Pizza!

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*turns the pizza oven back on*


The one in my state (NH) is about a 90 minute drive from my apartment. I have a few great (enough) pizza places where I am...
 

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Rose Karuna

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So I'm still fighting the battle of the pizza dough. I did refrigerate it this time for a day and a half and while it was stretchier it still tore when I tried to make it thinner. Maybe I just had too much dough? Anyhow, it looks more like a Chicago pizza than a NY and I was going for NY.


The bread was tasty but not what I was looking for in a pizza.
 

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NY-level thinness is hard to pull off at home. It really is. Check this out:


Ignore the other parts of this article and just read The Dough section. There's still a lot to go through.
 
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NY-level thinness is hard to pull off at home. It really is. Check this out:


Ignore the other parts of this article and just read The Dough section. There's still a lot to go through.
The 700 or 800 degree pizza oven is also hard to replicate at home.
 

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The 700 or 800 degree pizza oven is also hard to replicate at home.
500 degrees (F) in a regular oven is usually enough for a good pizza, though. But typical recommendations like a metal pizza peel and a pizza stone - I don't even have room to store such stuff.
 
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Rose Karuna

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NY-level thinness is hard to pull off at home. It really is. Check this out:


Ignore the other parts of this article and just read The Dough section. There's still a lot to go through.
Wow! The difference between mixer and food processor are huge so since I have the dough paddles for the food processor I'm going to try that next. That's actually easier from the cleanup perspective too. Also I did not have a recipe that added sugar or olive oil so I"ll try that too. A lot of good pointers.

Even on the cheese, I particularly liked this:

Here's a problem I used to have: the cheese would overbrown and burn before the crust was done cooking. This happen to anyone else? I don't know if it's because professional pizza ovens have different convection patterns or some other sort of thermodynamic oddities going on, but the only solution I've found is to grate the cheese onto a plate, then pop it in the freezer for 15 minutes before applying it. This slows down its cooking just enough so that the crust can catch up before the cheese starts to burn.
This is also a problem so I'll try freezing the cheese too.
 

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And that is why pizza is a home delivery food for me 99% of the time, from a local pizzeria.
The other 1% I eat one in an Italian restaurant or pizzeria.
 

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Casserole pizza.
Please. Don't make that a "thing". Otherwise I'll find myself at a relative's house being forced to consume a pizza drenched in cream of mushroom soup topped with ground beef, onions, green beans, a frozen Pillsburys broccoli-califlower-sliced carrots mixture and cheddar cheese topped with tator tots.

*shudder*
 

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And that is why pizza is a home delivery food for me 99% of the time, from a local pizzeria.
The other 1% I eat one in an Italian restaurant or pizzeria.
I have to agree with this. The times I've attempted to make pizza at home haven't been bad, but they weren't great either. And the mess almost made the effort not worth it. Thankfully there are several good pizza joints around where I live.
 

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Sid

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Wow, no pineapple.
Is that why you posted it?
 
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Rose Karuna

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It's love, in point of fact.

Too thick, wet and gooey for me ...

Edited to ask; is that weird dark green asparagus on that pizza?
 
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Sid

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And it misses ............ eh, let's say ........ something special.
 
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