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Message
Learn me about homemade pizza
Posted on 7/17/23 at 9:13 pm
Posted on 7/17/23 at 9:13 pm
I’ve never made homemade dough or sauce. I made “homemade” pizza tonight. Store bought crust (the ones on the isle, not cooler/freezer).
I bought Classico pizza sauce (jar).
Pizza was hamburger, sausage, pepperoni, mushrooms, olives, onions, mozzarella, and Italian blend cheese.
The toppings were very good, and the sauce was not bad. The crust sucked. It tasted frozen. Very dense.
Is it worth making your sauce?
I do know a homemade dough is a must, and I want to learn how to make a great one
My pizzas tonight
I bought Classico pizza sauce (jar).
Pizza was hamburger, sausage, pepperoni, mushrooms, olives, onions, mozzarella, and Italian blend cheese.
The toppings were very good, and the sauce was not bad. The crust sucked. It tasted frozen. Very dense.
Is it worth making your sauce?
I do know a homemade dough is a must, and I want to learn how to make a great one
My pizzas tonight
13
Posted on 7/17/23 at 9:23 pm to theantiquetiger
Forming a pizza crust correctly is difficult. Extremely difficult. frick anybody who says otherwise
If they say otherwise they are probably at home making dense garbage.
If they say otherwise they are probably at home making dense garbage.
This post was edited on 7/17/23 at 9:29 pm
Posted on 7/17/23 at 9:28 pm to theantiquetiger
There isn’t much to pizza dough. Make sure you use 00 flour. And to go from good to great you need to make sure to let your pizza dough proof. A lot of recipes will say an hour to an hour and a half, and that’s fine, but 1 -2 days is better.
Posted on 7/17/23 at 9:34 pm to BigBinBR
quote:
There isn’t much to pizza dough. Make sure you use 00 flour. And to go from good to great you need to make sure to let your pizza dough proof. A lot of recipes will say an hour to an hour and a half, and that’s fine, but 1 -2 days is better.
Recipe?
Posted on 7/17/23 at 9:56 pm to theantiquetiger
What type of style? A simple really well tasting New Yorkish pizza to start with would be Raguesa’s. I like the version 1 video over version 2 because I use a stand mixer and didn’t like the sauce update.
LINK
This will get your feet wet on something easy that you can be successful with quickly. He has a few other pizza recipes of different styles that are simple and good as well.
Charlie Anderson has a whole series that followed up with Adam’s and a few others NY recipes and tried to make it better.
LINK
I kinda use a version of some of these recipes for my crust, I make it more like Adam’s most of the time though because it’s simple and easy on ingredients and time. Home oven you are gonna want to get steel unless you are an idiot like me. Steel will let you get a decent crust at 550. Im an idiot, I discovered if you take off the self cleaning lock on your oven, you can heat that bitch up close to 900 in self cleaning mode. Steel is too good at its job at those temps and you need to use a stone. Crust comes out fantastic though. Pizza cooks fast as shite too.
Sauce I use San Marzanos and constantly working with what I add to them to get what I like, I think it is worth it to get into what kind of sauce you want. It changes with style you are making too. Neo you don’t add much to sauce.
LINK
This will get your feet wet on something easy that you can be successful with quickly. He has a few other pizza recipes of different styles that are simple and good as well.
Charlie Anderson has a whole series that followed up with Adam’s and a few others NY recipes and tried to make it better.
LINK
I kinda use a version of some of these recipes for my crust, I make it more like Adam’s most of the time though because it’s simple and easy on ingredients and time. Home oven you are gonna want to get steel unless you are an idiot like me. Steel will let you get a decent crust at 550. Im an idiot, I discovered if you take off the self cleaning lock on your oven, you can heat that bitch up close to 900 in self cleaning mode. Steel is too good at its job at those temps and you need to use a stone. Crust comes out fantastic though. Pizza cooks fast as shite too.
Sauce I use San Marzanos and constantly working with what I add to them to get what I like, I think it is worth it to get into what kind of sauce you want. It changes with style you are making too. Neo you don’t add much to sauce.
This post was edited on 7/17/23 at 10:09 pm
Posted on 7/17/23 at 10:09 pm to Dam Guide
quote:
What type of style
The basic pizza, not thin crust, not pan. I do like a Neapolitan style, with the light, bubbly crust.
Posted on 7/17/23 at 10:11 pm to theantiquetiger
quote:
I do like a Neapolitan style, with the light, bubbly crust.
That’s my favorite too, I eventually want to build or get a wood fire oven for it.
Posted on 7/17/23 at 10:11 pm to theantiquetiger
.
I do not have a lot of options for good pizza where I live. I set out about a few years ago to learn to make my own. Once you delve into pizza crust you will find it’s a pretty simple process all the way to a lot of diverse methods to add fermentation, sour dough, Neapolitan, New York, Chicago, detroit, etc.
There are some great places to start on YouTube. Look for Iacopelli is one I started with and I make really good crust today. I have also perfected my sauce and just found a great bbq sauce for the BBQ chicken I make. Anyone who likes bbq chicken try Head Country Sweet & Sticky. Damn it is good.
You can dive deep or get a solid dough and sauce recipe for you and your family. It’s worth the journey.
Just my basic pepperoni cooked in my home oven. I also have an Ooni oven.
Good luck
One home oven tip.
I use two stones or steels on second shelf from bottom and one second shelf from top. Preheat oven 500-550 (depending on dough) for 60-90 min before cooking. I start out on the bottom stone to start the browning. I then turn on broil and move to top shelf to finish off. It comes out similar to the photo. One other tip, practice launching but you can use parchment paper to launch and remove the paper in about 90-120 seconds.
The following link is one I use as well. TulaneLSU reminded me about it when he did a tribute thread to the NY Chef who used it at some of the most iconic NY Pizza joints.
It’s really good and simple.
New York style
I do not have a lot of options for good pizza where I live. I set out about a few years ago to learn to make my own. Once you delve into pizza crust you will find it’s a pretty simple process all the way to a lot of diverse methods to add fermentation, sour dough, Neapolitan, New York, Chicago, detroit, etc.
There are some great places to start on YouTube. Look for Iacopelli is one I started with and I make really good crust today. I have also perfected my sauce and just found a great bbq sauce for the BBQ chicken I make. Anyone who likes bbq chicken try Head Country Sweet & Sticky. Damn it is good.
You can dive deep or get a solid dough and sauce recipe for you and your family. It’s worth the journey.
Just my basic pepperoni cooked in my home oven. I also have an Ooni oven.
Good luck
One home oven tip.
I use two stones or steels on second shelf from bottom and one second shelf from top. Preheat oven 500-550 (depending on dough) for 60-90 min before cooking. I start out on the bottom stone to start the browning. I then turn on broil and move to top shelf to finish off. It comes out similar to the photo. One other tip, practice launching but you can use parchment paper to launch and remove the paper in about 90-120 seconds.
The following link is one I use as well. TulaneLSU reminded me about it when he did a tribute thread to the NY Chef who used it at some of the most iconic NY Pizza joints.
It’s really good and simple.
New York style
This post was edited on 7/17/23 at 10:23 pm
Posted on 7/17/23 at 10:34 pm to theantiquetiger
Learn to make a good dough.
Make your own red sauce, and a fairly thick one to start with.
Use a pizza stone and make sure your oven is preheated.
Use a pizza peel (paddle) to get the newly made pizza into and out of the oven and don't forget to sprinkle a bit of cornmeal on the peel so the dough slides off easily.
Use fresh ingredients for your toppings.
Make your own red sauce, and a fairly thick one to start with.
Use a pizza stone and make sure your oven is preheated.
Use a pizza peel (paddle) to get the newly made pizza into and out of the oven and don't forget to sprinkle a bit of cornmeal on the peel so the dough slides off easily.
Use fresh ingredients for your toppings.
Posted on 7/17/23 at 11:22 pm to theantiquetiger
I recommend getting the Elements of Pizza by Ken Forkish. Several different dough recipes with exact measurements. Another book is the Joy of Pizza. I have not read it but it’s a NY Times bestseller and has good reviews on Amazon.
I highly recommend getting a Ooni Pizza Oven. I have found that cooking the pizza at higher temps has made a huge difference in the quality of the dough over a stone in the oven/BBQ pit.
I highly recommend getting a Ooni Pizza Oven. I have found that cooking the pizza at higher temps has made a huge difference in the quality of the dough over a stone in the oven/BBQ pit.
This post was edited on 7/17/23 at 11:25 pm
Posted on 7/17/23 at 11:48 pm to armytiger96
Pizza Bible is really good too.
Posted on 7/18/23 at 5:45 am to BigBinBR
quote:
. Make sure you use 00 flour.
The 00 flour is a higher heat flour. While it will cook at lower temps (like 400-500) it will take longer. High temp pizza ovens is where it shines
Posted on 7/18/23 at 6:44 am to theantiquetiger
Trader Joe's sells good fresh dough that I've used when making homemade pizzas.
Posted on 7/18/23 at 11:42 am to TIGERSTORM
I started the same way. Crust and sauce from an aisle with great toppings on top of it.
My next step was to go this route and buy the dough from whole foods. I got a lot of triangle and weirdly shaped pizzas but never a round one. Try that with a premade sauce first, then try making your own sauce. I would cook my pizzas on a Big Green Egg. I learned the first time that you can't do normal dough at 700 degrees!
Once you master that I would look into making your own dough. I never did graduate to this step personally. But it feels like a lot to go from not making pizza to doing everything from scratch.
Another thing I liked with the store bought dough was deep dish. I would roll it out in the bottom of a cast iron pan with raised ridges. It was never perfectly shaped but it worked. Then load up with your toppings. Put a layer of sliced cheese on the bottom and fill with cooked toppings. I even made a chicken and broccoli version once.
quote:
Trader Joe's sells good fresh dough that I've used when making homemade pizzas.
My next step was to go this route and buy the dough from whole foods. I got a lot of triangle and weirdly shaped pizzas but never a round one. Try that with a premade sauce first, then try making your own sauce. I would cook my pizzas on a Big Green Egg. I learned the first time that you can't do normal dough at 700 degrees!
Once you master that I would look into making your own dough. I never did graduate to this step personally. But it feels like a lot to go from not making pizza to doing everything from scratch.
Another thing I liked with the store bought dough was deep dish. I would roll it out in the bottom of a cast iron pan with raised ridges. It was never perfectly shaped but it worked. Then load up with your toppings. Put a layer of sliced cheese on the bottom and fill with cooked toppings. I even made a chicken and broccoli version once.
Posted on 7/18/23 at 2:48 pm to armytiger96
quote:
I recommend getting the Elements of Pizza by Ken Forkish.
I would recommend this as well. The 48 hour dough in there is a perfect blend of time commitment and optimal flavor/crumb structure in my experience.
I recommend a pizza steel rather than stone. I also recommend two peels, one wooden for launching, and one metal from turning/removing.
Using DOP San Marzano tomatoes isn't cheap, but produces the best sauce from tomatoes that aren't right off the vine.
Grand Cheese at GFS is a good pre-shredded mozzarella (44-45%)/provolone(44-45%) blend that I like and then freshly grate parmesan reggianno (5-7%) and pecorino romano (5%). It creates a full cheese profile that really makes the pizza pop.
Posted on 7/18/23 at 3:23 pm to KosmoCramer
quote:
I recommend a pizza steel rather than stone. I also recommend two peels, one wooden for launching, and one metal from turning/removing.
This is the one thing Ooni does even better than their ovens. Their launching peel with the holes in it was a game changer as it let's the simolena fall through as you launch, and their turning peel is just perfectly sized and shaped to rotate it around (if you are using an oven that requires turning).
Posted on 7/19/23 at 9:59 am to theantiquetiger
quote:
Learn me
Get somebody to learn you about English, or do you just think it's cute to say that?
This post was edited on 7/19/23 at 10:00 am
Posted on 7/19/23 at 10:11 am to theantiquetiger
quote:
Is it worth making your sauce?
Sauce is a very basic recipe. That being said, i just buy sauce. I like Mandina's red gravy for a good pizza sauce.
quote:
I do know a homemade dough is a must, and I want to learn how to make a great one
Ken Forkish' recipe in Flower Water Salt Yeast is what i use for the most part. His recipe makes about 5 pizzas, but you can cut it in half. I make my pizzas on the Kamado Joe.
Posted on 7/19/23 at 10:13 am to BugAC
Some of my pizza's in the past.
Posted on 7/19/23 at 10:16 am to KosmoCramer
quote:
would recommend this as well. The 48 hour dough in there is a perfect blend of time commitment and optimal flavor/crumb structure in my experience.
This is my go to recipe.
quote:
I recommend a pizza steel rather than stone. I also recommend two peels, one wooden for launching, and one metal from turning/removing.
I do this as well. I have found a smaller circular peel is great for turning the pizzas in a smaller pizza oven.
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