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I would like to add that, as someone suggested to me in the last thread, you can go by your favorite pizza place and buy balls of dough if you don't have the time (or desire) to make your own. I stop by, buy 3 or 4, and freeze them individually in ziploc bags. My pizzas always come out amazing and it saves me a lot of time. I also get canned tomatoes and make large batches of pizza sauce in my blender, which I also freeze in baggies until I am ready to use it. When I want to make pizza, all that I really have to do is take the stuff out of the freezer and prep the toppings.
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Oct 7, 2011 18:39
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Bubbacub posted:Having now tried flour, cornmeal, and parchment paper to get my pizzas on the stone, parchment paper wins hands down. It's faster, cleaner, easier, and doesn't make any scorched smells. Absolutely. Parchment paper is awesome for making pizzas on a stone. The only time that it will ever burn is if it hangs over the edge and actually touches the bottom of the oven. Otherwise all it does it turn a little brown and make your life easier. I still roll my dough out with cornmeal instead of flour because I like the texture, though. I love this thread. It got us making our own pizza at home that people have told me was better than any pizza that they could buy  . On top of that, it is really cheap and fun for the kids to help out with. Also, you can save lots of time by portioning and freezing your dough and sauce ahead of time.Thanks, thread.
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Nov 21, 2011 22:05
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pim01 posted:I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right. Yeah, I actually just buy my dough from the pizza place around the corner, but since that is the case it is safe to assume that the rough has already risen. But like Casu said, either way will work. If you want less waiting when it comes time to cook, you would likely want to let it rise first so you're not waiting for it to do so when you want to cook.
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Nov 22, 2011 00:38
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CzarChasm posted:So I come here today with a trip report of the worst pizza I have ever created. How could you not get pictures of this for us?
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Jan 25, 2012 03:19
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His Divine Shadow posted:Would it be OK to just slide the pizza on the paper into the oven, does it have to make physical contact with the stone? Absolutely. Leave the pizza on the parchment paper when it goes into the oven. I do this with every single one of my (fabulous) pizzas. Parchment won't catch fire. The worst that it ever does is brown and get kinda crispy around the edges. It won't affect your obtaining a nice, golden-brown crust in any way.
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Sep 12, 2012 17:12
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Hed posted:Really? This sounds way freaking easier than trying to slide my pie out into a roaring hot oven. The parchment doesn't act as a vapor barrier in any significant way? I thought the "porous stone wicking action" was half of the magic, is this a myth like searing to seal in juices? I've never had a problem. I would imagine that any moisture would go right through the paper and into the stone anyway. But I do agree that you should trim the paper around the pizza. I do the same. You don't want big chunks to darken and crumble all over your oven (or worse, onto your pizza). Try it. I promise you won't be disappointed.
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Sep 12, 2012 18:08
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Casu Marzu posted:It's because my recipe is something you let ferment overnight in the fridge. The longer you let a dough rise, the less yeast you need to do so. It is a wonderful recipe, by the way. I use it every time.
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Sep 13, 2012 06:31
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Nebula posted:Gotta be fresh yeast, but it is still a ridiculous amount of instant if you do the conversion. Like 5.5tsp if I did the math right. So celebrity chefs are vaginas?
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Sep 13, 2012 14:57
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WhatEvil posted:Yeah I think for the most part the underside of the base is supposed to cook while putting your toppings onto the dough. Goodamn just get a cast iron skillet for like 20 bucks if you want to do it that way: http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1347645939&sr=8-1&keywords=cast+iron. That seems like way too much trouble.
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Sep 14, 2012 19:07
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It's been said a ton in this thread, but just use parchment paper. You will never have to worry about sticking again.
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Oct 5, 2012 04:14
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CloseFriend posted:Thanks! I used the no-knead recipe off the first page again—with Killian's Irish Red. For some reason, it didn't rise until I threw in some extra sugar. I don't know what I did wrong, but it worked after sugaring it a bit, so happy ending! You actually clean your stone? The most I ever do is scrape mine off.
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Oct 11, 2012 21:14
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What kind of cheese are you using? What other toppings?
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Oct 18, 2012 16:45
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PainBreak posted:I ordered Papa John's tonight, because I was exhausted after work. It was exactly what you would expect, for chain delivery pizza...no surprises, perfectly edible, and if you were having a party, everyone would think it's a-ok. It's so true. I hate eating pizza anywhere else but at home now.
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Oct 19, 2012 04:36
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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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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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Oae Ui posted:Just made this today using a crappy apartment oven and preheating a lodge cast iron stone to 550F for an hour. Good dough helps a lot. Hacking your oven is going to be ideal but don't let anyone tell you that you can't make Neapolitan style pizza without doing that. Dough recipe, please? Yours looks so airy and delicious. Good job.
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Apr 15, 2013 17:18
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marshalljim posted:Yeah, there's nothing wrong with that necessarily; I shouldn't have insinuated there was. It's just different, and I'd like to be able to have both styles as options. Maybe you can stick the pizza under a broiler toward the end to evaporate some of the moisture? Oh and I want to second caramelized onions on pizza. Put that poo poo on there with some bacon and it's absolutely amazing.
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Apr 21, 2013 04:56
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Sacrilage posted:I tried a rather bizarre pizza recipe the other night that turned out awesome. Used standard dough, and cooked on a pizza stone at 500. That sounds absolutely amazing. Nice work.
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Nov 5, 2013 16:09
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