The Official Pizza Thread - Discuss all pizza here

This stuff is pretty great.
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Freya said:
best pizza is made in a cast iron pan. I like to fry it like a flat bread, then put it under the broiler
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Actual best is in a coal-fired pizza oven, but nobody has one of those at home. Best homemade pizza is cast iron though.

Unless you have an oven that goes to 1,000 degrees you can't really make best pizza.
 
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AnOminous said:
Actual best is in a coal-fired pizza oven, but nobody has one of those at home. Best homemade pizza is cast iron though.

Unless you have an oven that goes to 1,000 degrees you can't really make best pizza.
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cant remember the last time i had coal fired pizza, if ever. when I am not dieting I will have to seek a place out. I think my method is pretty damn good though and I have never heard of anyone else doing it
 
Freya said:
cant remember the last time i had coal fired pizza, if ever. when I am not dieting I will have to seek a place out. I think my method is pretty damn good though and I have never heard of anyone else doing it
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That's how I generally do it at home. Stovetop until the bottom is done and the cheese is bubbling a bit on top, finished under the broiler. Actually that's the method Adam Ragusea did in a video. It's a lot easier than trying to get "New York style" results.

The only coal-fired ovens in cities have been grandfathered in because it's usually not legal. Wood-fired brick ovens are also pretty good.
 
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AnOminous said:
That's how I generally do it at home. Stovetop until the bottom is done and the cheese is bubbling a bit on top, finished under the broiler. Actually that's the method Adam Ragusea did in a video. It's a lot easier than trying to get "New York style" results.

The only coal-fired ovens in cities have been grandfathered in because it's usually not legal. Wood-fired brick ovens are also pretty good.
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lol adams pizza videos. did you see the one where he tells people to stretch the dough barehanded directly on the oven?
 
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AnOminous said:
Unless you have an oven that goes to 1,000 degrees you can't really make best pizza.
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If you put the rack on the top rack and crank the oven up to where it maxes out, which for a lot of home ovens is 550, let the oven pre-heat for a while, with a pizza steel to provide thermal mass, and keep the door open no longer than it takes to get the pizza in the oven, you can actually get pretty close with a home oven.

I do 16 inch pizzas in 10 minutes from raw dough, and they turn out fantastic.
 
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Freya said:
lol adams pizza videos. did you see the one where he tells people to stretch the dough barehanded directly on the oven?
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I disregarded that one. I never got into that spinning thing, but just hanging it and letting it stretch itself works fine.
 
I think the crust is the most important part of a good pizza.

Eating a "whole wheat" crust pizza from Costco made me realize that.
 
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This is very relevant for the holiday.

 
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