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My pizza is cut and cooling before I dig in. I don’t want blisters on the roof of my mouth.
The fresh mozzarella gave me some wetness grief, but I suspect it’ll be worth it. Too bad you’re not here to help me eat it.
@pammystarr ooh, so what are your pizza methods? I got into making my own, I only do it every month or two because diet, but it's always SO good. I do mine in a cast iron skillet, preheated in the oven with it set as high as it will go.
@pammystarr I forget what my dough recipe is, it's pretty standard, except I'll add garlic powder and italian seasoning into the dough. Roll it out. I'll cook down a can of san marzanos for the sauce, and add whatever the ancestors tell me to add at the moment. Cast iron pan in the oven at 500. Olive oil in the pan when its ready, it kinda fries the crust. I like half mozzarella, half provolone. Plus whatever else we're putting on it. Try lemon zest and/or balsamic glaze drizzle one day.
@BearRavenson Great idea putting those herbs in the dough! I'm going to have to try that.
I think you'd really like using a baking stone. It has a very nice crunch to the crust while leaving the top and interior very soft and stretchy still.
I will try the zest and balsamic glaze one day. Very interesting idea there. :) Thanks for sharing your tips, fellow pizza addict!
@pammystarr It sounds weird, but it really works. Right @AmieRavenson ?
I'll have to get a baking stone one day. I was looking for a big sheet of steel for it for a while, but then I tried the cast iron, and thought it was good enough.
@BearRavenson
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I use mozzarella, Parmesan, sharp cheddar, purchased spaghetti sauce, green olives, pepperoni, minced fresh garlic, oregano and theme. I put the rolled dough on a pizza peel, add all the toppings then slide it on the baking stone.
I cook it for 10 minutes.
It is really worth it to use the baking stone. It cooks it fast and cooks the dough perfectly. I use an iron pan, too when I’m making matzoh pizza or a cracker pizza.
@BearRavenson (3)
I forgot an important step.
I put a thin layer of corn meal on the peel before putting the rolled dough on it. That keeps it from sticking to the peel and hot stone.
@BearRavenson I eat it about every 2-3 months too. First I heat my baking stone for and hour to 500F.
I make a yeast dough with 1/2 cup of King Arthur flour, 1 cup of filtered water, 1 teaspoon yeast, 1/4 teaspoon salt. Let it rise 1 hour then roll it out about 1/4 of the way, then let it rest 10 minutes. Then roll it out the rest of the way.