Homemade pizza

Buy a pizza stone.

>>9312700
Seems neat but a bit pricey and inconvenient for me at this very time

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>>9312667
One can just get a mixer, pour flour, olive oil, salt, start mixing, slowly pour water until the mixer is stopped by the solidifying of the dough, and cook that over a pan with some olive oil.

I follow this guys stuff https://www.youtube.com/watch?v=1-SJGQ2HLp8
only problem is the oven isn't hot enough so the dough isn't as crunchy as in a stone oven. I tought maybe if you bake the dough in a pan first for a few minutes then put toppings on and put it in the oven you could get a crunchy dough but never bothered doing that.

>>9312700
Not a big fan. Takes ages to warm up and making more than 1-2 pizzas isn't going to happen most of the time.
This video >>9312799 has the best dough recipe in my opinion. Fast and easy. I make my dough like this and it comes out breddy good most of the time.

>>9312799
>>9312804
looks very good, will try it today
do i need to so it with all his italian antics too?

>>9312799
>>9312804
>>9312858
forgot to ask, do you know if it's possible to freeze that dough?

>>9312796
dont forget yeast

>>9312881
Well I was basically listing the laziest and fastest way to make it, I of course tend to use Yeast, but if I wanted to eat it right away I could also not use it.

>>9312861
freeze after you have let it rise.

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Dough is easy, yeast, warm watter with sugar, flour + teaspoon of salt, mix and add flour and olive oil till the dough is not sticky. Let the dough get big, 30 min, 1 hour at room temperature or some days in the fridge.

Tomato sauce, cheese and the ingredients that you want and then put some olive oil in pic related, oven pre heated at 250 ºC and put pic related in the bottom touching the oven directly.

You can do better pizzas if you buy good quaility ingredients and use a homemade tomato sauce.

Cooking is fun so have fun doing it and if the pizza doesnt go well you can try it another time and another ultil you become a pizza master.

>>9312900
>put pic related in the bottom touching the oven directly.
What would be the point of that?

>>9312900
Is that just a regular baking tray
But anon, I don't want to have a square pizza!

>>9312945
>What would be the point of that?

Conducts more heat by direct contact with the base of the oven. Pizza ovens are supposed to be absurdly hot. A home oven doesn't really get hot enough, so you can do various little tricks to cheat. That's one. Another one would be to use a baking stone.

>>9313141
Yes.
You can put a round pizza on a rectangular tray; you don't have to cover the whole thing up.

>>9312900
>sugar in the dough
Opinion discarded.

>>9312667
>>9312744
>The main limiting factor will be that in using a conventional rather than woodfired or stone oven
1. Use a well-oiled cast iron pan, or failing that, a regular baking sheet preheated in the oven at 500F or as high as it'll go for 15 minutes as others have suggested.

2. If you are going to be adding pepperoni or sausage to your pizza, precook the meat(s) in a skillet for a few minutes to render a little of the fat out and set them to drain over paper towel before application so you don't end up with an overly greasy pizza (remember the cheese layers are also fatty).

2a. If you like pepperoni when it turns into a little cup shape on the pie, read this:
http://slice.seriouseats.com/archives/2012/12/the-pizza-lab-why-does-pepperoni-curl

3. Since the idea is to cook your pizza as hot and fast as possible, it's also a good idea to lightly saute any chopped veggies (peppers, onions, mushrooms, etc) ahead of time for 2-4 minutes so they aren't still half-raw when the pizza is done. This head-start also helps wick away excess moisture for a less wet pizza.

4. Brush the outer naked crust with butter or olive oil so that it browns evenly and doesn't become too dry.

5. When shaping your dough never use a rolling pin, instead stretch by hand so it's not tough.

6. Finally, your pizza is only as high quality as your lowest quality ingredient component so buy your cheese whole and grate them yourself (and make sure they are whole milk and low-moisture so again you don't end up with a soggy bottom). D.O.P./San Marzano-style canned tomatoes are a meme not worth the money either, look for "6 IN 1", Muir Glen, Tuttorosso, or Sclafani if you aren't buying generic.

For real in-depth discussion on ingredients, techniques, and recipes browse here:
https://www.pizzamaking.com/forum/index.php
https://www.pizzamaking.com/pizza-recipes.html

>>9312700
If OP is serious he should also have a digital kitchen scale to get the hydration % down for his dough ferment.

>>9314185
Is this 'za 'tism?

>>9314220
Nah, I didn't see the term "za" in that post, or any other stupid memewords either.

I'd say that the "tism", as you "people" put it, lies in your post.

>>9312667
let the dough ferment for 3 ays
blast oven at full heat with pizza stone inside
das it

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What do we think of a full-on baking steel( not a baking tray) Vs a pizza stone?

>>9314220
>Serious helpful reply
>Le autism xDDD
Go back toreddit

>>9312667
Make absolutely sure it does not come out looking like whatever that shit is in your picture.

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>>9314237
here's some pizzas I've made like this, posted them here on some earlier threads as well
I made like 500+ pizzas last year, bit less this summer cause my old fridge was dicks and too fucking cold so couldn't make proper dough during summer.
Mind the shit pics

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>>9314248

>>9314248
>ferment for 3 days

in the fridge?

>>9314241
Any thick, heavy, heat-stable material works.

Which is superior could be calculated based on the mass of the object and it's specific heat capacity. The thicker and heavier the better.

I use a piece of granite. It was a piece of scrap left over from a contractor who makes granite countertops for kitchens and bathrooms. Whenever they cut out a hole for a sink they end up with a piece of stone that's perfect for baking on. You can often get them for free or for a very low price from places that do stone counters.

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>>9314253
experimented with eggplant on pizza, the slices were 2THICC in this one
from what I found, half a centimeter is best thickness, fry them on a hot as fuck dry pan before hand until both sides have bit of color, salt afterwards and grate same parm on top for good measure
other toppings were moz, goat cheese, caramelized onion and sunflower seeds if I remember correctly

>>9314248
What was your dough recipe besides letting it ferment 3 days? I really like the fact you got the large irregular air pockets in the crust. I've been trying to do that with a sourdough starter, 60% hydration and 24 hour ferment but haven't gotten anything like that.

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>>9314256
Yeah, I had this 'cold cupboard' at my old flat that got cold during winter and experimenting found 10-15 celsius to be the ideal temp, closer to 10 if possible, but fridge works plenty fine.

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>>9314262
I go close to 1:1 water flour ratio, usually just eye that shit but here's recipe I posted to some earlier thread:

My dough recipe is
~500g flour
~4-4,5 dl water
~1/4 tsp instant yeast
~1/4 tsp sugar (this is probably not even needed but I put it in out of habit)
~1,5 tsp salt
~2 tbsp olive oil
this makes 4 dough balls

just throw everything to a bowl and mix that shit, then let it rise in the fridge for 2-3 days, ideal temperature is between 10-15 celsius and 3 days of rising from my experience
And I usually let my dough rise for 2-3 days, separate the dough in 4 portions, roll them in to balls and cling wrap them and throw them in the fridge and use whenever I feel like eatin pizza. I've heard they freeze well too but never tried that myself.

All that being said, you should start with less moist dough just to get better feel to actually shaping the pizzas and work your way as you feel comfortable, that's what I did.
Something like 470g of flour and 3,75-4 dl of water probably oughta work

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>>9314294
Also the 3 day ferment is kinda essential for those real nice air bubbles
You can see here: >>9314294 in the front those bit paler tiny spots on the browned parts. That's a sign you have dough that has fermented enough.

>>9313177
sugar is for yeast, its their food

>>9314247
t. Flyover cuck

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>>9314301
This is actually better pic for those spots: >>9314253
as the dough is more visible

Pic related was fun experiment, I love strawberry goat cheese salad
I also love goat cheese and arugula on pizza
1 + 1 = moz, bit of goat cheese and some sunflower seeds in the oven, after it was done, topped it with arugula, more goat cheese, strawberries, more sunflower seeds and balsamic reduction
The creamy mozzarella and rich umami tomato sauce worked real well with sweet strawberries, though I should have picked even sweeter variety, the sweetness got kinda drowned by all the saltiness and creaminess.

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>>9314328
Here was successful eggplant on pizza, it was tasty, and bit crisp and not watery limp mess without any texture.
The pizza itself went to shit though, minute or so too long in the oven and I think I did this with one day ferment time so the rising doesn't looks so nice.

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>>9314241
https://www.pizzamaking.com/forum/index.php?topic=46441.0
Observations:
>Baking on stone, the IR temps were hotter at 548 deg. F for the first Pizza, and cooler at 525 deg. F for the second Pizza. This is what one would expect. The first pizza baking on the stone along with opening up the oven would cool down the stone to some degree for the second launch.

>Baking on steel, the IR temps were cooler at 525 deg. F for the first Pizza, and hotter at 533 deg. F for the second Pizza. Maybe the oven kicked on between bakes, or when the IR reading was taken with the gun it was pointed at a spot on the steel where the previous Pizza did not

Conclusion:
>The Pizzas were very different in crust formation, texture, and taste. The stone produced a lighter colored crust, a very nice leathery chew and a slight bready pull and resistance to the texture with a more mellow flavor. The steel produced a darker colored crust with more blistering, a more delicate chew, and a more intense flavor.

Kenji confirms these result independently:
http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html
So it's kind of an apples & oranges thing where your preferences come into play.

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OP here, making pizza right now

Dough ready for proofing
(i-its not actually in different sizes, it's just the camera lens playing tricks - I swear!)

My general rules/order
>Pizza stone is necessary. Many come in combo packs with a pizza paddle, which (while not necessary) is helpful
>Oven should be between 475-500
>Roll out dough onto floured parchment paper, put it in for ~5 minutes to parbake. Halfway through pop bubbles and turn pizza ~180 degrees
>Not too much sauce, thinly spread
>cheese, toppings, etc.
>Cook for around 10 minutes
>take parchment paper out from under pizza, cook directly on stone for 3-5 minutes
>Turn once in a while

>>9312744
Save up - they're useful and you can get cheap/good ones

>>9314339
not a fan of eggplant but visually that looks pretty good

>>9314369
Appreciate it m8, that one came out really nice if I say it myself. Tasted amazing too.
>>9314412
Really? Cause I thought that was pretty ugly pizza. I'm not really a big fan of eggplant either but I just decided to experiment with the toppings.
Made brussel sprout, bacon and caramelized onion pizza and burger pizza as well from the same dough, the former was amazing, the latter not so much, no pics though. And I used like 3 balls of dough just on the eggplant pizzas to figure out the formula of thickness and how to cook to not have mush that waters down rest of the pizza as a topping.

>>9314385
interesting thanks.

>>9314514
Salting eggplant to leech out some of the water content also reduces some of it's natural bitterness as well.

>>9314387
did u use enough water? the one on the top right is even cracking

>>9314762
I think I did
Probably didn't knead it well enough though

>>9314395
you don't need to par-bake

>>9314801
it has such a weird color and texture

>>9314271
I fucking love red onion on a pizza

>>9314824
Colour is probably because of the phone camera, texture seems fine to me
About to pop it in the oven - will post result shortly!

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Looks ugly, tastes alright
Next time a little more tomato and a little shorter in the oven, and it should be very good

>>9314385

That's because of thermal conductivity. Metals will move heat a lot faster than ceramics.

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If you want someone fast, just olive oil and cornmeal up a greek pita and put your toppings on it and bake at 425 on a pre-heated stone. Having a cheap peel is handy.

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>>9312667
I bought a pizza pan. It makes pizza good. I can make the pizza on the pan and then put it in the oven easily instead of fucking around with a stone and I don't have to worry about it breaking like all stones eventually do. Also its fucking big because I make big pizzas for 3-4 people but you can get smaller ones if you want.

i unironically make a quesodilla and instead of topping it with another tortilla just put little pieces of cut up hot dog on top

>>9312667

Here is how I make my ghetto-ass pizza. I like thin crust, and fast, I probably do a lot of things wrong, but it makes reasonable pizza with limited time and no specialized equipment. People I've served it to have commented "delicious" and "a little bit better than shitty chain restaurant pizza"

Sauce: I usually just blend some tomatoes, and cook in a pot with some olive oil, salt, basil. oregano, cracked red pepper, and Worcestershire.

Dough: Fermenting and waiting and shit is for losers and also patient people. Get you some hot water; one cup, add a teaspoon of yeast, add some salt, bit of sugar, and olive oil, wait about 5 minutes, add to two cups of flour and some more salt and mix, add more flour until it isn't too sticky, but still a little bit.

Preparation: Stove, 500f. Get your shitty ass baking sheet out, and grease liberally with olive oil you would think this would make it greasy as fuck, but it doesn't somehow, spread pizza dough out on sheet to your preferred shape. Then spread olive oil on the top of the dough too, then add your sauce and assorted cheese and toppings. 15 minutes.

Entire process is maybe 30 minutes.

Maybe some day I will get a pizza stone and learn how to make not shit pizza, but this is a reasonable replacement until then.

>>9314305
It's completely unnecessary, and the fact that you don't that indicates that you don't know jack shit about anything else in that recipe.

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>>9312667
get a baking/grilling stone.

>>9314993
I have never seen anyone make a quesadilla with two tortillas, it's always one folded.

>>9312667
use your broiler.

i can get my cooking surface up to 620 degrees with the broiler.

and don't be opposed to par-baking the crust. it the dough needs longer to cook than the toppings.

>>9315968

Basically just makes twice as much quesadilla.

>>9314514
I found the best way was to cut half cm thick slices, then patting dry with paper towels and throwing to dry pan, then salting afterwards

>>9314849
Same here m8, that's why lot of my pizzas have them. Cutting them really thin makes them fucking magical after baking.

>>9316991
I'd love to eat one of your pizzas some time.

How do I properly drain mozzarella before putting it on pizza
It always leaves a gooey mess on top

>>9312667
I have been making great pizza for years. Prep has been explained in this thread already but I also want to add that you should wrap the whole thing in aluminium foil on both sides using two sheets to make it "airtight". It will turn out great and won't be a dry piece of concrete when you take it out, just try it.

>>9317045
Just use a shredded mozzarella* product of your choice.

>>9317058
Costs too much, I'd rather do it myself

>>9317058
Now melts!

>>9317059
Maybe use a cheesecloth and twist carefully

>>9317045
Probably wrap it in cheese cloth and put pressure on it
But honestly I never had issues with just using moz straight outta the package, but then I also have stone and I blast the oven at 300 celsius every time.

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>>9317045
>How do I properly drain mozzarella
you dont, buy mozzarella sticks

>>9317139
looks disgusting

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>>9317145
thats what any pizzeria uses

>>9312667
You can't make REAL pizza without a wood oven

Any ideas for toppings ? I'm relatively new to making pizzas. I have some pork salami, bacon , capsicum , red onions , and pineapples (love em) .

>>9317539
Olives and mushrooms

Thoughts on using the broiler for making oven pizza?

>>9312667
Pizza stone, plus switching on the grill just before you put the pizza inside. Still not a full on Neapolitan, but getting somewhat nearer to the goal.

>>9317539
Mushrooms are always great on pizza, but only if you cook them properly. I've had improperly cooked mushrooms on pizza before, and it just tastes wrong.

>>9317539
basil is god tier

>>9317562
I don't like mushrooms :/ . I have green olives tho . I'll add them. I wish jalapenos were more readily available here in India . I bet they would taste nice

What spices do you guys love? I know oregano is pretty much de rigeur, but I love putting on some Chinese 5 spice every know and then.

I like making cheesy olive bread

Simple and yummy.

>>9312667
Pizza dough tastes much better if it is made really wet and it helps if you do a slow rise in the fridge for a couple days.

I read this one article about a guy who hacked his oven to disable a temperature limiter. He claims he got his conventional oven up to 800 degrees F. Not sure whether he is a genious or if he is going to burn his house down.

>>9312700
This makes a big difference. Op would be surprized.

>>9312900
>>9314305
People you add sugar to their dough are the same people who eat kraft mac n cheese

>>9318158
>hacked his oven
I've also heard of people who break the locking mechanism that prevents opening during self-clean and it will get over 800F.

>>9314185
San Marzano is meme tier? I always heard it was hands-down the best.

>>9312667
Olive oil, sieved tomatoes and good quality buffalo mozzarella. If you're in the US you might as well give up now, you guys can't make cheese for shit and I don't think any major companies are importing the good stuff from Italy.

>>9318158

The most important thing about a yeast driven pizza dough is that you allow the yeast to DIE. You need to let your yeast die so it doesn't taste like shit.

ok?

>>9312799

>>9312799
Try making thinner dough that worked for me

>>9318856
Anyone that talks about meme tiers lets chantards dictate how he talks. He probably references memes in real life.

>>9317797
How would you cook them?

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>>9314387
seems too dry

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>>9321170

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>>9321176
unfortunately my tray isnt big enough, so it ends up square

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>>9321181

how do I slow rise in the fridge? Just make the dough and put in in there? How do I store it in a plastic bag or open air?

>>9312667
Bake the dough for a couple of minutes at max temp, then take it out and add sauce + toppings. This stops it getting soggy. Another trick is to drop a glass of water onto the bottom of your oven right before you close the door. The steam will also help.

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retard-proof baby steps:

-about (experiment) 65 % hydration doug (I like type 00 but any will do), meaning ie 500 g of flour, 325 g or ml of water, about 12 g of salt (adjust to taste), 7 g of yeast (put warm water in a cub and add some salt, dump packed, mix). Mix all so it's homogeneous and till you incorporate all the flour
-let rise 8-12 hours (I like to close the container so it doesn't dry)
-divide in to let's say 2 balls and cold ferment in a fridge for 5 days atleast in an oiled container with a lid
-flour the doug
-stretch it out
-if you want really puffy crust don't press the edges
-oven as hot as it goes, with air circulation, on the highest rack
-go by look
-???
-stuff your fat face

you CAN NOT fuck it up if you follow these steps

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>>9321242
>about (experiment) 65 % hydration doug (I like type 00 but any will do)

and of course I'm a retard, ignore this part.
Hydration % depends on flour, but 00 or all purpose and similar is about 65 %, or atleast that's where I suggest you start, rye flour could be 100 % for instance

>>9314262
high hydration, high heat and long cold ferment

cold fermenting causes air pockets, high hydration combined with high heat causes a quick expansion due to heat shock, water starts boiling and trapped air starts expanding so you get those bubbles in the end. Of course it also depends on your toppings and if the area of the dough is exposed and not weighted down by toppings, allowing it to expand

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>>9321189
unfortunately it stays kinda white and doesnt rise much on a standard oven

>>9321314
Gotta crank that heat all the way up

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made a smaller circular one, came out better with the oven getting a bit hotter and the small surface letting it cook better

>>9321333
doesnt get higher than that, it's a small electric oven

How do I make a pizza that's less expensive that dominos?

How do I get my dough to be really stretchy and flexible
...also how do I avoid ripping it when I stretch it

>>9321413
longer ferment, polysaccharides start breaking down and gluten starts developing, giving the dough more of a compact but "melting gum" texture as opposed to just elastic

>watch a bunch of vids from real italian chefs of dos and donts of pizzamaking
>pizza looks great
>watch some vids of american '''chefs''' making pizza, doing absolutely everything wrong
>pizza looks like trash

eugh i cant even...

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>>9312667
Don't steal my undesirable OC

>>9322268
>now x your y
stop writing recipes like this

Can you find mozzarella di bufala outside of italy? That's the best type of mozzarella for a pizza (it's not buffalo cheese, bufala is a type of cow from southern italy)

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>>9322301

>>9321334
That pizza looks great, and I'm Italian.

>>9314957

wrong. it's because of the refractive index of stone versus steel.

>>9322311
yes, pretty much every country ive been to has had it in regular supermarkets

>take dough balls out of fridge after 48hrs to see how theyre doing
>theyre dry as fuck and cracked on the surface

what the fuck did i do wrong

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I want one of those pizzas we made out of the box all the time as a kid. not enough to actually go get it and make it though.

>>9322367
1. dough was in a bowl and tightly wrapped with cling film - is that not the proper way?
2. followed this >>9312799 recipe to a tee, should be fine no?

>>9322352
I grew up with that too and it was like one of those cult horror films like "Plan 9 from Outer Space," that were so bad they were good, especially if you like a cracker thin crust.

>>9322419
alright, thanks

>>9314305
the flour is for the yeast you fucking retard

>>9312667
Pizza in Finland
https://www.youtube.com/watch?v=mXhzZ83vpZY

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Roll out your dough SUPER THIN.
Otherwise you'll create a thick monstrosity like I did.

>>9313177

New to cooking. Why not sugar in dough?

Looking at lots of breads and stuff and pizza dough recipes they all call for sugar so I assumed it was normal.

>>9314185

Pepperoni link didn't work. Can you explain how to get it into a little bowl?

>>9323307
>Rolling pizza dough
Baka.

>>9312900
Homemade tomato sauce is the easiest shit ever

Olive oil in pot, heat it up, add several chopped/minced garlic cloves, sautee for a couple min, half a can of chopped tomatoes in, salt, pepper, some italian herbs, continue to stir and taste until done. Be sure to mash the chopped tomatoes as they heat up to make the sauce smooth.

Sometimes i'll add plain yoghurt or even sour cream to give it a little other flavour.

Better than any canned pizza sauce.

>>9325284
>Absolute pleb anal tomato sauce
Peeled potatoes in a can + 1% salt by weight, is where it's at.

>>9312744
Get unglazed red quarry tile from the DIY store.

>>9319743
It's hard to describe - I had this particular pizza at a buffet place that boasted that you could have your own personal pizza made for you. I asked for mushrooms, but I think they were cut too thickly or they weren't put in for long enough, and all I got was a serviceable pizza that had mushrooms on it that were still mostly raw

>>9326017
Oh, I thought you had a special technique or something.

Don't forget the perfect cheese blend.
https://www.youtube.com/watch?v=nfxpwbWBNuU

>>9326044
Nah, just a regrettable incident at a buffet place that couldn't deliver on its promise. The rest of the food was great, and it had some nice cocktails, but that one pizza was so damn mediocre.

>>9312744
cost me 15 dollars, pizza scoop was 10 and I make restaurant level pizza's now.

>>9321227
I put it in a bowl, rub some olive oil on it and cover with plastic on top.

lasts about a week before it starts to smell too sour

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Get one of these.

https://www.kettlepizza.com/

>>9312667
If you don't have a pizza stone you need to bake the pizza at a lower temperature for more time so the bottom has time to crisp. I bake pizzas at 350F for 30-35 minutes and they come out fairly well. Setting your oven to the highest temperature without a pizza stone just results in a soft and probably undercooked crust.

>>9322344
Put them in an airtight container so the top doesn't dry out, or rub a little oil on them.

>>9326233
I put mine at 250°C for 5 minutes without a pizza stone and it comes out perfectly crispy

>>9326320
What do you bake it on? Is it preheated? I've never had anything good when trying to do that. The top edge crust will be crispy but the bottom is always soft.

>>9326215
non-browned top, ew

Thin crust on aluminum screens cooks fast as fuck at 500F in a conventional oven and the bottom browns well and the texture isn't crunchy at all. You can find the screens for under $10 at kitchen supply stores.

>>9326340
I preheat it for 30 minutes because it takes a while to reach 250
I put the pizza on a very thin metal pizza sheet with small holes in it, which I then put at the bottom of the oven
Gets really crispy everywhere, if I leave it just 30s too long, it will get absolutely hard