Lets talk Homemade Pizza

Discussion in 'Social Life, Food & Drink, Travel' started by randallr, Jan 29, 2011.

  1. braised

    braised Senior member

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    Break the lock on your cleaning cycle.

    +1
     
  2. spence

    spence Senior member

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    Having made pizza dough a hundred times, now I usually just buy store bought dough and grill it.
     
  3. MrDaniels

    MrDaniels Senior member

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    I think this is largely a myth. The dough is the hardest part.

    I don't think you have ever had a true Neapolitan pizza. The ultra-high heat makes the bottom charred, the exterior crispy and the interior chewy and moist.
     
  4. randallr

    randallr Senior member

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    I don't think you have ever had a true Neapolitan pizza. The ultra-high heat makes the bottom charred, the exterior crispy and the interior chewy and moist.

    I'm reading that there are effective ways to mimic that taste. That said, there are many other great kinds of pizza to be made.
     
  5. Mr Herbert

    Mr Herbert Senior member

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    Summer down here so i have been cooking them in my webber using a pizza stone.

    Any topping recomendations? a couple of my recent favourites

    Proscuito, goats cheese amd thyme
    Rosmary, olive oil, salt
    fillet steak, onions, cream cheese
    caramalised onions, olives, anchovies
     
  6. Mr Herbert

    Mr Herbert Senior member

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    I don't think you have ever had a true Neapolitan pizza. The ultra-high heat makes the bottom charred, the exterior crispy and the interior chewy and moist.

    i would have thought the quality ingredients would also be hard to track down...

    day old vine ripened heirloom variety tomatos grown in volcanic soil for example
     
  7. eglbc

    eglbc Senior member

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    Having made pizza dough a hundred times, now I usually just buy store bought dough and grill it.

    this.

    Tjs plain dough rested for a couple hrs and grilled=close to perfection
     
  8. RSS

    RSS Senior member

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    That said, there are many other great kinds of pizza to be made.
    I enjoyed one the other night ... topped with grapes (red and green), caramelized onion, & chevre.
     
  9. StephenHero

    StephenHero Black Floridian

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    I'm getting really good at making Neapolitan pizza. You need fresh mozzarella and a very simple sauce: quality crushed tomatoes, salt, garlic, oil. Then top it with basil and red pepper flakes. I like Pecorino Romano instead of Parmesan if I use grated cheese. A pizza peal helps tremendously and a stone is a must.
     
  10. Reggs

    Reggs Senior member

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    Can these be had at Home Depot?

    I dont know. I only heard that bit of advice after I had already purchased an expensive pizza stone.
     
  11. eternaldrake

    eternaldrake Senior member

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    Heres a really good, albeit long, read about homemade pizza making: http://www.varasanos.com/PizzaRecipe.htm http://www.pizzamaking.com/forum/index.php good resource also

    I've been meaning to start making pizzas myself but I've got a few snags I've hit I need to sort out before I really make anything. Firstly, I can't find any sourdough starter anywhere locally, only one little store has it and its always out of stock so I might just get some online. Secondly, since I'm on campus and don't have the option of rigging the selfcleaning mode on their oven, I can't cook at ideal temps. To help deal with that I was gonna probably try to make a more NY style pizza but I also can't find any decent high protein flour locally (ideally Sir Lancelot King Arthur flour), so I'll probably have to go online for that too.

    On the other hand I do have a place within 10 minutes that has imported buffala mozzerella so once I get the dough and oven settings to where I need I should be able to make some pretty fucking nice pizzas, which is nice since in this podunk town theres nowhere to get a good one.
     
  12. randallr

    randallr Senior member

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    Heres a really good, albeit long, read about homemade pizza making: http://www.varasanos.com/PizzaRecipe.htm http://www.pizzamaking.com/forum/index.php good resource also

    I've been meaning to start making pizzas myself but I've got a few snags I've hit I need to sort out before I really make anything. Firstly, I can't find any sourdough starter anywhere locally, only one little store has it and its always out of stock so I might just get some online. Secondly, since I'm on campus and don't have the option of rigging the selfcleaning mode on their oven, I can't cook at ideal temps. To help deal with that I was gonna probably try to make a more NY style pizza but I also can't find any decent high protein flour locally (ideally Sir Lancelot King Arthur flour), so I'll probably have to go online for that too.

    On the other hand I do have a place within 10 minutes that has imported buffala mozzerella so once I get the dough and oven settings to where I need I should be able to make some pretty fucking nice pizzas, which is nice since in this podunk town theres nowhere to get a good one.


    I've read that if you're making NY style pizza you don't need the authentic buffalo style mozza. All you need is mozza that you grate yourself from the grocery store. Have you seen Kenji's writeup on good eats? As far as I'm concerned....it is the best I've seen.
     
  13. Piobaire

    Piobaire Not left of center?

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    Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal.

    After you knead your dough, get it in a nice ball, coat with olive oil, place in large bowl and then lay plastic wrap over top so it is in contact with the dough but has excess on the sides, so that as the dough rises, the plastic will maintain contact.
     
  14. pscolari

    pscolari Senior member

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    Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal.

    After you knead your dough, get it in a nice ball, coat with olive oil, place in large bowl and then lay plastic wrap over top so it is in contact with the dough but has excess on the sides, so that as the dough rises, the plastic will maintain contact.


    Reinhart talks about this point in his book and describes in great detail the window pane test. I've found we have had greater success when we use our grill than when using our oven.
     
  15. Piobaire

    Piobaire Not left of center?

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    Reinhart talks about this point in his book and describes in great detail the window pane test. I've found we have had greater success when we use our grill than when using our oven.

    I haven't made pizza in well over a year, due to my dietary changes, but I would put a pizza stone in the often at 500 and let it heat for 45-60 minutes. Pizza would only take about eight minutes.
     

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