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 ...
Pizza oven? You can bake pizza on a BBQ, been doing it for years.
A normal oven works just fine if you know what you are doing...
Righto, we do it for the custom fun factor, NOT the taste.
Kramer wanted cucumber on his pizza....but Poppie wouldn’t let him.
Kramer wanted cucumber on his pizza....but Poppie wouldn’t let him.
Yeah, but Poppie was a little sloppy.
Ooni is a Far Left wing Woke Compay
The “best” pizzas require special ingredients, special techniques, and super-hot ovens. But, you can simplify it drastically and still make a pretty good pizza.
I start with a bread recipe. That’s right, ordinary bread dough, mixed up in a bread machine.
Squish the finished dough into shape, don’t try to get fancy and throw it around. If you want, you can shape the dough and then freeze it, so you can use it on a day you don’t feel like cooking.
Simple pizza sauce = canned tomato paste + salt + olive oil. Use just enough oil that the paste spreads easily, but not so much that it gets runny or separates. The amount of salt depends on your personal preferences. If you want to add more seasonings, you can, but I’ve found they tend to detract from the flavor of the toppings. This sauce can also be frozen in an ice cube tray for later use.
Cheese is also a matter of personal preference. I prefer a mix of 2 parts mozzarella to 1 part mild cheddar. I have never had a problem using pre-shredded, sliced, block, etc, although I have found some brands taste better than others. Experiment until you find the mix you like.
Toppings: These should be cut thin or diced fine. If the toppings you like are juicy, you may need to saute them first to drive off some of the moisture. I like to dice up some good-quality ham, then freeze it in tablespoon-sized portions so it’s ready to use. You can do the same with most toppings, it’s a great way to use up small amounts of leftovers.
Baking: Pre-heat the pan, or else pre-heat a heavy-duty cookie sheet that you can set the pan directly on. This gets the bottom crust nicely browned at the same time the top is cooking. I use an ordinary oven set at 425F, usually for about 12-15 minutes. In the summer I use a countertop pizza maker so I don’t heat the whole house. Mine is this model: https://www.amazon.com/gp/product/B07NTW5XWD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 but I’m sure other brands work just as well. My pizza maker has enough bottom heat that it’s best to skip pre-heating the pan, but other models may vary.
When making pizza in the oven, I like to use a deep pan like a bread pan or cast-iron skillet. That way if I go overboard with the cheese and toppings, it won’t leave a mess. With the little pizza maker, there’s not much clearance between the pan and the upper heating elements, so I’ve learned to keep the toppings as flat as I can get them.
When using homemade frozen ingredients, I set the dough and sauce out to thaw enough that I can spread the sauce. Toppings can be used without thawing, as long as the clumps are broken up.
Again, my pizza-making methods won’t pass any pizza “purity” tests, but they’ll get you a decent-tasting pizza without a lot of fuss, and it will still be better than what the pizza chains are delivering these days.
I knew someone who re-did their backyard BBQ island and installed a pizza oven. I asked him how often he used it. He said that they made a couple pizzas during the first few weeks when it was new, and, three years later, hadn’t used it since.
Photo please
Yum!
I agree fresh rising dough needs the super hot oven which a regular oven won’t duplicate very well. I have to say, I like Boboli fairly well, especially compared to frozen pre-made junk.
I put the a pizza stone in the 450 degree oven and let it preheat fully. I let it all preheat for an additional 20 minutes after the pre-heat bell goes off.
I can have whatever composition I want and it is all dang simple to do. No dough to make and spread, no attempts to get some 900 degree monster to temp. Simple and quick.
The small town where I moved has a BAD Pizza Hut and other than that it is a 35 minute drive for mediocre.
Mom and her neighbors make pizza together every tues,
Nick makes potato pizza like scalloped cheesy potatoes and peppers on top yom
I like homemade pizza because it does not have the hard cardboard crust and it is not spicey.
Anda, Poppy peed onna da couch...
Now that’s thinking!
Overdone and dry!
I hate when they put veg on the top and dry it out! Put veg under the cheese! and for the love of all that’s holy, cut it into bite sized bits.
I do that with my veggies. For my bacon, I cut it up and throw it on as soon as it comes out of the oven so it sticks to the cheese. I don’t like charred bacon.
The secret to good pizza is the dough. Very hard to make at home if you like thin, thicker, deep etc. Requires different amounts of flour, oil, yeast, water, mixing times etc.
Good dough needs to rise over 24 hours.
At my small pizza restaurant we do only thin. Not cracker thin, just thin and crispy. Everyday with a recipe it can be different. Temperatures, humidity and other factors.
Use Naan or flat bread.
Ooh the TJs garlic naan would be nice. Actually it’s already kind of pizza slice shaped too. I will use this.
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