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Posted: 5/26/2015 9:03:17 AM EDT
[#1]
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Posted: 5/26/2015 10:39:23 AM EDT
[#2]
Do you add a little sugar to the dough recipe? It helps to feed the yeast but also promotes browning. I use to add 2 TBLS of white sugar to the dough recipe, but changed it to 2 TBLS of Honey because it added a nice background flavor.
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Posted: 5/27/2015 8:56:35 PM EDT
[#3]
Try 450?
I baked my first pizza I assembled myself yesterday and it browned nicely. 450 oven. |
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Posted: 6/3/2015 3:47:37 AM EDT
[#4]
When I did my pizzas in the oven (I do my pizzas on my egg now) I ran the oven as hot as it would go, and would watch it till I thought it was gtg. Having a really good thick stone helps.
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Posted: 6/3/2015 4:04:04 AM EDT
[#5]
425 is not hot enough. 450 -500 or broil.
Preheat the stone. Use a pizza peel to put the pizza in on the hot stone. Only need cook for 5-8 minutes of so. |
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Posted: 6/3/2015 4:24:12 AM EDT
[#6]
I have probably mixed, thrown, and cooked more than 100,000 high end pizzas so far in my life. Baking on a thick, hot (550F) stone is essential. Bake on a screen that allows the heat to hit the bottom of the pizza. When the outer crust is light brown, place the pizza directly on the bricks. Only let the bottom of the pie sit directly on the stone for the last 20 seconds or so, until desired brownness is reached. For the dough, sugar and salt and yeast should be close to equally proportional. Don't be afraid to go heavy on the oil. Also, high gluten flour is essential. Good luck!
Eta: at these temps a pizza will cook for roughly 15 minutes. |
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Posted: 6/3/2015 9:39:52 AM EDT
[#7]
Quote HistoryQuoted:
I have probably mixed, thrown, and cooked more than 100,000 high end pizzas so far in my life. Baking on a thick, hot (550F) stone is essential. Bake on a screen that allows the heat to hit the bottom of the pizza. When the outer crust is light brown, place the pizza directly on the bricks. Only let the bottom of the pie sit directly on the stone for the last 20 seconds or so, until desired brownness is reached. For the dough, sugar and salt and yeast should be close to equally proportional. Don't be afraid to go heavy on the oil. Also, high gluten flour is essential. Good luck! Eta: at these temps a pizza will cook for roughly 15 minutes. 550 degrees for 15 minutes? I'm calling BS... I run my pizzas at 550 on a baking steel and they take 3-5 minutes; 15 minutes would be completely charred black. |
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Posted: 6/3/2015 10:09:26 AM EDT
[#8]
Quoted:
I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? You really need to let the dough rest over night in the fridge... Trust me on this one. |
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Posted: 6/9/2015 7:51:31 PM EDT
[#9]
Quote HistoryQuoted:
You really need to let the dough rest over night in the fridge... Trust me on this one. Quote HistoryQuoted:
Quoted:
I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? You really need to let the dough rest over night in the fridge... Trust me on this one. This. 2-3 days even better. I use this dough recipe. http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html I also knead before putting in frig. Cook at 600-650 on the egg for 7-8 minutes. |
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Posted: 6/10/2015 6:16:47 PM EDT
[#10]
I use a stone on my charcoal grill.
I get it to close to 600° then cook the pizza for 4-5 minutes. I can do it in the oven at 500°, but you don't get the same taste as using lump or briquettes. |
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Posted: 6/11/2015 1:52:26 PM EDT
[#11]
Go with lump over briquettes. Lump is cleaner and gets hotter.
I go 600 on my BGE for pizza. Also, don't overload with toppings. |
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Posted: 6/11/2015 4:57:20 PM EDT
[#12]
Quote HistoryQuoted:.
Also, don't overload with toppings. We like tomatoes but they always make the crust limp. So we now use Sundried tomatoes packed in oil, drain them and top the pie. |
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Posted: 6/12/2015 1:45:26 PM EDT
[#13]
I used chopped and drained fire roasted tomatoes.
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Posted: 6/13/2015 10:37:17 PM EDT
[#14]
Quoted:
I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? I do pizzas on my BGE all the time, the sweet spot is 600 degrees for 20 mins on the stone to get it to temp. Then a "12 pizza for 4-5 mins which will be perfect. |
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Posted: 6/15/2015 12:59:52 AM EDT
[#15]
i like to cook my pizza's on the grill, they always turn out amazing
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Posted: 6/15/2015 9:17:45 AM EDT
[#16]
We did some pizzas riday night in cast Iron skillets. Once was a deep dish in the 10" the other was done in a 12". Juice up the pans with hefty amount of Olive oil, using fresh dough refridgerated over night, placed in pan swirl with oil, flip and cover to proof. Punch it down, stretch the dough to fit the pan, in the case of the deep dish pull dough over the side of the pan. Bake @ 500*F for 5 minutes, remove add toppings, return to 500* oven and bake 10-12 minutes.
Perfect pies. 
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Posted: 6/15/2015 9:20:02 AM EDT
[#17]
Quote HistoryQuoted:
We like tomatoes but they always make the crust limp. So we now use Sundried tomatoes packed in oil, drain them and top the pie. Quote HistoryQuoted:
Quoted:.
Also, don't overload with toppings. We like tomatoes but they always make the crust limp. So we now use Sundried tomatoes packed in oil, drain them and top the pie. Throw the cheese on first then add tbe tomatoes. |
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Posted: 6/15/2015 9:24:38 AM EDT
[#18]
Semolina flour should be available at your local grocer. It's normally used for pasta, because of its very high gluten content. Mix it 50/50 with all-purpose flour for a thin and crispy crust, or 50/50 with bread flour for a chewier crust.
Also, you want to sprinkle cornmeal on the pizza stone right before you put the pizza on it. For a thin crust pie, you really do want the oven as hot as it can be. I've got a propane pizza cooker (PizzaQue) that gets up to 700°F. It's pretty cool. (No pun intended...  ) It's awesome for pizza parties. Make some 10" crusts ahead of time, lay out some toppings, and let your guests cook their own. This thing will stay hot and keep cooking successive pizzas until you run out of gas. |
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Posted: 6/18/2015 3:10:16 PM EDT
[#19]
+2 on higher heat!
I bake our pizza at a min of 450. I add 2tsp sugar to a 4cup flour base. And an equal amount of olive oil. Also I don't bake a set time, I bake until it looks done. 5 min on bottom rack, 15 on top. Then I check every 3 mins until perfecto. ETA: check out Bruno's perfect pizza dough on YouTube. The balling trick, along with slapping the dough during kneading, really steps it up. |
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Posted: 6/19/2015 5:30:03 AM EDT
[#20]
Creme fraisch pizza- use instead of red sauce
toppings: thin sliced ham/panchetta olives ring peppers green/red peppers add some pepper on the sauce I use fresh sausage too. Also super thin slices of tomato evenly spaced bake at nuke temp drizzle with olive oil |
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Posted: 6/20/2015 5:30:09 PM EDT
[#21]
Quoted: I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? Use cornmeal to hold the crust up off of the platen, or in your case, stone. When you lay out your dough, transfer it onto a peel that has corn meal sprinkled on it. Then build your pizza. You will then need to get it slid off onto your stone. The cornmeal lets the crust brown and adds more flavor. |
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Posted: 6/20/2015 5:31:51 PM EDT
[#22]
Quote HistoryQuoted: 550 degrees for 15 minutes? I'm calling BS... I run my pizzas at 550 on a baking steel and they take 3-5 minutes; 15 minutes would be completely charred black. Quote HistoryQuoted: Quoted: I have probably mixed, thrown, and cooked more than 100,000 high end pizzas so far in my life. Baking on a thick, hot (550F) stone is essential. Bake on a screen that allows the heat to hit the bottom of the pizza. When the outer crust is light brown, place the pizza directly on the bricks. Only let the bottom of the pie sit directly on the stone for the last 20 seconds or so, until desired brownness is reached. For the dough, sugar and salt and yeast should be close to equally proportional. Don't be afraid to go heavy on the oil. Also, high gluten flour is essential. Good luck! Eta: at these temps a pizza will cook for roughly 15 minutes. 550 degrees for 15 minutes? I'm calling BS... I run my pizzas at 550 on a baking steel and they take 3-5 minutes; 15 minutes would be completely charred black. |
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Posted: 6/20/2015 5:53:24 PM EDT
[#23]
Buy your pizza from El Fredo's Sioux City, Ia.
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Posted: 6/21/2015 11:42:22 AM EDT
[#24]
Quoted: I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? |
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Posted: 6/21/2015 2:36:50 PM EDT
[#25]
Quote HistoryQuoted:
550 is where it's at. also, let you oven and stone heat for at least 30 minutes before you throw the pizza in Quote HistoryQuoted:
Quoted:
I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? my dough sretches..then springs back...impossible to make thin crust.... anyone? |
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Posted: 6/21/2015 6:44:54 PM EDT
[#26]
Some Safeway stores have a big lump of chilled pizza dough ready to stretch out.
I've tried it, but am no means a pizza making expert, altho, I would like to be someday. Wonder if anyone has tried it? It's with the take home you cook pizzas. |
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Posted: 6/22/2015 7:55:21 PM EDT
[#27]
Quote HistoryQuoted:
my dough sretches..then springs back...impossible to make thin crust.... anyone? Quote HistoryQuoted:
Quoted:
Quoted:
I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? my dough sretches..then springs back...impossible to make thin crust.... anyone? Me too - what I do is oversize the dough then cut off the outer edge. A lot of wasted dough but it's thin! |
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Posted: 6/22/2015 11:47:08 PM EDT
[#28]
Quote HistoryQuoted: Me too - what I do is oversize the dough then cut off the outer edge. A lot of wasted dough but it's thin! Quote HistoryQuoted: Quoted: Quoted: Quoted: I've been working at this for years, still not there. I finally have a sauce and dough recipe that work really well. I have trouble getting high gluten flour in the grocery stores here so tonight I added vital wheat gluten. The crust turned out amazing. Good stretch without tearing and it rose beautifully. What I am still lacking is a nice golden crust. It cooks but doesn't brown. I bake in my oven at 425 with a pizza stone but the crust never really browns up. What else can I do? my dough sretches..then springs back...impossible to make thin crust.... anyone? Me too - what I do is oversize the dough then cut off the outer edge. A lot of wasted dough but it's thin! |
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