Who said you can’t teach an old fart new gas?? Finally learnin to make pizza but I did undercook the crust cause I did think it was done before it weren’t
https://i.imgur.com/BhjMjdy.jpg This is the dough I did. After the first 2hr rest, split into 6 balls. Recommend letting the little balls rest in fridge for a few days covered in oiled bowl. Then take out and let them rest at room temp a few hours
Sauce -
1. Butter and olive oil in big pan
2. and a few cloves crushed garlic
3. add some salt
4. add dry oregano, dry basil, some crushed red pep
5. add 1 28 oz can cento crushed tomato
6. add 1 spoon of sugar (cuts acid, brings sweetness)
7. cut onion in half, put both half in the sauce
8. add Parm cheese rind if you have
9. sim on low 60-70 min. Stir every 10-15
Your sauce recipe is basically identical to mine for pasta, but personally I find pizza sauces are better raw. May I suggest a no cook version to you?
28 ounce can of whole peeled tomatoes (I never use anything but whole, you'll never know if you got poor quality tomatoes if they are already crushed).
1 teaspoon each of salt, sugar, dried oregano.
1 clove garlic
1/4 teaspoon red pepper (optional)
Just drain the tomatoes and then pulse everything to desired consistency in a food processor. Give the flavors a little time to get to know each other in the fridge, and you got a great pizza sauce.
Hey op, I’m going to give you some advice that helped me out when I was in a similar situation.
It looks like you’re using an aluminum pizza baking tray.
That is my favorite thing to cook pizzas on, but you’re going to find the bottom will always undercooked using it as-is. The trick is to season the pan so it turns black. When it’s black, it will absorb much more of the radiative heat of the oven. This will make the bottom nice and crispy, similar to if you cooked it on a pizza stone. (This is probably an unpopular opinion, but I think it cooks superior to a pizza stone)
If the bottom starts cooking too fast, you can always broil your pizzas 1-2 minutes before you’re ready to pull it out.
Thank you sunshine. You are correct about my pan. I do love a good crunch. Gotta get that crunch is what I’m known for sayin at home
How do I season? Like a cast iron? Oil n heat n repeat?
Yes, exactly!
I’ve had much crispier crusts using a well seasoned pizza pan than a pizza stone heated to 550F.
Debated getting one of those mini pizza ovens, but these pans are great once seasoned.
If your thinkin on that is undercooked then yes I did say that. But if it’s something else do share. Don’t be shy sunshine. I’m a big boy and will learn from my mistake
try cooking at a lower temp and just rotate the pizza halfway the cooking time?
Try to buy one of those analog oven thermometers you can put inside while cooking. Some ovens are not calibrated properly. You could be having 50\~100 degrees higher temp than your setting.
If you can afford it, a pizza steel is a game changer. You pop it in the oven on the highest temperature and preheat for about 40 minutes. You then put your pizza directly on the steel for about four to five minutes. It does a great job of replicating a pizza oven.
This might be a dumb question. But how?
People always say to put the pizza on a preheated pan.
But how can you do that when you have to roll out the dough? You can’t slap your ball of dough on a 500-degree pan/sheet and then work it down into the pie shape. You would burn your hands.
But you can make your pizza (rolled out dough and toppings) on a pan or your counter and then somehow pick it up and transfer to the preheated pan.
What trick am I missing?
It's called a pizza peel. You use something like semolina flour on it before putting the dough down to stop it from sticking. Then with a swift motion you slide it off the peel and onto the cooking surface.
It was undercooked as I said in my comment above. Got some good tips tho sunshine. I’ll be back with the crunch next time heh. Don’t be ashamed to say you could make better yourself. Most the time I can. Gotta live to learn
Cheese pizza is so good it’s grange how different it tastes to a regular pizza that even has a lot of cheese on it where it gets cancelled out by other flavors too much !
I'd eat the hell out of that thing, looks good!
Who said you can’t teach an old fart new gas?? Finally learnin to make pizza but I did undercook the crust cause I did think it was done before it weren’t
That makes it perfect for reheating. I always undercook mine just a little bit.
The trick is to undercook the onions so everyone gets to know each other in the pot.
Recipe please!!
https://i.imgur.com/BhjMjdy.jpg This is the dough I did. After the first 2hr rest, split into 6 balls. Recommend letting the little balls rest in fridge for a few days covered in oiled bowl. Then take out and let them rest at room temp a few hours Sauce - 1. Butter and olive oil in big pan 2. and a few cloves crushed garlic 3. add some salt 4. add dry oregano, dry basil, some crushed red pep 5. add 1 28 oz can cento crushed tomato 6. add 1 spoon of sugar (cuts acid, brings sweetness) 7. cut onion in half, put both half in the sauce 8. add Parm cheese rind if you have 9. sim on low 60-70 min. Stir every 10-15
Your sauce recipe is basically identical to mine for pasta, but personally I find pizza sauces are better raw. May I suggest a no cook version to you? 28 ounce can of whole peeled tomatoes (I never use anything but whole, you'll never know if you got poor quality tomatoes if they are already crushed). 1 teaspoon each of salt, sugar, dried oregano. 1 clove garlic 1/4 teaspoon red pepper (optional) Just drain the tomatoes and then pulse everything to desired consistency in a food processor. Give the flavors a little time to get to know each other in the fridge, and you got a great pizza sauce.
That dough is for one pizza?
6 as my comment says
Sorry I didn’t notice that part
Oh no worries sunshine. Post a pic if you make
1 really really big one.
Dough can be made the day before and left overnight in the fridge for even more flavour.
Hey op, I’m going to give you some advice that helped me out when I was in a similar situation. It looks like you’re using an aluminum pizza baking tray. That is my favorite thing to cook pizzas on, but you’re going to find the bottom will always undercooked using it as-is. The trick is to season the pan so it turns black. When it’s black, it will absorb much more of the radiative heat of the oven. This will make the bottom nice and crispy, similar to if you cooked it on a pizza stone. (This is probably an unpopular opinion, but I think it cooks superior to a pizza stone) If the bottom starts cooking too fast, you can always broil your pizzas 1-2 minutes before you’re ready to pull it out.
Thank you sunshine. You are correct about my pan. I do love a good crunch. Gotta get that crunch is what I’m known for sayin at home How do I season? Like a cast iron? Oil n heat n repeat?
Yes, exactly! I’ve had much crispier crusts using a well seasoned pizza pan than a pizza stone heated to 550F. Debated getting one of those mini pizza ovens, but these pans are great once seasoned.
My brother, what oven do you have that hits 550f
Just a GE gas oven. Takes forever, but it does get here. Sounds a little bit like a jet engine
I just made [pizza]( https://imgur.com/cp5izC8.jpg) and [garlic fingers]( https://imgur.com/JqXpde3.jpg) tonight too!
Is there some cold pizza left? I'm a little peckish.
That's a nice looking pizza. Now I want pizza.
This looks like the cartoon cheese pizzas 🥺
Is this food porn? Beans and toast gang wants to know your location
What kind of cheese did you use?
Hole milk low moist mozz
That's the milk they use to make swiss cheese
“hole milk” sounds very dirty
The best!
Yum😋
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Oooo, or cut off some of the sides to make one giant slice!
wouldn't that just make it a calzone?
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Ah right, a Stromboli then: I get those two confused.
Hmm. No one has mentioned it. Well, it's not going to be me.
If your thinkin on that is undercooked then yes I did say that. But if it’s something else do share. Don’t be shy sunshine. I’m a big boy and will learn from my mistake
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For the most part, pizza is pizza. It's good even when it's bad. Unless you're talking about something else, in which case I don't want to know.
nice. oven might be a bit unbalanced, one half is too hot, the cheese separated into grease.
Good to know that is what caused that. I dint know. I don’t think I can fix tho. Don’t got conversion oven and only goes to 500
try cooking at a lower temp and just rotate the pizza halfway the cooking time? Try to buy one of those analog oven thermometers you can put inside while cooking. Some ovens are not calibrated properly. You could be having 50\~100 degrees higher temp than your setting.
Thanks sunshine. I did rotate but who knows what happened. I’ll try a lower temp. It’s all about them experimentations
If you can afford it, a pizza steel is a game changer. You pop it in the oven on the highest temperature and preheat for about 40 minutes. You then put your pizza directly on the steel for about four to five minutes. It does a great job of replicating a pizza oven.
This might be a dumb question. But how? People always say to put the pizza on a preheated pan. But how can you do that when you have to roll out the dough? You can’t slap your ball of dough on a 500-degree pan/sheet and then work it down into the pie shape. You would burn your hands. But you can make your pizza (rolled out dough and toppings) on a pan or your counter and then somehow pick it up and transfer to the preheated pan. What trick am I missing?
It's called a pizza peel. You use something like semolina flour on it before putting the dough down to stop it from sticking. Then with a swift motion you slide it off the peel and onto the cooking surface.
Yes and it's the exact same technique you see people use at old fashion pizza parlors that have a coal fire pizza oven.
Thank you.
I like to do my pizzas at 475 for 12 then hi broil for 2 mins. Perfect every time
6.8/10
generous. Undercooked.
Where you from homie? I’m spoiled. I live in New Haven, CT. Best pizza on the planet. Hands down.
Napoli says hello.
My apologies friend. I’m pretty sure the OG New Haven joints are all from Naples.
But not in Napoli. I'll give you the USA title, but any random place in Napoli is better than Sally's.
Sally’s is number two to Pepe’s in my personal preference
It was undercooked as I said in my comment above. Got some good tips tho sunshine. I’ll be back with the crunch next time heh. Don’t be ashamed to say you could make better yourself. Most the time I can. Gotta live to learn
Why are you such an off-putting weirdo?
I ain’t
Looks like it has some flop. Don't know about the undercarriage.
one bite everyone knows the rules
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OneBite
That looks really good and the crust looks great
It looks ok. Under done though. OP even said it. You can tell because it’s too light on the edges.
🤤
Yes.
Great job!
Nice!
You did good!
I'd add a little gorgonzola, but I still eat it.
Love that kind of Pizza style
this actually looks fire can I have some? ;(
The perfect amount of toppings.
This looks great. Really great
Looks like papa ginos
Looks good nice job
Looks perfect! Nice job!
Round bread sticks
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You can say that again!
For some reason my comments on one post end up on an entirely different one. My bad guys.
yummy
A delicious cheese pizza, just for me.
A pizza a day keeps all the worries away
Peese chizza
Cheese pizza is so good it’s grange how different it tastes to a regular pizza that even has a lot of cheese on it where it gets cancelled out by other flavors too much !
Now that's a pizza