"for Michigan" (formichigan)
11/05/2017 at 18:26 • Filed to: foodlopnik
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"for Michigan" (formichigan)
11/05/2017 at 18:26 • Filed to: foodlopnik | 2
| 6 |
Wasn’t happy with how the last pizzas turned out. The dough didn’t proof properly and they were doughy in the middle. These aren’t perfect, but a significant improvement.
BrianGriffin thinks “reliable” is just a state of mind
> for Michigan
11/05/2017 at 18:42 |
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They look good. The secret to great pizza is to let the pan / stone preheat in an incredibly hot oven (as hot as yours goes) for a long time before you introduce pizza to said pan.
SilentButNotReallyDeadly...killed by G/O Media
> for Michigan
11/05/2017 at 19:01 |
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Tasty. I have last night’s efforts as lunchtime leftovers!!
We cheat with the pans...saves on pre-heating them.
Just a light oil before you chuck the pizza dough on.
As for dough...3 cups of bread flour, 1.5 tablespoons of dried yeast, 1 teaspoon salt and a cup and a bit of lukewarm water. Works every time. And quickly too!!
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for Michigan
> SilentButNotReallyDeadly...killed by G/O Media
11/05/2017 at 19:03 |
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Yeah, that’s pretty much the recipe I’m using. Definitely need to get my hands on some pizza screens though…
gin-san - shitpost specialist
> for Michigan
11/05/2017 at 19:34 |
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An alternate approach: if you have a cast iron pan, heat it up on the stovetop with some olive oil, and once the dough is rolled out (I try to get mine pretty thin) cook it for a little bit until the dough starts bubbling on top, lay on the sauce and toppings and then into the oven under the broiler to your liking.
Best homemade pizza I’ve ever made.
MasterMario - Keeper of the V8s
> for Michigan
11/05/2017 at 20:10 |
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Use a pizza stone. Gives the crust that nice crunchy outside later
Chariotoflove
> for Michigan
11/05/2017 at 22:48 |
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One of the best things about homemade pizza is eating the mistakes as you struggle toward perfection.