pan pizza genius!

[HeHateMe]

http://slice.seriouseats.com/archiv...iest-pizza-no-knead-no-stretch-pan-pizza.html

my only modification is to do warm water/yeast for 15 minutes prior to mixing in the other dough ingredients. didn't work out the OP way. Also, only use cast iron skillets for this.

Holy shit is this good homemade pizza, i won't get another delivery ever.

 

[HeHateMe]

omg nomnomnom 4 realz. (and for lyfe)

 

[Nail Polish]

 

[HeHateMe]

**** u bud. This thread is a life enhancer for ppl that actually live life. **** u and your retirement.

Ps try the recipe.

 

[Nail Polish]

 

[Nail Polish]

hahahahaha...I cant stop laughin

 

[Tjodalv]

Virtually the same process is used to make deep dish as well, you just need cast iron saute pan or something with similar depth and you'll want to refrigerate the dough to stiffen it a little so it doesn't fold in on itself from the sides of the pan (then you have to roll it out rather than just letting it spread by itself).

Honestly, I don't really know what the revelation about "no knead" dough is; my brother owned a pizzeria for over a decade and I worked at one after he sold it when I was an undergrad as well...it seems to be standard practice in Chicago area pizza places to make dough the day before and let it rise naturally. And you're right about the warm water + yeast before hand. I can't stand instant yeast like he uses in that recipe, and active yeast takes time to come out of freeze-dry induced stasis and start fermentation (an easy way to tell if it's ready is the mixture should get a frothy head).

Other than that, the only real secrets are just getting top quality ingredients. Although I will say that working out a good sauce recipe is an art in itself (too often I run into people/restaurants that end up with sauce that isn't balanced very well [too sweet or too tart, etc.]). Oh, and if you can, you should try to find two mozzarellas with different moisture contents to mix together so that one browns faster than the other -- that gives the cheese itself an interesting flavor and textural contrast.

 

[HeHateMe]

hahahahaha...I cant stop laughin

If i was a dumb pig fucking **** like you I would laugh at my own pig fucking ignorance all day everyday like you do.

 

[Scoot26]

Damnit. Now I want a pizza.

 

[HeHateMe]

Virtually the same process is used to make deep dish as well, you just need cast iron saute pan or something with similar depth and you'll want to refrigerate the dough to stiffen it a little so it doesn't fold in on itself from the sides of the pan (then you have to roll it out rather than just letting it spread by itself).

Honestly, I don't really know what the revelation about "no knead" dough is; my brother owned a pizzeria for over a decade and I worked at one after he sold it when I was an undergrad as well...it seems to be standard practice in Chicago area pizza places to make dough the day before and let it rise naturally. And you're right about the warm water + yeast before hand. I can't stand instant yeast like he uses in that recipe, and active yeast takes time to come out of freeze-dry induced stasis and start fermentation (an easy way to tell if it's ready is the mixture should get a frothy head).

Other than that, the only real secrets are just getting top quality ingredients. Although I will say that working out a good sauce recipe is an art in itself (too often I run into people/restaurants that end up with sauce that isn't balanced very well [too sweet or too tart, etc.]). Oh, and if you can, you should try to find two mozzarellas with different moisture contents to mix together so that one browns faster than the other -- that gives the cheese itself an interesting flavor and textural contrast.

I totally agree and spot on with the little things. I don't use instant yeast either, my sauce is not difficult but is significant in the end result (keys are sugar, a little anchovie, lots of oregano, black pepper) and the cheese blend I use is mozz and provolone, and I let the provolone dry out while the dough proofs.

The other thing I do is fry up my italian sausage and toss extra fennel seed in there. It gets toasted and that brings that sausageness to a whole nuvva level.

Anyways, this wasn't supposed to be a whole "craft pizza" thread, just a little protip for good pizza at home. But hey, why not go full guido and get this party started?

 

[Tjodalv]

Damnit. Now I want a pizza.

My pops is getting kicked out of the house tonight because my mom is hosting some chick thing (stamping party, or book club, or something) and we're totally going to the local pub that has an adjoining pizza place (separately owned) and getting shitfaced. That's why I felt the need to comment originally, as soon as I woke up this morning I remembered it is excessive beer/pizza night and I've been in an awesome mood because of it all day.

But back to actually cooking: One of the only things I don't really like about making pizza at home is regular ovens just don't control temperature well enough to get it perfect. The great thing about most pizzerias is the giant fucking ovens that have no fluctuation in temp simply due to their sheer mass. (while most conventional ovens turn their burner/electric coil on and off repeatedly so the temp does fluctuate more than one would like) I have an old buddy that still owns a place a few miles away, so if I'm really feeling needy I just go in and ask him if I can make myself a pie.

Oh, and we did some weird shit back in the day. One thing that actually worked out well was a BBQ, bacon, broccoli, and cheddar. Yes, it sounds fucking terrible...but it's amazing. Use an Open Pit or Sweet Baby Ray's sauce, a hefty amount of bacon, and keep the broccoli sliced thin enough that it cooks through properly and it makes a pretty impressive combination.

 

[Ares]

Damnit. Now I want a pizza.

This... **** you HHM!

 

[Scoot26]

My pops is getting kicked out of the house tonight because my mom is hosting some chick thing (stamping party, or book club, or something) and we're totally going to the local pub that has an adjoining pizza place (separately owned) and getting shitfaced. That's why I felt the need to comment originally, as soon as I woke up this morning I remembered it is excessive beer/pizza night and I've been in an awesome mood because of it all day.

I'm getting my favorite sandwich place tonight with my girlfriend, but damnit, I want pizza now.

 

[Ares]

I'm getting my favorite sandwich place tonight with my girlfriend, but damnit, I want pizza now.

What are you getting?

 

[HeHateMe]

What are you getting?

gf sammy, duh.

 

[Ares]

gf sammy, duh.

:yeah:

 

[Scoot26]

What are you getting?

Which Wich.

 

[HeHateMe]

Srsly doe, i wanna read some sauce recipes. Tjdog, hook it up.

I simmer garlic and anchovies in evoo, add canned crushed tomato, oregano, pepper and swazz it up with a drizzle of agave sizzurp with an emmursion blender. You?

 

[Tjodalv]

I'm getting my favorite sandwich place tonight with my girlfriend, but damnit, I want pizza now.

I'd invite you to join us, but it's probably outside of reasonable tipsy driving/cab range for you.

 

[Tjodalv]

Srsly doe, i wanna read some sauce recipes. Tjdog, hook it up.

I simmer garlic and anchovies in evoo, add canned crushed tomato, oregano, pepper and swazz it up with a drizzle of agave sizzurp with an emmursion blender. You?

If I'm going all out I'll oven roast a bulb of garlic till it becomes a paste, use equal parts tomato purée and canned crushed + some lambrusco (probably 1 part wine to 8 parts of the combined tomato components if that) for sweetness, oregano and basil (about 2 to 1 ratio), a tiny bit of thyme, black pepper, and onion powder. Once all of that is blended I add some finely grated hard/dry cheeses (parmesean, asiago, grana padano [depending on what I've got]). If you want exact amounts/ratios I'd have to go search the black book o' recipes some time, but that's the basics.