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My girlfriend got me a pizza steel for Christmas. This is gonna be awesome.
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Dec 28, 2013 20:02
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I love pizza but until now we always bought the dough from the store. I'd like to try doing the dough myself but we have no pizza stone so it would be just cooked in the oven. Can I do this or will I upset the pizza gods? Also any recipe recommendation or would the one in the OP do?
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Dec 29, 2013 15:01
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The pizza stone would go in your oven so no matter what that's where it's getting cooked. If you have a cast iron pan or something you can use that, but pretty much anything will cook a pizza. The only issue is that the bottom won't be as nice if you can't get your pan/stone/whatever hot. The OP's recipe is fine.
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Dec 29, 2013 16:27
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Dr. Klas posted:Report back when you made the pizza. I'm curious to know which mozzarella you think is working best because I've never had god luck with mozzarellas found in my stores. I don't know which one works best, but this time I used Pirkka brand mozz because the store only had that and Euroshopper. Turned out reasonably well, I guess. Next time I'll take some pics.
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Dec 29, 2013 17:51
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Cross post from Post Your Dinner thread.. Sourdough Pizza. The sourdough culture has been in my family since the Yukon Gold Rush, kept alive and passed down through the generations. Margherita up first. San Marzano tomatoes, buffalo mozzarella, basil.  Then a pesto, buffalo mozzarella, basil. 
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Dec 29, 2013 21:31
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ogopogo posted:The sourdough culture has been in my family since the Yukon Gold Rush, kept alive and passed down through the generations. Those pizzas look great, but if that is true then that is especially badass, kudos on eating the great (however many generations passed) grandchildren of the yeast your great (however many generations ago) grandparents ate. EDIT: loving PEDANTS.  
But Not Tonight fucked around with this message at 14:07 on Dec 30, 2013 |
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Dec 29, 2013 23:12
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But Not Tonight posted:Those pizzas look great, but if that is true then that is especially badass, kudos on eating the great^n grandchildren of the yeast your great^n grandparents ate. Sorry to be pedantic but one of those can't be n.
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Dec 30, 2013 04:18
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anyone interested in a pizza steel? go here pizza steel thread http://forums.somethingawful.com/showthread.php?threadid=3598826
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Dec 31, 2013 01:01
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 Here's my second attempt. I'm quite pleased with it 
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Dec 31, 2013 17:56
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Acquired a cheapo pizza stone. This was my first attempt. It is ugly as sin, and due to not having a peel, I dropped like one third of the toppings on the stone itself but the crust had a REALLY GOOD TEXTURE so I guess that is a success. I now need to acquire a peel.
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Dec 31, 2013 19:23
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jkk posted:Here's my second attempt. I'm quite pleased with it And so should you be! I might give Pirkka cheese a chance next time then.
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Jan 3, 2014 08:38
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Made pizza dough yesterday and then made two pizza. Everything was very tasty. Had quite a few problems when shaping the dough in something that resembled a pizza and finally I used a bottle to flat the stuff cause I was making holes in the dough when trying by hand... Could use some tips on the technique here. Chorizo, Mushrooms  Gorgonzola, Parmigiano, Mushrooms, Corn 
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Jan 6, 2014 12:11
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Le0 posted:Could use some tips on the technique here. Don't rush. Let the dough rest 5 minutes and try again. If that doesn't help...are you kneading enough?
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Jan 6, 2014 16:57
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Hey guys, could I get a bit of newbie-pizzamaking troubleshooting? I used to make my pizzas on one of those sheet pans with holes in it. I really liked the results, even though the bottom crust would usually remain pale. But I got concerned about its nonstick coating being exposed to maximum oven temperatures. Plus everyone says that a stone/steel is the way to go, so eventually I got a 3/8" baking steel and an aluminium paddle. I haven't been able to get great results  . I've tried both the broiler method and near the bottom of the oven (with a 2nd pizza stone, that I got gifted after getting the steel, on the above rack) and have run into the same problems.By the time the top is ready, the very bottom of the crust cooks well (my latest attempt, where I confirmed getting the steel itself to 500, even had that nice leoparding effect), but the rest of the crust puffs up and seems undercooked at the top/back; soft and chewy with a couple small sections of obviously underbaked dough without bubbles. My current hypothesis is that, since I'm making my pizzas smaller than before (to have leeway paddling it on), my sense for the pizza is off and I need to stretch the dough even thinner and/or with even less toppings (though I'm not sure how bit of a problem the last one is since the toppings themselves will get brown and bubbly easily). But there's one thing that's sort of nagging on me: all the mentions of the stone making "New York style pizza". I grew up in NY, though I don't think I had anything other than cheapo pizza there. Still, I don't remember it being this puffy (maybe the cheapo places didn't ferment the dough?), though I do remember peeling back the cheese as a kid and the dough being a bit chewy/soft at the top. Basically, I'm not sure how much I'm doing wrong and how much of the soft/puffy/chewy thing is how it's supposed to be with a steel. Those are qualities I go for when I make bread, but... Maybe I got myself used to overcooked pizza, but I like it to be a lot more crisp and flat, and honestly had no issue with the (far less labour-intensive) outcome of the hole sheet pizzas. Those would generally work out even if I screwed up with heavy toppings and thick dough. So I'm wondering if I should just get an aluminium version of one of those, or if I just need to keep trying with the steel to get crisper results.
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Jan 6, 2014 19:58
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I'm doing tests along those lines right now, and while the crust comes out very nicely on a steel, I have come to the conclusion that a baking stone above is pathetically too weak to cook the top. I have also tried a dutch oven. My oven doesn't have a top broiler so I've resorted to putting a few slices in my toaster oven at a time and using the electric broiler in that to cook the tops. 5 minutes on high finishes cooking off the top with satisfactory brown spots on the cheese. As far as puffiness, I think it comes with the territory with cooking at extra high heat, it's all the steam rapidly pushing out of the dough that gives it its lift. This is a bit of a conundrum for me with cooking naan as well. Both naan and pizza are best in a super hot oven, and although a steel does awesome where it makes contact with the bread, the issue is that you're not getting that 700-800°F air to cook the rest of it. I will be ordering a second steel for overhead soon and will post any results. I'm almost certain you won't get crispy results like a steel if you use a pizza screen, unless you resort to overcooking the entire thing. Steve Yun fucked around with this message at 20:16 on Jan 6, 2014 |
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Jan 6, 2014 20:03
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For those with both a baking steel and baking stone, do you use the stone for anything now?
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Jan 14, 2014 15:33
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Le0 posted:Made pizza dough yesterday and then made two pizza. Everything was very tasty. If the dough is difficult to spread by hand, you almost certainly have too little water in your recipe. Shoot for something like 60% hydration by weight. Plenty of water for spreading, but not so much that it won't get brown and crispy. How long are you letting it rise for? I'd go at least a day, although you can deal with a short rise if you have enough water. Gluten is almost never the problem since any decent mixer will knead the dough enough for that.
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Jan 15, 2014 03:04
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Goddamn posted:My current hypothesis is that, since I'm making my pizzas smaller than before (to have leeway paddling it on), my sense for the pizza is off and I need to stretch the dough even thinner and/or with even less toppings (though I'm not sure how bit of a problem the last one is since the toppings themselves will get brown and bubbly easily). Yeah, I've never used a steel (only a stone), but the only time I ran into problems anything like what you're describing was when I ended up not stretching the dough out thin enough.
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Jan 15, 2014 07:40
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I have a general question about stones, both for Pizza and bread in general. Does the thickness of the stone really matter. I currently use a big old granite flooring tile that I bought cheaply and which works great. However it is rather heavy, about 15 kilos, and cumbersome. So I'm thinking of picking up a similar but thinner flooring tile instead. Would the thickness of the stone really matter all that much?
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Jan 15, 2014 10:39
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I'm going to be attempting the dough in the OP, I'm not sure about the yeast though. I bought some stuff, Fleischmans quickrise I think? Will that work?
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Jan 15, 2014 15:28
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Nostrum posted:If the dough is difficult to spread by hand, you almost certainly have too little water in your recipe. Shoot for something like 60% hydration by weight. Plenty of water for spreading, but not so much that it won't get brown and crispy. How long are you letting it rise for? I'd go at least a day, although you can deal with a short rise if you have enough water. Gluten is almost never the problem since any decent mixer will knead the dough enough for that. I think my recipe called for enough water however it asked for only 1 hour of rise which honestly is quite convenient for me. Would it really improve the dough a lot by letting it raise overnight? Should I let it rise at ambient or in fridge? I will give it another try soon.
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Jan 15, 2014 15:42
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DekeThornton posted:I have a general question about stones, both for Pizza and bread in general. Does the thickness of the stone really matter. I currently use a big old granite flooring tile that I bought cheaply and which works great. However it is rather heavy, about 15 kilos, and cumbersome. So I'm thinking of picking up a similar but thinner flooring tile instead. Would the thickness of the stone really matter all that much? I think the big thing is that a thicker stone takes longer to heat up, but will not lose as much heat when you put the dough on it. So it should cook faster and be ready for another pizza sooner. At least thats the way I understand it. Le0 posted:I think my recipe called for enough water however it asked for only 1 hour of rise which honestly is quite convenient for me. Would it really improve the dough a lot by letting it raise overnight? Should I let it rise at ambient or in fridge? The biggest improvement in my dough was when I started making a 60%ish hydration dough that rises in the fridge for 1-2 days. Try it once and see if it works for you.
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Jan 15, 2014 16:35
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Le0 posted:I think my recipe called for enough water however it asked for only 1 hour of rise which honestly is quite convenient for me. Would it really improve the dough a lot by letting it raise overnight? Should I let it rise at ambient or in fridge? Let it rise in the fridge, it will overrise at room temp. Yes, it makes a very big difference.
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Jan 15, 2014 20:19
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Alright, wish me luck. Making my first pizza ever tonight! I made myself a baking steel at work, gonna be using that along with the recipe in OP. Will post back in a few hours in either utter failure or sweet pizza victory.
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Jan 16, 2014 23:56
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Annnnd it went...okay. The dough came out really good I think. It was incredibly easy to stretch. I was surprised, especially not having done it before. The main problem I think it my oven doesn't quite get hot enough. The bottom of the pizza wasn't as brown and crispy as I would have liked, but it was definitely something I could see actually getting from a take out place. Dough after sitting in the fridge overnight  My five inch rounds that I let rest for 2 hours  My stretched dough. Stupid hole!   Topped. I just went with sauce and cheese for this trial run. I figure more experimenting can come later.  Here it is out of the oven. Took about 4 minutes  Crumb shot or whatever  Here's the second one I made. I tried a different sauce and cheese and I liked this one a lot better, even though it's a stupidly shaped pizza  Crumb shot of the second pizza  All in all, it went alright. I definitely need some more practice and to nail down a technique. The baking steel definitely seems to work really well. Any advice is welcome!
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Jan 17, 2014 15:39
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I've been trying out Alton's Brown pizza dough and it's been working out pretty good for me. It's been better since I bought some terracotta tiles from Home Depot, they're starting to get black but they're dirt cheap so it's easy to replace them. 
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Jan 23, 2014 21:28
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Can I easily double the ingredients of the recipe to create more dough?
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Jan 25, 2014 14:50
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Casu Marzu posted:I don't know a lot, but I do know that the pies I pulled out of my oven today were just as good as pizzas I get from anywhere I've ever had a slice. It looks like you put raw sausage on the pizza, was it cooked enough ? Anything that can save me time like skipping browning meat is always welcome.
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Jan 25, 2014 19:18
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edit
onemanlan fucked around with this message at 02:22 on Feb 12, 2014 |
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Jan 26, 2014 23:12
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Finally purchased my first ever pizza stone and gave it a test run today. Realized that I now need a peel because loving christ, it was hard getting it into the oven and in the process I hosed up the looks a little bit. My god though, it was good. The crust was perfect and yes, I like my pizza a little well done. Artichoke hearts, anchovies and roasted garlic.  be gentle.
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Feb 11, 2014 23:26
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Throwdown posted:Finally purchased my first ever pizza stone and gave it a test run today. Realized that I now need a peel because loving christ, it was hard getting it into the oven and in the process I hosed up the looks a little bit. My god though, it was good. The crust was perfect and yes, I like my pizza a little well done. Looks and sounds like a drat good pizza. Did you use jarred artichoke hearts?
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Feb 12, 2014 01:30
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Senior Funkenstien posted:Looks and sounds like a drat good pizza. Did you use jarred artichoke hearts? Yes, I had a jar in my pantry that I wanted to use up, next time I will use fresh since I love artichokes in general and it will give me an excuse to scrape some leaves on my teeth.
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Feb 12, 2014 04:29
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nvm!
M42 fucked around with this message at 16:32 on Feb 20, 2014 |
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Feb 20, 2014 15:31
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The wife and I had friends over for pizza on Friday, so of course the one that I threw together for lunch on Sunday turned out the best. Reinhart NY style dough cooked on a baking steel under the broiler for about 4 minutes
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Feb 24, 2014 13:38
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Oh yeah, that's a good looking pie. I feel like I suffer from the same problem. The pizzas I make for myself always turn out better and the ones I make for people something always turns out wrong. I SWEAR I CAN MAKE GOOD PIZZA GUYS!
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Feb 24, 2014 22:00
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This thread has a distinct lack of tavern-style pizza. Dough dockin' 4 lyfe
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Mar 1, 2014 05:01
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What exactly is "Tavern-style" pizza? It looks pretty drat good.
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Mar 3, 2014 08:58
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Does anyone have a good recipe for a Chicago-style deep-dish pizza? Can you even make them in a regular (gas) oven?
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Mar 3, 2014 11:51
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smarion2 posted:What exactly is "Tavern-style" pizza? It looks pretty drat good. Thin, crispy, leavened crust. Generally round, and always cut into squares (that's called tavern or party cut). Most prominent in Chicago, Milwaukee, and around the midwest. It's good stuff.
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Mar 3, 2014 19:32
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| # ? May 10, 2024 18:24 |
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Crusty Nutsack posted:Thin, crispy, leavened crust. Generally round, and always cut into squares (that's called tavern or party cut). Most prominent in Chicago, Milwaukee, and around the midwest. It's good stuff. I have not tried the posted method or recipe.
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Mar 3, 2014 20:11
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