I think there are all sorts of recipes but to start I would choose one for two pizzas and not adjust....although halving a recipe should be fine in general.
Sounds like you pointed out a few things you generally want to avoid....over kneading is a big one. Less is more with water, you can always add flour. I don't like using a mixer but that might be helpful if you have one with a bread hook.
Proofing is a big key, in my experience.
When you are ready to go, let it get to room temp and I would suggest not using a roller or any type and just flour the surface, and your hands, and press out to be the basic shape you want.
The easiest thing is to pick a recipe you want to go with and make it 3-4 times. Adjust and get better as you go - have fun!
I haven't had a frozen pizza in years. We threw one in for the kids this weekend. Home Run Inn. I snagged a slice and holy shit was it good. Not a bad plan B to have in the freezer when in a pinch.
I haven't had a frozen pizza in years. We threw one in for the kids this weekend. Home Run Inn. I snagged a slice and holy shit was it good. Not a bad plan B to have in the freezer when in a pinch.
I like frozen pizza. Always freeze pieces from orders but also the box pizza...it is not the same, but that does not mean I do not like it.
As confessed previously, I even have a spot of nostalgia for the shitty Ellio's brand of cardboard pizza.
^For sure. I used to eat a frozen pizza just about every weekend in my early 20's after a night of drinking. I have never frozen leftovers as we usually can finish them off within the next day or two. May have to try that.
Does Home Run Inn sell frozen pizza everywhere? Just realized they may not, being that they're out of Chicago.
^For sure. I used to eat a frozen pizza just about every weekend in my early 20's after a night of drinking. I have never frozen leftovers as we usually can finish them off within the next day or two. May have to try that.
Does Home Run Inn sell frozen pizza everywhere? Just realized they may not, being that they're out of Chicago.
In a 3 person household we all like different pizza, so we always order 3 pies. Lots of leftovers!
^For sure. I used to eat a frozen pizza just about every weekend in my early 20's after a night of drinking. I have never frozen leftovers as we usually can finish them off within the next day or two. May have to try that.
Does Home Run Inn sell frozen pizza everywhere? Just realized they may not, being that they're out of Chicago.
I haven't had a frozen pizza in years. That said, and as you said...frozen pizza after a night of drinking was the best! My college roommate was notorious for coming back from the bars, tossing in a frozen pizza only to discover 10 minutes later that he put the pizza in with the cardboard base-thing. Or he'd pass after he put it in and it would set off the smoke alarm. So many times I'd wake up to him burning shit late at night.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
I think there are all sorts of recipes but to start I would choose one for two pizzas and not adjust....although halving a recipe should be fine in general.
Sounds like you pointed out a few things you generally want to avoid....over kneading is a big one. Less is more with water, you can always add flour. I don't like using a mixer but that might be helpful if you have one with a bread hook.
Proofing is a big key, in my experience.
When you are ready to go, let it get to room temp and I would suggest not using a roller or any type and just flour the surface, and your hands, and press out to be the basic shape you want.
The easiest thing is to pick a recipe you want to go with and make it 3-4 times. Adjust and get better as you go - have fun!
Thanks! I'm gonna try again sometime this week.
F Me's suggestions are spot on. I'll add a few as well.
Weigh out your dough balls. In Italy, a 12" pizza uses a dough ball that weighs 7-7.5 ounces. Get the right flour. Tipo 00 is readily available in most shops. I would stay away from All-Purpose flour. Rest, rest, rest. If your dough is breaking apart, it's possible it needed more time to rest. This allows the proteins to relax and makes it easier to stretch. Most pizza restaurants will prep dough for the following day. Let it rise at room temp, then transfer to the fridge until an hour before you need it.
At this point, I am wondering if you keep the scissors in the pictures of your pizza just to troll us. But I have a real question, as you cut further into the center of the pizza, doesn't it make a mess? Or is there a technique that you pick up?
Some of the ones I saw online had a wide side which allowed you to scoop it up.....this is the part I see as not working if you use a regular pair of shears like that one.
There were also ones that you could open or turn sideways -- but the wide piece looked easiest - Like this:
Comments
That said, and as you said...frozen pizza after a night of drinking was the best!
My college roommate was notorious for coming back from the bars, tossing in a frozen pizza only to discover 10 minutes later that he put the pizza in with the cardboard base-thing. Or he'd pass after he put it in and it would set off the smoke alarm.
So many times I'd wake up to him burning shit late at night.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Ranch dressing is only used for salads here. And for chips:
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Prague Krakow Berlin 2018. Berlin 2022
EV, Taormina 1+2 2017.
I wish i was the souvenir you kept your house key on..
hell yes, you could!
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Weigh out your dough balls. In Italy, a 12" pizza uses a dough ball that weighs 7-7.5 ounces.
Get the right flour. Tipo 00 is readily available in most shops. I would stay away from All-Purpose flour.
Rest, rest, rest. If your dough is breaking apart, it's possible it needed more time to rest. This allows the proteins to relax and makes it easier to stretch. Most pizza restaurants will prep dough for the following day. Let it rise at room temp, then transfer to the fridge until an hour before you need it.
I saw this, I didn't make it but I kinda wish I did.
These photos make me want to eat pizza even when I'm not hungry!