Do you make pizza at home?

[rk9]

So I have been intrigued about making pizza at home for some time now. Today I ran across this article in the Times: http://www.nytimes.com/2010/10/13/di...r=1&ref=dining

I was thinking of picking up this pizza stone and a peel (since I am told I need one to properly place the pizza onto the hot stone).

Does anyone have experience making their own pizza at home? Any other tools I need? Do you like making your own pizza? Tips and/or tricks would be much appreciated!

 

[Johnny_5]

Well, it looks like with that stone you linked to you dont really need a peel, instead you could just slide it from that stone onto a large plate or whatever.

Here is a great write up about homemade pizza by Ruhlman which should help a lot.

 

[KJT]

I don't think you need the peel. I roll the dough out and build the pizza on parchment paper, then use that to transfer it to the pizza stone. The paper bakes just fine, and it makes it easy to move to pizza around.

Like so:

 

[suited]

It's all in the sauce, and to a lesser extent, the cheese. If you're buying ingredients at a supermarket, go with a marinara over the "pizza sauce" they typically sell.

 

[itsstillmatt]

I do. No sauce for me, though. I use tomatoes.

 

[mordecai]

Originally Posted by iammatt

I do. No sauce for me, though. I use tomatoes.
just sliced tomatoes under the cheese/toppings? never tried that

 

[Harold falcon]

I am no good with making dough and crusts. I've never been able to do it, and I hate having flour everywhere. I do sometimes buy pre-made crusts from the local bakery which are quite good.

I know this is a personal failure as a home cook, but it's just one of those things I can't grasp. I can make a delicious pork chop, but can't make a pizza dough worth a damn.

 

[KJT]

Originally Posted by harvey_birdman

I am no good with making dough and crusts. I've never been able to do it, and I hate having flour everywhere. I do sometimes buy pre-made crusts from the local bakery which are quite good.

I know this is a personal failure as a home cook, but it's just one of those things I can't grasp. I can make a delicious pork chop, but can't make a pizza dough worth a damn.

Some places like trader joes sell fresh pizza dough for ~$1. All you have to do is roll/toss it out and put your toppings on. Really easy.

 

[itsstillmatt]

Originally Posted by mharwitt

just sliced tomatoes under the cheese/toppings? never tried that
Not sliced. Chopped. Either that or halved cherry tomatoes. That is really good, and they are pretty good most of the year.

 

[mordecai]

Originally Posted by KJT

Some places like trader joes sell fresh pizza dough for ~$1. All you have to do is roll/toss it out and put your toppings on. Really easy.
pizza places will often sell you a wad of their dough too.

Originally Posted by iammatt

Not sliced. Chopped. Either that or halved cherry tomatoes. That is really good, and they are pretty good most of the year.
will try this after sunday farmer's market trip. thanks

 

[eg1]

Not well.

 

[Nil]

Originally Posted by harvey_birdman

I am no good with making dough and crusts. I've never been able to do it, and I hate having flour everywhere. I do sometimes buy pre-made crusts from the local bakery which are quite good.

I know this is a personal failure as a home cook, but it's just one of those things I can't grasp. I can make a delicious pork chop, but can't make a pizza dough worth a damn.

Same. I attribute the facts that I don't like baking and have zero desire to ever kneed dough as the causes behind my failure at making pizza.

Luckily there's a specialty Italian grocery nearby that has great dough.

 

[edinatlanta]

Yes.

And I like Boboli which makes my life easy.

Hate rolling dough for pizza.

 

[pscolari]

Originally Posted by harvey_birdman

I am no good with making dough and crusts. I've never been able to do it, and I hate having flour everywhere. I do sometimes buy pre-made crusts from the local bakery which are quite good.

I know this is a personal failure as a home cook, but it's just one of those things I can't grasp. I can make a delicious pork chop, but can't make a pizza dough worth a damn.

The key to making a really good homemade dough is to prepare it via delayed fermentation, ie letting the dough rest at least 24 hrs in the refrigerator. The benefits of this are two-fold, better flavor and glutens are relaxed allowing you to roll the dough out easier.

 

[willpower]

Pizza stones make all the difference