That's no fun.
I was thinking of this thread yesterday when I baked a loaf of bread directly on the pizza stone - it was so huge and heavy it oozed over all the cornmeal and didn't want to come off the peel. It finally sort of crawled off and then I was worried it was going to grow over the edges of the stone and get burned up on the element, it was so giant and catawampus. But it didn't, just baked in a kind of crooked oblong shape and tasted great.
― Jaq, Monday, 16 November 2009 22:59 (fourteen years ago) link
catawampus! (is a great word)
― chief rocker frankie crocker (m coleman), Monday, 16 November 2009 23:46 (fourteen years ago) link
my son and I make pizza. we've had good luck with mark bittman's basic pizza dough recipe. scatter the fresh mozz, maybe pepperoni. for sauce I make a light marinara (less garlic than ususal) though pizza maven ed levine insists tomato sauce on pizza shouldn't be pre-cooked. not sure I could taste the difference.
― chief rocker frankie crocker (m coleman), Thursday, 19 November 2009 10:26 (fourteen years ago) link
Never seen the need to use any cornmeal. Make sure you use 00 (pizza) flour, and put onto a very hot pizza stone. One thing you could try is rolling the dough out on a layer of oil - should stop sticking.
― Chewshabadoo, Thursday, 19 November 2009 10:36 (fourteen years ago) link
made pizza last night. this time everything was fine; really good even. i think i need a big ass pizza stone cuz the crust i make is almost always too big for the one i have. and for some reason my crust keeps coming out more of a rectangular shape that just happens to fit perfect on my sheet pan. so this time i just left it on there for 12 min (at 450) then put it straight on the grate for like 10 more. also cooled it on a rack (thx jaq)
― slowcoreenactsfrustrationdoubtandevenfearofneverbeingfulfilled (jdchurchill), Thursday, 19 November 2009 17:16 (fourteen years ago) link
a'ite dudes lemme blow yr minds:potato pizza!no fuckin tomato at all!no fuckin cheese, yo!and it's fuckin good, y'all!i made this tuesday night and was very satisfied. also describes a technique i quite like about putting mad olive oil on yr sheet pan then stretching the dough with yr fingaz out on that. no sticking! and the crust gets kinda like fried to a crisp golden brown. delish!http://farm3.static.flickr.com/2799/4245115722_37c37eeb23.jpg
― Anton Levain (jdchurchill), Friday, 12 February 2010 00:07 (fourteen years ago) link
hey anyone know any tricks for making a good pizza without a pizza stone? ours broke this morning and i still have dough, cheese & toppings. will happily use a baking sheet but wondered if there is something else that would work better, e.g. using a cast-iron griddle as a stone substitute or something
― marcos, Monday, 17 November 2014 18:13 (nine years ago) link
Parchment paper directly on the oven rack works out pretty well. Note I have never used a pizza stone at home so I don't know if it's the same, but it's better than a baking sheet.
― carl agatha, Monday, 17 November 2014 18:19 (nine years ago) link
Cast iron works well as a stone substitute.
― Jaq, Monday, 17 November 2014 18:26 (nine years ago) link
Parchment paper directly on the oven rack? A revelation! I've been wanting to do pizza at home lately, but have always been disappointed with the results on a baking sheet.
― holla back for a dope nakh (how's life), Monday, 17 November 2014 18:35 (nine years ago) link
I owe all thanks to the dearly missed Homemade Pizza Company.
― carl agatha, Monday, 17 November 2014 19:30 (nine years ago) link
thanks all, will try and report back
― marcos, Monday, 17 November 2014 21:34 (nine years ago) link
parchment on the oven rack is the way to go imo! my pizza stone broke the first time i used it and i still use the peel all the time but just to insert/remove/slice.
― La Lechera, Monday, 17 November 2014 21:47 (nine years ago) link
get a slab of steel - seriously, it has revolutionised my pizza-making. much better results than a stone, and it won't ever break.
― you fuck one chud... (stevie), Tuesday, 18 November 2014 11:54 (nine years ago) link
where do i get a slab of steel?!
― marcos, Tuesday, 18 November 2014 14:56 (nine years ago) link
I'd look for the nearest ornamental metal craftsperson.
― Pict in a blanket (WilliamC), Tuesday, 18 November 2014 15:01 (nine years ago) link
I got mine off ebay, no lie, from a company selling building equipment. You could get a pizza steel but they ain't cheap and they don't deliver to the UK, where I live, so a slab of steel does the trick. http://bakingsteel.com/shop/baking-steel/
― you fuck one chud... (stevie), Tuesday, 18 November 2014 16:27 (nine years ago) link
i cooked these on my slab of steel last night:http://photos-e.ak.instagram.com/hphotos-ak-xap1/10691708_314745618726540_185472852_n.jpghttp://photos-f.ak.instagram.com/hphotos-ak-xfp1/10431843_508926332583309_1917400367_n.jpg
― you fuck one chud... (stevie), Tuesday, 18 November 2014 16:31 (nine years ago) link
looks really really good. wow!
― marcos, Tuesday, 18 November 2014 16:53 (nine years ago) link
what kind of pizza is that second one
kale, chilli, cheddar and salami - based on a pizza topping in the robertas cookbook
― you fuck one chud... (stevie), Tuesday, 18 November 2014 17:00 (nine years ago) link
http://www.pizzatoday.com/
― Tom Waits for no one (outdoor_miner), Tuesday, 18 November 2014 17:43 (nine years ago) link
Pizza revelation:
Pan pizza in a cast iron pan.
This crust - http://www.budgetbytes.com/2014/08/knead-pan-pizza/and this sauce, more or less - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.htmland this pizza - http://instagram.com/p/wAQ9yKQB6X/
It was really good and I can't wait to make it again.
― carl agatha, Monday, 1 December 2014 14:31 (nine years ago) link
cool!
― marcos, Monday, 1 December 2014 14:54 (nine years ago) link
btw the parchment paper worked out beautifully for my pizza a few weeks ago
I can't see the pic! And I really want to!!
― you fuck one chud... (stevie), Monday, 1 December 2014 15:28 (nine years ago) link
https://farm8.staticflickr.com/7492/15921469911_ca009e0514.jpg
pizza pizza
That's sausage, mushrooms, and onions on there.
― carl agatha, Monday, 1 December 2014 15:48 (nine years ago) link
marcos, I'm glad the parchment paper worked!
― carl agatha, Monday, 1 December 2014 15:51 (nine years ago) link
yay!
― you fuck one chud... (stevie), Monday, 1 December 2014 17:53 (nine years ago) link
Random tips for a thin crust Pizza Margherita ~* Use yeast, salt, sugar, spelt flour & water for the dough. No oil! * Grease your tray with ghee.* Do not use sauce, use well-drained diced tomatoes. Mix the tomatoes with salt, grated mozzarella and whole fresh basil leaves. * If you have a good olive oil, spread it on top of the pizza. If not, don’t; the mozzarella is greasy enough.* Preheat your oven to >500°F, wait until it’s actually hot, then bake for 12-15 minutes.
― Wes Brodicus, Tuesday, 27 June 2017 13:55 (six years ago) link
Aaaiggh I need a pizza crust recepie!
― | (Latham Green), Thursday, 14 May 2020 13:56 (four years ago) link
You need to start it a little ahead of schedule, and scale it down if you don't wanna bake in bulk. But this is great.
― Pinche Cumbion Bien Loco (stevie), Thursday, 14 May 2020 15:28 (four years ago) link
https://www.bakingsteel.com/blog/72-hour-pizza-dough
I cant plan that far ahead but I'll try
― | (Latham Green), Friday, 15 May 2020 16:39 (four years ago) link