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I build it on parchment paper and then just slide the parchment paper onto the pizza stone. Works like a charm and I don't need a pizza peel or cornmeal. The parchment paper the pizza is on stays white and the exposed parts turn a little brown but it never burns. Makes removal very easy also I just slide the parchment onto a pan and don't even have to touch the stone.
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# ¿ Oct 7, 2011 01:47 |
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# ¿ Apr 30, 2024 15:58 |
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mindphlux posted:just for the sake of posting, I've tried a number of pizza doughs, and my favorite is Batali's. I usually just buy premade, but if I'm making my own, his is spot on fwiw. Bread yeast?
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# ¿ Oct 7, 2011 01:51 |
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So does everyone overseas have a scale? How do you measure like that without one?
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# ¿ Jan 3, 2012 00:41 |
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Phiberoptik posted:I want to start experimenting with making my own pizza sauce. Anyone got links to good recipes? Good pizza sauce can be found in a can, concentrate on the other ingredients and you'll have a better pizza.
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# ¿ Jan 12, 2012 04:48 |
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Crusty Nutsack posted:I prefer an uncooked sauce. But using crushed tomatoes as opposed to whole, and then cooking on top of it, would seem to create the opposite of a chunky sauce? Why not use whole and hand crush for a better texture, especially if you're going to be cooking it which breaks the tomatoes down even more? It's personal preference. I like a thin, cooked sauce. If I could get better mozz I might prefer fresh chunky. Also Stromboli is awesome. I make it once every month or so. Great for parties. indoflaven fucked around with this message at 01:29 on Jan 14, 2012 |
# ¿ Jan 14, 2012 01:26 |
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hokiehokiehokiehigh posted:Hello, I'm about to bake my first pizza. I'm using Trader Joe's dough and a cookie sheet. I know this goes against the sacrament. I'm sorry. Is there any hope for me? You can bake the crust for 2 or 3 minutes, then put the toppings on, then bake again.
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# ¿ Jan 26, 2012 04:43 |
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Anyone think a cast iron pizza stone would have any big difference over a regular pizza stone?
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# ¿ Mar 28, 2013 03:07 |
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Can you substitute RapidRise yeast for active dry yeast? edit: nm, seems like I just add it to the dry ingredients indoflaven fucked around with this message at 20:36 on Nov 7, 2013 |
# ¿ Nov 7, 2013 20:33 |
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midnightclimax posted:Does anyone have a good recipe for a Chicago-style deep-dish pizza? Can you even make them in a regular (gas) oven? https://www.youtube.com/watch?v=B2uGmk0kYC4 I always just have trouble getting it out of the pan.
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# ¿ Apr 2, 2014 05:12 |
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# ¿ Apr 30, 2024 15:58 |
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Sointenly posted:Was this just a Google find or has someone actually tried this? I've made it several times. Been to Giordano's and Lou Malnati's. It's goddamn close. It's just a lot more work than the video shows.
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# ¿ Apr 10, 2014 19:28 |