the key to making good pizza at home is recognizing that you don't have an 800 degree oven* like the restaurants and that there are ways to manage the differences *if you do have an 800 degree oven at home disregard this post - ThreadSky

mswisp.bsky.social • 3 days ago

the key to making good pizza at home is recognizing that you don't have an 800 degree oven* like the restaurants and that there are ways to manage the differences

*if you do have an 800 degree oven at home disregard this post

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mswisp.bsky.social•3 days ago

one difference is the dough doesn't cook as fast, especially if you put your dough on a cool pan that has to heat up in the oven

This is why a pizza stone is so important, though a pan preheated in the oven that you slide pizzas onto works as well

mswisp.bsky.social•3 days ago

a compounding issue here is that with a longer cook time ingredients lose more moisture so pizzas with heavier toppings are more prone to getting soggy

parbaking the dough with tomato sauce is one solution, though you have to account for condensation when pulling out to add other toppings

mswisp.bsky.social•3 days ago

one thing I like to do with jalapenos is cut them up ahead of time and salt them to draw out some of that moisture ahead of the cooking process

overall I use less ingredients because I prefer to cook everything at once

mswisp.bsky.social•3 days ago

another compounding issue is that longer cooktimes leads to tougher unpleasant crust

using a wetter dough with a small proportion of olive oil in the dough helps manage the gluten development and make it lighter and crisper

mswisp.bsky.social•3 days ago

the issue with wetter doughs is that they stick and are often a nightmare to get off the peel even with corn meal

here is one of my fave home cook cheats: just use parchment paper. You can damn near spread the dough on it if you want and it'll come off just fine once it's baked

juliaridesbikes.bsky.social•3 days ago

I often use parchment paper, but personally I find the crust doesn’t come out *quite* as nice as doing it directly on the stone - but it’s still worth it for how much easier the dough is to handle

mswisp.bsky.social•3 days ago

one issue that's kind of unavoidable: the longer you cook the more grease your cheese lets out. That's another argument for parbaking and broiling, as the cheese doesn't really need cooktime

rhinestonetomboy.bsky.social•3 days ago

It’s so true! I don’t par bake but I do often prep the pizza in stages so as to not overwhelm the dough and let it rise a bit while it has toppings on it

rhinestonetomboy.bsky.social•3 days ago

I’ve been making Detroit - style pizza at home now nearly exclusively, and sometimes cast iron pan pizza . I have four terra cotta tiles on top of a half sheet, and a real rolled steel pan. 2.5 parts 00 to 1 part semolina, to 1 part water, 8-12 oz of cheese.

Using a peel at home is a messy PITA

mswisp.bsky.social•3 days ago

oooh I would like to make a Detroit style pizza sometime I am completely inexperienced with it!

rhinestonetomboy.bsky.social•3 days ago

It’s fun! My suggestion is to get yourself a pan from https://detroitstylepizza.com, and it’s only like 25 bucks or something it’s worth it

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