What's the secret to actual good homemade pizza?

The Something Awful Forums > Main > General Bullshit > What's the secret to actual good homemade pizza?

Mumpy Puffinz: Aug 11, 2008; Nap Ghost

Peggy Edson posted:

I've tried making homemade pizza a bunch of times. The best I can say is that turns out... fine. The crust never seems to have a lot of flavor and it's neither crispy or soft, just somewhere inbetween. I have a baking stone and bake on the highest temp my oven will go but it's never any better. I've heard of baking steel, does that really make a huge difference in crust quality?

For toppings, the cheese doesn't have the same tang as a restaurant pizza and I've used shredded whole milk mozzarella. I've heard whole block mozzarella that you agreed fresh is better for this but grocery stores don't carry it around me.

What's the secret, pizza goons?

I don't know the secret but my aunt and uncle have it down. They make deep dish, new york, and thin crust style. All are amazing

# ¿ Aug 13, 2022 00:51

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# ¿ Apr 24, 2024 22:14

Mumpy Puffinz: Aug 11, 2008; Nap Ghost

zedprime posted:

Your crust either needs to be a literal cracker quick biscuit or a high hydration ratio dough fermented at least overnight. Everything else is "just" a flatbread like OP mentions which is fine but maybe not what you're looking for as a pizza.

Oil will make most doughs very pizza like if you don't want to get into baking science and is the trick store bought doughballs (and many pizza places) are usually using to mass produce pizza dough.

what part of America are you from?

# ¿ Aug 13, 2022 00:58