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 ...
cold rise on the dough, hot damn oven.
Healthy Homemade Pizza
We cook at 550
475 oven to start, and the last five minutes on broil from the top to toast the goodies, this gives you the Pizza oven char on top. About 25 minutes total. :)
The hardest part is kneading it to the crust you prefer. We like ours more tender “bready” and thick. So we knead less both times and let it rise a bit on the pan before topping it and putting it in. Just knead the hell out of it both times and not let it rise if you like crispy thin crust. :)
“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.”
Yep, you have to knead it twice. So the less you knead it each time the more bready and thick it will be. Knead the hell out of it both times and it will be thinner and crisper. :)
Could work I suppose.
Then the wife makes me order pizza….
I put a good new gas range in when we moved in a few weeks back. I am going to see if the convection setting does anything for pizza browning.
Garbage writing. How did this pompous ass win any awards for his writing?
ask him, perfessor.
Ha! I ain’t a professor. I’m a certified redneck. But I am allergic to pretentious, garbage writing.
Most pizza isn’t crispy at pizzerias. It is soft.
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