Posted on 02/07/2022 10:54:36 AM PST by mylife
With a new generation of backyard gear, easy access to better ingredients, and plenty of innovation in the air, there’s never been a better time to get serious about making pizza. With the pervasiveness of pizza and the proliferation of portable backyard ovens (Ooni, Gozney, and Breville all make solid products), pizza at home is reaching a new high. With access to new crops of domestic 00 flours, like King Arthur’s and Central Milling (a joint venture with 13-time World Pizza Cup Champion Tony Gemignani), and pizzaiolo-approved crushed tomatoes (the Chris Bianco–backed Bianco DiNapoli brand), there’s no limit to how high home cooks can ascend the everlasting apex of pizza.
As a lifelong pizza cook and now pundit—my first job was at Capriccio in Croton-on-Hudson, New York, in high school, and I haven’t stop pursuing pizza since—I’ve questioned the constitution of San Marzanos, and I’ve promoted the other two tomato varieties accepted by the AVPN (Associazione Verace Pizza Napoletana), Corbarino and Piennolo. I’ve followed the path that the buffaloes roam for select mozzarella, and I’ve eschewed pre-shredded cheese in favor of Caputo Brothers Creamery’s cultured curd for fior di pizza. I’ve seen in Philly use grated aged gouda instead of Pecorino or Parmesan at Pizzeria Beddia, and I’ve squeezed the plethora of chile-infused honeys as part of the trendy pizza condiment craze.
But I keep coming back to how cooks like Sarah Minnick of Lovely’s Fifty Fifty in Portland, Oregon, showers her pies in flowers from her own garden, and the way Brandon Gray of Brandoni Pepperoni, a former Navy cook, applies fine dining techniques to farmers’ market toppings in Los Angeles.
(Excerpt) Read more at tastecooking.com ...
And dude, you burnt it.
I have a friend who took an old, working range/oven and clipped the clean latch off it. Then he lined it w/ kiln bricks and cooks pizza at 800 degrees. Really good if you don’t mind looking at an old range on your patio.
I tried a couple of times to make my own pizza.
Too much work for something that didn’t taste as well as delivery.
Most people who order pizza get it because it’s the weekend and they don’t want to cook. Pizza is not something that most people want to try to perfect. And yes, generally home cooked is better, but again, most people want their pizza prepared by someone else.
high heat is a key to good crust
better call domino...
I use a low carb tortilla in the air fryer. With a thin layer of cheese and another tortilla.
Then spray with olive oil, a couple of spoons of pizza sauce, cheese, Italian seasoning, salt, pepperoni or other toppings. 3 to 4 minutes in the air fryer.
Today I’m having a beef, cheddar and onion quesadilla made with a low carb tortilla made in the air fryer. Used pre cooked beef fajita strips.
We love making pizza. I get lots of different ingredients: feta cheese, blue cheese, mozzarella, asparagus, peppers, artichoke, sausage, pepperoni’s, olives, onions, and more.
Then my family each makes their own personal pizzas. We have fun trying different combinations.
Homemade is the only way to have Pizza. Good way to use up leftovers. And anything goes.
Two cups of flour, water, and a package of yeast.
Our favorites are BBQ sauce cheese burger or Pork Verde with cheese pizza.
When you burn a pizza, it doesn’t mean you have to cook a good one to make things even.
Instead repent, and turn from your sin.
There, fixed it.
Get Married then
That’s great, but the price of those pizza ovens can be exorbitant, especially the Ooni models. 😲💸😒😑🙄
My homemade pizza is excellent, but it’s true that a pizza place with the right kind of oven is better in the long run. Why make a big mess in the kitchen? And it takes hours!
It’s like tortillas - homemade ones almost never turn out like the bought ones - or french bread. I can get both of these to work but it’s just easier to buy them from someone who’s got the setup.
Trader Joe’s has some great pre-done dough, just gotta get it to room temperature, get it on your pan and go to town. Or if one is feeling really lazy Boboli crusts are good. Yeah I still get pizzas delivered, but making my own is fun too.
Don’t forget the spinach.
The Breville is nice, can get to 850 degrees, but the pizza stone breaks all the time. The Ooni can reach 950 degrees, and I’ve never had the pizza crack.
^^^
and I’ve never had the pizza stone crack.
At home burning is not revolutionary. Damn, doing that for years...
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