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Do you make pizza at home?
- Thread starter rk9
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Piobaire
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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.Originally Posted by pscolari
This. I used to make pizza, before I declared simple carbs evil. Used to make our own sauce, using San Marinaro tomatoes or home made pesto for sauce. Pizza stone, heat it up for 30 minutes at 500 degrees, let her rip.
pscolari
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To me, it's all about the dough. Everything else is just like topping a sandwich.Originally Posted by Redwoood
Anybody have a good recipe for pizza dough? I'm still looking for the perfect recipe.
I believe this is verbatim from the Reinhart book I have.
http://www.food.com/recipe/peter-rei...-recipe-371543
I believe this is verbatim from the Reinhart book I have. http://www.food.com/recipe/peter-rei...-recipe-371543Originally Posted by pscolari
thanks, I'll give it a try. EDIT: it's in the fridge already
foodguy
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pruppert
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I believe this is verbatim from the Reinhart book I have.Originally Posted by pscolari
http://www.food.com/recipe/peter-rei...-recipe-371543
That Reinhart recipe is the one I always use, and it's delicious. I've heard people go as far as saying the water you use is important, because of its mineral content, but i think that's splitting hairs. Agree that it's all in the dough. Good toppings will be good on anything, pizza or otherwise. Good pizza is reliant on the crust. I always just crank the oven up as high as it can go, and go from there. Pizza ovens are normally what, 900 degrees?
KJT
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pebblegrain
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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.Originally Posted by suited
I would have to disagree. the biggest difference between a superb pizza and a crappy version I make at home is the crust/dough.
I've made it on baking paper. Tasted pretty good, though not exceptional.Originally Posted by CDFS
What difference does the stone make?
It applies much more heat to the crust/dough. This makes it possible for it to be crispy on the outside and still soft/slightly-underbaked on the inside, without drying it out.
OakCreekHitter
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Boboli pizza crust and then spicy marina pasta sauce, and mushrooms, onions, pepperoni, and italian sausages!
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To me, it's all about the dough. Everything else is just like topping a sandwich.Originally Posted by Redwoood
+1
If there's one thing I can't stand, it's bad dough.
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