Pizza
- Thread starter Nixy
- Start date
tonksy
New Member
If you aren't into making your own crust then I recommend Boboli...if you are then ask Rob because that's his area.
As far as sauces and toppings go just don't be afraid to fiddle around. I like to use a blend of cheeses instead of plain old mozzarella. Somebody makes a shredded blend called casserole cheese and that works great.
As far as sauces and toppings go just don't be afraid to fiddle around. I like to use a blend of cheeses instead of plain old mozzarella. Somebody makes a shredded blend called casserole cheese and that works great.
unclehobart
New Member
Is madame planning on making her own dough base or whipping up premades?
Either way, get the stone in the oven for 5-10 minutes before you slap on the pie so the crust will crisp up instead of becoming humidified goo.
Either way, get the stone in the oven for 5-10 minutes before you slap on the pie so the crust will crisp up instead of becoming humidified goo.
BeardofPants
New Member
My pizza stone never leaves the oven (we don't use the oven bottom much for other stuff... tend to cook on the stove top). Pre-heat the oven with the stone on there - I usually give it a good 20 minutes or so before I stick pizza on there. Good time to make the pizza sauce.
abooja
Well-Known Member
Okay, so you came to the right place for advice... 
I've used a pizza stone for years. Here is what I would recommend:
1) Preheat oven, with stone inside, to at least 500 degrees (Fahrenheit) for 45 minutes to 1 hour before baking pizza, especially the first time.
2) Definitely make your own dough, preferably the day before. Pizza dough that's risen in your fridge overnight, and brought to room temperature before using, tends to have a bit more flavor than freshly made dough. I've been using the following recipe with good success for a while now. Adapt it as you see fit:
4) Try using slices of fresh mozzarella on top instead of Polly-O or some other prepackaged brand. I recently started doing this and found that, while the cheese isn't as gooey and stringy as normal, it's much tastier and has a nicer, sometimes crunchy texture when baked.
5) Top the whole damn thing with good grated parmegiano reggiano or locatelli romano cheese, and maybe drizzle it with a little extra virgin olive oil.
That dough recipe will make one thick pizza or two thin ones. If you make the latter (which I recommend), they shouldn't need to bake for more than 10 minutes or so.
Oh, and I hope you have a good pizza peel. Dust it with cornmeal (or cream of wheat, if you're allergic to the former) and assemble your pizza on top.
Good luck, and have fun!
I've used a pizza stone for years. Here is what I would recommend:
1) Preheat oven, with stone inside, to at least 500 degrees (Fahrenheit) for 45 minutes to 1 hour before baking pizza, especially the first time.
2) Definitely make your own dough, preferably the day before. Pizza dough that's risen in your fridge overnight, and brought to room temperature before using, tends to have a bit more flavor than freshly made dough. I've been using the following recipe with good success for a while now. Adapt it as you see fit:
3) If you're making a traditional pizza (margherita), make sure your sauce is zesty, but not too zesty, and still sweet. For example, use good (San Marzano) tomatoes, fresh sauteed garlic, red pepper flakes, salt, pepper, maybe a little oregano, and fresh basil. Also top the pizza with fresh basil leaves.
4) Try using slices of fresh mozzarella on top instead of Polly-O or some other prepackaged brand. I recently started doing this and found that, while the cheese isn't as gooey and stringy as normal, it's much tastier and has a nicer, sometimes crunchy texture when baked.
5) Top the whole damn thing with good grated parmegiano reggiano or locatelli romano cheese, and maybe drizzle it with a little extra virgin olive oil.
That dough recipe will make one thick pizza or two thin ones. If you make the latter (which I recommend), they shouldn't need to bake for more than 10 minutes or so.
Oh, and I hope you have a good pizza peel. Dust it with cornmeal (or cream of wheat, if you're allergic to the former) and assemble your pizza on top.
Good luck, and have fun!
unclehobart
New Member
peels are those pizza sized ass-whippin paddles.
BeardofPants
New Member
You don't need a peel. I just use an oven baking tray, and I slide the assembled pizza from the oven baking tray to the pizza stone (I'm a heathen and use oven baking paper instead of flour so it doesn't stick to anything).
BeardofPants
New Member
Oh, and the better quality the flour is, the nicer the dough will be. I've experimented with the normal flours, and found that they are definitely sub-par to the more expensive ones. I also use half-half - so half standard flour (I use an organic stoneground flour), and half strong flour (I use some expensive italian heavy flour - not sure what the brand is). The standard (plain) flour can be subbed for wholemeal flour if you want a healthier base. I don't use olive oil. And the important thing is to make sure the yeast proves in the water first before mixing it into the dry ingredients. You also need to kneed the dough until it is 'stretchy'.
abooja
Well-Known Member
~ahem~ If you use this stuff, you won't need to proof the yeast before adding it to the flour.
Also, be careful about flour substitutions because different flours absorb different amounts of water. The dough recipe I gave you, for instance, calls for all-purpose flour (which is not specified, but the book, as I recall, does specify all-purpose). All-purpose has somewhat less protein content than bread flour, which means it requires less water. Of course, the ratio of flour to liquid isn't a hard and fast rule anyway as humidity varies from day to day, thereby affecting how much flour you will need to add. It's all about feel and instinctively knowing when enough is enough. Generally try to add as little flour as necessary, as too much will create a too-dense crust.
Are you ready to order a Domino's yet?
Also, be careful about flour substitutions because different flours absorb different amounts of water. The dough recipe I gave you, for instance, calls for all-purpose flour (which is not specified, but the book, as I recall, does specify all-purpose). All-purpose has somewhat less protein content than bread flour, which means it requires less water. Of course, the ratio of flour to liquid isn't a hard and fast rule anyway as humidity varies from day to day, thereby affecting how much flour you will need to add. It's all about feel and instinctively knowing when enough is enough. Generally try to add as little flour as necessary, as too much will create a too-dense crust.
Are you ready to order a Domino's yet?
BeardofPants
New Member
*lol*
Yes, it's really all about gettin' a feel for having the right textured dough. It should be slightly sticky, and stretchy. If you don't get the right consistency, you can always add more flour or water - although boo is right, if you add too much, it becomes hell dense, and it's a sumbitch to roll out.
The key to rolling out dough is to make sure everything is well floured so the damned stuff doesn't stick to the bench.
Yes, it's really all about gettin' a feel for having the right textured dough. It should be slightly sticky, and stretchy. If you don't get the right consistency, you can always add more flour or water - although boo is right, if you add too much, it becomes hell dense, and it's a sumbitch to roll out.
The key to rolling out dough is to make sure everything is well floured so the damned stuff doesn't stick to the bench.
BeardofPants
New Member
Ya think?
