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I've gotten to the point where I don't even bother with trying to use flour any more to keep the pizza from sticking to the peel/prep surface/stone - I just use parchment paper instead, throw the already formed crust on it, top it, slide onto peel, and then cook. I haven't noticed any difference in quality, but holy poo poo is it easier to deal with (and it makes a lot less mess!)
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Oct 6, 2011 09:35
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Ezrem posted:This is a good idea as long as you trim the parchment to be exactly the same size as the pizza crust (or slightly smaller). Pro tip: don't eat the parchment paper. But yeah, I guess I forgot to mention that I always do trim it as soon as I lay the dough down on it. The biggest reason for me is just the mess that cornmeal seems to make. As for alternative pizzas such as bulgogi, I made an Italian beef pizza awhile back with roast beef, giardiniera, a horseradish sauce base, and a little bit of pepper jack cheese. It was the GF's idea, and pretty drat tasty to boot.
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Oct 7, 2011 15:15
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Varasano's problem is that he is a poster boy Type A personality - he has in his mind the definition of the perfect pizza, and he wants to replicate that rather than develop his own. The problem is, the original place shut down so everything is up to his memory, which of course is purely subjective - and since he obviously can't taste every pizza his place sends out, it just goes downhill from there.
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Oct 8, 2011 08:54
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Nostrum posted:Even though they have a lovely Web 1.0 website, http://www.bakingstone.com/. I spilled an entire pizza's worth of sauce on it at 800 degrees and it didn't make a peep. I have the same one and it is fantastic.
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Oct 14, 2011 07:06
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mindphlux posted:I want a car made out of quartz countertops =/ Do you only drive in school zones?
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Oct 14, 2011 18:54
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I've always just used King Arthur bread flour and it's turned out fine - truth be told, I have no idea what would make pizza flour any different (other than a higher price as a specialty item).
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Dec 28, 2011 10:12
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Isn't there also an issue with granite releasing Radon when heated to a certain point? A low enough point where having it in the oven would be a concern?
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Feb 10, 2012 03:56
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ObesePriest posted:Hi everyone! I'm gonna attempt this this coming weekend because I've had homemade pizza before and it is delicious and all of these pizzas look so god drat good. Also I want to to build street cred. 1. Mozzarella is kind of the classic, and definitely use fresh if you do this. Some people add asiago or parmesan, but these don't melt as well. Fontina does melt well, but it's not very traditional. 2. General sentiment is to not cook your ingredients, with the exception of meats - meats should always go on precooked, precured, or presmoked. Depending on the meat, you may want to wait until the very end of the bake to put it on to retain texture, such as prosciutto. Other exceptions are toppings that are specifically cooked prior, for instance if you want grilled onions instead of fresh. 3. The hotter the better, and use a pizza stone/oven safe stone if at all possible. The hotter your oven gets, the shorter the cooking time, so keep an eye on it.
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Mar 14, 2012 02:05
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You're not alone - I struck out cold in Houston, wound up ordering a baking stone online after trying a dozen different places.
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Apr 2, 2012 02:37
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ThirstyBuck posted:I have a wimpy pizza stone that is about 1/2 thick and maybe 12-14in diameter. Where can I get a thick bad rear end pizza stone? I've heard of getting them from stone/granite places but I called one locally and they quoted me over $100 bucks for a slab. What are you using and where do you recommend I look for a sweet (inexpensive) stone? I don't care if it's half a broken jagged counter top as long as it cooks my delicious pizzas. Thanks. http://www.bakingstone.com/ You're welcome.
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Jul 13, 2012 04:02
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GroovinPickle posted:The manufacturer says that it'll emit a slight odor when you're breaking it in, but the odor was very strong and unpleasant for me. It took several hours (at least 3, probably more like 6) of heat to dissipate, but it eventually did. Now it works really well with no odor. I have very little sense of smell so it wasn't an issue for me. One thing to be aware of, though, is that if you move and it's outside of an oven for more than a couple hours, you may want to break it in again since it'll readily pull moisture out of the air.
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Jul 15, 2012 23:39
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DekeThornton posted:I just spent about 11$ on a 40x40x3 cm slab of polished granite from a large builders warehouse over here. It fits perfectly in my oven, Tomorrow it's time totest it out on some bread, ad maybe later some pizza. I'm very excited. I thought polished granite was generally frowned upon for baking stones, since it can emit radon... Edit: drat, meant to add this to my previous post. Sorry about that.
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Jul 15, 2012 23:43
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ThirstyBuck posted:Shooting Blanks - thanks for the website. It sounds like users are pretty happy with these although $70-90 I think is a bit much for a stone. Maybe I'm not hardcore enough. Or just cheap. Those are very large stones, how big is your oven? Remember that ideally, you'll have some room between the stone and your oven's interior walls to allow for circulation. I have the 15.5" ($53) diameter version and I couldn't go any larger on width. Also remember that shipping is included int hat price..
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Jul 20, 2012 20:11
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IfIWereARichMan posted:Yeah, there's no reason not to. You can leave it in even when youre not cooking pizza on it, it will be a thermal regulator which helps control temperature swings when you open the door for example. Actually, there is a very good reason why you SHOULD leave it in the oven: assuming your oven gets at least semi regular use (a couple times a week), leaving it in will help prevent the stone from absorbing any moisture, which makes it more prone to crack or offgas. It will pull moisture out of the air regardless, but regularly heating it up is a good thing (and the humidity in the average home oven does tend to be slightly lower than outside, again due to use).
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Jul 24, 2012 19:27
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How do you clear the ash out of a stove like that? Wait til the next day and use a small shovel? Leafblower?
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Jul 25, 2012 06:28
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Have you tried running that silicon stone through an oven cleaning cycle? I've never had that problem, and I've always cooked pizzas on parchment paper at 500 degrees on my stone...
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Oct 10, 2012 00:57
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smarion2 posted:So I'm making some pizza and was about to turn our oven to 500 and a crazy thought just popped in my head. I don't think turning a vessel designed to heat to 3000 degrees on its side is a very good idea, regardless of if you can drop the temperature. Whatever the actual risk of failure may be, the potential consequences could be pretty ugly. Especially if it's inside the house, as you say.
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Oct 11, 2012 23:20
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Walk Away posted:It's so true. I hate eating pizza anywhere else but at home now. There are a couple places here in Houston that do pretty good...but yeah, I basically can't eat chain pizza any more. I ordered Domino's a few weeks ago because they had a good coupon online, and I don't think I finished a second slice before I threw it away. It was just terrible.
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Oct 19, 2012 04:39
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Tenchrono posted:This is going to sound weird, But is there a way to make a high protein Pizza Dough? https://www.youtube.com/watch?v=9JwkIDRpp5s
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Nov 1, 2012 07:26
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I have finally convinced my GF that, since we can't agree on a good pizza place that will deliver to us, that I will be making homemade pizza from now on unless it's a last minute need-to-order something situation (working late or whatever). I am hoping to have pics in here within the next week or two.
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Jan 21, 2013 09:08
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agentseven posted:He meant add it to the actual dough. You'll notice my recipe has a bit of oil in there. I brush oil on the crust too, but that's to get some flavor and browning. What do you set your KA at to knead the dough? I've had very little luck making pizza dough in general, but that's probably because: I don't own a scale (no room for more stuff, tiny kitchen) I live in a very humid part of the country, so my dough is almost certainly over hydrated.
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Aug 7, 2013 09:13
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Pizza place near me is closing and a friend got their dough recipe. Apparently they used a 7:1 ratio of flour to water to make dough, is that crazy or is it just me? Their pizza wasn't great but their pepperoni rolls were stellar.
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Oct 23, 2016 22:20
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Yeah, I live in Houston and it's very humid here but not THAT humid.
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Oct 24, 2016 04:30
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That's a really pretty pizza and a great looking crust, jesus.
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Nov 6, 2016 05:55
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Holy hell, congratulations!
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Mar 22, 2024 10:44
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