What are /r/Pizza's favorite Products & Services?

From 3.5 billion Reddit comments

I tried this back in the day as well, although yours is pretty awesome! Then I found this

If you have Genesis you will get insane heat. Just preheat it long enough. If the bottom gets burnt too fast use a few strips of foil to reflect some of the heat.

Yours looks great but this is just soooooo easy.

There's one to the right you can kind of see. It looks like Fire Bricks, you can get them through Amazon. Top layer appears to be held together/on with some sort of steel L shaped "rail".

Lucky me, the company that produces them is where I live, might have to see if I can get some direct!

https://www.amazon.com/Mikes-Hot-Honey-12-oz/dp/B011LWRBES

it's just sort of a sweet and spicy honey, it goes well with the richness of the cheese, savory pepperoni, and crust

This is my first submission! I enjoy making, and of course eating, pizza :) This is my take on a Chicago style pizza using what I believe is close to a Gino's East pizza dough. The recipe below will make enough dough for 2 of the pizzas above. For this pizza I used 1lb of muenster cheese, 1/2lb Italian sausage, and 5oz pepperoni. Half of the muenster cheese gets pressed into the crust (melts right into it), then the toppings go in, then the other half of the muenster cheese goes on top. Top with favorite pizza sauce.

Ingredients

• 3/4 cup of warm water
• 1tb of yeast
• Yellow food coloring (if you want the yellow tint of Gino's East dough, I didn't use it for the above pizza)
• 1lb flour (4 cups but recommend weighing flour)
• 1 tsp salt
• Mixture, 1/2 cup corn oil with 2 tbsp olive oil

Steps

• Mix warm water, yeast, food coloring if used (few drops) in bowl, stir mixture for a few seconds, let sit for 10-15 minutes
• Add flour, salt, and oil to mixture
• Stir until it comes together into a ball
• Knead for 2 minutes by hand
• Will come out rough, a bit oiling but not sticky
• Cover with plastic wrap until doubled in size (at least 90 minutes, better flavor if left in fridge overnight)

Using this recipe I bake the pizza for 35 - 38 minutes at 425 degrees, middle rack of oven, pan placed on a pizza stone.

Here's the pan that I use.

https://www.amazon.com/gp/product/B003YKGRY6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

It's one of the easiest pizzas to make at home. No proofing required, no super fancy ingredients, not much time involved. The only "special" equipment you might need is if you opt to purchase a seasoned steel pan (example). The only thing that can be hard to find is Brick cheese (high-fat content cheese from WI).

You can make it more complicated if you want and proof that dough, but most recipes out there are super fucking easy.

I use the Lloyds Detroit pan. Amazon also has pre seasoned pans from Detroit Pizza Company for about $10 less, however I cannot attest to the quality. The Lloyds pan is recommended on pizza.com

LloydPans Kitchenware 10 inch by 14 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA https://www.amazon.com/dp/B01FY5PHIK/ref=cm_sw_r_cp_tai_FqVYAb98S7RGR

This is a new watch face that I created for my Android watch. The pizza slice points to the hour, the longer line represents the minute, and the shorter line represents the second.

 

I created it in the Android Wear Faces Creator app. You can install that app, then download the PizzaTime.zip file that I created, then just import it into the app and hit Send to Wear!

 

Six day fermentation on the dough

Dough: Roberta’s

Sauce: Basil cream from Pizza Camp

Cheese: Polly-o mozzarella, mozzarella di bufala and parmesan to finish

Topped with proscuitto, finished with Alpeppo + black peppers and drizzle of balsamic (not pictured)

Baked in a Roccbox with preheat on high, dropped down to low to bake.

I hope you read this before you put oil on your stone. DON'T DO IT! Oil will seep into the stone, will smoke when you heat it up, and you will not be able to get it out easily (this might work/ help a little- http://www.ehow.com/how_5724263_remove-oil-pizza-stone.html). Don't cook anything that has a lot of fat in it (such as cookies) on the stone, and try not to let cheese from pizzas run onto the stone.

The pros also don't use a home oven. They use ovens that can get up 900F or more.

Don't worry about doing the exact thing as the pros, it's impossible at home. Just worry about making good pizza you enjoy.

https://smile.amazon.com/dp/B08HJMJYP5/ref=cm_sw_r_cp_apa_glt_fabc_YTNR2EZR2DRV4D3JH3PF?_encoding=UTF8&psc=1

Here is what I use. It's the best tool I ever got for pizza!

I am from Germany. So I am not sure if it‘s also available in your country.

Search for „Dough Container“ on Amazon I am sure that you will find something similar.

Here is the link to the Container I am using (no advertising):

https://www.amazon.de/dp/B01F8T9JTA/ref=cm_sw_r_cp_api_glt_i_DFDEJJN96X8SQZBPW3FW?_encoding=UTF8&psc=1

Here this will solve your issue forever more.

https://www.amazon.com/gp/product/B001T6OVPO/

Unless you have a huge ass pizza oven or are in a professional kitchen there is no reason to not be using something like this.

​

Same concept if you are making pizza in your oven just get unglazed ceramic tiles break one row to size and layer them overlapping 2 layers deep on the top rack under the broiler. No need for a pizza stone that doesn't fill up the full size of your oven. Plus the tiles can more compactly be packed away in a small box to put in your pantry or where ever else.

Here is the restaurant my friend. I think its called Valentino now but this is the same restaurant and correct location. Right off of Rossio Square, right by the Restaudores metro stop http://www.tripadvisor.com/Restaurant_Review-g189158-d6833082-Reviews-Da_Vinci_Ristorante_Pizzeria-Lisbon_Lisbon_District_Central_Portugal.html

I don't work at one, but there is a shop in my town that's to good not to share.

Location: Ottawa, Illinois

Name: Bianchis

You walk in, no menu. The only thing they make is pizza, 3 sizes. Order what you want in it, no #3 or special list. No salad, no bread sticks.

Want something to drink? They have beer. No choices, you order beer.

I love the no nonsense approach to it, and they make a damn fine pizza. Get the home made red pepper sauce on the side and you will not go home hungry.

Just did a basic crust and then added these as toppings:

• Sauce (Newman's Roasted Garlic)
• Mozzarella fresh and shredded
• Parmesan
• Pepperoni
• Basil
• Garlic
• Spinach
• Green/Red Peppers
• Tomatoes

I think that's it? Absolutely delicious.

So the dough is based on this recipe, which I've come to really like. After greasing the muffin tin, I split the dough into 12 pieces, rolled out each one and put them in the tray. After that, I randomly added pepperoni, linguica, and my homemade pizza sauce (a 6 oz can of tomato paste, 6 oz of milk, a 15 oz can of tomato sauce, fennel, oregano, basil, thyme, and honey). Finish that off with a generous amount of mozzarella and parmesan on top. It baked at 350°F for about 15 minutes.

Thanks. I start cooking when the stone measures around 550F but the temps are probably a good bit higher once I shut the grill lid. The longer I run it the hotter it gets because the firebricks start to throw more heat. I've considered attaching a second stone to the underside of the hood to see if that might create IR from the top.

Here's a link to the stainless hood I got. It comes with a good stone.

I created it in the Android Wear Faces Creator app. You can install that app, then download the PizzaTime.zip file that I created, then just import it into the app and hit 'send to wear'!

Pizza Sauce. I add water last and leave it as more of a pizza paste. I also leave out the anchovie paste because I am not even sure where to get that.

Give my regards to the mice :)

http://ny.eater.com/2011/11/21/6635329/doh-shutters-di-fara-after-tallying-67-violation-points

http://www.tripadvisor.com/ShowUserReviews-g60827-d444318-r195687607-Di_Fara_Pizzeria-Brooklyn_New_York.html

This was only my fourth or fifth pizza. It's nothing special, just pepperoni and three cheese (mozz, sharp cheddar & a bit of monterey jack). The dough was store bought, but it's fresh, local and worth it for a total idiot like me who tends to screw things up. It was $2 for 1lb, and I only used maybe half of it for this pie. I used this very simple sauce recipe and baked the thing at 550 for 6-8 minutes, cranking the broiler on towards the end.

It doesn't look like much, and compared to the other pizzas I see in this subreddit it's pretty pitiful... but like I say, I'm new to this. It's so fun and satisfying to be able to create one of my favorite foods of all time! I feel like some sort of awesome wizard who can summon pizza at will, given 45 minutes and, like, $2 worth of stuff.

if you have the broiler, yeah I think it could work similarly.

/u/MK888MK & anyone without a top broiler, you might want to try dual stone setup to get the top cooked like you want

Costco has some great granulated California garlic.

http://www.costco.com/Kirkland-Signature%E2%84%A2-California-Granulated-Garlic-4-pack.product.100116515.html

This is the stuff I always get. I end up using it in a LOT of different dishes, but it's my favorite for pizza. They also have the red pepper flakes I like too for pizza.

This was a 5:00 bake of a 5-day cold-fermented dough.

Dough is 58% hydration, 2% salt, 0.4% IDY against 300 g of flour. This was an experimental dough, and I added 2% oil to the dough. Mixed using a stand mixer.

Stretched to 16", dressed with 250 mL sauce, 200 g of cheese. Baked on an upper middle rack stone, preheated to 625F. Broiler on after first minute of bake.

Crust was crisp on the outside, pillowy on the inside.

The tomatoes were quite thick, and an improvement on Muir Glen Roasted Crushed Tomatoes, which have some diced chunks in them, and require additional blending. I will definitely be trying these tomatoes in future.

Ingredients:

• Flour is Robin Hood Best for Bread Flour.
• Tomatoes are Muir Glen Organic Basil Crushed Tomatoes.
• Cheese is Black Diamond Mozzarella.

I’ve seen very good results on this sub using the Lloyd. LloydPans Kitchenware 8 by 10 inch Detroit Style Pizza Pan USA Made Hard-Anodized https://www.amazon.com/dp/B01FY5UFCI/ref=cm_sw_r_cp_api_glt_fabc_HBV4SDDCWCMXFY3RDVZJ?_encoding=UTF8&psc=1

Been using these aluminum pizza pans and I love them.

I've never really thought about this, but I have three separate scales. I have

• American flours
• Neapolitan Manitoba flours used to recreate American flours
• Lower W Neapolitan flours used for Neapolitan pizza- in Neapolitan capable ovens

Assuming the flour being discussed is this:

https://www.amazon.com/Stagioni-Pizza-Napoletana-Italian-Package/dp/B00GSSGBAQ

I think this could be my top flour for Neapolitan. I'm definitely splitting hairs here- this so close to the Caputo Cuoco. If, though, someone were in a store and had both of these in front of them, I'd probably push them towards the 5 Stagioni.

This is how I measure it:

https://www.amazon.com/gp/product/B06Y61YW7S/ref=ppx_yo_dt_b_asin_title_o02_s01?ie=UTF8&psc=1

No sir, haven't found a peel thats big enough yet. Haven't looked either.

I used one of these https://www.amazon.com/dp/B000063SKU/ref=cm_sw_r_cp_apa_fabc_9sf0FbKEMJNRR , bottom rack of the oven, 500F, or as hot as your oven goes until it looks like this

I use a mat similar to this one: https://www.amazon.com/dp/B07N2MXJ64/

And the oven tray. The steps I follow:

• Shape the pizza on the counter (to avoid having too much flour on the mat).
• Transfer it to the mat (easier without the toppings).
• Add the toppings.
• Transfer the mat to the oven tray inside the oven.

So i made a couple of pizzas last night. Here’s the recipe:

500g strong white flour 275g body temp water 8g instant yeast 8g salt

Autolyse for 30 min. Knead on slow in machine for 12min. Proof at room temp for an hour then 3days in the fridge.

Problem is while baking at 250c, this happened to my stone:

https://m.imgur.com/a/jaQYC

So I’m in the market for a baking steel, but I’ve noticed this stovetop oven on amazon:

Pizzacraft PC0601 Pizzeria Pronto Indoor Stove Pizza Oven - Red https://www.amazon.co.uk/dp/B01AJJ05ZQ/ref=cm_sw_r_cp_api_73i2zbR522P03

The reviews seem ok but I can never trust Amazon reviews, and the only vids on youtube are from the manufacturer. Does anyone have any experience with it as it seems a lot easier than heating a stone for an hour.

Used the Dough Joe Pizza Steel off amazon and followed this video for the recipe, tweaking things here and there to my liking.

Here ya go! You can get it at Walmart, its in the isle with the dough mix and pep and other sauces. Edit. Amazon sells it for $23.00 which is insane, Walmart I think was 4.99 for the tub.

https://www.amazon.com/Sauces-Love-Scarpetta-Ghost-Pepper/dp/B01BLGRUC2

Any chance we can get a link to the book op?

EDIT: Found the recipe, scroll to page 222

Not seeing anything obvious that could be going on.

Bleached flour will cause the texture to be different, and yeast don't seem to get as much sustenance from it so are less active, but it isn't a deal breaker.

The dough really won't rise much with a cold ferment. And that is OK. The colder the temp of the rise the better the overall flavor will be.

The kneading is not important, especially with a long cold ferment because there will be gluten formation happening over that time.

What is your oven rack position? Have you tried moving it up a notch or two for more top browning? Also what type of oven do you have? If it is gas that will be a problem.

Some thoughts on yeast; the rise that matters to you with pizza dough is the 'oven spring'. That phase is entirely based on temperature changes causing gas expansion. So the spring is dependent on the CO2 (bubbles and in solution) that the yeast have managed to produce.

Let me give you a recipe that I find to be completely fool-proof to try. The only trick to it is you'll need to find some semolina, but really you should have it if you are going to be making pizza regularly anyway since it is also the best lubricant for the peel/stone.

Semolina Dough

Combine 2 cups cool water and 2.5 cups semolina flour, and 2 tsp yeast in your mixer's bowl. Stir until thoroughly combined. Let it sit at room temp for 1-3 hours.

(Some rise in the starter should be obvious.) Add 2 tbsp olive oil, 2.5 cups flour (bread if you have it), and 2 tsp salt. Knead with dough hook until it is a smooth dough, anywhere from 5-10 minutes. You should find it is easy to handle and comes away from the bowl easily.

Divide into 4 pieces and shape into tight balls and refrigerate for 2+ days.

When you use it roll it out cold and let it get to room temp before topping. It should be about twice the thickness when baked as it was when you rolled it out cold.

Your translation link doesn't work for me, but this one does.

EDIT - Also how did you bake it? What temp and in what kind of oven? Thanks.

I love my pizza stone.

Also, if you use a pizza stone, you need a pizza peel. Keep in mind with the pizza stone that it's another kitchen tool that you cannot get soap on. It takes some care to keep it in good condition but it is well worth it. I don't know Alton Brown's recipe, but there's a honey wheat pizza dough recipe that I enjoy and I can go from wanting pizza to pulling it out of the oven in about an hour.

The dough was based on this recipe that I've used a few times and really like, the cheese is just shredded mozzarella, and the pizza sauce is a combination of a 6 oz can of tomato paste, a 15 oz can of tomato sauce, and a bit of basil, ground fennel seeds, cayenne powder, marjoram, thyme, and oregano. (Note that this makes enough sauce for two pizzas and I'm not quite sure how much of each seasoning I used. Probably around a teaspoon of each, maybe a little less cayenne and a little more fennel.)

I'm using fresh mozz - Bel Gioioso, in salt/water. The sauce recipe is here, and is freaking delicious by the way. I was thinking next time I could just skip the adding water part? As snelly says below, maybe there's water from the mushrooms?? I hadn't thought of that.

I use these enamelled pizza pans and I would definitely buy them again, seem very sturdy and scratch resistant https://www.amazon.de/-/en/gp/product/B08BNMGWG7/

I bought them because they are heat resistant up to 400°C (752°F) and I planned on using them in my grill as well. Some cheaper ones don't go nearly that high.

I am bad at launching too. My mom got me this for my birthday. I've only used it 4 times, but I haven't failed to get pizza from peel to steel once! https://smile.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE

I bought on Amazon

Conductive Cooking - Round Pizza Steel Plate for Oven Cooking and Baking (3/8" Thick Deluxe Version, 16" Round) - Made in USA https://www.amazon.com/dp/B085S6954B/ref=cm_sw_r_cp_api_glt_fabc_ZRPC4YW9TC58C1088XAZ?_encoding=UTF8&psc=1

A few thoughts...

You need a hotter oven to get more browning. Unfortunately, 200C just isn't going to cut it. It's also why your pizza tastes more bready than pizza-y.

You can always use a bit of diastatic malt (<1% by weight) to help with that.

Your salt ratio is way too high - same with yeast. More yeast is not a good thing. A slower ferment is all you really need. Also, no need to activate the yeast if you're using an active dry yeast that has been stored properly.

&#x200B;

With a hotter home oven, you'll also want a higher hydration dough (70-75%). When you get an oven that can get to 800+, you can bring the hydration down to 55-60%. Since your oven only gets to 200C, instead of going for a Neopolitan sale, go for something that does better with the lower heat - go for a thicker pan pizza!

Since you're cooking at a lower heat, use more part-skim low-moisture mozzarella blended with some fresh mozzarella. Looks like you only used fresh mozzarella, and it's producing too much water.

--

There are two really good books you can buy on Amazon for really cheap. This will help you uncover what works for low heat ovens like yours and high heat ovens.

• Mastering Pizza
• The Elements of Pizza

Also,

https://www.amazon.com/LloydPans-Straight-Sided-Pizza-Pre-seasoned/dp/B07MQ3MDGW?pd\_rd\_w=zjhfy&amp;pf\_rd\_p=d93af0ec-0925-424f-adfe-bd7170a550eb&amp;pf\_rd\_r=5VMVP78NHGYTA0RJDRMF&amp;pd\_rd\_r=6f83ecba-e512-4722-9e75-b9da8904f11d&amp;pd\_rd\_w...

That flour is great but you need a REALLY hot oven to make it shine. I'd suggest a flour like Trumps and look for one with malt added. The malt will brown your crust. https://www.amazon.com/Trumps-Enriched-Malted-Spring-Wheat/dp/B00CHU0PP6/ref=sr_1_3?dchild=1&amp;keywords=trumps+flour&amp;qid=1623448349&amp;s=grocery&amp;sr=1-3

Other tips would be -

1. Bulk ferment your dough in the fridge for 48 hours, then divide into individual pizza sizes, knead for 5 minutes and put back in the fridge for a day. All covered with plastic wrap of course.
   
2. When you hand stretch your dough, make sure the bottom of the dough stays on the bottom and essentially touch the crust area as little as possible. You really want to just drape the dough over your fist and lift, no pressing or pushing.
   
3. Everyone is partial to their own sauce, but I've found that not cooking the sauce is the way to go. I use good quality tin tomatoes and make the sauce when I make the dough - so it sits in the fridge and melds for a few days. The tomatoes taste really fresh this way - and if you think about it you're cooking them twice if you cook the sauce first.

I bought the steel on Amazon.

Conductive Cooking - Round Pizza Steel Plate for Oven Cooking and Baking (3/8" Thick Deluxe Version, 16" Round) - Made in USA https://www.amazon.com/dp/B085S6954B/ref=cm_sw_r_cp_api_glt_fabc_6H04W6DPSQC23HNVFZ5D?psc=1

I have looked up about Aluminium. It helps in a great bake, never tried though.

What size? I’m eyeing up a 10” right now.

LloydPans 10x1, Pre-Seasoned PSTK, Rolled Rim for Strength Straight Sided Pizza Pan, inches, Dark Gray https://www.amazon.com/dp/B07MQ3MDGW/ref=cm_sw_r_cp_api_glt_fabc_4YWG6KW0GZ9AYWEHZGCH

I get this brand from a local Italian market called Claros, Margherita Pepperoni Sticks. The ones I get are packaged differently, but I think it's the same.

thanks! this is the steel I have, not super cheap, but cheaper than an ooni and I think it gives you comparable crust. I've been very happy. if you need/want any more info about using it, etc. lmk

Pizza Steel

I use this one here Winco Winware 16-Inch Seamless Aluminum Pizza Screen, 16 Inch https://www.amazon.com/dp/B001CI8VHS/ref=cm_sw_r_cp_api_glt_fabc_FZZC922NZ3D8QDGQHM34

I don’t always use this. It’s just for those instances where the bottom is going to burn before the top is done. It saves the day for those instances where you can’t get the timing right.

As for adding spice I would try finishing the pizza with some of this drizzled on top. https://www.amazon.com/dp/B00SXTB0AY/ref=cm_sw_r_cp_apa_glt_fabc_4Z42YMJGMPV8EPWM4JM6 It's a tomato based hot sauce, so goes really well with pizza (and everything really).

Black truffle. Sabatino Tartufi Truffle Salt Seasoning, All Natural Gourmet Truffle Salt, Sicilian Sea Salt,Kosher, Non-Gmo Project Certified

I use something like this for my Ooni. A home oven can be a little more difficult, because it will push all the debris to the floor of your oven. You could probably carefully pull the brush towards yourself with a sheet pan to catch the debris.

Kindle version is only $6, and you can view it on the Kindle app. I like having the hard copy though when I am making pizza. https://smile.amazon.com/Perfect-Pan-Pizza-Sicilian-Focaccia-ebook/dp/B07GMXFC8F/ref=sr_1_1?keywords=reinhart+perfect+pan+pizza&amp;qid=1620015836&amp;sr=8-1

Like these?

https://www.amazon.com/Weber-17139-Apple-Chunks-0-006/dp/B01IF1H88M

How long of a preheat?

I'm assuming you're turning the pizza inside the oven, correct? With a small diameter turning peel?

I invested in a pizza stone a few months ago but I have not been able to get the bottom of my crusts to turn out well. The pizzas look and taste great still but just not happy with the bottom. It almost looks raw and soggy especially in the center. This is the stone I have. I preheat it for at least an hour and have tried cooking it at temps of 550, 500, and 475. With all 3 temps I end up having to take the pizzas out before the bottom is crispy enough because the cheese is browning. I've thought about par baking (haven't tried it yet) but I'm concerned that won't work because the top of the crust also starts to brown when the cheese does. Just can't get the bottom to brown. Pics from one of last nights pies I do use cornmeal instead of flour on my peel to transfer the dough to the stone.

https://www.amazon.com/New-Star-Foodservice-50158-Aluminum/dp/B009LPDM6E/ref=sr_1_8?dchild=1&amp;keywords=metal+pizza+peel&amp;qid=1607891515&amp;s=home-garden&amp;sr=1-8

&#x200B;

So to summarize, you want to use wood for raw pizza because wood is a better insulator than steel and absorbs moisture better, which makes it more nonstick to a wet raw dough compared to metal. And you do not want to use a wooden peel to retrieve a hot pizza because the steam from the oven can warp wood and also getting wet pieces of sauce or cheese on accident will ruin your wood as well. Wood for launching and metal for retrieving.

Recommendations for wooden pizza peels?

Ideally something for a budget. I'm sticking to small pizzas for now (12″–14″), so I'm willing to spend more money upgrading to something larger and nicer later.

Is this one from Amazon a decent deal?

I bought this .25&quot; steel from amazon after I broke my ceramic pizza stone. I figured I might as well splurge for someone that won't break, and after more research I learned the steel is far superior to ceramic for more reasons than durability. I opted for the .25" model mainly because it is the most manageable weight to deal with.

With my ceramic I only used flower to keep it from sticking, which also worked well on the super hot steel, but for this specific pizza I used cornmeal*

*I actually used instant grits/polenta that I ground in a mortar and pestle because I did not have cornmeal on hand

Someday I would like to get my husband a genuine state of the art pizza oven for his pizza obsession. But right now we don't have the space or the money. So I'm looking at getting him this one on Amazon.

Does anyone know if this is a good buy or is there something else around the same price that I should be looking at? All advice is welcome!

This is a tripled recipe of Roberta's that yields 6 rounds.

I believe that all adds up to 65% hydration. Roughly? I haven't gotten into what all we should counting. Let sit

I cut it up into halves, and then those halves into thirds, for a total of 6 rounds. I put 'em in plastic baggies and then the fridge.

I let it slow ferment for 24-72 hours (the rounds I use last are always the best) in the fridge. Get it out anywhere from an hour to 4 hours before you plan to put it in the oven, remove it from the bag, and reform it into a ball. Cover with saran or something, and re-rise.

It's VERY easy to get it stretched out enough, and VERY easy to get it too thin. This is something I'm still struggling with.

I'm unsure how common this is, maybe very common, but I had a great pizza in Austin and the pizza man brushed olive oil around their entire round and the edges — for my oven, that's necessary to have a decent crust. Anxious to see what happens with something that goes higher with and without oil.

Thing is I have a peel, but it's super shitty and too flimsy to peel properly. I ordered this set off of Amazon and the peel is just... crap.

I need to buy a new peel (and a bigger pizza stone).

Are you using a scale for your measurements?

I use Roberta's recipe for my dough, and it turns out great when I weigh the ingredients on a scale, but when visiting family I use measuring cups, and I end up having to add a LOT of flour to get the right consistency.

I use active dry yeast. I bought this 2-pound bag on Amazon almost a decade ago and it has lasted in my freezer, believe it or not.

I have been making pizzas each week for three weeks and I have only used General Mills All Trumps High Gluten Flour - Unbleached, Unbromated. I've most recently purchased it from Amazon. I get my malt and salt from The New York Bakers.

Ah crap, I grabbed the wrong link out of my past orders on Amazon :(

Here's the right pans (they're pretty deep) - https://www.amazon.com/gp/product/B0765LM7WQ/ref=oh_aui_detailpage_o09_s00?ie=UTF8&amp;psc=1

I bought this for my sister last Christmas. I see that it's no longer available but maybe you can find it somewhere else.
https://www.amazon.com/gp/product/B01LD3ZHOG/

There are also several other 14" cast iron pizza steels on Amazon that you can look at. Not sure about shipping to the UK though.

And yes, 270c, which is about 518f, is plenty hot enough to make a pizza.

ahaha amazing! I started saving the scraps in a freezer bag and using them for soup or ground up and added to red-sauce.

https://www.amazon.com/Cookie-Biscuit-Cutter-Circle-Cutters/dp/B07F31VQB9 amazon have some pretty decent cutters - I like having a variety of them as you can vary the scale of your peps.

Thanks! We had to order ours from amazon . The only difference I noticed was it was a silkier dough and less spring back when shaping. My wife said it tasted “more like a pizza from a proper pizza place” than previously. Not sure if that’s a compliment to the flour or a slap in the face to my precious pizzas...

Highly recommend the class with Peter Reinhart. Awesome guy and prolific baker. The dude has a whole book dedicated to the subject:

https://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222

Hmm, has anyone tried to make a detroit pizza in one of those all corners pan?

These?

You wouldn't want non-stick I guess, but the idea is interesting.

Looking to get a pizza stone for my new bbq (Weber Kettle Performer). It comes with a removable middle grate to insert with different accessories.

Wondering if anyone has any experience with the Weber pizza stone. Interested mostly because it fits perfectly in the insert, but reluctant to use at high heats as the website quotes usage around 450-475F.

Anyone have experience with this stone? Are there others you recommend over it?

Thanks!

This is the one we bought. Used it for the first time last night and it worked great.

Artisan Steel - High Performance Pizza Steel Made in the USA - 16" x 14.25" (.25" Thick) https://www.amazon.com/dp/B0765P2477/ref=cm_sw_r_cp_api_i_nwUhFbVGDC3YY

Well... obviously, I don't have a crystal ball for telling how seriously you're going to take pizza in the future, but, these days, even casual home pizza makers are turning to steel and aluminum for the aforementioned reasons.

I normally push people into getting large and expensive metal plates under the assumption that they'll catch the bug and want the best, but, if you're that uncertain about were you're going with home made pizza, this is a good 'starter' steel.

https://www.amazon.com/Steel-Pizza-Baking-Stone-Conductive/dp/B07MFBJPSC/

It's Amazon, so you can use your credit from your stone, it will never crack/break and it will considerably outperform stone, without being a huge expenditure.

Wow really? How?I mean here in japan those run at only 1500w? Which is really barely enough for a cake. In europe all our ovens run at 400v and run at about 3kw and theyre still smaller than the beasts you have in the US? Looking at amazon, those are all 240v in US: https://www.amazon.com/dp/B074C16927/ref=sspa_dk_detail_1?psc=1&amp;pd_rd_i=B074C16927&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_p=f52e26da-1287-4616-824b-efc564ff75a4&amp;pf_rd_r=R4EY8Z4M9W432VAHVYJG&amp;pd_rd_wg=XiAwP&amp;pf_rd_s=desktop-dp-sims&amp;p...

It depends on the size of the dough balls you're making, but I kind of like the size of these better:

https://www.amazon.co.uk/Whitefurze-2-0L-Round-Food-Container/dp/B00537PGNG/

And these are surprisingly close to the dimensions on the professional proofing pans that I use:

https://www.amazon.co.uk/Lock-Round-Storage-Container-Clear/dp/B00CE0CQ1A/

You can buy pizza screens on amazon for about 20$. spray it with pam, make your pizza on it, put it in your pizza cooking vessel and once the crust sets up use your pizza peel to transfer your pizza from the screen onto your stone/steel/pan bareback.

I use this method with a bbq and rectangle stone, easy peasy plus you can have 6+ pizzas on deck for a party scenario.

Link:

New Star Foodservice 50967 Pizza / Baking Screen, Seamless, Commercial Grade, Aluminum, 14 inch, Pack of 6 https://www.amazon.com/dp/B00EAXW178/ref=cm_sw_r_cp_api_kxnRBbXEBTADH

• One ball of pizza dough (from deli or grocery store)
• 1/2 cup all-purpose flour, for dusting
• 1 cup pizza sauce
• 1 cup of shredded mozzarella cheese
• 1 hot sausage link
• 3 to 4 mushrooms
• 5-6 cloves of garlic
• Olive oil
• Salt and Pepper

Place a pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas.

Allow the pizza dough to come to room temperature. On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface. Cover the dough with a damp towel and allow to rest for at least 20 minutes.

Heat 1/2 tablespoon of Olive Oil in a salute pan. Add 1 sausage with casing removed. Break up sausage and remove from pan when brown (about 5 mins).

Add sliced mushrooms to pan and add extra olive oil. Season with salt and pepper. Add ~2 tablespoons of minced garlic to pan and salute until fragrant (1-2 mins). Remove mushroom and garlic.

Top pizza with sauce, sausage, mushroom / garlic mix, cheese, drizzle a little olive oil over the top, and then brush edges of pizza with olive oil or pan drippings.

Cook for 10 minutes, check edges, and continue to cook for 2 - 3 more minutes.

You shouldn't just put them in the fridge uncovered. I use these with a tiny hole in the top so the expanding yeast doesn't make the container explode. Each container holds around a 380 gram dough ball, which gets to around 11" around when cooked.

Thank you!! I was really impressed with the cook on the bottoms of the crust from the steel. And using the steel/stone method really helped cook the top of the crust. I HIGHLY recommend it. This is the one I just bought

That's a Cambro container in case anyone is wondering. Really good containers and perfect for cold fermenting dough. You can also pick them up at restaurant supply stores for even cheaper.

Diastalic Malt - http://www.amazon.com/Hoosier-Hill-Farm-Diastatic-baking/dp/B008T9LX3C/ref=sr_1_sc_1?ie=UTF8&amp;qid=1433291900&amp;sr=8-1-spell&amp;keywords=diastilc+malt&amp;pebp=1433291902406&amp;perid=1ECFKZTX37QTR72D8K37

Flour - King Author Bread Flour. Best i've seen locally with a high protein. I think I'll consider ordering something soon thats a bit better.

I make something similar, my trick to balancing garlic is just using a little less and using something like this at the end once all the other ingredients are incorporated.

All that said, looks really good.

I use this 0.01g * 500g model to measure everything but flour and water. For small batches if i could balance the bowl on it i guess i could measure those too.

https://www.amazon.com/gp/product/B07F6HR4KZ/

I use this one

Amazon Scale

This pan, which I'm pretty sure is available at large grocery stores for less money, would probably do a great job:

https://www.amazon.com/Good-Cook-04017-786173391991-Square/dp/B0026RHHZ6/ref=psdc_289684_t1_B09XZ8L1YX

Or just go see what they got at a thrift store. Bring a tape measure, or find a ruler in their office & school supplies to make sure it fits.

Here's my dough reference. I use honey instead of sugar. The nice thing about this dough is that, if you want a crispy thin-crust, you don't need to let it rise- just roll it out, perforate and bake. If you want a slow-risen, chewy crust, stick it in the fridge and keep it punched-down. If you want a light, fluffy deep-dish dough, let it rise once in a warm bowl, then again in the pan. Keep your dough lightly oiled and covered with plastic wrap and a towel when rising it. Pizza dough will get hard on the outside if exposed to the air.

Looks great! Especially for a first pizza!

If you don't have an IR gun that goes to very high temperatures, you should get one, so you can have a good idea of how hot the deck really is.

I use this one: https://www.amazon.com/gp/product/B00DMI632G/

At much over 700F, it helps to use a flour that doesn't have added malt or enzymes. That can be a real italian 00, sometimes (but not always) domestically produced 00, or just flour that doesn't say "malt" or "enzymes" in the ingredients.

Malted barley contains enzymes that convert starches to sugars and mills add malt flour or enzymes to most consumer-oriented flours to enhance browning at the relatively low temperatures of indoor consumer ovens. But at high temperatures, it just means the dough will burn to a bitter black.

I've gone through almost all of my central milling organic 00, and it's good flour. My nephew was going to bring me another bag on thanksgiving but couldn't due to circumstances, so i picked up a bag of Target's "Good & Gather" store brand organic all purpose flour, which doesn't have malt or enzymes in it, and I'll use that for my high temperature pizzas for the time being.

according to my research, Arrowhead, Martha White, and White Lilly also sell unmalted / no enzymes flour that you can find at regular stores.

(fwiw, I'm generally of the opinion that 'organic' is a grift, but the central milling stuff is cheaper than Caputo)

The rocker cutters are easier to sharpen if they get dull. Other than that it's just a matter of preference and yeah whether you have somewhere to store it.

I bought this one in 2015 and enjoyed using it. After a few years it was as dull as a butterknife and i had to file down the edge. There are of course models that cost more than $10 that may have an edge made of a more suitable metal.

https://www.amazon.com/gp/product/B00S1T7F46/

I recently bought a Kitchenaid wheel cutter and it's kinda legit, though the larger wheel size could be annoying if you cut inside a pan that has vertical sides

This is the one I have:

https://www.amazon.com/Artisan-Steel-Performance-Pizza-14-25/dp/B0765P2477/ref=mp_s_a_1_3?crid=29PACWWCKOHA2&amp;keywords=artisan+steel+pizza+steel&amp;qid=1669414376&amp;sprefix=artisan+stee%2Caps%2C84&amp;sr=8-3

Agreed. The kitchenaid roller cutter is kinda legit, though the larger size wheel could be awkward if you cut in the pan.

The rocking knife style can be great too. Doesn't even need to be expensive -- this one didn't need to be sharpened for a couple years and it's only $10.

https://www.amazon.com/gp/product/B00S1T7F46/

Sticks to a knife block too.

uuf. Been fucking there.

I got pretty good ad avoiding this, but just started building directly on parchment for years because I didn't want to risk it. Last year I got some pizza screens from the restaurant supply store, and they're pretty great (after a small amount of seasoning. I did have two catastrophic sticks on brand new ones, but it's all good now.)

This one was a gift so I'm not sure which stores sell it. But when I googled "collapsible cooling rack" this was the first result:

https://www.amazon.com/Wilton-3-Tier-Folding-Cooling-Rack/dp/B07BY64Q9S

I like that it folds down for easier storage.

HausRoland Stainless Steel Olive Oil Dispenser no Funnel Need Cruet Bottle Drip Free Pouring for Kitchen Cooking (Black-Red, 700ml) https://www.amazon.com/dp/B096TLYWL7/ref=cm_sw_r_cp_apip_qfA34qjStvMSl

I have a steel plate about 1/4” thick (sold for this purpose, not homemade). I shape my dough on parchment on a slat sheet pan, preheat the oven for 20 minutes and slip the parchment and pizza off on to the 400º plate. I always get a crisp crust now.

Something like this but there are several brands: https://www.amazon.com/Conductive-Cooking-Square-Standard-Version/dp/B085STBN1G/ref=sr_1_2_sspa?keywords=steel%2Bpizza%2Bstone&amp;qid=1666961105&amp;qu=eyJxc2MiOiI0Ljk5IiwicXNhIjoiNC41MCIsInFzcCI6IjQuMjkifQ%3D%3D&amp;sr=8-2-spons&amp;ufe=app_do%3Aamzn1.fos.18ed3cb5-28d5-4975-8bc7-93deae8f9840&amp;th=1

Buy a pizza steel, better than a stone. Under one of the links here on reddit. I spent $50 for a 16x16 steel.

https://www.amazon.com/dp/B081Z3FKQM?psc=1&amp;ref=ppx_yo2ov_dt_b_product_details

https://www.amazon.ca/Bodysuit-T-Shirt-Matching-Medium-Newborn/dp/B078RPQ6YR/ref=sr_1_3?crid=2D68YQV1O1RAT&amp;keywords=pizza+shirt+baby&amp;qid=1665162658&amp;qu=eyJxc2MiOiIyLjMxIiwicXNhIjoiMS4wMCIsInFzcCI6IjEuMDAifQ%3D%3D&amp;sprefix=pizza+shirt+baby%2Caps%2C81&amp;sr=8-3

&#x200B;

We only wear them on pizza days and she loves it!

This happened to me a few times when using a BBQ for higher heat. I think its the sudden change in temp that comes when adding a pizza.

I got a thick kamodo joe pizza stone, been fine and got it up to 500c.

Here is the one I got but there are a few home brand:
https://www.amazon.com.au/Kamado-Joe-KJPS23-KAMADO-PIZZA/dp/B003EV6MI6/ref=asc\_df\_B003EV6MI6/?tag=googleshopdsk-22&amp;linkCode=df0&amp;hvadid=341744024610&amp;hvpos=&amp;hvnetw=g&amp;hvrand=5272852727388662269&amp;hvpone=&amp;hvptwo=&amp;hvqmt=...

I use dough proofing trays. I have a pair of these which fit perfectly in the fridge, I generally put 6 dough balls in each one:

https://www.amazon.co.uk/gp/product/B09DG7TYKY

The lids are designed to allow gas to escape.

I would buy one of these kinda ovens.

https://www.amazon.de/G3-Ferrari-G10032-Electric-Cooking/dp/B07S6PC5NV/ref=mp_s_a_1_1?adgrpid=1252344293887881&amp;hvadid=78271673648629&amp;hvbmt=be&amp;hvdev=m&amp;hvlocphy=3322&amp;hvnetw=s&amp;hvqmt=e&amp;hvtargid=kwd-78271806214842%3Aloc-175&...

They work great i have the arite 909. Makes the black spots on the pizza

Noope, I have the Big Horn pizza oven. Literally a poor man's Ooni. It's really great once you get the flow down.