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Making Pizza at Home/Homemade Pizza


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3 hours ago, Susanwusan said:

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

 

Try a pizza and let us know.

 

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11 hours ago, Susanwusan said:

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

 

I think if it heats up to and is able to hold 225-250 oC, has some heat coming from the top in addition to the bottom and a suitable surface (e.g. by putting a pizza stone in), you should be fine. Make a medium hydration doug and give it a try. After that it's tweaking time to your desired outcome.

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  • 11 months later...

My pizzas ate getting better.  Made a New York style last night.

Not a pan pizza this time.  Much better.

Maybe not authentic but I used pepperoni, onion, mozz, purchased Muir Glen pizza sauce and mushroom.  Very good.  New recipe for the dough which I got from a friend.  Now that cold weather has arrived, I will be using my oven even more.  I like to do pizza about once a week.

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  • 4 weeks later...
21 minutes ago, lindag said:

@ElsieD Did you use creme fraiche?  I can't find it here.  One suggestion was to sub. strained plain yogurt.

Yes I did.  I have never found it in the main chain grocery stores but I can buy it in some smaller ones without any problem.  If you use yogurt make sure it is a thick one, like Greek yogurt.  I have read that sour cream can also be used.  What I use is 35% M.F.

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14 hours ago, lindag said:

@ElsieD Did you use creme fraiche?  I can't find it here.  One suggestion was to sub. strained plain yogurt.


Yogurt will certainly add some tartness, but I usually mix full fat yoghurt with 1:1 with cream cheese to get a proper texture. 

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  • 1 month later...
33 minutes ago, ElsieD said:

Could you use parchment paper to place the pizza on the stone then slide the parchment from underneath the pizza once the dough has set, possibly after a few seconds?  Given the high temperature, will this cause a fire?

 

I'm not sure exactly what that is, how high the temps are or where the paper would be with respect to the heating elements but I sometimes do what you describe - shape the pizza on a piece of parchment on the peel, deposit it on the steel in the oven and pull the parchment out after about 5 sec. 

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I use parchment rounds for pizza-on-a-baking-stone.  at 450'F the edges of parchment turns brown, is totally crisp, and falls apart if I touch it....

 

at the tv advertised temps, methinks the parchment "around the edges" would burn and shortly be ash.

I'd give it a try in a carefully watched scenario, with fire dousing & heavy handling mitts at the ready - if the parchment is cut to allow only a smidge past the crust edge, it might be okay - but a generous overlap I suspect will not work.

 

next thought . . . . preheating.....  just like searing meat in a pan - the pan has to be hot-hot-hot in order to 'sear-and-release'

pay no attention to the marketing department's idea of 3 minute to preheat a chunk of granite!

pizza dough on an actual hot stone should not stick . . .

 

this is pizza @ 425'F on a parchment round

IMG_0201.thumb.JPG.4049362967fa77d11ebd94d5ca0a24a3.JPG

 

this is pizza at 425'F on a square

DSC_0710s.jpg.23ccb738a446df06bbfb4fd4f9a14e6c.jpg

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I use parchment because my "peel skills" suck seriously big time . . .

 

I bought "rounds" the same size as the "stone" - so when forming the crust I've got a real good size guide . . . .

 

crust onto parchment, do up the toppings, I use a cookie sheet to slide under the parchment on the counter, and off onto the oven preheated stone....

 

not much else to say - it's easy, foolproof, lazy, , , , and works!

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1 hour ago, AlaMoi said:

I use parchment rounds for pizza-on-a-baking-stone.  at 450'F the edges of parchment turns brown, is totally crisp, and falls apart if I touch it....

 

 

My oven goes to 550°F when I'm making pizza on a steel that's about 5 inches below the broiler.  If I left the parchment in the whole time, the exposed edges would surely disintegrate.  My parchment is unbleached so it starts out brown and gets browner but retains enough strength that I can pull it out from under the pizza after somewhere between 10-30 sec. 

 

1 hour ago, AlaMoi said:

I'd give it a try in a carefully watched scenario, with fire dousing & heavy handling mitts at the ready - if the parchment is cut to allow only a smidge past the crust edge, it might be okay - but a generous overlap I suspect will not work.

I agree about giving it a try. It looks like one could pick up that ceramic stone by the handles and remove it from the oven quickly with sturdy mitts if it seemed like ignition was likely.

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I leave the parchment in for the full bake - remove / slide the pizza out of the oven with my cookie sheet peel, then off the parchment onto a rack.

I doubt the parchment would last the full bake at 550'F - certainly not the edges, under the crust, probably.

 

everything is "theory" until one gives it a try - then it becomes 'it works' or 'dang what a mess' (g)

 

I recently quite ridiculously got careless 'scooting' the pizza with parchment off the cookie sheet onto the stone.

half the pizza&parchment slipped over/sagged over the back side of the stone - onto the rack and continuing "en masse" dropping, all toppings and sauce,,,, to the oven floor.

mess?  oh what a mess I made . . . 4 hours of 900'F self clean reduced it to ash . . . but the smoke, the smoke,  BOSS! de' smoke!

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23 minutes ago, Captain said:

I use a mix of flour and semolina.  Works fine.

Don't they scorch? That was always my experience, and I didn't like the smell.

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I made a pepperoni pizza a couple days ago.  Used a friend's  T&T dough recipe.

However, I used too much dough so the crust was thick.  Next time I'll weigh it out to 9 ozs. for a 12" size.

Otherwise, the pizza  was good.  Pepperoni, black olives, mushrooms, onion, sauce and whole milk mozzarella.

It wasn't pretty but I'm still working on that part.  Need more practice.

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21 hours ago, lindag said:

@ElsieD

Perhaps you could try one of these.

I've used mine successfully.

I have one in my Amazon basket.  A couple of questions before I buy it:  how hard is it to clean, and, have you ever starting baking the pizza on the pan then removing the pan to let it finish baking?

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12 minutes ago, ElsieD said:

I have one in my Amazon basket.  A couple of questions before I buy it:  how hard is it to clean, and, have you ever starting baking the pizza on the pan then removing the pan to let it finish baking?

I clean mine in the d/w.  I think your idea of removing the midway is a good one.

I've never tried it tho.

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26 minutes ago, lindag said:

I clean mine in the d/w.  I think your idea of removing the midway is a good one.

I've never tried it tho.

Thank you.  If I can bother you again, can you give me the measurement of yours, including and excluding the rim?  I want to make sure I order the right size.  My stone is 11.5" wide, 12" with the rim.

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