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Post by JetBidi on Jan 14, 2017 0:30:59 GMT -5
When I make homemade pizza, it's on a steel pizza pan.
Turn the oven as high as it goes (550 for me).
Place the pizza on the pan in the lowest part of the oven (not the rack, all the way at the bottom on the floor of the oven). Bake for 7 min.
Remove the pizza from pan, rotate and place on the middle rack and bake for 4-5 min more.
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Post by tkasper01 on Jan 14, 2017 6:59:09 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 use bread flour V.S. all purpose to make the crust. It comes out nice and crispy. Get the oven hot as hell and then cook until it looks nice and then turn it and cook for a little bit more.
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Post by Big L on Jan 14, 2017 10:34:24 GMT -5
So the only consensus here amongst Hampur idiots is use a really hot oven? We've got upper rack, middle rack, lower rack. Sliced cheese, shredded cheese. Times are all over the map. Some yahoo even said put the dough in for 5 minutes, then start with the sauce and cheese. Teh Hampur alwaysnever disappoints.
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Post by porgyman on Jan 14, 2017 10:42:02 GMT -5
So the only consensus here amongst Hampur idiots is use a really hot oven? We've got upper rack, middle rack, lower rack. Sliced cheese, shredded cheese. Times are all over the map. Some yahoo even said put the dough in for 5 minutes, then start with the sauce and cheese. Teh Hampur alwaysnever disappoints. Sorry, this brother can't help you with the pizza. However, if you need a good fried chicken recipe, you know who to come to...
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Post by tkasper01 on Jan 14, 2017 11:05:13 GMT -5
So the only consensus here amongst Hampur idiots is use a really hot oven? We've got upper rack, middle rack, lower rack. Sliced cheese, shredded cheese. Times are all over the map. Some yahoo even said put the dough in for 5 minutes, then start with the sauce and cheese. Teh Hampur alwaysnever disappoints. Sauce 1 to 2 tablespoons olive oil 3 cloves garlic, minced 1 medium onion, chopped finely 1/2 cup chicken broth Three 15-ounce cans crushed tomatoes Salt and pepper Pinch sugar 1 teaspoon dried oregano 8 to 10 fresh basil leaves, chopped Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes. Crust 3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. As for cheese I usually use fresh mozz but have bought the tiny little pellet like things as well. I get my oven at least 475 degrees I have a Lodge caste iron pizza stone. I put that in the bottom of the stove. (I remove the bottem rack and place the stone on the bottom of the stove) I cook it until I think it look nice, no I really do not time it. Then I carefully spin it, very fucking hot in there, then cook for a few more minutes until I feel like it looks done. I cannot remember where I found the recipes but I did not invent them, just perfected Let me know if you need bowl sizes as well.
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Post by shakin on Jan 14, 2017 11:09:33 GMT -5
holy fuck seriously? you live on long island you could probably hit 5 decent pizzerias with a 4-iron from your front yard and you're asking a proven bunch of nosepickers how to make your own pie?
use your phone dummy
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Post by Big L on Jan 14, 2017 11:25:21 GMT -5
holy fuck seriously? you live on long island you could probably hit 5 decent pizzerias with a 4-iron from your front yard and you're asking a proven bunch of nosepickers how to make your own pie? use your phone dummy so you're saying I should answer my phone?
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Post by Big L on Jan 14, 2017 11:27:00 GMT -5
So the only consensus here amongst Hampur idiots is use a really hot oven? We've got upper rack, middle rack, lower rack. Sliced cheese, shredded cheese. Times are all over the map. Some yahoo even said put the dough in for 5 minutes, then start with the sauce and cheese. Teh Hampur alwaysnever disappoints. Sorry, this brother can't help you with the pizza. However, if you need a good fried chicken recipe, you know who to come to... how about Buffalo wings recipe?
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Post by JStokes on Jan 14, 2017 11:54:26 GMT -5
Gotta make your own dough and LET IT RISE FOR A FEW HOURS! That is key.
None of the store bought shit in bags.
I use Bobby Flay's dough recipe. Four cups BREAD flour (not AP-BF makes for a crispier crust) and a bit more for rolling it out, sugar (or honey), kosher salt, EVOO, packet of dry yeast and 110 degree water (let yeast bloom before you mix it in). I mix by hand, not in a stand mixer.
Put in bowls, slather with EVOO, cover with tea towel and put in a warm dry spot with no breeze.
I use either a pizza stone or a cast iron pizza grill pan, I put the oven on super high on the top rack. Lately we've been grilling on the BBQ with the cast iron skillet. In either case let it get super hot.
Either semolina or corn meal on the pizza peel so te pie easily slides off.
Just check the bottom after a few mins for doneness.
Letting it rise and super hot are the keys.
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Post by porgyman on Jan 14, 2017 12:27:59 GMT -5
Sorry, this brother can't help you with the pizza. However, if you need a good fried chicken recipe, you know who to come to... how about Buffalo wings recipe? No dice. Only soul food. Collard greens, mac and cheese, etc.
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Post by Big L on Jan 14, 2017 12:50:15 GMT -5
how about Buffalo wings recipe? No dice. Only soul food. Collard greens, mac and cheese, etc. Surprisingly as a honkey, I LOVE me some collard greens.
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Post by tkasper01 on Jan 14, 2017 13:01:02 GMT -5
how about Buffalo wings recipe? No dice. Only soul food. Collard greens, mac and cheese, etc. Only way I ever eat these fucking things if I get to use Emily RajcIamalwaysnakedkowskis ass for a plate.
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Post by Deleted on Jan 14, 2017 13:07:49 GMT -5
No dice. Only soul food. Collard greens, mac and cheese, etc. Only way I ever eat these fucking things if I get to use Emily RajcIamalwaysnakedkowskis ass for a plate. Like you would pass on Nancy A..
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Post by Big L on Jan 14, 2017 13:12:17 GMT -5
No dice. Only soul food. Collard greens, mac and cheese, etc. Only way I ever eat these fucking things if I get to use Emily RajcIamalwaysnakedkowskis ass for a plate. shes a goddess. Pls fwd links to Emily's pics, pronto!
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Post by Deleted on Jan 14, 2017 13:23:32 GMT -5
Only way I ever eat these fucking things if I get to use Emily RajcIamalwaysnakedkowskis ass for a plate. shes a goddess. Pls fwd links to Emily's pics, pronto! Surprised you got that kinda hots for that she looks like one of those half black Jenner kids, ok but goddess?
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