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[BigDaddy]

My kids say "Good morning, Jeff" when they wake up.

@BigDaddy my kids came up with the name, not me.

I am honored to share my name with him. Now he just needs a "put food in me" post-it.

 

[The Eye in the Sky!]

Oh wow, I can't wait to see the results. We upgraded to a pizza stone last year and that was a game changer - this looks even more epic.

I use a stone on my grill and the max temp I can get is 600. It's good but limited. This one goes to 900 for Neapolitan, and 750 for NY style so I had to get it. Trying out tomorrow. If successful there will be photos.

 

[The Eye in the Sky!]

I am honored to share my name with him. Now he just needs a "put food in me" post-it.

That's a good idea.

When the kids named him I thought you would be proud. My wife was like, isn't that your friend?

 

[Fool's Requiem]

I've tried pizza stones before. Was gifted a kit once. I never really got into it. Didn't make the pizza like I wanted to and they were hard to clean. Is the stain that stays no matter how much you try to clean it normal?

If I'm going to do something besides putting the pizza directly on the oven grill, it's going to be a cast iron pizza pan. Gotten pretty good results from those.

 

[A PineSol Scent]

I've tried pizza stones before. Was gifted a kit once. I never really got into it. Didn't make the pizza like I wanted to and they were hard to clean. Is the stain that stays no matter how much you try to clean it normal?

If I'm going to do something besides putting the pizza directly on the oven grill, it's going to be a cast iron pizza pan. Gotten pretty good results from those.

Cast Iron is a good choice for pizza. We normally will do 2 pizzas if we go homemade, one in the cast iron (my preferred) and one on the pizza stone. It helps to get them heated up in the oven first, and then make sure you flour the stone (oil the cast iron) before putting the dough on it.

Yes, stains will basically stick around, but it's no issue.

 

[Fool's Requiem]

I'm too lazy to make a pizza from scratch. I only do frozen pizzas... take out/delivery.

 

[A PineSol Scent]

I'm too lazy to make a pizza from scratch. I only do frozen pizzas... take out/delivery.

Frozen pizzas can still be made a bit better when heated up on a pizza stone, that's obviously just more effort.

 

[Tommy Boy]

I'm too lazy to make a pizza from scratch. I only do frozen pizzas... take out/delivery.

The stone changed my frozen pizza game as well. As long as you preheat the stone and flour it like mentioned, there is a noticeable difference. However, totally understandable how the point of frozen pizza is pizza without the hassle - and this method will require more work.

 

[dimmerwit]

I once tried to cook a frozen pizza at 475C.

It didn't work.

 

[A PineSol Scent]

The stone changed my frozen pizza game as well. As long as you preheat the stone and flour it like mentioned, there is a noticeable difference. However, totally understandable how the point of frozen pizza is pizza without the hassle - and this method will require more work.

Low Effort: Frozen Pizza
Medium Effort: Frozen Pizza on Stone
High Effort: Pizza from scratch

Although I'd probably say low-medium for frozen on stone. It's still more than just straight heating it up, but not even close to halfway between frozen and from scratch. Much closer level of effort to just plain frozen. It might be worth the effort for the improved results. Certainly worth testing to see if it is.

 

[A PineSol Scent]

More from scratch recommendations:

If you like a thinner and crispy crust, a stone can be a great choice. If you like thicker crust, cast iron can make that process a bit easier/better for you. If you have a more specialized one you're going for (my thought it always the south shore style I grew up with) it's a low cut pizza pan filled with corn oil, and a thin crust on top.

When I make it at home I tend to do the thicker crust in the cast iron because all my takeout options for GF are basically exclusively thin crust (not even extra breading with flavor around the edge...) and it's my only option to get something like that.

 

[Fool's Requiem]

Ok... but...

corn meal > flour

Edit: not to make pizza, but to put the pizza on the pan so it doesn't stick

 

[dimmerwit]

Or to make cornbread, which you can also do in a cast iron.

 

[A PineSol Scent]

Ok... but...

corn meal > flour

Edit: not to make pizza, but to put the pizza on the pan so it doesn't stick

Your preference. But yes you can use that. Don't do that on a cast iron though, seriously oil is the better choice there.

 

[The Eye in the Sky!]

I have my dough recipe down so it's easy to do. Now it should cook in 2 minutes instead of 10.

I'm team cornmeal as well. It's the ideal way to get some toasty flavor and it's easy to slide the pizza off the peel.

Alu if you have a gluten free dough recipe let me know. My wife's best friend is GF and we'd like to host a pizza party for them.

 

[The Eye in the Sky!]

I once tried to cook a frozen pizza at 475C.

It didn't work.

Next time use F. It's better

 

[A PineSol Scent]

I have my dough recipe down so it's easy to do. Now it should cook in 2 minutes instead of 10.

I'm team cornmeal as well. It's the ideal way to get some toasty flavor and it's easy to slide the pizza off the peel.

Alu if you have a gluten free dough recipe let me know. My wife's best friend is GF and we'd like to host a pizza party for them.

Bob's Red Mill has a decent recipe for it that's easy. You can also buy one of their mixes at most stores if you want an even easier time.

https://www.bobsredmill.com/recipes/how-to-make/gluten-free-all-purpose-pizza-crust/

I tend to pre-bake it a bit before loading toppings on, but that might not be necessary. It just worked to get the crust extra crispy while not burning any ingredients.

 

[canadaguy]

Low Effort: Frozen Pizza
Medium Effort: Frozen Pizza on Stone
High Effort: Pizza from scratch

Although I'd probably say low-medium for frozen on stone. It's still more than just straight heating it up, but not even close to halfway between frozen and from scratch. Much closer level of effort to just plain frozen. It might be worth the effort for the improved results. Certainly worth testing to see if it is.

Highest effort: book a private jet to Italy

 

[Mark]

Lol, thats awesome. In the summer, sure. When its 40 degrees and raining, I'll wait.

My brother wants me to build a little tiki hut around my grill and pizza oven so we can have pizza and margaritas no matter the weather.

Sounds like your brother needs to grab a shovel and start leveling off some ground.

 

[shortkut]

I have my dough recipe down so it's easy to do. Now it should cook in 2 minutes instead of 10.

I'm team cornmeal as well. It's the ideal way to get some toasty flavor and it's easy to slide the pizza off the peel.

Alu if you have a gluten free dough recipe let me know. My wife's best friend is GF and we'd like to host a pizza party for them.

What’s your dough recipe? I haven’t made dough in a few years and hadn’t found a recipe I really liked. Being back in NYC made me just order great pizza instead of making it myself

 

[The Eye in the Sky!]

Really simple.

3.25 cups 00 Flour
1.25 cups warm water with yeast mixed in for 5-7 minutes. I know it's stupid but I feel like my well water makes a difference.
1 TBSP sugar
1 TBSP salt

That's really it. I used a stand mixer so it's easy. Mix the dry first and then slowly pour in the yeast mixture. Dough hook for 5 minutes until it unsticks from the bowl. If proofed in a warm area for a few hours, it's foolproof. It is actually not bad without the overnight proof in the refrigerator if I'm low on time.

If I'm feeling frisky, Ill melt butter with minced garlic to brush on the crust before it goes in the oven.

 

[A PineSol Scent]

Really simple.

3.25 cups 00 Flour
1.25 cups warm water with yeast mixed in for 5-7 minutes. I know it's stupid but I feel like my well water makes a difference.
1 TBSP sugar
1 TBSP salt

That's really it. I used a stand mixer so it's easy. Mix the dry first and then slowly pour in the yeast mixture. Dough hook for 5 minutes until it unsticks from the bowl. If proofed in a warm area for a few hours, it's foolproof. It is actually not bad without the overnight proof in the refrigerator if I'm low on time.

If I'm feeling frisky, Ill melt butter with minced garlic to brush on the crust before it goes in the oven.

FYI you can use this exact recipe with any of the one for one or measure for measure gluten free flours, just also add in a teaspoon or two of Xantham gum.

GF dough is.... Different. It's not stretchy. You kind of need to spread it out with a rubber spatula or wet hands to make it not stick to you.

 

[shortkut]

I know it's stupid but I feel like my well water makes a difference.

It might. Part of why NYC pizza is so good is the water. I knew someone whose family owned a pizza shop in New Jersey and they had large jugs of water filled in Brooklyn and shipped to them so they could make their dough

 

[dimmerwit]

My water company keeps telling me there are problems with my supply and that the water will be changed in colour but safe to drink, but it's looked totally normal to me. I wonder what my pizza would turn out like? Only the finest Brexit Spring water!

I will instead be playing it safe with an Apple pie.

 

[Nae'blis]

Sunrise pic I took this morning at work!