I wanna maka the pizza
You can also turn a cast iron pan upside down and use it as a pizza stone :think-about-it:
2nd Detroit style, I use the King Arthur recipe and a nonstick pan.
I used to have a pizza stone and it was great, but I no longer do. The pan was cheaper than stone + paddle
IMO, pizza steels work a lot better than pizza stones (but they work best if you put the steel on top of a stone)
I was actually going to say the same thing. I replaced my stone with one a few years ago when I dropped it and it shattered.
Wait, the steel on top of the stone? I find that putting the steel or stone a few inches above another steel or stone gives really really good results
Yeah absolutely! The reason steel is usually preferred is that while it doesn't have the heat capacity that a stone would have, it does transfer heat at a greater rate than a stone. Ideally, a steel on top of a stone (or just very near the stone) both minimizes the cooling that the cold dough causes in the heating surface while also maximizing the rate of heat transfer into the dough.
Honestly, from my perspective a pizza stone is a pizza stone. Get a size that's going to work for you. Not to be a typical consumer but it's better to have one too big than too small.
Pick any dough recipe online. The key to great pizza vs good pizza is chilling your dough over night so when you work it into a pie, it's easier to manage.
Ideally for a couple days. Ball it up and fridge it for ideally two days for proofing and have it outbofnthe fridge for about 40 minutes prior to stretching for best results, at least for the shit i work with. (I cook at a fancy pizza place)
Honestly, from my perspective a pizza stone is a pizza stone.
but what kinds are good? I saw this pizza baking tray at the grocery store for, like, 7 dollars....are you saying that should do the trick?
Oh. I see.
Well. I like a standard ceramic stone. When you use an actual stone you'll have to preheat your stone in the oven for an hour at max temp. That way the stone is evenly warm.
But I equally use a non-stick pan with holes in it which was a whopping five dollars. Just make sure your oven preheats for an additional 10 minutes if you go the cheap route. And there's nothing wrong with going cheap.
Thanks!. How do you put the pizza in the pan if you have to preheat it in the oven?
Get a cheap peel and sprinkle cornmeal on it. The dough should just slide on and off.
A pizza steel in general is better than a stone. Other than that if you can't get a steel, any stone would already improve your game considerably
I can steal my work's dough recipe. It's pretty fucking dope neapolitan style. I know fuck all about pizza stones, I have access to a wood fire oven
This is my recipe for dough. I play with it often though so it's not exact. Makes two ~10in pizzas.
pizza dough 50g semolina flour.
200g Flour.
8g salt (1 1/4 teaspoons).
1/8 teaspoon active dry yeast.
2g granulated sugar (1/2 teaspoon).
185g lukewarm water (3/4 cup + 1 tablespoon).• in a bowl fix flours and salt.
• combine sugar and warm water at ~100°F • add yeast to water.
• add to flour and mix roughly.
• mix in mixer with dough hooks or bybhand until it pulls together(bout 3 min innfood processor).
• dust surface woth flour and roll dough into ball on it.
• ferment covered in a wet cloth at room temp overnight (7+ hours).
• split into two balls and coat in olive oil.
• put uncovered into fridge for 10-30 min.
• cover and let sit all day(8+ hours).
• warm a lil before cooking. 20 min or so at room temp.
• steatch into pizza shape. about a foot wide.
• top as you wish.
• heat oven as hot as possible with a pizza stone in or atleast as much mass as possible inside.
• put pizza in on stone or cookie sheet.
• bake 90 seconds then rotate pizza.
• bake 3 min.
• turn and broiler then bake 90 seconds more.
• take it out and cool for 1 minEither use * for nice automatic indented bullet points or put two spaces at the end of the lines where you want to force line breaks
Is that 100 F or 100C? I'm guessing F, but your use of grams is making me doubt
It's F. Good point checking. I'll add the unit. Please do not boil your yeast!
Whatever you do, put a ton of cheddar on it. Have it be more cheddar than pizza.
Just go to a chain pizza joint and ask them for an old pizza screen. They're easy to clean and will last probably a decade with regular home use.
Did you know you can put haggis on pizza? It's true and you should.
