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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?
The secret to great pizza sauce is more sugar than you’d expect.
I don't understand the downvotes, given that sugar both feeds the yeast bacteria needed for proper rising, and to balance the high acidity of tomatoes.
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…
I still continue to use my oven at times, especially when the weather isn't helping. The broiler is helpful there with a pizza stone.
No matter what I use, it's a fine dance to get things right. Sometimes it comes out great, especially when I give things a few days to cold-rise in the fridge. Usually something goes wrong, either too burnt, not fully cooked, or simply not enough pizza :)
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!
Earlier quoted context omitted.
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…
For a quick pizza, I use a "Ooni" pizza oven and the results have been great. It's relatively cheap and you can get the temperatures you are looking for. I joined their first kickstarter and have been buying their ovens ever since: https://uk.ooni.com/collections/shop-all/products/ooni-koda
How long does a gas cylinder last?
Earlier quoted context omitted.
I don't understand the downvotes, given that sugar both feeds the yeast bacteria needed for proper rising, and to balance the high acidity of tomatoes.
yes but you don't mix the dough with the tomatoes until the very end so it wouldn't impact the yeast. With proper flour sugar is not necessary, as the flour itself will be broken down by the yeast (hence the maturing/proofing stage). If you "exhaust" the flour, then you'll need sugar to get an "artificial" Maillard reaction and a nice browning of the crust.
Yeast needing no sugar to work is something I've never heard of, could you please forward more information about this? Thank you.
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.
In general of course a person can eat whatever crap they want and it doesn't affect me except when that person is cooking or picking out food for me.
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?
The advantage of the dough toss is the centrifugal force that adds enough force to stretch the dough a lot and evenly.
If I don't spin my dough I get a pie crust that's too thick.