/ck/ - Food & Cooking

Not as good as a dedicated pizza oven but better than just a typical home oven.

Yes. A regular oven is perfectly capable of making pizza. Get a round baking sheet and you can just press the dough into shape.

>>15258242
The shape isn't the problem retard. It's the heat.

Pizza stones are great. Just put one in your oven and leave it there all the time. You never have to take it out of the oven.

Crank the oven up to like 500f and then slide some homemade pizza dough on there with a pizza peel. It will cook in just a couple mins and be very crispy.

>>15258224
I found it difficult to do at home. Is there a secret to getting the dough stretched out on the hot stone? I stretch it as much as I can by hand (in the air) before laying it on the stone but it always sticks. I'm not very good at hand stretching I guess; either too thin in spots/holes or too thick. My pizza Peel also just sticks (steel Peel).

I also didn't find the crust to be much different.

>stone heated in a 475F oven, about as hot as my oven actually gets
>tried to build the pizza as fast as possible and put it in the oven
>crust turned out about the same as if I'd just used a cold baking sheet
What am I missing?

Lots of people are stupid when they make pizza. They roll out the dough on the counter top and then sauce the pizza and put all the toppings on it and then they have to try and put that pizza in the oven.

They dont understand the process. You have to slide the dough from a peel onto the stone. That means you have to build the pizza on the peel and shake it off onto the stone. Its the only way to do this right. If you try to do anything else your just being dumb.

>>15258280
>tried to build the pizza as fast as possible
There's no need to hurry. Make the pizza beforehand. The stone needs time to heat. When the pizza is shaped and all the toppings are on, place it on the hot stone. Also your oven is pretty weak if it can't even reach 500.

>>15258280
>My pizza Peel also just sticks (steel Peel).

You have to use cornmeal or flour. Flour isnt as good because it wont cook and you will have raw flour stuck to the bottom of the crust. Cornmeal works ok and usually does not stick to the bottom too bad.

You have to put cornmeal on the peel and then put dough on and build the pizza and then shake it onto the stone.

The cornmeal acts like many tiny ball bearings and the dough slides on it.

>>15258296
It is weak. It's a gas oven that's on it's last legs I think. It shows 500F on the display but I've consistently clocked it under the temp it shows. 500F is its highest setting. The place is a rental so I'm not about to raise shit over slightly imperfect pizza. We have the bbq for stuff we want to cook at higher heat. My stone doesn't fit in the bbq though.

>>15258309
Because the Peel sticks I've actually always taken the stone out and built it on the stone, hence the speed. I'll try cornmeal next; I've heard this but we don't use it for anything so never have cornmeal in the house. I'll try to find a smaller package to stock for stuff like this. Thanks.

>>15258344

Yea I keep the cornmeal in the house only for making pizza. But I do it often enough that its worth it.

>>15258309
Semolina works better than cornmeal. It still provides the ball bearing slide but not as gritty after cooking.

>>15258224
Nope. My only regret is not getting a larger one.

>>15258224
I like the cast-iron pan pizzas more.

>>15258344
Semolina flour, not cornmeal, is traditional for this type of use and also I find semolina flour gives a fantastic texture to the bottom of the pizza crust. I make high hydration dough and really have to put a thick layer of that semolina on the peel, but it works every time.

>>15258356
Yea thats a good option. I have a really good dough recipe I use tho and the cornmeal does not stick to it hardly at all.


530+ grams of flour

1 and 1/2 cup of warm water 110 f

Yeast 2 and 1/4 teaspoon

Honey 2 Tbls or sugar

Pinch of Salt

Add water to dough, mix in one min to get the flour wet. Then add 1/4 cup of olive oil.

Kneed the dough for 10 mins.

Rest it for 1 hour and punch down. Then rest another 45 mins and use.

>>15258371

This makes enough dough for 3 - 4 pizzas.

What I usually do is take half the dough and put it aside to make Kimchi pork buns later. This are pizza dough but you fill them with spicy ground pork and cabbage.

I make better pizza than all of /ck/ at 480F. You don't need meme tools, you aren't trying to cook 20 pizzas an hour.

I got a Pizza knife one year for Christmas. It works great and I think the round rollers are a meme.

>>15258397

Stones work better than a sheet tray

Somebody said cast iron pan but those are small and its way too hard to get the pizza out when its done. Its awkward.

>>15258397
>480
Yeah you're not making pizza crust you're making pizza crackers at that temperature faggot.

pizza stones are good, pizza steels are better.

t. pizza expert

>>15258242
>overpresses dough

>>15258280
holy shit bro are you really doing this?

>be my dad
>buy "pizza stone" from sketchy seller
>uses it when it comes in mail
>sips beer while zas are cookin on grill
>thing explodes like a grenade after some time
>grill fucked and exterior of house looks like heroin addicts arm
>"stone" must have actually been clay shittily made with air bubbles still in

>>15258224
A pizza steel will never break and is much better than a stone

>>15258650
This only happens with clay. If you want to go cheap just as your closest building supplier who carries granite to cut a piece for you that fits your oven/grill. If you do not want to go cheap, get a pizza steel, sturdier and better.
I do mostly use my pizza steel for bread these days though, can't eat pizza every day.

>>15258703
how is it better?

>>15259076
Hotter. Faster. Stronger. Better.

It significantly improves the pizzas made in home ovens. It really improves frozen pizzas.

When I make homemade pizza, I don't have a good way to move it to the stone, so I usually make it on parchment paper, then lift it onto the stone with the parchment paper, keeping it between the stone and the pizza?

Do you guys think having parchment paper on the stone has a significant effect? I feel like it does, and that it doesn't get crispy enough since the stone can't absorb the moisture in the dough through the parchment paper.

My grandmother bought one for me a few years ago, I think I've used it every time I've made a pizza since she got it for me. Its great. Makes those made in-store pizzas and frozen pizzas marginally better, and I can't imagine cooking a homemade pizza without one. Highly recommended

>>15258269
Yeah, besides being a surface for baking pizza/bread it helps regulate oven temp so you don't get hot spots.

>>15259747
I've done this before. You can leave it on the paper for a 30 seconds to a minute and then pull the paper out once the dough is a bit firmer from cooking. Invest in a pizza peel though. They're not expensive.