/ck/ - Food & Cooking

Fresh mozz + provolone. And it BETTEr have black olives too.

Oven, nice and hot. Pepperoni and olives. Fresh mozz, provolone, parmesan cheeses. Sauce made from whole San Marzano tomatoes crushed by hand. Wa la!

>>11183393
Don't act like you wouldn't.

The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day. Pic related.

As annoying as that bitch is, it's pretty solid advice overall. She's wrong about the water temperature though. It needs to be precisely between 110-120F.

>>10799521
>using pans

>>10549744
>>10549763
>>10550596
Brother...

>>10445423
The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day.

The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day.

The best thing to improve your pizzas is a HOT OVEN. As hot as your oven will go. Home ovens in general are not hot enough to get really good pizza, but you want AT LEAST 500F.

>what type of mozzarella?
I've found that mozzarella on its own just doesn't cut it. Low moisture part skim bullshit is flavorless, but fresh mozz on its own is too watery and not stringy enough.

I use fresh mozzarella and provolone (you want unsmoked). Those two are the bare necessities but you can really go hog wild from here. Parmesan, pecorino romano, asiago, fontina, gouda, even cheddar.

>what ingredients for sauce?
Canned San Marzano tomatoes with olive oil and herbs/spices to your liking. I use S&P, oregano, and basil. Some people say you should simmer it, other people prefer fresh out the can. I prefer fresh.

>what ingredients for dough?
Pretty much all dough recipes are very similar. What's important is your technique. First of all the water temperature HAS to be right. It should be between 110-120F. If not it will either kill your yeast or not be hot enough to activate it. You also have to knead the shit out of it, let it rise under proper conditions, and after it rises, minimize the handling of it.

Once it's done rising, punch your main ball down, divide it into two, then let it rest on the countertop, covered, for ~10 minutes. Then either refrigerate it or use it right away. At this point you want MINIMAL handling. Be very gentle when you're forming it into the final round.

Your oven should be fully preheated, preferably for 30 mintues or so. This is a basic technique that a lot of people ignore. They open the door to put their food in as soon as the oven dings, and whoops, there goes 200 degrees of heat, because the air in the oven was the right temperature, but the walls of the oven were still cool. If your oven preheats for a long time, you won't lose as much heat from opening the door.

I'm not a pro by any means, but I have made quite a few pies in my day.

We've had success with this thread before, and I just made one last night to start us off.

What say you, cu/ck/s?