The History of Pizza, Ancient and Storied

mkopec

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We have an Italian shop around us that sells fresh pizza dough. $1.75/ea, and it makes 16" pizza. I used make my own until I found that place.
 
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Lenardo

<Donors Crew>
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It is amazing the difference the type of "wheat" used in the flour makes for your dough.

personally for bread i have been experimenting with einkorn flour.. got 4lbs from amazon (jovial brand) and it was great. just got 10lbs of einkorn from a site called breadtopia

doing pizza dough with it next week, will relay how it comes out.
 
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Lanx

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i have 4 doughs poof from last night, i'll start em tomorrow.

i'm gonna roll my dough, if the guy from lucali's rolls his dough, i'll roll my dough

also gonna try pizza sauce w/ some san marizano tomatoes, i'll cook the sauce this time, most said just do it out the can, idk that for me was the weakest part, i have to make my own moz again, i can't find whole milk moz.
 
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Lanx

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so far using a rolling pin for the dough seems wrong, i'm "pushing" all the air bubbles to the crust and hear it "popping", wondering how it'll turn out.
 
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Lanx

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sauce good, cheese good, unfortunately i need 3-4 more minutes to bake the pizza, but i'll burn shit by then, the bottom crust is NOT to my likin
 
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Denaut

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Looks pretty good! You are right that you shouldn't use a rolling pin, you want to stretch it by hand with a specific technique. As for the bottom not cooking at the correct rate, that is much harder and one of the limitations of a home oven. The best solution I've found is using a pizza steel near the top of an oven at max temp and blasting it with the broiler for 15 minutes right before the pizza goes in.

 
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Lanx

Silver Baron of the Realm
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Looks pretty good! You are right that you shouldn't use a rolling pin, you want to stretch it by hand with a specific technique.

yea i don't like the flopping side of palm motion, it gets kinda messy, i like doing this w/ the knuckles, whatever it's called and just letting the weight of the dough stretch it out.
As for the bottom not cooking at the correct rate, that is much harder and one of the limitations of a home oven. The best solution I've found is using a pizza steel near the top of an oven at max temp and blasting it with the broiler for 15 minutes right before the pizza goes in.
yea i think i'm at the point where in order to get the nice bottom crust i need it at 700f, at that point it's probably pizza oven time.
 
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