovely poster posted:Honestly it's a pretty good time and there are much worse ways to spend time than throwing out pizzas for 5-10 hours a week. Agreed entirely. Up until last year, I'd only ever worked in pizza shops of various professionalism and cleanliness. Started at a lovely greasy joint, ended up at a clean efficient pizza kitchen at a big supermarket. It's a dirty and smelly job, but rolling out dozens of pizza shells one after another as fast as you possibly can is a good way to learn the skill. It's also usually laid back as hell; my first pizza shop job we swapped beers on Christmas Eve and smoked weed out of an apple in the supply room pretty much weekly. And with the turnover rate most pizza shops have, you really could just walk out the day you felt you'd gotten your education.
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Feb 8, 2013 22:09
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Anybody have tips on freezing and storing their dough? I've been slightly flattening the dough (approximately 1" thick) then covering in flour and wrapping in wax paper before freezing. It works OK but occasionally the dough will stick to the paper and I end up losing chunks. Anybody have a better method?
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Feb 19, 2013 17:23
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lifts cats over head posted:Anybody have tips on freezing and storing their dough? I've been slightly flattening the dough (approximately 1" thick) then covering in flour and wrapping in wax paper before freezing. It works OK but occasionally the dough will stick to the paper and I end up losing chunks. Anybody have a better method? When I froze my dough the last time, I just made sure it was slightly oily, then wrapped it in saran wrap. They thawed a lot quicker than I would have thought, didn't have any issues unwrapping the dough and as far as I could tell no ill effects from being frozen.
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Feb 19, 2013 17:35
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I'm looking to get my mother a pizza stone for her birthday. Any recommendations? The site with the Fibrament stones linked to earlier doesn't seem to be working any more.
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Feb 19, 2013 19:00
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Use what real men use! Get the 1/4" one though as the 1/2" one is too heavy. Granted, the 1/4" one is still 15 lbs, so if your mother isn't very strong, I guess I have nothing to recommend.
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Feb 19, 2013 19:22
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Jedit posted:I'm looking to get my mother a pizza stone for her birthday. Any recommendations? The site with the Fibrament stones linked to earlier doesn't seem to be working any more. Their site seems alright as far as I can tell? - http://www.bakingstone.com/ Bought one about 4 years ago, it's still holding up fine despite spilling cheese and sauce on it several times like an idiot.
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Feb 19, 2013 21:08
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The Midniter posted:Use what real men use! Get the 1/4" one though as the 1/2" one is too heavy. Granted, the 1/4" one is still 15 lbs, so if your mother isn't very strong, I guess I have nothing to recommend. Wow, I really did not need to see that.. dammit I should not have followed that link. I better get my story ready to the wife on "Why I need this $70 pizza stone!"
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Feb 20, 2013 00:24
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Deathwing posted:Their site seems alright as far as I can tell? - http://www.bakingstone.com/ I cannot connect to that site. The baking steel is interesting, but I wouldn't want to risk it. Also, the postage to the UK is more than the bloody steel.
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Feb 20, 2013 00:46
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Jedit posted:I'm looking to get my mother a pizza stone for her birthday. Any recommendations? The site with the Fibrament stones linked to earlier doesn't seem to be working any more. This is what I ordered. Shipping took ages, but it's awesome. Even came with a (cheapo) peel! http://www.amazon.co.uk/gp/product/B0039S44TI/ref=oh_details_o06_s00_i00?ie=UTF8&psc=1 Woah. The reviews are pretty bad, so I'll give you my experience with it. Yes, the peel is lovely. I can take a picture of mine when I get home tonight. I haven't had any issues with it though. Slides pizzas into the oven and pulls them out with relative ease. Yes, the corners are a little crumbly. Who loving cares? As far as the complaints that it's just a slab of stone....duh? You can get stones cheaper, but the appealing thing about this one was the 1" thickness. Most pizza stones we get in the UK are way less than that. Thicker stone=better temp holding performance. If you want to see what pizzas look like off this thing, check out the ones I posted in the pizza thread.
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Feb 20, 2013 15:59
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Jedit posted:I cannot connect to that site. Weird, works fine on my phone and work computer....anyhoo, I imagine the shipping on one of their stones to the UK probably wouldn't be much better than the steel anyway. Deathwing fucked around with this message at 16:58 on Feb 20, 2013 |
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Feb 20, 2013 16:52
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angor posted:This is what I ordered. Shipping took ages, but it's awesome. Even came with a (cheapo) peel! http://www.amazon.co.uk/gp/product/B0039S44TI/ref=oh_details_o06_s00_i00?ie=UTF8&psc=1 Good lord how much does that slab of stone weigh?
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Feb 20, 2013 17:16
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Too much for my kitchen scale (maxes out at 5kg) to handle.
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Feb 20, 2013 18:12
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This page's lack of pictures made me sad.
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Feb 20, 2013 20:06
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That looks extremely tasty
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Feb 20, 2013 23:12
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drat! Is there a little colby or cheddar on there? Your cheese looks to have some orangey spots on them, it looks delicious. Might just be sauce/cheese mixture, though.
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Feb 21, 2013 03:01
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I don't usually care for pepperoni, but that looks really good. Nice color on the crust
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Feb 21, 2013 03:03
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Thanks folks. I use about one third cheddar and two thirds mozzarella. I like it; it gives the cheese a little more of a chewy bite. The pepperoni was actually turkey pepperoni to keep the thing from turning into an oil slick. Plus, you know, when you're shoving down like four pieces of pizza you gotta be a little healthy, right? It wasn't as good as regular pepperoni but once cooked its alright. Sometimes I like to hide a little caramelized onions under the cheese, too. drat now I want to make pizza again. Thanks a lot, guys.
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Feb 21, 2013 04:18
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What's the common consensus for the go to pizza stone? I need to buy one.
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Feb 21, 2013 07:06
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Walk Away posted:Thanks folks. I use about one third cheddar and two thirds mozzarella. I like it; it gives the cheese a little more of a chewy bite. The pepperoni was actually turkey pepperoni to keep the thing from turning into an oil slick. Plus, you know, when you're shoving down like four pieces of pizza you gotta be a little healthy, right? It wasn't as good as regular pepperoni but once cooked its alright. Sometimes I like to hide a little caramelized onions under the cheese, too. On the topic of being healthy, throw some turkey bacon on there too.. You can pre-cook it and use small pieces or throw the whole freaking thing on there if you want.
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Feb 21, 2013 15:41
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Soulex posted:What's the common consensus for the go to pizza stone? I need to buy one. Baking Steel overall. Fibrament stone for off the shelf stone. Tile from your local stoneworks if you want a cheaper still version.
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Feb 21, 2013 16:29
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More pictures. From last night.
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Feb 21, 2013 18:03
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My goon friend and I attempted to replicate CPK's BBQ Chicken pizza the other night. I don't have pictures, but it was incredibly successful.
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Feb 21, 2013 18:34
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ThirstyBuck posted:More pictures. From last night. Holy poo poo that looks delicious!
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Feb 21, 2013 18:46
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For all those complaining about sticky peels, is there some religious reason people don't use pizza screens? They're like two bucks at the local restaurant supply store and they come in a range of sizes from personal to jesus christ that won't even fit in a home oven. Just build your pizza right on it and use your peel to slide it in the oven. No muss, no fuss, still get that stone contact through the screen, easy peasy.
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Feb 21, 2013 21:02
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With how fine the mesh on those pizza screens is, I would think that they would significantly lessen the direct exposure of the dough to the super hot stone, preventing maillards from happening quickly enough compared to the top of the pie cooking. You want some leopard spotting on the bottom, not a Domino's-style uniformly colored underside, no?
The Midniter fucked around with this message at 21:45 on Feb 21, 2013 |
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Feb 21, 2013 21:42
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demonR6 posted:Holy poo poo that looks delicious! Maybe not the prettiest, but it was without a doubt the tastiest crust I've ever made.
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Feb 22, 2013 04:14
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Screw pretty.. I only care about tasty.
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Feb 22, 2013 04:24
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My humble contribution to this thread, my standard, a pretty simple mozzarella/blue cheese/red onion thing. Tried out a new crust recipe, and also replaced the water with Summit Saga IPA, a real decent local IPA that is now offered in 12 packs. I *think* I can taste a bit of a hoppy edge on the crust, but I've also never made this particular crust recipe before so I guess it's hard to say. I found this particular recipe much more pliable and easy to knead/manage overall, I'm a fan. I think the crust might have been a little too thin this time around but it's good to have an area to improve. this was posted upthread but here's a repost in case anyone was wondering: quote:5 cups all purpose flour Blasted it at about 500. Would like to try the pan/broiler method sometime but this works for me for now. Anyway, the pictures:  
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Feb 24, 2013 02:13
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My first two pizzas! The crust is sourdough starter, ap flour, salt and water. Sausage one was New York-ish thickness. Pesto one was Neapolitan thin. Cooked as close to the broiler as I could manage. Tomato Sauce, Mozz, Mushroom, Sausage, Basil, Onion  Pesto, Mozz, Feta, Red Onion (This was actually one of the best pizzas I have ever had)  Now I just need to work on transferring without having to shake the life out of my peel.
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Feb 24, 2013 03:43
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Oracle posted:For all those complaining about sticky peels, is there some religious reason people don't use pizza screens? They're like two bucks at the local restaurant supply store and they come in a range of sizes from personal to jesus christ that won't even fit in a home oven. Just build your pizza right on it and use your peel to slide it in the oven. No muss, no fuss, still get that stone contact through the screen, easy peasy. When I did that it was maybe worse on the stone than the screen just put straight on the rack. So I just switched to parchment paper.
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Feb 24, 2013 04:09
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Been making homemade pizzas for about 3 years now (maybe once every 2-3 months), this time I decided to make enough dough to freeze (4 pizzas total). Here's the first two: I used a sauce I found on allrecipes instead of trying to make my own just to see how it would taste, it was way too sweet and just terrible all around. I made the third one with a homemade sauce starting from tomatoes, and it was much better: Before cooking:  After:  On the third pizza we also did a garlic butter wash on the exposed crust. Third pizza with the custom sauce recipe was way better, but the garlic butter didn't really add as much to the crust as I was hoping. Maybe an egg wash with garlic would work better than the butter. Fourth pizza we're going to do a white sauce with chicken and onion. Knyteguy fucked around with this message at 07:40 on Feb 25, 2013 |
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Feb 25, 2013 07:37
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Tonight was a good one. Base was 3cups whole wheat flour, 2tbsp sugar + 1tsp instant dry yeast + 2/3cup warm water (as a starter) + grapeseed oil for the base (45 min rise, didn't rise much). Made 2 bases... Preheated my stone at about 500F for 45 minutes while making a basic sauce using Trader Joe's Fire Roasted Tomatoes + Garlic + Tomato Paste/Puree + Herbs de Provence. I then sliced and cooked some TJ's smoked chiken andoullie sausages (first in a frying pan, but had second thoughts so put them in the oven) to reduce the fat in them. I then rolled out the base, topped with sauce and TJ's (this is turning into a bloody advert for them! I didn't get the flour, yeast or sugar from there) light mozzarella, one onion, the sausages and some pepperocini... under 10 minutes in the oven. Frigging great! EDIT: Sorry, I can't resize/remove that image, should have made it a bit smaller. Rooted Vegetable fucked around with this message at 07:04 on Feb 26, 2013 |
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Feb 26, 2013 06:53
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Pizza stone Q: 1. My pizza stone doesn't get nearly as hot as the sheet pan I use to cook the pizza. Why is that? Do I need to leave the stone in for a long time before cooking and the place the pizza on the stone via peel?
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Feb 26, 2013 22:25
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Koppite posted:Pizza stone Q: I preheat the oven with the stone in it for about an hour, then a few minutes before I put the pizza in the oven I put the stone under the broiler on high to get it hotter. Once my pizza is ready to go, I put the stone back in the middle of the oven and put the pizza on it. I've had the best results this way.
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Feb 26, 2013 22:29
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Can someone please give me a good margherita sauce recipe? Looking for something on the sweeter side. Thanks!
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Feb 28, 2013 19:52
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I have not made homemade pizza in a long time because every time I did, the crust sucked and tasted like doughy flour and water. After reading the entire thread, I finally settled on trying Casu Marzu’s dough recipe. Best dough I’ve ever had—turned out PERFECT! I don’t have a pizza stone yet, so I preheated the open to 500 for about 45 minutes, the par-baked the crust on a cookie sheet for 2 minutes. Pulled the crust out, topped it and put it back in, directly on the rack. The crust got perfectly crusty but I will definitely be buying a pizza stone for the future pizzas. We made two different pizzas. Pepperoni with part skim shredded cheese from a bag and sausage with fresh whole milk mozzarella. The pepperoni one turned out good but the sausage one had a much better crust (I got the crust a lot thinner). Only problem with the sausage pizza was a soggy middle. I think I put too many toppings in the middle. Lesson learned for next time.  
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Mar 1, 2013 03:32
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Yeah, soggy middle I would recommend less sauce and other items in the middle since it collects there. Made that mistake once, did some reading here and learned my lesson.
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Mar 1, 2013 03:35
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THE MACHO MAN posted:Can someone please give me a good margherita sauce recipe? Looking for something on the sweeter side. My favorite Magherita around here is from a place called Pizzeria Delfina and all they do is put canned tomatoes and olive oil together for the sauce.
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Mar 1, 2013 05:16
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Mu Zeta posted:My favorite Magherita around here is from a place called Pizzeria Delfina and all they do is put canned tomatoes and olive oil together for the sauce. I take some fresh oregano and basil, and chop up a TON OF GARLIC, and drop it into a couple cups of GOOD olive oil, and let it sit on my counter for a couple of days. Get some whole skinned tomatos, drain them, reduce liquid till syrupy, add more basil and some red pepper flakes, and blend like a motherfuck. When you're ready to make your pizza, take a little of each in whatever combination/strength you want, mix it up, and drizzle over the crust.
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Mar 1, 2013 23:23
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I'm no authority on food safety, but isn't garlic+olive oil a massive invitation to botulism poisoning? Edit: That does sound delicious as gently caress though.
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Mar 1, 2013 23:44
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