Discussion in 'Community' started by R2-DK, Aug 26, 2011.
My family used to make those Chef Boyardee pizzas from the box and we thought we were really fancy.
I got homemade pizza too. Weee.
Tom I'm not sure how I feel about you reading pusheen. I feel like my world has just turned upside down.
haha don't worry, i just stole that from reddit.
edit: but now i've googled pusheen and may be hooked. :\
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Why yes, yes I did. Eggplant pizza and it is fantastic
the beauty of this is that a year later master jacen did make me a pizza and it was amazing.
i just checked on my timeline because i posted a picture when pizza was being declared and it was actually a year to the day.
So pizza declarations are good for a whole year. Awesome.
That's kind of creepy.
i'm actually impressed. you make that crust, dk?
Yes, I made it. I've finally learned (via YouTube videos) the right way to stretch the dough after rising. I'd also previously been letting it rise for too long, and it would get all flimsy.
I've been using your suggestion of buttering the crust after cooking and it's made it taste delicious.
few more tips then. it looks pretty doughy. what temperature are you cooking it at? i'm willing to bet its pretty low. the best way to bake a pizza is just cranking your oven as hot as it'll go. get a faster rise out of the dough and it'll make the crust nice and crispy and darkened. also i would suggest not using parchment paper. you've got it on a screen, and the purpose of that is to expose the bottom of the crust to the highest temperature possible, again for the crispy factor. i imagine the paper negates this effect. if you're worried about it sticking, just sprinkle some cornmeal on the pan before you lay the dough down.
other than that you've got proper cheese amount and topping placement. and you seem to have a good handle on stretching and forming the crust, so good work there!
I've always had a problem with getting the crust dark without getting the cheese dark. So I tend to start it out cooking at just over 400, then turn it down/off and let the pizza absorb the remaining heat. But if the problem has been paper (or tin foil in the past) then I guess I'll do without it next time. Although you see it on a pizza pan, in the oven it's on a stone.
oh! good! very good! so you can work a peel, too? most excellent!
i've found on my oven that if i heat it up to 500 for at least a half hour, it'll darken the crust faster than it browns the cheese. although i love some browned cheese, so i'm okay if it goes a little too far. all personal preference, i spose.
I am dissappointed, a year and a half later, that the first reply made no mention of "I declare pizza".
I just put together photos showing the progression of my pizza making since I started this thread.
Link to larger version.
And to M_J's previous post, I actually wan't using a peel. Since the pizza would sit on parchment paper, I'd just drag it onto the stone.
Good idea. I might do that sometime.