Don't buy pizza stone

[WelshBloke]

making pizza dough is easy, but not effortless. ha!

Get a good breadmaker, it's easy and effortless then.

 

[Aldon]

Well that's a good alternative, @Iron Woode.

 

[IronWing]

Get a good breadmaker, it's easy and effortless then.

The crust comes out way too thick.

 

[Dick Duck Dong]

WWYBYWB? :biggrin:

My first account here and I'm just trying to fit in where I get in

 

[Aldon]

I'd probably stick with the pizza pan. It takes less than 30 minutes with my preheated oven, and the crust is fabulous.

 

[WelshBloke]

The crust comes out way too thick.

it comes out as thin as you stretch it.

 

[IronWing]

it comes out as thin as you stretch it.

Bread machine?

 

[Hayabusa Rider]

I'd imagine that a steel plate at 260C would pretty much burn the base of the dough.

Wife make pizza with home made dough and a stone and it's pretty much always awesome. Well it's more of an unglazed ceramic disc than a stone really.

Anything will burn at that temperature if proper technique isn't followed. This is one of the few ways a decent neapolitan type pizza can be made in an unmodified oven. No it's not the equal of a thousand degree oven, but it can allow for a decent pie.

Different egullet thread

Steel is really too heavy IMO and aluminum would be far better. The downside is cost.

 

[WelshBloke]

Bread machine?

Yeah.

Ours has got a programme specifically for pizza dough. You just dump the ingredients in and it mixes it, proves it, kneeds it then let's it rise at a controlled temperature.

Ours is this one.
http://www.amazon.co.uk/Panasonic-Stainless-Steel-Body-Breadmaker/dp/B002LN5SP6/ref=cm_cr_pr_product_top

 

[disappoint]

Only a retard like you would find it necessary to calculate one's ineffectiveness at sarcasm lol.

idiot

So, what you're saying is then that:

1) You're as bad at detecting sarcasm as you are delivering it.

and

2) You're an angry little ankle biter that projects his own shortcomings on others to make you feel better about yourself.

Got it.

 

[Dick Duck Dong]

Sigh.. nothing will become of this. At least I know this much.

Good nite sir.

 

[HTFOff]

Never heard of the pizza stone, so I read the title as" don't buy pizza stoned"

I was going to come in and say "no, by all means buy pizza when you're stoned".

 

[Aldon]

Never heard of the pizza stone, so I read the title as" don't buy pizza stoned"

I was going to come in and say "no, by all means buy pizza when you're stoned".

haha

 

[Mr. Pedantic]

I'd probably stick with the pizza pan. It takes less than 30 minutes with my preheated oven, and the crust is fabulous.

Oh, you're one of those thick crust pizza people. No wonder.

 

[Iron Woode]

I was told there would be no maths. Therefore no attempt was made to calculate your low IQ and ineffectiveness at sarcasm. Are you always that terrible at delivering sarcasm?

Only a retard like you would find it necessary to calculate one's ineffectiveness at sarcasm lol.

idiot

 

[Aldon]

Oh, you're one of those thick crust pizza people. No wonder.

Actually no. I can make you a really nice Iraqi thin crust pizza on a pizza pan made out of... I guess something metalish.

 

[Iron Woode]

I also make my own panzarotti as well.

it's much easier to make than pizza.

 

[DrPizza]

Get a good breadmaker, it's easy and effortless then.

I can't imagine that it really saves much work at all. It doesn't take that much effort to make great pizza dough. And, it's easier to fine tune the dough without the breadmaker. One of the keys to good pizza dough is higher gluten flour. Simplest recipe: flour, lard or shortening, salt, yeast, water. NO sugar. Let it rise once until it's about doubled in size, cut into separate doughs, then let rise again before tossing.

Earlier today, ordered a 50 pound bag of flour for pizza in February. (One batch of dough.)

 

[norseamd]

Little Caesars doesn't use them, so they must be bad.

ha. had it once as a kid. never really wanted it again. might try it again if i was in a certain thought of mind.

 

[norseamd]

i cook pizza using homemade dough on a grillpan. comes out amazing.[/QUOTE

grilled pizza can be amazing when made right

 

[WelshBloke]

I can't imagine that it really saves much work at all. It doesn't take that much effort to make great pizza dough. And, it's easier to fine tune the dough without the breadmaker. One of the keys to good pizza dough is higher gluten flour. Simplest recipe: flour, lard or shortening, salt, yeast, water. NO sugar. Let it rise once until it's about doubled in size, cut into separate doughs, then let rise again before tossing.

Earlier today, ordered a 50 pound bag of flour for pizza in February. (One batch of dough.)

It's handy because you can load it up, set the timer and you've got a bunch of dough ready at the time you need it while you've been busy doing other stuff.
It's nice to take the time to do it all by hand but sometimes you need good, homemade pizza but you've got life to get on with as well.

 

[Mr. Pedantic]

Actually no. I can make you a really nice Iraqi thin crust pizza on a pizza pan made out of... I guess something metalish.

Then why do you need half an hour to cook a pizza?

 

[sandorski]

Thought about getting one, but my cheap pizza pan makes good crispy crust. I stretch the dough pretty thin though.

 

[Slew Foot]

I use a cast iron skillet, works awesome

 

[_Rick_]

Mom's got a stone.
Pizza's amazing.
Takes around 30 minutes with a special grill in to get up to temperature (aiming for 300°C) and of course you need to make Italian thin Pizza, where you can almost look through the dough. If you're making thick Pizza it won't work.
It also makes great Flammekueche (slightly different dough composition, classically with sour cream/crème fraiche, onions and lard/bacon toppings)
Anyone making home made pizza definitely needs one. I would recommend starting with small diameter Pizzas (no more than 10") and instead do many, as once up to temperature, the Pizza takes only about 6-8 minutes to cook/bake. Don't use too many toppings either, and be sure to be generous with the flour, when sliding them onto the stone.