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Peggy Edson posted:I've tried making homemade pizza a bunch of times. The best I can say is that turns out... fine. The crust never seems to have a lot of flavor and it's neither crispy or soft, just somewhere inbetween. I have a baking stone and bake on the highest temp my oven will go but it's never any better. I've heard of baking steel, does that really make a huge difference in crust quality? Really depends on what kind of pizza you are trying to make, but anything Brian Lagerstrom does will work. He's great and if you search "pizza" there's a bunch of options. The one thing I would add that he does not do is just putting the dough on a sheet of parchment paper rather than trusting the cornmeal or whatever will keep it off of the peel. Parchment works great and you can pull it out as you rotate the pizza if you want, and most importantly, totally removes the moment when you might gently caress up your entire pizza when sliding it off the peel.
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Aug 14, 2022 01:02
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Smugworth posted:Have you tried totinos op There really is no substitute. It's designed to fit in a toaster oven. How do you beat that??
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Aug 14, 2022 01:18
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drat there are some good fuckin' tips itt, thank you goons.
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Aug 14, 2022 01:23
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Goons by and large are fat pieces of poo poo who love to eat and more than a handful of us enjoy cooking nearly as much if not more than microwaving a colon-melting beefy bean n' cheez burrito. I was for example a pro chef for a long while but I'll also microwave equal parts hormel beanless chili and velveeta and eat until I poo poo my pants next to a truck
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Aug 14, 2022 01:33
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Glottis posted:
i used to use a sheet of parchment paper, but semolina flour works wonders and makes for a better crust imo. corn meal impacted the flavor when used in sufficient quantities.
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Aug 14, 2022 02:20
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a couple more pizza tips: you may want to add a pinch or so of extra salt to the sauce you put on the dough, especially if you're using generic marinara sauce and not something specifically made for pizza. marina sauce is pretty salty already but since you're using such a thin layer of it, it may not be enough to bring out the flavor without that extra pinch. my local deli doesn't shred cheese for you and i don't have a machine shredder. so if i'm really lazy or time crunched, i'll buy the thinnest sliced mozzarella from the deli instead of a block and just lay the slices out on the pizza instead of hand shredding it. you can tear pieces from a slice to fill in gaps, but it doesn't need to be perfect because it will melt together and fill in just fine. this method will taste just as good, but the cheese may have a little less of that stringy pull to it when you bite into it. i spread my dough by hand on parchment (from a no-knead recipe), and spread some olive oil under the dough to stop it from tearing when i spread it. when the pizza cooks, the olive oil helps it gets nice and crisp without burning. also it tastes great as you'd expect because, well, it's olive oil toasted on crispy bread. i don't know if this works for other kinds of dough, but i assume so. toppings - for homemade pizza, cut veggies very thin and you'll probably be fine. sliced onion and tomato are my favorites, and of course minced garlic. but anything thin should cook well in a few minutes at ~500 F. i don't recommend mushrooms unless they're very dry or precooked. i don't do meat, but i assume the same rules about thin slices apply to get it crispy. if you do decide to use parchment, buy some pre-cut sheets that are about the same size as your pizza steel/stone. that way you have a good size guide to assemble the pizza on while the steel is heating up in the oven.
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Aug 14, 2022 02:35
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You don't need to shred da cheese, just chop it off the block - it'll melt all the same 
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Aug 14, 2022 02:57
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Silhouette posted:don't use all mozzarella, it's bland by itself I like to mix in provolone, it adds a great bite
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Aug 14, 2022 03:05
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SilvergunSuperman posted:I like to mix in provolone, it adds a great bite You gotta hit it with the PROVEL if you're feeling especially Midwestern American: 
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Aug 14, 2022 03:16
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there are some foods that are all about the quality of the ingredients, if you don't have high quality ingredients even the best chef can't make it any good. pizza is not one of those foods. pizza is all about the technique of the person making it. not to say ingredient quality doesn't matter at all. for example there's a huge difference in flavor between a quality san marzano canned tomato and a can of hunt's tomatoes... but a next level pizza maker can make incredible pizza out of completely mundane ingredients, while otherwise talented chefs frequently make mediocre pizza out of great ingredients. this is why all the best pizza comes out of places run by some guy who's done nothing but make pizza every day for the last 40 years, and why your home pizza is always disappointing even though you bought that fancy cheese or whatever to put on it.
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Aug 14, 2022 03:20
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i keep a little italian man under the sink and tell him I'll let him go after he makes me 1,000 pizzas
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Aug 14, 2022 04:20
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Good dough https://www.youtube.com/watch?v=G-jPoROGHGE Pizza stone/pizza iron also brought immense benefits.
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Aug 14, 2022 10:25
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Glottis posted:Really depends on what kind of pizza you are trying to make, but anything Brian Lagerstrom does will work. He's great and if you search "pizza" there's a bunch of options. Lol. The pizza that made me post this thread was Brian's Chicago style thin crust. But still thanks all for the great tips itt. Lots of stuff to try now.
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Aug 14, 2022 13:58
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Before I got an oven that could get hot enough I was making this one: https://www.kingarthurbaking.com/recipes/now-or-later-pizza-crust-recipe You pre-bake the crust, then put the toppings on right away and finish baking, or save the crust for later.
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Aug 14, 2022 14:38
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Pizza stones are bullshit, they don't conduct well enough to transfer the appropriate amount of energy to the pizza. Use a cast iron pizza pan, then transfer to a crisper pan once it's out of the oven so the moisture can leave the bottom of the pizza. Moisture management is big if you want a good, crispy crust.
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Aug 14, 2022 22:55
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Actually idiot you just put the loving pizza pocket into the crisp and carry sleeve to get a crispy crust  Bozo
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Aug 14, 2022 23:11
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Hot pockets have been lapped, it's outdated junk; get with the new hotness, stouffer's bistro crustini.
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Aug 15, 2022 00:18
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Everyone in this thread is lying to you OP, the secret to good pizza is actually raw natural talent, It's all about genetics, sorry. You can wear the same sneakers as Usain Bolt and do the same training as Usain Bolt but you will never run as fast as Usain Bolt. Now replace Usain Bolt with Papa John Schnatter and you get the idea.
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Aug 15, 2022 00:38
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use basil you loving rear end in a top hat
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Aug 15, 2022 00:46
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I'm pretty sure I could eat an unlimited amount of bagel bites. I know I can eat a disgusting amount, at least 36, but I could probably take down a whole 72 count box in about as long as it took to cook them
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Aug 15, 2022 01:49
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i made za 
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Aug 28, 2022 19:56
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A lil burnt but E for effort
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Aug 28, 2022 20:40
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Colonel Cancer posted:A lil burnt but E for effort wrong
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Aug 28, 2022 21:05
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It’s a little burnt, but I like it a little burnt
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Aug 28, 2022 21:08
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When i home make pizza dough i do 2/3 flour and 1/3 sesame seeds. Its good
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Aug 29, 2022 11:54
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Extra Large Marge posted:Before I got an oven that could get hot enough I was making this one: This is a great tip for most people who want to make their homemade pizza immediately better without lots of effort. I’ve been prebaking crusts for a minute or two before I top it at home for a decade. You even up with a much crispier crust than you would otherwise in a residential oven. We recently moved and I finally have a nice oven so that might change.
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Aug 29, 2022 12:30
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I've been to Rome And Chichen Itza But when I'm home I make a the pizza
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Aug 29, 2022 15:35
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season the dough and work on the sauce. the sauce i think is the main flavor profile.
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Aug 29, 2022 15:55
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yes and always prebake the crust.
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Aug 29, 2022 15:55
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poverty goat posted:i made za Please feed your dogs
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Aug 29, 2022 16:24
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