what's the best website about making pizza?

[Syrinx]

I'm going to have a couple of friends over next Saturday to watch college football, and I want to make the best pizza they ever had. Anybody know the definitive website for the how-to's on this?

I do have a pizza stone that I bought on impulse at Sam's a few years ago, but it's kind of small, and I can't find a peel anywhere, so I'll probably just want to cook it in a pan.

Anyone know of a great website for this kind of thing? Or just have a great pizza crust recipe to share?

Thanks foodies! :hi:

[hippywife]

1. This one.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=47008

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=43927#43965

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=22498

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=22087

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=33827

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=45790

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=43927&mesg_id=43927

Check through all the comments on those threads. Pizza is a hot topic around here and we've collectively aided each other in making some of the best pizzas. :hi:

[Syrinx]

7. thanks!

And exploring I go...

[Gormy Cuss]

8. !

That was my initial thought too -- we're pizza obsessed in this forum.

[Warpy]

2. Cooking it in a thin pan on top of a preheated stone

is a great idea and will give you the best of both worlds without all the spilt cornmeal in the bottom of the oven.

Peels are overrated, IMO.

[Syrinx]

10. I had thought about that

I wasn't sure if it would work, but I might try it that way.

Thanks!

[Stinky The Clown]

3. Best Pizza Website is right here in River City ..... on the DU. Hippywife has linked most ..........

..... of the threads for ya. Ya got all manner of pizza info here, from honest oven types to those on the grill. Dough. Technique. Toppings.

Be sure to spend the time to read not only those thread OPs, but the comments, too. Some of our threads go on for months discussing the finer points of a topic.

No matter how ya do your pizza, please consider the raw sauce mentioned by me in several threads. It knocks socks off and is different than anything Pizza Hut ever turned out! :)

[bicentennial_baby]

4. I'm going to try that sauce this week, I've been meaning to

Still working on my dough, it's too dough-y, not thin/crunchy enough for my liking. I keep trying every week though. :)

[Stinky The Clown]

5. Try making your dough a little wetter to get it lighter

Almost to the point where it is too sticky to handle. Not actually that far, but close to it.

And try 75% AP flour and 25% cake flour. Don't overwork the dough on first mixing it. Just one rise. Punch. Rest it. Form. A little proof. Top it. Bake.

[bicentennial_baby]

6. Nice, I'll try that this week

Thanks Stinky! :hi:

[Syrinx]

9. thanks for being so helpful

I meant to thank you right after hippywife, but my internet connection went down, then my electricity. Probably related to all this rain and wind we're having right now. The remnants of Hurricane Fay. Thanks a lot! You're my favorite angry clown. :)

[Puglover]

11. Try this site.

http://www.varasanos.com/PizzaRecipe.htm

[housewolf]

12. Instead of a peel

you can use a 1-sided cookie sheet, either large or small. The 1 side gives you something to hold on to, and since home ovens are not as deep as commercial ovens, you don't really need a long handle anyway. I have both and generally use a cookie sheet. You know what I mean - one of those cookie sheets with 3 sides open and a small ridge on 1 side to grab onto. They're cheap and easily available. One of these:




Also, if you build the pizza on partchement paper on top of the cookie sheet, then it's easy to slide onto the stone and the parchment will easily peel come off the bottomm after baking. Cut your parchment just slightly larger than the diameter of your crust so that you don't have a larege excess ring of parchment because that excess could burn. But if you're cooking at high heat, pizza bakes up quickly so parchment burning isn't really a problem. You can sprinkle a little corn meal over the parchment if you want (or some semolina), but it's not necessary. (Cheese, however, will stick to parchment, so try to keep all you cheese on top of the pizza instead of spilling over the side). :)

[hippywife]

13. Mmmmm...pizza!

[eridani]

14. Do any of you ever prebake crusts and freeze them for later use?

Since I only cook for two, I cheat and use those premade Boboli crusts. Not bad, but most recipes give you too much of the real thing.

[hippywife]

15. I don't because

the only freezer space I have is the small one over my fridge and because it's become pretty routine for me to whip up a quick batch of dough on a Friday night. There are only the two of us, as well.

[eridani]

16. Guess I should just cut the proportions, then

Does the quick-acting yeast keep?

[hippywife]

17. I don't know.

I just use the regular Fleischmann's Active Dry yeast. Between pizza dough, bread, bagels, etc., I go through about a jar a month, maybe a little while longer, but not much.

[NashVegas]

18. Websites Are No Substitute for Practice

Including trial and error.

Get to it!