Good pizza is all about the pineapple!
you're either joking or creating a flame war. [edit]: typo
"Pizza is just an open-faced sandwich"
The Physics of baking good Pizza (2018)
51–60 of 127 posts
Re: The Physics of baking good Pizza (2018)
#52Good pizza is all about the pineapple!
The combination of ham and pineapple on a pizza can be very tasty because the sweet and tangy flavor of the pineapple complements the savory and salty flavor of the ham. The combination of these two flavors can create a delicious balance on the pizza. Additionally, the texture of the pineapple can add a nice contrast to the softness of the cheese and the chewiness of the ham. Many people also enjoy the way the flavor…
Don't bring ChatGPT into a pineapple / pepperoni pizza fight.
Re: The Physics of baking good Pizza (2018)
#53Re: The Physics of baking good Pizza (2018)
#54Good pizza is all about the pineapple!
Bad pizza is all about pineapple to make it OK pizza, but it would also turn a good pizza into an OK pizza.
Re: The Physics of baking good Pizza (2018)
#55Ok, what's the verdict on using pizza stones?
At my house we have this thing that's 8 ceramic tiles in an aluminum tray, that we got as a gift. The tiles have gradually cracked over ~ 20 years, but they still work. The rest of the family likes them better, they transfer heat to the bottom of the pizza quickly when it goes into the oven. You do have to figure out how to slide a pizza on and off of them. They "season" kind of like an iron pan -- we don't wash them…
Tou could try something as an oven steel, like https://misen.com/products/oven-steel
I bought a similar piece of 6 mm. steel slab at an online shop (in NL, Misen doesn’t ship to here).
Re: The Physics of baking good Pizza (2018)
#56Ok, what's the verdict on using pizza stones?
There's also"baking steels", which are like stones but make of steel available on the market. That's the brand name but there perfectly good knock offs available. The heat transfer dynamics are probably preferable, and the steel can't crack in two under thermal shock. I've been happy with mine.
I ordered a similar piece of 1 m^2 6 mm. steel slab, and asked for the shop to cut it into normal sizes that fit my oven. Now I have five oven steel plates for € 105.
Re: The Physics of baking good Pizza (2018)
#57Re: The Physics of baking good Pizza (2018)
#58Earlier quoted context omitted.
Italian??? Thank you, thank you, thank you, yes, for pizza, Pecorino Romano , Chianti, ..., and also for https://www.youtube.com/watch?v=aiSSz0snWzA https://www.youtube.com/watch?v=s-TwMfgaDC8 https://www.youtube.com/watch?v=2J7JM0tGgRY https://www.youtube.com/watch?v=OkHGUaB1Bs8 https://www.youtube.com/watch?v=1woH96ROG-c https://www.youtube.com/watch?v=S7OyQf90WNc
I had no part in any of that. But here's another song you probably won't like: https://www.youtube.com/watch?v=S9WWz95ripA
I don't have any "psrt" in any of that either. It's just that I like those things, a lot. I like music a LOT, and that Italian music is some of what I like the most. A lot of what I included is opera, and I can't sing. But here is some Italian violin music I like a lot:
The girl is pretty, but she is also quite good on violin and especially in this famous Vivaldi music.
In my first effort at grad school, two of the classes they had me in were the same or below what I'd done in ugrad, and I didn't like anything else they had. So, I kept up with my teaching, e.g., calculus, and in the music school got started on violin! Great fun! Eventually I got through several pages of some of the most famous Bach pieces for violin -- more great fun! A violin is an amazing instrument and going to be really tough to replace with just computer software.
Gee, in good things from Italy, I rate its opera right up there with pizza!
Re: The Physics of baking good Pizza (2018)
#59The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
I make pizza in oven-safe pan, then just put it on stove on max heat for some time (till it all heats up and starts smoking basically) then shove it into oven. If bottom crust is not browned enough can be also just put back on the stove after baking.
Re: The Physics of baking good Pizza (2018)
#60Jeff Varasano's Famous New York Pizza Recipe: https://www.varasanos.com/PizzaRecipe.htm
> If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour. Concur with the author that 00 is very different from other kinds of flour, as far as the result you get, but I like a blend of about 80/20 bread flour (usually King Arthur) / 00. Maybe up to 70/30, tops. You get a lot of chewiness and flavor from adding a little 00. Add too much and…
Huh, so that's why...
I've been just putting it on stove (in a pan) before baking to get a bit of brown