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Lets talk Homemade Pizza - Page 2

post #16 of 96
Quote:
Originally Posted by Johnny_5 View Post
I would like to learn about real, legit, Napolitan pizza. Anyone have any book recommendations?


You won't be able to pull it off at home without an oven that can reach over 800 degrees Fahrenheit.
post #17 of 96
Quote:
Originally Posted by MrDaniels View Post
You won't be able to pull it off at home without an oven that can reach over 800 degrees Fahrenheit.

I know, but I plan on getting one.
post #18 of 96
Quote:
Originally Posted by MrDaniels View Post
You won't be able to pull it off at home without an oven that can reach over 800 degrees Fahrenheit.
I think this is largely a myth. The dough is the hardest part.
post #19 of 96
Thread Starter 
I made it again tonight and will post pictures later. I definitely need a pizza stone. I was able to get my over to 550 and the center of the crust still wasn't quite crunchy enough. I think a pizza stone should solve the issue perfectly. Are they all the same? I've seen them anywhere from $10 to $50.
post #20 of 96
Quote:
Originally Posted by randallr View Post
I made it again tonight and will post pictures later. I definitely need a pizza stone. I was able to get my over to 550 and the center of the crust still wasn't quite crunchy enough. I think a pizza stone should solve the issue perfectly. Are they all the same? I've seen them anywhere from $10 to $50.
The thicker the better, but I wouldn't pay more than $25 for one. Make sure there is some convenient way to pull it out of the oven (which is where tiles may not be so great). I can be a bit of a klutz sometimes when armed with a peel, so I prefer to remove the stone to place the pizza atop it. I did some experiments today: First pizza was baked at 450 degrees, second one at 550+. The 450 pizza took considerably longer (d'uh), and by the time the toppings were done, the bottom crust was kinda hard and dense. Not terrible, but not my favourite. The second one was quick, and the bottom was slightly crispy, yet spongy on the inside. Definitely better. What I don't like about cranking my oven up so high is that the corn meal starts burning quite quickly on the pizza stone, which produces smoke.
post #21 of 96
Quote:
Originally Posted by NAMOR View Post
Subscribed. I made pizza once and the dough did not come out the way I wanted it to. It had the texture of cardboard.
I once had this problem with the crust on a pecan pie. I'd taken it to the house of a friend at holiday time. When it was time for dessert, the host asked if I'd brought a chain saw.
post #22 of 96
Thread Starter 
Quote:
Originally Posted by RSS View Post
I once had this problem with the crust on a pecan pie. I'd taken it to the house of a friend at holiday time. When it was time for dessert, the host asked if I'd brought a chain saw.

What a gracious host...
post #23 of 96
Thread Starter 
Quote:
Originally Posted by Redwoood View Post
The thicker the better, but I wouldn't pay more than $25 for one.
Make sure there is some convenient way to pull it out of the oven (which is where tiles may not be so great).
I can be a bit of a klutz sometimes when armed with a peel, so I prefer to remove the stone to place the pizza atop it.

I did some experiments today:
First pizza was baked at 450 degrees, second one at 550+.

The 450 pizza took considerably longer (d'uh), and by the time the toppings were done, the bottom crust was kinda hard and dense. Not terrible, but not my favourite.

The second one was quick, and the bottom was slightly crispy, yet spongy on the inside. Definitely better.

What I don't like about cranking my oven up so high is that the corn meal starts burning quite quickly on the pizza stone, which produces smoke.

I'll see what I can find and report back. I'm also going to go to the local farmer's market tomorrow with rach2jlc to buy some quality ingredients. I've never been. I'm really hoping they have an Italian place or somewhere that makes fresh mozzarella.
post #24 of 96
Quote:
Originally Posted by randallr View Post
What a gracious host...
It was a VERY good friend.
post #25 of 96
I've tried this method a few times and it works quite well if you want wood-fired-oven-like-pizza-without-a-woodfired-oven:

http://slice.seriouseats.com/archive...a-at-home.html
post #26 of 96
Alton Brown said to get an unglazed quarry tile to use in place of a pizza stone. It's about a dollar.
post #27 of 96
I got a glazed pizza stone for Christmas. The glaze makes clean up a snap.

I'm working on sauce and toppings so far. I have bought the refrigerated dough from Trader Joes and have had good luck. I like the plain dough the best.
post #28 of 96
Thread Starter 
Quote:
Originally Posted by Reggs View Post
Alton Brown said to get an unglazed quarry tile to use in place of a pizza stone. It's about a dollar.

Can these be had at Home Depot?
post #29 of 96
Thread Starter 
Quote:
Originally Posted by RSS View Post
It was a VERY good friend.

Quote:
Originally Posted by TheButler View Post
I've tried this method a few times and it works quite well if you want wood-fired-oven-like-pizza-without-a-woodfired-oven:

http://slice.seriouseats.com/archive...a-at-home.html

This looks very promising!
post #30 of 96
caramelized onion / goat cheese vs. prosciutto / arugula dough rest at room temp 2 hrs. cooked on the gas grill. both sides of dough grilled, then topping assembled. Closest ive come to neopolitan crust @ home. Blasted under the broiler real quick to finish cheese melt. Super crisp thin crust.
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