pizza!

catawampus! (is a great word)

my son and I make pizza. we've had good luck with mark bittman's basic pizza dough recipe. scatter the fresh mozz, maybe pepperoni. for sauce I make a light marinara (less garlic than ususal) though pizza maven ed levine insists tomato sauce on pizza shouldn't be pre-cooked. not sure I could taste the difference.

Never seen the need to use any cornmeal. Make sure you use 00 (pizza) flour, and put onto a very hot pizza stone. One thing you could try is rolling the dough out on a layer of oil - should stop sticking.

made pizza last night. this time everything was fine; really good even. i think i need a big ass pizza stone cuz the crust i make is almost always too big for the one i have. and for some reason my crust keeps coming out more of a rectangular shape that just happens to fit perfect on my sheet pan. so this time i just left it on there for 12 min (at 450) then put it straight on the grate for like 10 more. also cooled it on a rack (thx jaq)

a'ite dudes lemme blow yr minds:
potato pizza!
no fuckin tomato at all!
no fuckin cheese, yo!
and it's fuckin good, y'all!
i made this tuesday night and was very satisfied. also describes a technique i quite like about putting mad olive oil on yr sheet pan then stretching the dough with yr fingaz out on that. no sticking! and the crust gets kinda like fried to a crisp golden brown. delish!
http://farm3.static.flickr.com/2799/4245115722_37c37eeb23.jpg

hey anyone know any tricks for making a good pizza without a pizza stone? ours broke this morning and i still have dough, cheese & toppings. will happily use a baking sheet but wondered if there is something else that would work better, e.g. using a cast-iron griddle as a stone substitute or something

Parchment paper directly on the oven rack works out pretty well. Note I have never used a pizza stone at home so I don't know if it's the same, but it's better than a baking sheet.

Cast iron works well as a stone substitute.

Parchment paper directly on the oven rack? A revelation! I've been wanting to do pizza at home lately, but have always been disappointed with the results on a baking sheet.

I owe all thanks to the dearly missed Homemade Pizza Company.

thanks all, will try and report back

parchment on the oven rack is the way to go imo! my pizza stone broke the first time i used it and i still use the peel all the time but just to insert/remove/slice.

get a slab of steel - seriously, it has revolutionised my pizza-making. much better results than a stone, and it won't ever break.

where do i get a slab of steel?!

I'd look for the nearest ornamental metal craftsperson.

I got mine off ebay, no lie, from a company selling building equipment. You could get a pizza steel but they ain't cheap and they don't deliver to the UK, where I live, so a slab of steel does the trick. http://bakingsteel.com/shop/baking-steel/

i cooked these on my slab of steel last night:
http://photos-e.ak.instagram.com/hphotos-ak-xap1/10691708_314745618726540_185472852_n.jpg
http://photos-f.ak.instagram.com/hphotos-ak-xfp1/10431843_508926332583309_1917400367_n.jpg

looks really really good. wow!

what kind of pizza is that second one

kale, chilli, cheddar and salami - based on a pizza topping in the robertas cookbook

http://www.pizzatoday.com/

Pizza revelation:

Pan pizza in a cast iron pan.

This crust - http://www.budgetbytes.com/2014/08/knead-pan-pizza/
and this sauce, more or less - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
and this pizza - http://instagram.com/p/wAQ9yKQB6X/

It was really good and I can't wait to make it again.

cool!

btw the parchment paper worked out beautifully for my pizza a few weeks ago

I can't see the pic! And I really want to!!

https://farm8.staticflickr.com/7492/15921469911_ca009e0514.jpg

pizza pizza

That's sausage, mushrooms, and onions on there.

marcos, I'm glad the parchment paper worked!

yay!

Random tips for a thin crust Pizza Margherita ~
* Use yeast, salt, sugar, spelt flour & water for the dough. No oil!
* Grease your tray with ghee.
* Do not use sauce, use well-drained diced tomatoes. Mix the tomatoes with salt, grated mozzarella and whole fresh basil leaves.
* If you have a good olive oil, spread it on top of the pizza. If not, don’t; the mozzarella is greasy enough.
* Preheat your oven to >500°F, wait until it’s actually hot, then bake for 12-15 minutes.

Aaaiggh I need a pizza crust recepie!

You need to start it a little ahead of schedule, and scale it down if you don't wanna bake in bulk. But this is great.

https://www.bakingsteel.com/blog/72-hour-pizza-dough

I cant plan that far ahead but I'll try