food The Last Great Pizza Thread

Mighty fine lookin pies there! LOVE stuffed crust!

Frydad's Position on Parchment Paper in Pizza Perfection

It's wonderful, especially for the casual pizza maker. I've tried the peel thang with cornmeal, just doesn't work for me.
Lay out some parchment. Toss or roll your dough to the desired thickness. Maybe have a little flour or cornmeal under the dough on the parchment.
Assemble your pizza on the parchment. Carefully place the parchment and pizza on a pre-heated stone. A peel works well for this, but is not necessary.
A cutting board works just as well.

After a few minutes on the stone, you can EASILY slide the parchment out from under the pie.
The pizza can cook the rest of the way directly on the stone, drawing out moisture and all that. Crispy and charred if you like.

You can also just cook it the whole time on the parchment and achieve wonderful results.

I know the pros will poo-poo this little trick, but screw 'em. It works. It's cleaner and easier, and my success rate is VERY high with this method.

Give it a shot again, bro. It just takes a little trial and error.
 
I like the little yellow balls of flavor under sesame bagels and pizzeria pie ...

My boss owned a pizzeria previously, and informed me it's corn meal ... and butter or oil, I imagine ... or maybe just the moz's oil ...

I have tried and cannot achieve the same results ... not whatsoever, actually ...

We leave the parchment paper in-between the pie and the CI ... taking it out would waste precious degrees ... the home oven doesn't rock 475 all that well ...
 
Booma said:
Couple pizzas done this arvo. Margarhita, vegetarian, meat lovers.

Then something special.............PIZZA POPPER SHOWSTOPPER

Started with a cream cheese base, topped with bacon bits, cheese mixture, hotdog and tasty cheddar stuffed crust, grilled jalapenos, more cheese and fresh mozzarella, OOOOH YEH

A little pizza porn for you all, (check the attached)
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Show off!!!


For real though... awesome lookin pies.

After yesterdays giant grill FAIL I am going to make another pizza today, but this time pizza stone via oven.

Whats a good temp for the oven, 500?
 
HigherThisHeat said:
Whats a good temp for the oven, 500?
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YES!!! Put the stone on the bottom rack. Let it pre-heat for at least a half an hour before you do anything with it.

A thin crust pizza on parchment...9 minutes EXACTLY. Don't open the door. Just let it go.
PM me if you want a good beer-dough recipe perfect for a bread-machine on the dough cycle.
 
Stone on the bottom rack you say? Ive always had it on the middle rack.

I will cook the pizza this time on the bottom rack on a preheated stone in the oven at 500 degrees. 9 minutes.

Thanks for the advice. I will apply, and execute. Damn determined to have a good cheezer this time.
 
Crazy Tasty looking pies Booma!!!!!

And.....exactly what is that darkish splooging on the meat pizza????????
It looks very, very intriguing to me!!!!!! :D
 
HigherThisHeat said:
Stone on the bottom rack you say? Ive always had it on the middle rack.
I will cook the pizza this time on the bottom rack on a preheated stone in the oven at 500 degrees. 9 minutes.
Thanks for the advice. I will apply, and execute. Damn determined to have a good cheezer this time.
Click to expand...

It's gonna work. Do your dough thin. I use a roller.
Keep us posted. We're ALL cheering for you.
Please work...Please work...Please work!!!
(Don't forget the parchment)
 
^^^ yes! What FD said ^^^

he knows some stuff.

And what he doesn't know, he fakes really really good!

Damm you CJ! Cutter.
 
HigherThisHeat said:
What if I go a little thicker than super thin. Still use parchment paper and bottom rack?
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Forget everything you've heard or what you think you heard.

Forget what you know or what you think you know.

Let alcohol be your guide.

Once you're 7 beers and 3 shots deep, the spirit takes over.

Thick or thin doesn't matter.

Think The Matrix.

There is no dough.
 
Welllll I made another pizza... and guess what... As advised against I forgot the parchment paper!! It wasn't me though, it was the 8 oktoberfests... BUT... It turned out pretty ok.

2012-09-16205402.jpg


A couple things. The bottom was too crisp for the how thick I made the crust. It was far from thin. It was just normal thickness, and with that. The crisp was too crisp. It either needs to be thin and crisp. Or thick and less crisp... If that makes sense. It certainly does in my mind.
 
Ok so tonight I just found a big doughball that I had wrapped in Geeme wrap and forgot in my fridge since last Monday. Do I dare give it a go??? I have never used homemade dough that was older than three days.
 
I'm right there with you J. I have some dough that's been in the fridge for a couple days longer than yours sitting on my counter. It doesn't smell bad. Maybe a hint of sour dough smell. Doesn't look bad in terms of off coloring from nasties, but it looks flat and dead. If it rises a bit in the next couple of hours, I might use it. On the fence on this one. Should I use it?
 
I've had dough that sat in the fridge for 8 days and was still good.

When I baked it there was no difference I could tell from 3 day old dough.
 
B2B has mastered the Neapolitan. The way the cheese and sauce meld as one, no white patches of cheese or red areas of sauce, more of an orange amalgamation.
 
HigherThisHeat said:
A couple things. The bottom was too crisp for the how thick I made the crust. It was far from thin. It was just normal thickness, and with that. The crisp was too crisp. It either needs to be thin and crisp. Or thick and less crisp... If that makes sense. It certainly does in my mind.
Click to expand...

NICE JOB!!!! That looks much better!!!
You could try baking it in a baking sheet instead of on the pizza stone. I think your crust will end up softer that way.
I like thin and crispy personally.
 
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