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Post by Big L on Jan 13, 2017 19:56:37 GMT -5
Alright you gindaloons, what's the best way to cook homemade pizzas? This is assuming you don't have a brick oven in your back yard. Just a regular Kenmore stove.
What temp, how long, and where do you put the oven rack? I don't make pizzas often enough to remember what I did right/wrong the last time so I don't fuck it up the next time.
Tonight, I did 400, bottom rack, for about 22 minutes. Not bad, crust was cooked, doughy, and not burnt. What say you?
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Post by Deleted on Jan 13, 2017 19:58:19 GMT -5
Alright you gindaloons, what's the best way to cook homemade pizzas? This is assuming you don't have a brick oven in your back yard. Just a regular Kenmore stove. What temp, how long, and where do you put the oven rack? I don't make pizzas often enough to remember what I did right/wrong the last time so I don't fuck it up the next time. Tonight, I did 400, bottom rack, for about 22 minutes. Not bad, crust was cooked, doughy, and not burnt. What say you? Can only be made by an Italian grandmother, like everything else.
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Post by Big L on Jan 13, 2017 20:05:05 GMT -5
Alright you gindaloons, what's the best way to cook homemade pizzas? This is assuming you don't have a brick oven in your back yard. Just a regular Kenmore stove. What temp, how long, and where do you put the oven rack? I don't make pizzas often enough to remember what I did right/wrong the last time so I don't fuck it up the next time. Tonight, I did 400, bottom rack, for about 22 minutes. Not bad, crust was cooked, doughy, and not burnt. What say you? Can only be made by an Italian grandmother, like everything else. alas, I'm not a guinea wop bastard, as is none of my lineage. and is pizza sauce, not pizza gravy.
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Post by Deleted on Jan 13, 2017 20:07:21 GMT -5
Can only be made by an Italian grandmother, like everything else. alas, I'm not a guinea wop bastard, as is none of my lineage. and is pizza sauce, not pizza gravy. Yes, this is where sauce applies, p.s. watch your back.
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Post by shakin on Jan 13, 2017 20:13:03 GMT -5
is this about actual pizza? because eww otherwise
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Post by Big L on Jan 13, 2017 20:23:44 GMT -5
Oh shit, was this code for diddling kids?
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Post by JStokes on Jan 13, 2017 21:25:44 GMT -5
Geezuz fuck.
I'll respond tomorrow.
Watching a movie.
_
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Post by JStokes on Jan 13, 2017 21:26:52 GMT -5
First rule.
Top rack hot as possible.
More tomorrow grasshopper.
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Post by tbp on Jan 13, 2017 21:50:17 GMT -5
I cook pizza all the time. Heat your oven to 475 after you put the pizza stone in it. Put the pizza stone on the lowest rack setting. After the Kenmore gets up to temp, give it another 15 minutes. I cook my pizza for ten minutes, turn it 180, and cook for about another six minutes of so. I go by the texture of the crust at that point.[At the ten minute mark I check the crust and if it is getting ahead of the pizza I turn down the oven to 450 for the remaining time. I don't know if that helps or not, but it feels like I am in control, not the oven. LOL! I get a nice thin crispy crust with a little chew. There isn't a pizza place within 5 miles of me that could come close to what I make. I make my own dough and pizza sauce. I never found a pizza sauce that was worth a damm so I amke my own and can it. Pretty easy to do and well worth it.
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Post by PK on Jan 13, 2017 22:09:26 GMT -5
Alright you gindaloons, what's the best way to cook homemade pizzas? This is assuming you don't have a brick oven in your back yard. Just a regular Kenmore stove. What temp, how long, and where do you put the oven rack? I don't make pizzas often enough to remember what I did right/wrong the last time so I don't fuck it up the next time. Tonight, I did 400, bottom rack, for about 22 minutes. Not bad, crust was cooked, doughy, and not burnt. What say you? I've been making homemade pizza every Monday for the past 3 years. Crank your oven as hot as it will go and let it run...I usually let mine go for 20 mins before putting the pie in. I go middle rack. I used to make the sauce but then got lazy. Don Pepino sauce is pretty good. I use mozzarella pearls for the cheese...easier to cover the pie evenly. Avoid the shredded shit...the stuff they add to it to keep it from clumping ruins it.
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Post by Bing© in Buffalo Chairman on Jan 13, 2017 22:09:30 GMT -5
I like Sicilian style...
Thick thick crust. . Cheese on the bottom, sauce on top...
Then grated Parmesan on top..')
Like my Aunt made...
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Post by Big L on Jan 13, 2017 22:16:49 GMT -5
First rule. Top rack hot as possible. More tomorrow grasshopper. _
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Post by PK on Jan 13, 2017 22:23:42 GMT -5
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Post by Jets Things on Jan 13, 2017 22:35:30 GMT -5
Roll your dough as thin as possible and throw it in the oven for five minutes. Take it out, add sauce and cheese and put it back in the oven. Can't stress this enough.
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Post by tbp on Jan 13, 2017 23:18:50 GMT -5
Thanks for the tip. I will try those.
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