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here's my blender-and-done recipe: 28oz canned crushed tomatoes (I like Cento) 1 tsp salt 0.5 tsp sugar pinch dried basil pinch dried oregano 1 tbsp Secret Aardvark habanero hot sauce The Aardvark is key - just enough to to give a pleasant heat to the pizza. My toddler scarfs it down so I know the mixture isn't actually hot. Aardvark is tomato based so it doesn't shift the sauce's flavor profile.
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Aug 8, 2021 21:01
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| # ¿ May 6, 2024 14:04 |
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Confession: i've been doing this for ~5 years, made somewhere around a thousand pizzas, and I've never really figured out hand stretching. I just use a rolling pin like a neanderthal. It gets the job done
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Sep 7, 2021 20:48
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I haven't tried the shaping, when I do a cold rise I just have everything in one big bowl. I'll give it a shot.
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Sep 7, 2021 23:50
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Any suggestions for reasonably priced ovens that could fit on a small porch and be good for pizza and possibly other things? $100-$200 range? Trying to fill out a Christmas list.
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Sep 15, 2021 18:21
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Looking around i guess specialized ovens, even small ones, cost $$$. Guess i'll be content with my stone.
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Sep 16, 2021 05:10
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real question is what arcade cabinets are you going to put in there
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Sep 30, 2021 03:46
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I would end up donating a _lot_ to charity if this was available nearby. What brand of pepperoni do you use?
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Oct 12, 2021 04:44
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After years of settling for Hormel pepperoni because it's pretty much what every store has, I decided to give Walmart brand a shot and... it might actually be an improvement? Seems to be a little less greasy and have a stronger flavor.
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Nov 28, 2021 21:11
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would definitely pay money for that pepperoni
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Dec 13, 2021 18:45
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Wife got me Modernist Pizza for Christmas. The price tag is absurd but, they are really nice books. Looking to step up my dough game first.
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Jan 11, 2022 23:34
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First attempt at new dough: missed the yeast by an order of magnitude. Try again.
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Jan 15, 2022 16:10
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Made a couple of pizzas tonight using Modernist's basic NY style dough. It's a huge step up from my old whatever recipe, but I still had to pull out the rolling pin after failing at hand stretching. Again.
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Jan 18, 2022 06:37
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Historically my hand stretching problems are likely due to my old recipe being bad. This time around it was probably inexperience combined with the dough sitting out a little too long. Modernist's recipe is 66% hydration and I used Anna Napoletana 00. We really liked it, I just gotta practice. bees x1000 fucked around with this message at 16:56 on Jan 18, 2022 |
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Jan 18, 2022 16:52
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SUCCESS! Turns out when you 1. use a good recipe, 2. use proper high-gluten flour, 3. develop the gluten properly and 4. shape the dough properly, hand stretching is wildly simple. 
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Jan 21, 2022 20:50
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oh yeah this is only my fifth or sixth... year... of pizza making. It's dumb in hindsight but we were happy with the rolling pin'd circles so I never rocked the boat. it was perfectly shaped when I made it, still getting used to launching from my new, larger metal peel. 
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Jan 23, 2022 03:31
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Grocery shopping this morning, apparently Walmart has generic Great Value brand whole milk low moisture mozzarella. The deli didn't have anything fancier so I'm going to give the cheap stuff a shot.
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Jan 28, 2022 17:44
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Man I can't compete in this thread at 550F. Need to get myself a dedicated pizza oven.
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Feb 1, 2022 07:44
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That's what I've been using for the last several weeks and it's ace. Huge improvement over standard bread flour.
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Feb 1, 2022 17:56
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Ooni 12" is smaller than I want, 16" is more than I need and an extra $200 where are the good and reasonably priced 14" ovens
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Feb 1, 2022 19:26
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How do smaller pizza places handle supply and demand when fresh dough takes 1-2 days to prep? You can get into a groove and know your typical traffic, but what happens if you suddenly have an extra 50 customers one night? 'We're out, sorry'? Is there a secret NY style rapid recipe?
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Feb 5, 2022 22:43
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Welp now I'm thinking going from stone to steel might be a more reasonable step than stone to ooni. edit aaaaaaand ordered a Speed Steel XL. bees x1000 fucked around with this message at 15:06 on Feb 17, 2022 |
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Feb 17, 2022 14:43
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ogopogo posted:Then you're going to get a hair brained dream to open a pizza restaurant (don't do this!). it's too late man I've already been vaguely wondering what it would take to run a pizza cart at the local ballpark
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Feb 17, 2022 23:41
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Did a test run for lunch today, heating the stone at 550 then switching to broiler right before the pizza went in. The top darkened nicely after 5 minutes. Definitely going to continue down this path when the steel shows up.
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Feb 19, 2022 04:00
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Steel arrived in time for Sunday pizza and holy crap Hands down the best pizza I've ever made. My wife and I were legitimately blown away. As I was cleaning up, I threw my stone of 5 years in the trash.
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Feb 21, 2022 03:15
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Made pizza for my boy's birthday party today. Cranked out 5 of them in about an hour, that's the most I've ever done at once. Everybody loved it, pizza steel doin' work.
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Mar 6, 2022 03:07
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FINALLY found a convenient source for cupping style pepperoni: Kroger chain stores carry Hormel Cup n Crisp. I got excited and bought 6 bags.
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Mar 18, 2022 20:41
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Haven't tried Boar's Head but I've seen it. I'll try it if this Hormel stuff doesn't satisfy. I bought a different fancy pepperoni log thing once and I honestly found slicing it to be a real pain. I'd much rather have pre-sliced.
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Mar 19, 2022 03:02
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Used the Hormel Cup and Crisp for tonight's pizza and welp, they absolutely do the thing, but we didn't like the taste very much. I'll try Boar's Head next if I can find it presliced.
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Mar 21, 2022 02:20
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I cut corners where I can. I derive quantifiable benefit from making the dough and sauce and hand grating cheese, but I can get perfectly good presliced pepperoni and save myself some bandwidth. There's logic to it, even if it's stupid logic
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Mar 21, 2022 05:12
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Local stores carry presliced Boars Head for the same $/oz as the stick, so consider this gnat strained  got some dough prepping for a test pizza tomorrow.
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Mar 21, 2022 19:07
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time for some PEPPERONI OPINIONS from my wife and I. This is for NY style, cooked on steel in a 550F kitchen oven. 6. Armour Weak all around. 5. Hormel Noticeably greasy and poor flavor. 4. Hormel Cup and Crisp It cups, it crisps... it still has the grease and flavor problems of the regular version. 3. Bridgford Excessively seasoned. Overpowering salt and spice. Good in small amounts. 2. Boar's Head Decent but not as good as #1. 1. Great Value Walmart wins for us, hands down. Best flavor and texture; the price and availability are just bonuses. It doesn't really cup but it does crisp.
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Mar 28, 2022 01:21
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I use semolina on a steel peel, and I use flour during stretching to take care of the really sticky parts. Then I shake a bit as I load up the pizza, and use a spatula under stubborn places.
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Apr 1, 2022 04:28
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I've never seen a recipe that recommends up to 10 days in the fridge. That seems like a lot of fermenting.
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Apr 1, 2022 13:54
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Did another family party tonight. Six 14" pizzas, which is my biggest bake yet. It was cool but I don't think I'll be doing that much again anytime soon.
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Apr 11, 2022 01:51
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Steel users, how often do you need to scour and re-season? I've had mine for less than 2 months and it looks like rust spots are already developing.
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Apr 11, 2022 16:24
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How often do you clean yours? I scrub with warm water (no soap) and towel dry after each use. Maybe that's too much?
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Apr 11, 2022 16:56
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Makes sense. I'll reseason and do things differently in the future. Edit: starting to wonder about the instructions for this steel. They're telling me to use flaxseed oil for seasoning because it has a high smoke point. Which is, uh, not true. bees x1000 fucked around with this message at 17:54 on Apr 11, 2022 |
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Apr 11, 2022 17:02
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Yeah that looks pretty good.
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May 5, 2022 16:25
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So this is your building and you're leasing part of it? Hope you've got room for some arcade cabs.
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May 26, 2022 15:38
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| # ¿ May 6, 2024 14:04 |
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oh man I'll take that third one
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May 29, 2022 20:21
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