31–40 of 297 posts
Pizza is a dough base with some veg and cheese sprinkled on top of it. Lets not make it more special than it needs to be. It's not very hard to make it and even first time it will taste good enough.Maybe not as good as if some Italian would do it but definitely not bad either.
I've used this method a few times to superb results.
My favorite read on pizza: http://www.varasanos.com/PizzaRecipe.htm
Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top. What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and hea…
My favorite read on pizza: http://www.varasanos.com/PizzaRecipe.htm
Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top. What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and hea…
Without moisture, you can cook the pizza longer, at a lower temperature.
I combine this with Kenji Lopez-Alt's "no hack pizza" method: the pizza is cooked on a stone in a heavy cast iron skillet. To make the pizza, pull the skillet out of the oven, and put it on the stove at the highest setting your stove goes to (preferably a gas stove). Make the pizza in the skillet, then return the whole thing to the oven.
I always have a hard time getting the dough stretched out really thin. I end up with super floof pizza. What am I doing wrong?
Hear me out this is one of the best how-to https://www.youtube.com/watch?v=SN2HkepzPhU – an Italian who eats 2 pies per week on average
I really love his accent xD Reminds me of my semester in Naples <3
I'm quarantined with two Italians (father-in-law and his mother) from Northern Italy and had been planning on making pizza from scratch to surprise them but always thought I would make a huge mess in the kitchen... from the video, it looks totally manageable! The hardest part is having to wait 11 hours to eat it!
N.Italy: I'm quarantined [well, it's lockdown, really] with two Italians, one is my wife (other is son): I'm not allowed even remotely near the kitchen. Every mealtime has become a stereotypically-italian ultra-marathon. 2.4kg heavier since. Yes, i am trying to keep fit but going from 30-200km daily bicycle rides (eas 28km commute and back for work) to balconia+pasta+pasta sure takes it toll.
Ahha! I do not know why, but in every international couple I have met (including mine) the Italian part always ends up taking over the kitchen.
My non-Italian wife says it is a matter of low adaptability to different cooking styles on our part.
Maybe it's true. But she seems to be happy to accept it :-)
Please ignore all these experts, all they want is to make you feel special because you drink/eat their stuff. Above a certain threshold one cannot tell the difference between good and very good. Wine tasters know it and it has been very well documented. When it comes to flavours, as long as it doesn't harm you, your judgement is as good as anybody else.
Just as importantly, don’t fall for fetishism. Neapolitan pizza is a very specific style of pizza that, while “authentic” and photogenic, is by no means a superior style of pizza. Especially made poorly, at home, in an oven that is 200 degrees colder than necessary!
And it IS a superior style of pizza /s
Norther Italian here: the recipe for the dough is reasonable. I usually go for 500g flour (typically a mix of 0 and 00 which I find at my grocery store) and 300ml water. If you want a much quicker fermentation, You can use between 15g and 25g of yeast. Put a couple teaspoons of sugar to let the yeast work better, and make sure the water is between 20°C and 45°C. But the most interesting idea for home baking is the "d…
The secret to great pizza sauce is more sugar than you’d expect.