/ck/ - Food & Cooking

[Anonymous No.12583925]

Anyone else made pizza? I've been obsessed with it lately and I thought I would share some tips I learned.

1) Refrigerate the sauce before using it. If you put warm or hot pizza sauce on a stretched dough, it causes it to stick to the peel.

2) If the dough is starting to stick to the peel, insert a straw under the dough and blow air underneath. You can also do it with no straw, but be prepared to get flour in your eyes.

3) Low-moisture mozzerella is the only kind that won't be a greasy mess. Try to get whole milk mozzarella too.

4) If you use cherry tomatoes for your sauce, you don't need tomato paste (as cherry tomatoes already have an intense flavor) and less sugar is required as well.

5) Baking soda or salt is ideal for cleaning cordierite pizza stones.

6) 2 days risen dough is best, 3 days is virtually the same. Afterwards it becomes less good IMO. Make sure to deflate the dough every day after 2.

8) If you can't achieve a crispy bottom to your pizza, your oven is probably not hot enough. Try finishing in a stainless steel skillet with no oil. Just cook on medium heat till the crust is adequate. This is also half of how you should best re-heat pizza - get the crust hot and un-soggy in the pan, transfer to microwave on highest setting & short duration to melt cheese.

[Anonymous No.12583950]

>>12583925
>cleaning cordierite pizza stones
I've never cleaned my stone. I have taken my cheap dollar general knife and scraped anything that might might have burned on it

[Anonymous No.12583958]

>>12583950
I think it's good to clean it, because you want the pores to be open so they can take moisture out of the bottom of the dough. If they are clogged with oil and carbonized cheese, the pizza's crust won't get as crispy because moisture will remain in it.

[Anonymous No.12583978]

>>12583925
Yep, I've made a few pizzas. I have some tips for you.

>Refrigerate the sauce before using it. If you put warm or hot pizza sauce on a stretched dough, it causes it to stick to the peel.
Don't use a sauce. Use canned chunked tomatoes, and puree them in a blender.

>If the dough is starting to stick to the peel, insert a straw under the dough and blow air underneath. You can also do it with no straw, but be prepared to get flour in your eyes.
Peel? Just use a clean countertop to form the dough. Forget all this nonsense about pizza stones too. You're just pissing money away on shit you don't need.

>If you use cherry tomatoes for your sauce, you don't need tomato paste (as cherry tomatoes already have an intense flavor) and less sugar is required as well.
You shouldn't be adding ANY sugar to anything that isn't the dough. It's a pizza, not a cake.

>2 days risen dough is best, 3 days is virtually the same. Afterwards it becomes less good IMO. Make sure to deflate the dough every day after 2.
Letting the dough rise for a few hours is fine. Make your dough around noon, bake your pizzas at dinner. It's a pizza, not Jesus Christ rising from the tomb.

>If you can't achieve a crispy bottom to your pizza, your oven is probably not hot enough. Try finishing in a stainless steel skillet with no oil. Just cook on medium heat till the crust is adequate. This is also half of how you should best re-heat pizza - get the crust hot and un-soggy in the pan, transfer to microwave on highest setting & short duration to melt cheese.
No oil? You've really gone off the reservation now. 400 degree oven, oil the bottom of the pan (use a square one, please) as required, form a portion of your dough to fit the pan, and put it in the oven for 15-20 minutes.

Also put some toppings on your pizza. It looks sad. Potatoes, ham, sausage, broccoli, mushrooms, and salami all work very well.

[Anonymous No.12583991]

>>12583978
why would you go to 400 degrees when the shittiest ovens can convect at 500?

[Anonymous No.12583995]

>>12583978
I thought it was already clear from the post I was making my own sauce.

I don't understand your comment about not using sugar in sauce, either. That doesn't make sense at all. You don't make pizza sauce without sugar.

I bet my pizza is better than yours, faggot.

[Anonymous No.12584001]

>>12583991
Think about the question you just asked. Why do you think would I use an oven at a different temperature than the max of a shitty convection oven?

[Anonymous No.12584004]

>>12583978
>Letting the dough rise for a few hours is fine.
You don't rise pizza dough at room temperature, and a refrigerated rise won't happen in a few hours. If you're not going to properly rise a dough, just use artificial leavening.

[Anonymous No.12584008]

>>12584001
because you’re an alcoholic housewife that doesn’t know why pizzas are cooked at high temperatures?

[Anonymous No.12584010]

>>12583995
It wasn't clear that you were making your own sauce. If it was clear, I wouldn't have said anything. You failed to communicate that properly.

>you don't make pizza sauce without sugar
Are you American? Pizza sauce should have no sugar in it.

I guarantee you the pizza my dog would make is better than what you posted.

[Anonymous No.12584020]

>>12583995
>You don't make pizza sauce without sugar.
Amerilards, everyone.

[Anonymous No.12584025]

>>12584010
>It wasn't clear that you were making your own sauce. If it was clear, I wouldn't have said anything. You failed to communicate that properly.

In the very same post you replied to, the tip is relayed to make sauce from cherry tomatoes instead of plum tomatoes. Are you retarded?

>Are you American? Pizza sauce should have no sugar in it.
Every pizza you encounter in naples has sugar in the sauce. You're a dumbass.

[Anonymous No.12584028]

>>12584004
>You don't rise pizza dough at room temperature, and a refrigerated rise won't happen in a few hours.
Have you lost your mind? You need to rise the pizza in a dark, warm, damp environment. A bowl with a dampened towel over it works perfectly. How the hell are you making your dough with anything but flour, yeast, milk, oil, salt, sugar, and water? And refrigerated rising...good God man you don't know how to make a pizza at all.

>>12584008
Not even close. Why don't you figure out how to properly make a pizza first before insulting your betters.

[Anonymous No.12584035]

>12584028
You have no idea what you're talking about.
Beg for attention somewhere else.

[Anonymous No.12584038]

>>12584025
>In the very same post you replied to, the tip is relayed to make sauce from cherry tomatoes instead of plum tomatoes. Are you retarded?
And yet you put it too late in the post. It's your fault for not communicating that early enough. Deal with it, sperglord.

>Every pizza you encounter in naples has sugar in the sauce. You're a dumbass.
I learned how to make pizza from a Napoletano. You're a fool.

[Anonymous No.12584045]

>>12584038
I'm going to ask you a sincere question: are you a Reddit migrant?

I have never seen someone with such a huge sense of smug superiority coupled with such a shallow understanding of the subject matter on any other website

[Anonymous No.12584047]

>>12584025
>Every pizza you encounter in naples has sugar in the sauce. You're a dumbass.
Americans even turn their fucking pizzas into a cake for fuck's sake.

[Anonymous No.12584051]

>>12584047
There are 5 IPs in this thread. If you're going to samefag, at least use your phone.

[Anonymous No.12584052]

>>12584045
You haven't? Because you come off that way, except unlike me you have no Goddamned idea what you're talking about.

[Anonymous No.12584057]

>>12584051
>calling samefag
You really do feel ashamed that more than one person thinks your pizza "tips" are retarded and that your pizza looks like garbage. Swallow your pride, accept that you're insecure, and fix yourself my dude. Peace out.

[Anonymous No.12584061]

>>12584051
Look at this assblasted lard with his shite pizza cake.

[Anonymous No.12584062]

There is really someone in the world whose idea of a fun evening is shitting all over a pizza thread with samefag retardation.

[Anonymous No.12584065]

>>12584062
it's summer 4chan
kids have a lot of time

[Anonymous No.12584069]

>>12584062

[Anonymous No.12584073]

>>12584069
It takes two clicks to arbitrarily add or remove a (You) from any post.

[Anonymous No.12584080]

>>12584073
Stay mad, fat. Go dump another bag of sugar into one of your shitty "pizzas"

[Anonymous No.12584091]

>>12583978
>Peel? Just use a clean countertop to form the dough. Forget all this nonsense about pizza stones too. You're just pissing money away on shit you don't need.

You've never made a pizza other than those things that come in the frozen aisle.

[Anonymous No.12584154]

>>12583958
I think the reasoning for me not cleaning it. I've heard of some folks stones breaking. I figured the less I handle it and maybe the water has something to do with them breaking? I just didn't want to take my chance with it.
I would make my own more often, except totinos party pizzas taste so good and I love the crispy crust they have
>>12583978
>Forget all this nonsense about pizza stones too. You're just pissing money away on shit you don't need.
I found mine at a thrift store and paid $3
It's better than a cast iron pie and better than cooking on the underside of a sheet tray

potatoes on pizza doesn't sound good
these folks arguing about pizza should have a pizza competition

[Anonymous No.12584183]

>>12584154
The only way a pizza stone breaks is thermal shock.
People who cook a pizza at 550 degrees, then put the stone in the sink and run water on it, break the stone

[Anonymous No.12584209]

>>12584183
lets say I believe you and decide to now clean my stained up pour filled stone. what will get that old cooked oils out of the pours?

[Anonymous No.12584216]

>>12584209
You rub salt and/or baking soda into the surface. The salt abrades the surface oil away, allowing the baking soda to penetrate the stone and do its fizzy thing.

These are the only detergents you can use, because stones retain what you put on them. After you clean, yours will leak baking soda colored water for a few hours.

[Anonymous No.12584240]

so should I use water with salt or do the salt dry
or water with both the salt and soda?

[Anonymous No.12584255]

>>12584240
Yeah, use a little water to form a paste. That way it penetrates the stone.