Pizzaguys - The definitive "Making pizza at home" thread (1 Viewer)

[blue42]

So have been attempting to get into this a bit with pretty mixed results including a couple disasters. I bought a pizza peel thinking that would help but wasn't able to slide the pizza off the peel so got a very mushed pizza. I did watch a video on flouring the peel but just wouldn't slide off. So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone or 2) Make two smaller pizzas instead of one big one, the pizza I made was prob close to 14 inches.

Anyone have any suggestions/tips?

Your peel is warm, the pizza is sitting on it too long, or a combo of both.

Make sure it is properly flowered - maybe mix in a bit of semolina to the flower on the bench, works a little like marbles in the flower.

And always give the pizza a gentle little wiggle on the peel before you launch it. That way you'll know it will slide with confidence.

 

[blue42]

So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone

whatever you do, do NOT do this

everything will cook unevenly

 

[jwb]

So have been attempting to get into this a bit with pretty mixed results including a couple disasters. I bought a pizza peel thinking that would help but wasn't able to slide the pizza off the peel so got a very mushed pizza. I did watch a video on flouring the peel but just wouldn't slide off. So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone or 2) Make two smaller pizzas instead of one big one, the pizza I made was prob close to 14 inches.

Anyone have any suggestions/tips?

Like others mentioned, corn meal is the key. And give it that little wiggle periodically as you build it to make sure it's still sliding around.

 

[blue42]

Full disclosure - I have done all of these things and screwed up numerous pizzas; it's only with experience and some knowledge of the basics that makes it work. There are so many little variables that come into play making it hard to isolate the one thing thing that makes to go wrong

And it sucks when it goes wrong - because there's usually a number of hungry people waiting on you for pizza

 

[nirad3]

Need to get in to this. Hooked up with an old colleague last night who recently had a heart attack so we ordered a cauliflower crust, pepperoni, and sausage from the local Woodstock's. Maybe it was the low expectation but I really liked it, a thin crust with a crispy-chewy consistency. $91 for two 14 inch pies though...

You in California? I subsisted on Woodstock's cheese bread in college.

 

[Navin Johnson]

Need to get in to this. Hooked up with an old colleague last night who recently had a heart attack so we ordered a cauliflower crust, pepperoni, and sausage from the local Woodstock's. Maybe it was the low expectation but I really liked it, a thin crust with a crispy-chewy consistency. $91 for two 14 inch pies though...

You in California? I subsisted on Woodstock's cheese bread in college.

Grew up in santa cruz County, in Munich now. We go back 3-6 weeks a year

 

[Cowboysfan8]

91 for two 14 inch pies though...

 

[Ron Swanson]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Adequate flour on the peel, the right consistency to the dough, and practice will solve the problem. And I know how frustrating it is. I've folded many pizzas off the peel into the oven and had many frustrating experiences. And the more infrequently you make pizza at home to harder it is to get it right each time. Those guys at the shop make it look easy because they do it every day. Pizza is a low food cost (relatively) but high skill food.

 

[SWC]

i made a screamin sicilian pepperoni stuffed cruster last night and it was fantastic take that to the bank brochachos

 

[the moops]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Agree with this. Hate cornmeal in particular on the underside of my pies.

 

[Wingnut]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Agree with this. Hate cornmeal in particular on the underside of my pies.

Me too. I hate corn meal and never use it for anything.

 

[CletiusMaximus]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Adequate flour on the peel, the right consistency to the dough, and practice will solve the problem. And I know how frustrating it is. I've folded many pizzas off the peel into the oven and had many frustrating experiences. And the more infrequently you make pizza at home to harder it is to get it right each time. Those guys at the shop make it look easy because they do it every day. Pizza is a low food cost (relatively) but high skill food.

It’s all about confidence. The dough senses fear.

 

[Tick]

Full disclosure - I have done all of these things and screwed up numerous pizzas; it's only with experience and some knowledge of the basics that makes it work. There are so many little variables that come into play making it hard to isolate the one thing thing that makes to go wrong

And it sucks when it goes wrong - because there's usually a number of hungry people waiting on you for pizza

Yeah, I had a disaster day with 10 people hovering, just couldn't launch - I think it was the humidity.

 

[Tick]

i made a screamin sicilian pepperoni stuffed cruster last night and it was fantastic take that to the bank brochachos

I've never even considered stuffing a crust. That just sounds scary. I do need to make some melted garlic butter to baste on sometime, though.

And I agree on corn meal - I want to get away from it because of the little balls (though I'm sure some chain uses them - I never knew what it was until now - maybe Papa John's?) but don't want to rock the boat. I'm over 90% on launches, only really had one disaster (still cooked it - like a little pizza boat). For now, I just scrape off the bottom when I remember.

 

[blue42]

Fired up the Ooni last night. About 10-12 perfect launches - enough flour on the peel and limited time the pie sits on it seemed to be the key.

What is now really disappointing is that the Ooni Fyra 12 does not seem to be wind proof on any level. It's the second time since the weather has gotten cooler that the wind picks up a little bit and I get flames coming out the back, up the chimney, and ash and soot all over the place. Especially frustrating in that it cools the whole operation down. We were struggling to get the stone past 430 deg C. I find that when the stone is closer to 500, the base cooks really well - crispy and even.

I suppose putting it in a more sheltered location is the answer, but anyone experiencing the same?? I don't really have other options to move it.

 

[Mitchie]

So made a pie this weekend, to prevent from sticking rolled out the dough on parchment paper, then moved the dough and parchment paper on to the pizza stone and cooked for a few minutes, took out the slightly cooked dough and added the toppings and put back in the oven. Not sure if there are any downsides to this approach but in terms of the dough not sticking it worked like a charm.

 

[the moops]

So made a pie this weekend, to prevent from sticking rolled out the dough on parchment paper, then moved the dough and parchment paper on to the pizza stone and cooked for a few minutes, took out the slightly cooked dough and added the toppings and put back in the oven. Not sure if there are any downsides to this approach but in terms of the dough not sticking it worked like a charm.

Downside is it seems kind of a pain in the ***.

 

[Mitchie]

So made a pie this weekend, to prevent from sticking rolled out the dough on parchment paper, then moved the dough and parchment paper on to the pizza stone and cooked for a few minutes, took out the slightly cooked dough and added the toppings and put back in the oven. Not sure if there are any downsides to this approach but in terms of the dough not sticking it worked like a charm.

Downside is it seems kind of a pain in the ***.

Not quite following as to why, maybe didn't explain it well but it's not any additional effort as far I can see.

 

[Ministry of Pain]

Set the oven to about 450 degrees
Take the box and open slowly as to not unsettle the contents
Peel back the plastic protection as to not melt this in the oven
Slide directly on to the rack with double layer of RainBlow brand aluminum foil underneath on the bottom rack, no need to waste Reynold's here

You let that cook in a .preheated oven for 15-20 minutes at about 450 although I prefer 440 and hold back a couple minutes to make the top well well done
Pull that out and let it sit for a good 5 minutes before cutting that into about 9-12 squares Chicago Style in what I like to a Home Run Inn Pie

Pizza at Home!

 

[the moops]

So made a pie this weekend, to prevent from sticking rolled out the dough on parchment paper, then moved the dough and parchment paper on to the pizza stone and cooked for a few minutes, took out the slightly cooked dough and added the toppings and put back in the oven. Not sure if there are any downsides to this approach but in terms of the dough not sticking it worked like a charm.

Downside is it seems kind of a pain in the ***.

Not quite following as to why, maybe didn't explain it well but it's not any additional effort as far I can see.

You have to slide it out and in the oven an additional time.
Also you should be stretching not rollin out your dough