The Homemade Pizza Thread

[ruskythegreat]

I just got the Nexgrill Ora from Costco. I leave it on high for 15-20 mins to heat up.

The dough is made by hand since our breadmaker died.
I can't remember the temperature but it's in there for maybe 5+ mins.

 

[Leon103]

I just got the Nexgrill Ora from Costco. I leave it on high for 15-20 mins to heat up.

The dough is made by hand since our breadmaker died.
I can't remember the temperature but it's in there for maybe 5+ mins.

Can't be hot then. Pizza will cook in 60 seconds

 

[MashBag]

How do you create dough that's smooth and not lumpy and sticky?

We've tried following the videos but when it's cooked it doesn't rise.

That is nothing to do with ovens and temps.

Show me your recipe and timings.
No knead method get a smooth dough in about 15mins, the rest is proving (and knowing what you have)

Share the details and we can fix it.

 

[LeeH]

If it’s not bubbling, heat will be a factor won’t it? That’s what my early research suggest hence the cook time of 60-90 seconds.

 

[MashBag]

How do you create dough that's smooth and not lumpy and sticky?

My thinking is the dough isn't ready to go near the oven.

Or put another way, I think we are bottling immediately after the boil.

 

[RichardM]

If it’s not bubbling, heat will be a factor won’t it? That’s what my early research suggest hence the cook time of 60-90 seconds.

The cook time depends on the oven temperature. If it will get to 450 centigrade the pizza will cook that quickly. An ordinary domestic oven will only get to about 250 centigrade and the pizza could take 5 minutes to cook.

 

[Agentgonzo]

Had ago at making a sourdough pizza yesterday, tasted all right but didn’t rise around the edges and was a bit flat. Think I might have over worked it when shaping.

View attachment 101077

Pro tip: put the green herbs/leaves on after you cook it and they don't wilt!

 

[Clint]

My domestic cooker only goes to iirc 240c,a large,12" plus pizza takes longer than 5 minutes. The base is light,"puffs up" in enough places and is crispy. The dough is made in the bread machine on "dough" setting and is left to prove before being pushed out to be placed on perforated steel pizza trays. I'm doing some tomorrow night so will post what I'm up to...if I remember!

 

[LeeH]

The cook time depends on the oven temperature. If it will get to 450 centigrade the pizza will cook that quickly. An ordinary domestic oven will only get to about 250 centigrade and the pizza could take 5 minutes to cook.

Yes, I understand that completely. Hence why I was asking which oven.

 

[MashBag]

Another tip. If using domestic oven. Put a big slab of cooking stone in there. Preheat it thoroughly. Makes an incredible difference, so much better that pans or thin "pizza stone"

 

[RichardM]

Another tip. If using domestic oven. Put a big slab of cooking stone in there. Makes an incredible difference, so much better that pans or thin "pizza stone"

Put it when you turn the oven on and use a peel to put the pizza on to it

 

[MashBag]

Never going to be much help in the cupboard

 

[Clint]

I've been looking at some heavy duty 5mm ish steel from a blacksmith as steel conducts and holds heat better and you can't break it. I'd also use it on the bbq.

 

[RichardM]

I've been looking at some heavy duty 5mm ish steel from a blacksmith as steel conducts and holds heat better and you can't break it. I'd also use it on the bbq.

That's what I use

 

[Anglezarke]

Hi guys. Must admit to be overwhelmed by some of the expert pizza makers on here. Kids like thin crust so that's what I make. They like my 3 cheese pizza and love 'em with my home made pasta and sauce.

 

[MashBag]

I've been looking at some heavy duty 5mm ish steel from a blacksmith as steel conducts and holds heat better and you can't break it. I'd also use it on the bbq.

Cast iron works very well.
But the best pan in the samuel groves.

 

[grooves]

Cheese burger pizza - beef mince, red onion, gherkins, and plastic cheese!

 

[.John.]

Just whipped up a homemade pizza, and it turned out awesome!

 

[RichardM]

Tonight's pizza.

 

[Larse]

Pro tip. If you're using your domestic oven, use more hydration in your dough. Pizza oven dough is usually 60% hydration, you can go to 70% for a domestic oven and you'll get lovely crispy pizzas.