(Part 2) Best products from r/Pizza

Now, I'm no pizza expert, but I have made dozens at home. So, your pizza has far too much sauce on it, which I think is a common beginner's mistake because I still make it from time to time. Also, you rolled the edges of the pizza a bit too much and too sharply. The technique to shoot for is taking your dough (which you should knead by hand for ~10 minutes, which builds the gluten connections and makes it really stretchy which translates to more flavor and chewy crust) and laying it on top of your fists and stretching it into the shape you want from the ever growing center area of the pizza. This will give you a natural bit of excess dough around the outside of the pizza, and you can then pat the dough down in front of it and you have your natural crust without rolling. It will look like this:

I then put the dough alone into the oven @ 450F for 9-12 minutes depending on how thick it is, then I pull out the primed "blank" and put sauce and cheese on it and put it back in for another 10-12. My pizza is always cooked through this way. I've found it to be the best way to make pizza without using a pre-heated pizza stone and screaming hot oven.

Don't be afraid to go pretty light with the sauce, you would be surprised how little you actually need. IMO this looks like just the right amount of sauce.

Now, when it comes to the mozzarella, I personally shred my whole-milk block mozarella because it browns better that way and I can get it a light golden color. I think the mozz has more flavor that way. However, many people would look at your mozz and say it's perfect. The mozz and basil placement are the best parts of your pizza IMO.

On the whole this is a really good first attempt. You should have seen mine HAHA it was, er, twice as thick, raw in the center and the dough tasted awful. I actually use Emeril's dough recipe with honey instead of white sugar. I also use 1/2 cup less flour than he recommends but the same amount of everything else (except water). My friends have told me my dough is some of the best they've ever had.

That's a really good first attempt. The key is to keep practicing, and find out what you like and after like 15-20 iterations you'll have it down pat. The whole point to me is to make it how I like it. Exactly how I like it.

edit: For the 10 minute knead, do it immediately after your pizza dough has risen, as soon as you pull it out of your bowl that has a damp paper towel or kitchen towel over it. Before grabbing it, sprinkle a little flour on your hands and rub them like you're washing your hands, then sprinkle a little all over your ball of dough, then pull it out rotate it in your hands and sprinkle flour all over it (rotate your dough), then place your hands over the ball of dough like a sorcerer holding a ball of energy, and push inward from your shoulders, then rotate the dough and push inward again. If you're watching TV the time passes quickly. I like kneading the dough by hand because it puts me in touch with something kind of primitive and old school, like how Italian mom's did it back in 1900 or something. There is no substitute for lots of kneading. On the whole, the more kneading the better. Most pizza places have professional-quality dough mixers and they'll have that knead their dough for anywhere from 10 minutes to an hour. Their dough must be so freaking stretchy, I'm jealous. If you have a Kitchen-aid you can use a dough-hook attachment to do something similar.

Also, use bread-flour only. All-purpose flour tastes like shit IMO. Bread flour has more protein in it which results in chewier crust and better flavor, IMO.

Also, one of my secrets is actually to put a little bit of marjoram in the dough. Not too much, but it adds noticeable flavor. I also use a little more olive oil than is called for. Use extra-virgin, and if you can afford it, buy some good olive oil, like this. The difference between it and glass-bottle stored supermarket EVOO is immense (olive oil should always be stored in a light-proof medium because light breaks down the quality of it). Buy a big jug like that (which is actually the same price as the supermarket stuff) and fill up a bottle like this with it, and store that bottle in your cabinet away from light.

edit again: It seems like mozzarella might be a passion of yours. You can make your own using this kit. It's actually really easy to make mozzarella. That kit worked great for me. You can seriously make your own mozzarella in under an hour. All you'll need that you don't have in that kit are a set of thick rubber gloves like this for kneading the hot mozz to your desired thickness (more kneading = less water in the mozz).

Good luck on your pizza journey! Oh, I also sprinkle a small amount of cornmeal on the pan I use to keep the pizza from sticking, and I believe the cornmeal adds a small amount of flavor to the finished dough. Not too much corn-meal though.

Stone for pizza is kind of two thousand and late :)

Some ovens aren't suited to steel, because the broiler is in a separate compartment, or because the peak temp isn't high enough to make the most of it, but, other than that, there's very few reasons to choose stone over steel.

The price of steel might be off putting, but, a quality stone will run you around $40. If you source the steel yourself locally,

https://www.pizzamaking.com/forum/index.php?topic=31267.0

you can get one for as little as $60. If you buy one online, you can get a pretty good sized steel for $90. All stones will eventually crack, while a steel will last you lifetimes, so, for the price of 2 stones, you can never have to purchase a stone again. Another big selling point is that, while a stone can't do everything a steel can, a steel will give you every bake time that a stone can and considerably more. Lastly, steel pre-heats considerably faster than stone, another big plus.

Can you find out the specs of the giftees oven? Peak temp? Does it have a broiler in the main compartment?

If you're truly are dead set on a stone, this is good one:

https://www.axner.com/cordierite-shelf-16x16x34square.aspx.

I think, though, with handling charges and shipping, it will run you at least $45.

Before it sold out, this stone

https://www.amazon.com/Pizzacraft-Round-ThermaBond-Baking-Pizza/dp/B005IF2ZNM/

was selling for $23, which, considering it's width and 5/8" thickness, was an amazing deal.

This one

https://www.amazon.com/Pizzacraft-Square-ThermaBond-Baking-Pizza/dp/B005IF3086/

is from the same company, but it's smaller than the other stone- 15". Pizzacraft sells a measly 1/8" steel sheet that they fraudulently advertise as being 'steel plate,' so I'm not a fan of the company, but the page does reference this stone as being cordierite, which would be very difficult to lie about- and would be quickly evident in the comment section if they did.

If you're up for a bit of a gamble.

https://www.amazon.com/CucinaPro-533-Extra-Thick-Baking/dp/B005CXCZLW/

The brown color seems to point to it being cordierite, as opposed to being a poured refractory, which is incredibly fragile, and is usually grayish white (and very cheap). At the same time, though, the company doesn't mention cordierite, but the comments section does. Cordierite usually has a slightly warmer color, but, if I had to bet, I'd probably bet on this being cordierite.

I'm also not that amped about advertising a 3/4" stone, but shipping a 5/8" one. 5/8", for this price, though, is a good deal.

Lastly, Old Stone is a very respectable brand

https://www.amazon.com/Old-Stone-Oven-Round-Pizza/dp/B0000E19MW/

but, the comment section references a 3/8" thickness, which, imo, is too thin. The thickness of the stone speaks, to an extent, to durability and it governs the number of pizzas you can make at one time before needing to give it time to recover.

Like steel, a huge component of the cost of online stones is shipping. If you can find a ceramics supplier locally, you might be able to find a better deal on a cordierite kiln shelf. The cordierite kiln shelf you find at a ceramic supplier is the identical material retail baking stones are comprised of.

But, imo, steel is the better gift- if your friend's oven is a good candidate.

As others have mentioned, get a peel. This one in Amazon has prime shipping and is $13. Others have said sprinkling some flour on it to help reduce friction, and it definitely works, but I prefer using a little bit of cornmeal. Experiment with either and you'll find what works best for you. After that, it's just practice, practice, practice. You'll learn to feel the consistency of the dough to know if you need to add more water or flour and get better at shaping it.

The best part is that even if you mess up, you'll still have a delicious pizza. More than once while learning I ended up with a messed up calzone instead of pizza. It was still great. And once you really get the hang of it it is amazing. I'm still learning, but that's half the fun. Here is a recent one of mine.

Haha! Surely if it's your career you're not an armchair quarterback.

You might be interested to hear that I mentioned adding the malt to a top grade home-brewer and he immediately recognised the effects it should have and thought it was a good idea.

The malt is: https://www.amazon.co.uk/gp/product/B00SYVDRI4/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I'll dial it back like suggested. Now I'm trying to minimise the flour on the peel I think the bottom is getting a bit too dark too. I was planning on reducing the steel temperature a bit but I'll try reducing the malt first... Mind you after making a balls up of my launch again last night (followed by a minor booze fuelled tantrum) I'm planning on flouring the peel a little more than the last two attempts. For what it's worth last night's pizza was still good but not photo worthy.

I'm not married to the rim thickness, it's basically what I've produced without giving it too much thought. I do think my pizzas look a bit out of proportion but hadn't gotten round to thinking about fixing it yet.

I'll try knocking my next set of dough balls down to 200g. Ideally I'd like to just go bigger but I think I need to get my launch sorted first... Do you think I should be moving the pizza onto the steel in one movement or trying to shuffle it off? I've been trying one movement but I've seen videos of people doing both.

What are your feelings on kneading vs stretch and fold? This last small batch of dough rather than kneading I did 5 sets of 10 min rest and a north, east, south, west fold. The pizza I made last night after being in the fridge for 72 hours was supposed to be the comparison pizza but I forgot about that and, thinking that the 72 hour dough had previously been relatively slack, took it out the fridge 1.5 hours before instead of 3. It was good in terms of stretching but no help at all in the kneading/fold + stretch comparison.

Also, while we're talking deviations from your beginner's recipe the last 2 sets of dough have been 4.25% yeast instead of 5%. That was more or less on the advice of another uk pizza enthusiast who suspects the IDY yeast here of being a little more potent. I don't know if it is but I've been happy with the result. Although I was much happier with the 48 hours in the fridge than the 72 I might bump that back up again.

All that said I was thinking about giving your alternative recipe a try next time. That'll be next week now unfortunately. I'm away this weekend so the pizza odyssey is going on hold a few days. Also I've run out of cheese!

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Well it will depend on the recipe and type of crust you’re going for, but the salt and yeast amounts are going to be much smaller, in the single percentiles and even into tenths of a percentage with the yeast sometimes.

As for type of yeast, everything’s gravy — meaning you’ll find people using each and any kind. I think the easiest to start out with are the ones using instant yeast.

I first scratched my pizza itch the same way many around here probably did, with Kenji’s Foolproof Pan Pizza
It’s a great place to start and is still my favorite kind of “home pizza” so far tbh. I also like to start new projects with a book if possible, and while we can debate their techniques up, down, and sideways, I think Forkish’s Elements of Pizza would still be my go-to for just starting out. Beddia’s Pizza Camp is also a strong contender, but personally I think his ideas play in better after you’ve tried a few others first.

And don’t be fooled! I’m by no means any kind of master and would still consider myself “in training,” but I am a good researcher, so I sound like I know what I’m talking about.

Edit: a word

Most pizza places I've worked retard the dough for at least one day, and preferably two, which is the sweet spot, IMO. Beyond that, the dough is "blown" and loses its elasticity. The flavor continues to improve for a couple days after that, but it becomes more difficult to toss.

Delayed fermentation via refrigeration is a modern technique; it's only been around since refrigerators. Before that, European bread bakers would set aside a pre-ferment, a piece of dough about 20% of the total final dough weight, and let that rise overnight in a cool place. This accomplished almost the same thing. If you don't have refrigeration, leaving the dough out in a chilly room for a long time will work much like no-knead bread. Lahey came out with a book adapting his technique to pizza, and it's pretty great.

In my opinion, using the refrigerator is superior flavor-wise to using an extended proofing time on a cool counter. It's also a lot easier to control from a production standpoint. The best book for delayed fermentation is Reinhart.

I could track some things. This is what I bought from Amazon:

https://www.amazon.com/gp/product/B00BR0K5DE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

https://www.amazon.com/gp/product/B006XL9W7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

https://www.amazon.com/gp/product/B07144K4T6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0047YX0J8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

And this is the Candian flour I bought from ebay.co.uk July 2017 (not the same seller nor listing):

https://www.ebay.co.uk/itm/Marriages-Very-Strong-Canadian-White-Flour-1-5kg/253510013459?hash=item3b065fd213:g:LoUAAOSwrIlaspP3

I also bought directly from kingarthurflour.com but I didn't register so I don't remember what I bought exactly.

All those purchases were shipped to a US address (except the UK ebay purchase), the forwarding company, and from there shipped internationally to. I can't tell you exactly how much it costs because I never shipped the flour alone, I always had other items. But, 1-2 kgs would cost $27-$35 depending on the forwarder/account type etc.

Locally I think things have changed, I have seen pizza flour in Safeway (Altamimi in Riyadh). It's not as good as Caputo or King Arthur, but it is better than our local flour no doubt. So maybe that would be a first step. But /u/Complex_Magazine definitely must try Caputo/King Arthur. In the same store I have even seen dry yeast, that was a pleasant surprise.

And yes to the diastatic malt. I don't know what it does but it improved my pizza! I bought this one:

https://www.amazon.com/gp/product/B00WGUYX96/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I make the best pizza in my town (at home), I dare anyone say otherwise, just because I bought good flour and was tutored by /u/dopnyc. The restaurants either make cakey pizza or they're pizza chains. It seems no one buys good flour. I've heared there are pizzarias in big cities who do use good flour, but they're nowhere near me.

Don't be shy with the flour, you can probably use even more than you already did. Some people will use cornmeal, but I don't like what it does to the texture of my pies.

Also, consider getting a wooden peel. There are some pretty affordable ones on Amazon, like this guy. Wood does a better job than metal does of keeping the crust dry and will transfer more easily. You should only use the peel to build and transfer the pie, not as a cutting board. You also don't want to wash the peel in water or oil it.

Another trick is to build the pie toward the front edge of the peel, rather than the middle. If you want, you can lift the edge of the dough and blow an air bubble underneath which will also help it slide.

Lastly, once you stretch the dough and start building the pizza, the clock is ticking. Try not to keep the pie on the peel more than 3-4 minutes before you transfer to the oven.

There's a lot there and you don't need to do all of these things at once--I hope you find something that suits your style.

• Pan was this LloydPans 10x14 pan.
  
• For the crust, I started with the recipe and method described in post 199 of this excellent thread. After ~3 hours of room temperature rise, I covered it with plastic and put it in the refrigerator for ~24 hour cold ferment. After the cold ferment, I let it rest at room temperature for ~90 minutes before baking.
  
• Baking was @450F on a baking steel. I parbaked the crust without any toppings for maybe 5 minutes.
  
• Cheese was a mix of cubed white cheddar, muenster, smoked mozzarella arranged on top of the par-baked crust, with special care to place cheese cubes around the edge to create that glorious brownness. Grated pecorino romano went on after the bake.
  
• Sauce tomatoes, garlic, and pepper flakes that simmered while the dough was resting after the cold ferment and while the pizza baked. I sauced the pizza after baking; flavors are much brighter this way.

> How did your great grandmother bake her pizza? Did she use a stone or did she use a pan?

Honestly? I Have no idea. I know the recipe specifies it being 16" in diameter though, so that's why I'm assuming it isn't grandma style. I never saw her bake it, my relationship with her was when she was in her late 80s to early 90s. I just assumed that a stone would be the best way to do this

I'll look in to the steel option as well, thank you.

Would I be able to bake this on just standard aluminum pizza pans? Something like this?

Thank you for the extremely detailed answer

This is my recipe. I've been making Neapolitan style pizzas at home for years, and going to some of the best Neapolitan pizza joints in the US for "research" purposes, always in search of the perfect crust. This is it. Please rate the recipe if you try it.

Let me know if you have any questions about it. I'll be glad to answer them.

FYI, I actually use Supremo Italiano 00 flour from Restaurant Depot. You can buy Caputo on Amazon, here's one of many options:
http://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W

Getting started will cost a bit of money.

1. I got this cheese making kit. Honestly you don't need that though. The kit contains cheese salt, rennet tablets, citric acid, cheese cloth, and a thermometer. For mozzarella you do not need cheese cloth and you should already have a digital thermometer in your kitchen (the one they give you isnt even digital). Cheese salt is just flaky non-iodized salt. The flakiness does help the salt incorporate into the cheese a bit better, but you really can use any non iodized fine grain salt for this. You can buy citric acid from the food store and you might be able to get rennet tablets there too (if not it'd cost you $10 on amazon). Whole foods sells citric acid in the bulk spices section and it'd cost you a nickel for enough acid for a pound of cheese.
   
2. Next you need some lactase enzyme drops. I get the bigger bottle since it lasts a long time and I use it for making ice cream as well. smaller one is here
   
3. Now for a recipe... I think I've been using this one here. It calls for twice the rennet as others... Not sure why. The cheese comes out fine so I haven't thought much of it. You should be able to get away with only using 1/4th of a tablet (instead of 1/2 a tablet) though.
   
   So to make it lactose free, you need to buy a normal gallon of whole milk that is pasteurized. NOT ULTRA-PASTEURIZED. It will say on the carton if its ultra pasteurized or just plain pasteurized. I've never seen any lactose free milk that is not ultra pasteurized. If you use ultra pasteurized milk, the cheese will not form correctly. So now you have a gallon of pasteurized milk and your lactase drops. I put twice what they say on the bottle into the milk (it says 5 drops per liter (about 4 liters per gallon), so I use 40 drops for a gallon of milk). I don't use it until two days after I put the drops in (instead of the 12-24 hours they say on the package). I also shake up the milk every time I'm at the fridge just to make sure it distributes evenly. Two days after treating the milk you can follow the normal recipe.
   
   I also take 4-5 of these pills when eating the cheese even though it probably is not necessary. I'd rather swallow a dollars worth of pills than risk ruining my day.
   
   Only problem is that the cheese doesn't seem to melt very well.

I don't believe many have perfected pizza - IMO it's always a work-in-progress even if it tastes incredible. That being said after 4 years of cooking pizza every weekend I'd have to think the most important aspects of making pizza are:

• dough recipe like the Lehmann Recipe
  
• sourdough culture (check Amazon)
  
• using a combination of fresh soft mozzarella as well as dry mozzarella
  
• finding an oven capable of hitting at least 800 degrees which also has a top heating stone such as a Blackstone Pizza Oven

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

• Stove info: https://www.ajmadison.com/cgi-bin/ajmadison/PRG304GH.html
  
  Recommended Plate Thickness? (1/4, 3/8, 1/2 inch?)
  
  Are there any best bang for buck plates that I should consider? OR is best DIY?
  
  
• Nerdchefs Steel Plate - .25 - https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=lp_9453142011_1_1?srs=9453142011&ie=UTF8&qid=1549303763&sr=8-1
  
• Lodge Cast Iron - Pizza Pan - https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X
  
• Baking Steel -.25 https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1549304615&sr=1-4&keywords=pizza+steel
  
  
  Holly Crap Aluminum is expensive....Are there any recommend products that I can buy? or is it a DIY?

salt is critical. Just as important as yeast.

buy and read this book.

baking is a science. You are like god creating a world for your yeast to live in... then you cook their entire world and eat it!

yea i was kidding about faygo. Beer is indeed the best combo for pizza. I prefer newcastle with a double cheese, red pepper, and sausage pizza.

Portland has some unbelievable pizza, My two favorites are Ken's Artisan Pizza (304 SE 28th Ave) and Apizza Scholls (4741 SE Hawthorne Blvd).

Take a look at the pizza map in the sidebar for more locations -- but as far as I'm concerned, these are the best.

Ken Forkish is a dough legend and the author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.

Has anyone tried one of these grill-top pizza ovens?

I'm not looking to spend what I'd need to spend on an Ooni, like the larger capacity, and I'm tired of heating up my house with the oven on at 500F for an hour and a half. Skeptical, especially because this one is Pizzacraft, but thought I'd see if anyone else has had any luck.

Thanks!

It was this one here. Thought could be bit gimmicky but amazed with results. Got the dough bubbling up like I've never achieved before in the oven. It gets so much hotter.

https://www.amazon.co.uk/gp/aw/d/B002VA4CDI/ref=mp_s_a_1_2?ie=UTF8&qid=1474393296&sr=8-2&pi=SY200_QL40&keywords=pizza+oven&dpPl=1&dpID=51J5MOcmr-L&ref=plSrch

thanks. I use this one and i love it. It must get much hotter than the pizza box. My bottom stone was around 780 degrees F. also might have to do with the 00 flour? I use olive oil and sugar in my dough also

Yeah. Mozzarella. Bought a kit online and used a gallon of milk. Pretty easy. Takes 30 min.

http://www.amazon.com/Mozzarella-Ricotta-Cheese-Making-Kit/dp/B00014CEXG?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

I'm using Joe Beddia's recipe from Pizza Camp (highly recommend checking it out.) It makes two pizzas of about this size.

• 1 1/2 cups of cool water
  
• 2 tsp sugar
  
• 1/2 tsp active dry yeast
  
• 1 tbsp extra virgin olive oil
  
• 500g all-purpose flour
  
• 1 tbsp fine sea salt
  
  Whisk yeast, sugar, and water in a large bowl. Once combined, mix in olive oil. Next, add the flour and knead (I used my stand mixer's dough hook) for about 5 minutes.
  
  Let it sit for 30 minutes. Then, slowly mix in the salt while folding the dough over into itself. After that, cover and pop in the fridge for 24 hours.
  
  The next day, plop the dough onto a well-floured counter and shape it into a smooth, round ball. Then cut it in half and repeat the process so that you have two smooth, round dough balls. Cover with a kitchen towel and let it sit for 3-4 hours. It should be ready for shaping after that!
  
  Bake on a pizza stone at 550 degrees for about 10 minutes. The whole process takes a lot of planning, but it's totally worth it.

Does anybody have one of these counter top pizza ovens? Like this?

I'm thinking about getting one as the reviews are really positive and the pictures look pretty good but I thought I'd ask here too.

Recommendations for wooden pizza peels?

Ideally something for a budget. I'm sticking to small pizzas for now (12″–14″), so I'm willing to spend more money upgrading to something larger and nicer later.

Is this one from Amazon a decent deal?

I decided to pony up after the second stone broke. I ended up with the Dough-Joe because I could get it in a 3/8 inch thick size. The 1/2 inch just seemed too heavy and everything I read about them said the thicker the better. And with Prime, I figured I wasn't paying shipping on something close to 30 pounds so I ponied up the extra $10.

Get one. They're great.

The sauce is just 28oz San marzano peeled canned tomatoes (I used Cento brand) and 1/2 tbsp fine sea salt, blended until slightly chunky. On the first pizza, I simmered that tomato puree with a pinch of sugar for 15 minutes. I can't say I did everything by the book, but if you don't already have it, I highly recommend The Elements of Pizza

Pan: https://smile.amazon.com/LloydPans-Kitchenware-Detroit-Pre-Seasoned-Resistant/dp/B01FY5PHIK/ref=sr_1_1?ie=UTF8&qid=1526579323&sr=8-1&keywords=detroit+pan&dpID=313RjhSNbxL&preST=_SX300_QL70_&dpSrc=srch

Recipe that I use: https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

Enjoy!

Amazon Italy have them on Prime delivery. I got mine delivered from there to the UK nice and fast (though you will need to order a plug adaptor too!)

Has anyone tried this item for cooking pizza?
PizzaQue Deluxe Kettle Grill Pizza Kit for 18" and 22.5" Kettle Grills PC7001 https://www.amazon.com/dp/B00PP47H4S/ref=cm_sw_r_cp_api_U0aEzbB20E3DR

Obviously there are better cookers out there but for the price, this doesn't seem too bad.

I use the Lloyds Detroit pan. Amazon also has pre seasoned pans from Detroit Pizza Company for about $10 less, however I cannot attest to the quality. The Lloyds pan is recommended on pizza.com

LloydPans Kitchenware 10 inch by 14 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA https://www.amazon.com/dp/B01FY5PHIK/ref=cm_sw_r_cp_tai_FqVYAb98S7RGR

For those reading this, you actually want his second book, The Elements of Pizza. In this one he talks about how he went to talk to the best pizza makers (Naples, etc) and realized he was wrong, because he had been treating pizza dough the same as bread dough.

Stone
Heritage Black Ceramic Pizza Stone and Pizza Cutter Wheel - Baking Stones for Oven, Grill & BBQ - Non Stain https://www.amazon.com/dp/B00O83CTOK/ref=cm_sw_r_cp_api_i_1LCBCb4BRMS34
Steel
Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") https://www.amazon.com/dp/B00N205G22/ref=cm_sw_r_cp_api_i_UMCBCbXGSBD08

I posted a few more pictures on my page here. I should have taken more pictures of the dough making itself. You can get the book from Amazon here or PM me for snap shots of the recipe from the book.

Update: okay, I finally got the recipe loaded to imgur.

idea for the pie came from Pizza Camp. Dough was improved from Roberta's recipe out of lack enough 00 flour, so it ended up being about 25% 00, 25% bread, and 50% AP flour.

https://www.amazon.com/dp/B01FY5PHIK/ref=as_at?creativeASIN=B01FY5PHIK&linkCode=w61&imprToken=l5KxLoYrdz8IoLsxzVd0qQ&slotNum=8&tag=serieats-20

I followed these recipes which recommended the aforementioned pan

https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html

https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

The classic is a Lloyd 10x14. Check it on Amazon.

LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized https://www.amazon.com/dp/B01FY5PHIK/ref=cm_sw_r_cp_apa_i_UfWHDbC33992M

what is a blackstone oven!! is it this https://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A ? I fill my apartment with smoke every time I make pizza because I max my shitty oven out and I still cant get it hot enough, that is perfection

Excuse the basil! I put it below the meats on the second pizza. Used the same day pizza dough recipe from Flour, Water, Salt, Yeast and pizza sauce recipe from Serious Eats.

Recipe was from Ken Forkish’s Elements of Pizza and the “I slept in but I want pizza tonight dough”


Makes 3-5 pizzas
Water 350g at 100f
Salt 10 g
Instant dried yeast 0.5 g
Flour (00 if possible) 500 g

Hydrate yeast in salt water mixture.
Mix in flour and wait 20 mins. Knead and place dough ball in oiled container. Wait 1.5 hrs
Divide and shape, place on floured pan for rise. Wait 4-6 hrs. Cover with plastic wrap and refrigerate. Pull it out an hour before cooking.

I have a Ferrari G3 pizza oven that I bought from Amazon Italy. I tried using a stone in my oven and the skillet method but couldn't get a decent char that way.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI

My boy Lloyd 10x14

https://www.amazon.com/gp/aw/d/B01FY5PHIK/ref=pd_aw_fbt_79_img_3/146-7554308-6147626?ie=UTF8&psc=1&refRID=24YPC5CSNB0QVQWCNRQF

Amazon!

https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

this one..

https://www.amazon.com/dp/B01FY5PHIK/ref=asc_df_B01FY5PHIK5161963/?tag=hyprod-20&creative=394997&creativeASIN=B01FY5PHIK&linkCode=df0&hvadid=167135614232&hvpos=1o1&hvnetw=g&hvrand=8413188251689052494&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=1019250&hvlocphy=9018364&hvtargid=pla-343926152284

he has a book: https://www.amazon.com/Pizza-Camp-Recipes-Pizzeria-Beddia/dp/1419724096/ref=asc_df_1419724096/?tag=hyprod-20&linkCode=df0&hvadid=312126476072&hvpos=1o1&hvnetw=g&hvrand=826784432068898727&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-305511426692&psc=1

It's this:

https://www.amazon.com/PizzaQue-Deluxe-Kettle-Grills-PC7001/dp/B00PP47H4S

Insert for your Weber charcoal grill that turns it into a pizza oven. I mod it using a heavy duty foil under the lid to get it hotter.

Link for kit on Amazon

It’s actually a blackstone pizza oven and designed strictly for pizzas. Here’s a link: https://www.amazon.com/gp/aw/d/B00CELFJ4A/ref=cm_cr_arp_mb_bdcrb_top?ie=UTF8

https://www.amazon.com/gp/aw/d/B006XL9W7W?psc=1&ref=yo_pop_mb_yo_pop_mb_pd_t2&th=1

Technique: https://www.bostonherald.com/2019/01/30/sicilian-pizza-bread-loaf-perfect-game-day-nosh/



I used the overnight pizza dough recipe from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Mozzarella, parmesan, asparagus, pickled red onions, chives, and a spritz of lemon juice. The sauce is light cream with lemon zest and juice, with wild leeks (aka ramps) and some salt and pepper. I basically made the cream sauce out of Pizza Camp but I omitted the garlic and fennel and just used the ramps because they already have a slight garlic flavor to them.

3/8 inch is fine, any thicker it might weigh to much for your oven racks and warp them. I bought this one and it’s great.

Not a huge weight difference in between 1/2 and 3/8 (maybe 6-7 pounds) but I was afraid of my oven racks bending or warping. I’ve used it a lot and it stays in my oven and I zero problems with it.