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What's the key to good home made pizza?
Posted on 11/2/15 at 4:23 pm
Posted on 11/2/15 at 4:23 pm
My wife and I try and make homemade pizza every once in a while, but it never seems to come together right. Either the crust never comes out right or the cheese is off, it's always just mediocre. We use fresh whole foods dough,but always seem to have problems transferring it to the pizza stone. Do we need the pizza stone?
So what are your keys to a good oven baked pizza? Pre cook the dough, temps, cook time etc?
So what are your keys to a good oven baked pizza? Pre cook the dough, temps, cook time etc?
4
Posted on 11/2/15 at 4:30 pm to KarlMalonesFlipPhone
Get a baking steel.
Make Jim Lahey's no knead pizza dough.
Make Jim Lahey's no knead pizza dough.
Posted on 11/2/15 at 4:31 pm to KarlMalonesFlipPhone
Homemade dough
baking steel
Finsihed product
Despite my wife's objections, a badass pizza board helps
baking steel Finsihed product
Despite my wife's objections, a badass pizza board helps
Posted on 11/2/15 at 4:37 pm to fightin tigers
Looks like Digiorno's
Posted on 11/2/15 at 4:41 pm to BlackenedOut
quote:
Get a baking steel.
Make Jim Lahey's no knead pizza dough.
^^this, plus....be patient when working with dough. Stretch and let it rest, then stretch it some more. Most homemade pizza is too thick & cooked at too low a temp. Jack the oven as high as it will go, preheat the stone or steel for a good solid 45 mins-1 hr. If you have a top broiler, turn it on when you slide the pizza into the oven. Don't OD on the toppings.
Posted on 11/2/15 at 4:42 pm to hungryone
quote:
Don't OD on the toppings.
Most common mistake that even pizza places do.
Posted on 11/2/15 at 4:43 pm to TigerWise
I should give tips to Domenica on how to get a firm crust
This post was edited on 11/2/15 at 4:43 pm
Posted on 11/2/15 at 4:47 pm to fightin tigers
Damn I'll have to look into that baking steel.
Should I precook the dough before throwing toppings on? Also how do you transfer the Dough to the hot stone after you preheat?
Should I precook the dough before throwing toppings on? Also how do you transfer the Dough to the hot stone after you preheat?
Posted on 11/2/15 at 4:48 pm to hungryone
quote:
Jack the oven as high as it will go, preheat the stone or steel for a good solid 45 mins-1 hr.
Yep.
Have discovered that turning the broiler on the entire time will allow the steel top approach 750.
Pizza is done in about 3 minutes
Posted on 11/2/15 at 4:50 pm to KarlMalonesFlipPhone
quote:
Should I precook the dough before throwing toppings on?
No.
quote:quote:
Also how do you transfer the Dough to the hot stone after you preheat?
Practice. I have messed up a few. Your working time is short once you start with the toppings. Dough tends to want to stick. I have found a mixture of cornmeal and garlic salt does a decent job of allowing it to move.
This post was edited on 11/2/15 at 6:42 pm
Posted on 11/2/15 at 5:30 pm to fightin tigers
Is this one of those threads?
Posted on 11/2/15 at 5:33 pm to VOR
I cook all pizzas at home on the grill on aluminum foil. Used to use a stone but will only use foil from here on out. Good crispy crust and slides right off when done. They are pretty good on the gas grill as well if you don't want to wait for the coals to heat up.
If you have a Publix nearby you should try their premise dough in a bag. Awesome.
If you have a Publix nearby you should try their premise dough in a bag. Awesome.
This post was edited on 11/2/15 at 5:34 pm
Posted on 11/2/15 at 5:34 pm to VOR
quote:
Is this one of those threads?
I couldn't let that tourist take a shot at me
Posted on 11/2/15 at 5:50 pm to fightin tigers
Word
Posted on 11/2/15 at 6:00 pm to KarlMalonesFlipPhone
Reverse sear dat shite
Posted on 11/2/15 at 6:07 pm to fatboydave
quote:
If you have a Publix nearby you should try their premise dough in a bag. Awesome.
New Orleans is too ghetto for nice establishments like that. Usually the wife picks up whole foods fresh dough. She got the wheat shite tonight
Posted on 11/2/15 at 6:26 pm to KarlMalonesFlipPhone
Yeah, if only we could be non-ghetto.
Posted on 11/2/15 at 6:29 pm to fightin tigers
that's burnt to me. 
You need to use semolina on the pizza stone and the work areas. There is a reason everyone from Dominos to Ancora uses semolina. It makes it easy to move the pizza and keeps the bottom from turning black.
You need to use semolina on the pizza stone and the work areas. There is a reason everyone from Dominos to Ancora uses semolina. It makes it easy to move the pizza and keeps the bottom from turning black.
Posted on 11/2/15 at 6:41 pm to Napoleon
Realized I put cornstarch instead of cornmeal in the previous post.
Semolina would be a finer grind, might make that move next time.
Semolina would be a finer grind, might make that move next time.
Posted on 11/2/15 at 7:09 pm to fightin tigers
my dad likes his crust like that. I like mine crunchy but the kids won't eat it if it's got any black spots on it.
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