/ck/ - Food & Cooking

Homemade marinara using San marzano tomatoes
Cornmeal on the bottom
And for the love of God please use toppings besides just pepperoni, this almost as bad as putting ketchup on wagyu

>>19090780
Use a better flour for pizza

>>19090780
Store bought sauce is fine. But doctor it up.
>Sauce
>Pecorino
>Oregano
>Then toppings and cheese

Mushrooms, red onion, olives.

>accidentally bought crushed tomatoes instead of whole tomatoes
Feels so fucking bad

>>19091410
I tried 00 flour once, and I didn't really notice any difference.

Try this.

>>19090780
Get or make a higher quality sauce, accept that aside from that there isn't much more you can do besides getting a dedicated pizza oven.
>>19091779
You won't for a home oven, thats more for high hydration doughs baked at very high temps.

>>19090780
Sous here that's gonna run a new pizza place soon. Use a good quality flour, and more olive oil than you probably think. I like a higher salt content, 2.5%. I also use a preferment made with old dough, sourdough starter, and SAF active dry. For a NY style, 65% hydration is fine. You can go much lower if you want but I don't like working with it. You can go up to 80% pretty easily. For sauce, a shitload of olive oil, heat it up, add a whole head of garlic, crushed, red chili flakes, and herbs, fry for a bit but don't brown anything. Strain and add a 28oz can of tomatoes, salt, pepper, sugar, dried herbs, green can mozz (emulsifier). Use the strained herbs to brush your crust. Use multiple cheeses, my go to NY style is parm and romano during par bake, about 45/45/10 ratio low moisture mozz (cubed), brick (torn, it's like playdough), and finely cubed sharp cheddar. Then more parm/romano mix. Par cook most of your veggies and meats before baking. Use semolina for the peel. Do a par bake as well with just sauce and your flavoring cheese like Parm. Cook until set and tip before finishing the bake.

>>19090780
>store-bought marinara sauce

Yeah, that's priority one, I'd say at this point. If you want the sauce to taste like traditional Neapolitan 'za, grab a can of San Marzanos, crush it up, add salt, and basil. Boom. It'll taste like the sauce at all those hipster joints where you pay $20 for a personal sized pie.

>>19090780 (OP)
>store-bought marinara sauce

Yeah, that's priority one, I'd say at this point. You're about as good as it gets for a home oven otherwise. If you want the sauce to taste like traditional Neapolitan 'za, grab a can of San Marzanos, crush it up, add salt, and fresh basil. Boom. It'll taste like the sauce at all those hipster joints where you pay $20 for a personal sized pie.

>>19090780
pesto!

>>19090780
>make dough with bread flour
Use type 1 flower or at least a mix
>cold ferment for 3 days
3days are too much, change the yeast ratio. If your recipe need more than 16h of levening it's a shit recipe
>spread garlic butter around crust
Just don't
>store-bought marinara sauce
Make your sauce with crushed tomato's
>hand-shredded mozzarella
Ok
>hand-sliced pepperoni
I wouldn't, but that's ok
>some grated parmesan on top
Use pecorino, and just a little bit
>cook for about 5-10 minutes on a pizza steel at 550F
Your pizza looks burnt and the cheese is a little bit overcooked. You definitely cook the pizza wrong
>What can I do to make my pizzas even better? They taste really good, but they always feel like they're missing something, and I'm not sure why.

>>19094771
Three day cold ferment is fine, especially if using sourdough starter.

>>19091779
the crust will seem lighter

maybe instead of butter/garlic, try a basil infused olive oil, just a tad, with the crust.

cornmeal is really personal preference. its ok, but wont put you over the edge.

i put a bit of romano in the sauce for a bit of an umami-ish kick, not to be a big flavor in it

i think sauce is the key - a swt, very vegetabley tomato sauce is prbably the real kicker. havent mastered that yet and its the next target.

nice pie

>>19090780
wypipo dont season dey za

>>19094916
my doughs are pretty much spent after three days - useful but the yeast have munched all the structure. still usable and taste great tho.

>>19094771
op could prolly drop the temperature down to 535 and do some par baking and broiling

>>19094974
Just use even less yeast if you use just yeast.
That being said I only go 3 days with sourdough and with yeast typically keep it at 36h.

>>19094771
>You definitely cook the pizza wrong
I let the steel preheat on the top rack of the oven at 550 for about an hour, then put the pizza in. As soon as it's in, I turn the oven off, then turn the broiler on high. That way the heat from the steel cooks the dough, and the broiler melts the cheese and cooks the toppings.
>>19094963
I only use cornmeal to prevent the pizza from sticking to the peel.

>>19095070
four or so minutes then hit the broiler

i use flour on the peel. cornmeal is good and tasty too, but i really bother with it.

>>19095066
i like the faster rise and dont always want to wait so im doing about a teaspoon of dry yeast per about 4 or so cups of flour (i get three pies out of it)

if im not gonna use a dough that day, ill give it a punch and brief knead to freshen it up and let it rerise. i can do that about twice. but ive made tasty pies with fucked up drippy old dough.

>>19090780
too much for me. once i hear shit like "cold ferment" my mind goes blank

>too much for me. once i hear shit like "cold ferment" my mind goes blank

>>19095134
lol please allow me to clarify
>leave it the fuck alone
>leave it the fuck alone in the cold

>>19090780
i dont want to pay 100 dollars for a pizza steel

>>19090780
get a ceramic baking stone
leave that bitch in the oven as hot as it will get
drop the raw pizza directly on the hot stone and you will get pizza oven flavor the steel sheets just dont have enough mass to overcome the cold dough

>>19095225
lasts a lifetime
get a ceramic, bro

>>19095230
>steel sheets just dont have enough mass to overcome the cold dough
sheet? the one I have is 1/4" thick

>>19095267
not even close to the thermal mass of a half inch of ceramic

>>19095274
pizza steel
Product Dimensions 16 x 13.4 x 0.25 inches
Item Weight 14.59 pounds

pizza stone
Product Dimensions 20 x 13.5 x 0.67 inches
Item Weight 13.27 pounds

plus steel is more conductive so faster heat up times

>>19095307
being more conductive also means it looses its accumulated heat.conductive is the measure of how fast an energy transfers
the ceramic takes longer to heat which means it also holds its heat longer

why do you think pizza ovens are made with a ceramic cooking surface? its science

>>19095321
You retarded nigger, pizza ovens use ceramic because they can heat soak the ceramic and keep it hot for hours for multiple pizzas.
Your home oven isn't being used to churn out pizzas and instead your focus for it should be how to discharge heat as fast as possible into your pizza for a quicker cook time.
Imagine being as retarded as you.

>>19095321
>which means it also holds its heat longer
another way to say that is it doesnt put its heat into the pizza as fast
>why do you think pizza ovens are made with a ceramic cooking surface?
pizza has been around longer than cheap steel and in a wood oven steel would get to hot
also your point was about mass witch the steel has more of
stop being willfully ignorant

>>19095328
im not the one with pizza with a soggy bottom and burnt top. you dont understand basic thermodynamics and your pizza suffers imagine being retarded like you soggypizzaboy

>>19090780
use good water. ur welc

>>19095335
steel has more mass and can put it in the pizza faster. if anyone has a soggy bottom pizza useing a 1/4" steel its their fault

>>19095335
Why would the bottom of my pizza be soggy when steel dumps heat faster into what I'm cooking than ceramic does?
Wouldn't more heat faster mean more cooking or perhaps is your startling retardation preventing you from realizing how wrong you are?

>>19095349
you dont understand thermodynamics at all so you will never have a crispy crust without burning the top
enjoy your soup

>>19095354
Literally everything you have said is wrong and you're far too retarded to even understand why.

>>19095362
enjoy your pizza soup brainlet

>>19095364

>>19095372
name calling because you have no argument because you are scientifically wrong, neat
you should talk to scientist on how you manged to burn to charcoal and under cook a food at the same time

>>19090780
How about you try not burning the crust?

>name calling because you have no argument because you are scientifically wrong, neat
>you should talk to scientist on how you manged to burn to charcoal and under cook a food at the same time

>>19095383
A home oven gets to at most 600f, which is too low of a temp for anything other pan pan pizza or similar.
There is no reason to deliberately choose a material that has lower thermal conductivity for a cooking surface when the air temperature can't even reach high enough temps for the benefits of ceramic to show through.
Pizza ovens use ceramic decks because the air temperature is high enough that you want to cook both the dough and the toppings at the same rate instead of trying to get the dough cooked as quickly as possible with a steel surface in a home oven.
You are such a retarded nigger.

>>19095408
>>19094976

home oven pizza maker here
i use ceramic

>>19095685
I use special ceramic in my pizza oven and steel in my normal oven.