Top products from r/Pizza

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u/dopnyc · 7 pointsr/Pizza

DOPNYC's Guide to Proofing Containers

For The Beginner

As a beginning pizzamaker, being able to see the underside of the dough is invaluable.

Posting photos of the underside of the dough hasn't become much of a trend here on Reddit, but I'm hoping that it will become more common, because it's a great way for beginners to troubleshoot balling and proofing issues.

Before we jump into my recommendations, let me share some traits of a good proofing container

  1. Wide- the wider the better, because the wider your container, the less contact the dough will have the sides, which will give you a prettier rim/less pitting. Those quart soup containers that you get from the restaurants? No.
  2. Shallow-ish. As you get into pizza, you're going to want to entertain, that means multiple dough balls, and, if you're going to fit them in the fridge, you want to be able to stack them. 2.5 inches is typically tall enough, although if your container is especially wide, you might be able to go smaller than that.
  3. Round. Square containers make square doughs, and, when you go and stretch them, they fight to form square pizzas. The only exception to this would be a square or rectangular container that's wide enough so that the dough never touches- it would have to be very wide, though.
  4. Clear. Obviously.
  5. Smooth- any kind of ridge on the bottom or the side of the container will have a tendency to grip the dough and make the container harder to wash. A little bump is not the end of the world.
  6. Almost air tight. Dough releases a miniscule quantity of gas as it ferments. If your container is air tight, eventually the pressure will build, the lid will pop, and your dough will dry out. Dried out dough is very bad and will split when you go and stretch it.
  7. Plastic. Plastic is a little better than glass, since, assuming it's lightweight, it will allow the dough to be more responsive to temperature changes- changes going into the fridge and coming out.
    With this in mind, here are some clear, and some clear-ish options.

    A wide glass bowl with plastic wrap

    As long as the bowl is clear, and has the right proportions, this may be the least expensive option of all, because you might already have a glass bowl lying around. The plastic wrap is not ideal, though, because, as I mentioned before, your container can't be airtight, so you don't want the wrap to pop from the pressure. The normal procedure for plastic containers is to take a pin and prick an extremely small hole in the top. This isn't as easy to do with plastic wrap, as the hole in the wrap tends to want to open further as the wrap is stretched.

    The bottom on these is textured, but you should still be able to see what's going on with your dough. The big downside to these is the size. If you're making about a 12" pizza or less, great, if not, I'd go with something else.

    Still a little small- maybe good for up to 15" pies, but no bigger. Glass is not ideal, but, if worse comes to worse, you can just leave your dough out longer to warm up.

    Way too tall, but readily available an not that expensive. The bottoms have a similar cloudiness to the Glad containers above. Not ideal, but should still allow you to see what's going on.

    Remember what I said about rectangular containers being okay as long as they are wide enough? These are 16.6 x 11.3 x 3.5 inches. 11.3 should be sufficient for up to about 15", but larger dough balls might start creeping up the sides.

    At a little less than 12" wide and 2.75" high, and a perfectly clear and almost perfectly smooth base, this could be, imo, the rolls royce of beginning proofing containers. But it's also a whopping 22 bucks. If you go this route, you might get only one, and then go cheaper with the other ones.

    Look Around for Something Else

    I've devoted maybe four hours, total, looking for proofing containers online and in stores. There's obviously more out there. I've given you the specs to look for. As you go into your supermarkets or dollar stores, take a look at their disposable plastic containers and see if anything fits the bill.

    For the Intermediate and Advanced Pizzamaker

    Okay, you've made enough pizza to no longer need to examine the bottom of your proofing/proofed dough and it's now time to take the training wheels off. Here are those options.

    These are what I presently use. I was able to find them locally at a distributor. They work very well. If they could make a clear plastic version of these, and maybe make them 20% larger (17" doughs are a tight fit), then they'd be, imo, the perfect proofing pan for everyone- beginners to advanced.

    These are the industry standard dough proofing box. When you get this large, there's are logistics you have to consider due to the size involved. You can't, say, take 8 boxes, stack them, and put them in the fridge, because they will insulate the other boxes and take a long time to chill. Pizzerias will fill these with dough balls, cross stack them so that the dough is exposed, and then place them in the walk in until they are chilled.

    These come in different gauges and can vary in quality from brand to brand. Check the reviews to make sure you're getting a quality box that will last you a long time. NEVER use a metal utensil for removing your dough, as the metal will scratch the plastic.

    I measured one brand of these in person, and it came to 27.5". My refrigerator opening is 27" wide. If you go this route, make sure you have a refrigerator that can accommodate them.

    Remember what I said about square proofing containers? Well, these are obviously very large, but you should be careful about having your dough balls touching, since encroaching balls will create a square edge. For Neapolitan, this is pretty common, but, for NY, you want to try and keep the dough ball round. This will limit the number of dough balls you can fit in these, but, you can still use these for NY.

    These are the smaller version of the tray above. If you're doing Neapolitan, and are comfortable with square-ish pizza, then these might hold more than a couple dough balls, but, for NY, with that 11" width, I'd only use them for one ball. Considering the price, that, imo, rules them out.

    In NY, these are pretty much standard. These will stack nicely with the plastic ones above, and they're a little bit deeper than the plastic ones, allowing for slightly bigger dough balls- such as 18" skins. I've not seen this tested, but longer fermentation generates acid in dough, which may react with the aluminum, so, for this reason, I tend to gravitate towards plastic. But this is probably a little overly paranoid, so if you feel comfortable using these for multi-day ferments, go for it.

    This is super advanced pizza making. Wood proofing boxes (or wood liners for plastic boxes). The wood will naturally draw moisture from the surface of the bottom of the dough giving you a crispier crust. If you're running a professional operation, expect the health inspector to have a fit. The two links that I've provided are both dated and may provide inaccurate info. If you go this route, do a LOT more homework- AND report back here! :D


    A final note... These containers are constantly changing. The disposable containers are always being redesigned- usually for the worse, and the companies offering these types of containers rise and fall. 15 years ago, the plastic dough proofing pans that I use didn't exist. Where I am getting at? This list is liable to change- and most likely sooner rather than later. If, on your travels, you come across a viable option, please, drop me a PM. Thanks.
u/Bogey_Kingston · 2 pointsr/Pizza

Hey all,

Made my first pie this weekend. Per /u/jaaypeee very simple recipe seen below. Not the prettiest pizza, but it tasted great! I'm glad it came out a little Frankenstein-ish because it leaves plenty of room for improvements! Next time I'm making a sauce, hit me up with any simple recommendations!

I bought this flour and yeast. Baked at 550F in a cast iron that I sealed with bacon grease the night before. I couldn't believe nothing stuck! It was an AWESOME experience and I already ordered a baking steel and plan to make more pies at my girlfriend's parents place this coming weekend. A special thanks to /u/jaaypeee for the post and tips!

>I used the 48-72 Hour NY Pizza Dough recipe from the book The Elements of Pizza by Ken Forkish. This was the second time using a baking steel. I heated the oven to 550 degrees fahrenheit and let the steel come to temp for about 45 mins. The pizzas took 5-6 mins to bake.


  • Ingredient Measurment %

  • Flour 500g 100%

  • Water 320g 64%

  • Salt 14g 2.8%

  • Yeast 1.2g 0.3%


  • Measure and combine ingredients. Water temp between 90-95 degrees fahrenheit.

  • Mix the dough by hand. Target temp of 78-80 degrees fahrenheit.

  • Knead the dough and let rise for two hours in a lightly oiled tub.

  • Divide and shape the dough.

  • Let the dough balls ferment in the fridge for 48-72 hours. (I let the dough ferment for ~60 hours)

  • Take the dough balls out of the fridge 60-90 mins before baking.

  • Make pizza :)
u/steralite · 2 pointsr/Pizza

Well it will depend on the recipe and type of crust you’re going for, but the salt and yeast amounts are going to be much smaller, in the single percentiles and even into tenths of a percentage with the yeast sometimes.

As for type of yeast, everything’s gravy — meaning you’ll find people using each and any kind. I think the easiest to start out with are the ones using instant yeast.

I first scratched my pizza itch the same way many around here probably did, with Kenji’s Foolproof Pan Pizza
It’s a great place to start and is still my favorite kind of “home pizza” so far tbh. I also like to start new projects with a book if possible, and while we can debate their techniques up, down, and sideways, I think Forkish’s Elements of Pizza would still be my go-to for just starting out. Beddia’s Pizza Camp is also a strong contender, but personally I think his ideas play in better after you’ve tried a few others first.

And don’t be fooled! I’m by no means any kind of master and would still consider myself “in training,” but I am a good researcher, so I sound like I know what I’m talking about.

Edit: a word

u/MalcolmY · 1 pointr/Pizza

I could track some things. This is what I bought from Amazon:

And this is the Candian flour I bought from July 2017 (not the same seller nor listing):

I also bought directly from but I didn't register so I don't remember what I bought exactly.

All those purchases were shipped to a US address (except the UK ebay purchase), the forwarding company, and from there shipped internationally to. I can't tell you exactly how much it costs because I never shipped the flour alone, I always had other items. But, 1-2 kgs would cost $27-$35 depending on the forwarder/account type etc.

Locally I think things have changed, I have seen pizza flour in Safeway (Altamimi in Riyadh). It's not as good as Caputo or King Arthur, but it is better than our local flour no doubt. So maybe that would be a first step. But /u/Complex_Magazine definitely must try Caputo/King Arthur. In the same store I have even seen dry yeast, that was a pleasant surprise.

And yes to the diastatic malt. I don't know what it does but it improved my pizza! I bought this one:

I make the best pizza in my town (at home), I dare anyone say otherwise, just because I bought good flour and was tutored by /u/dopnyc. The restaurants either make cakey pizza or they're pizza chains. It seems no one buys good flour. I've heared there are pizzarias in big cities who do use good flour, but they're nowhere near me.

u/JayLucnoFi · 2 pointsr/Pizza

It’s an expensive item but well worth it for sure. Just make sure when you research it you get the right steel. I purchased this one but in 3/8 thickness and anything thicker will bend the rack in your oven. It looks like they sold out of this thickness unfortunately but I’m happy with this one. I think I paid $85 for it if I remember correctly. If you go to their website they probably have it. Good luck.

u/huegeaux · 2 pointsr/Pizza

Love me some BBQ chicken pizza. Same here! We can't go back to delivery or frozen pizza unless we are in a dough jam.

These are what we have:

They are a bit pricey but definitely worth it. We can fit 12 dough balls comfortably in them, 6 in each. They stack and prevent any air from getting in and they come with a dough scraper. Just be sure to measure your fridge to make sure they will fit!

u/camram07 · 0 pointsr/Pizza

Very good question. I hate launching raw dough onto the steel with the aluminum peel I have. Dusting with flour or cornmeal makes a mess of the counter. Even with flour or cornmeal, little parts of the pie still stick almost every time. Blowing the board is not effective. Also, my peel is only 12 inches wide, which really isn't as big as I'd like to make pizzas in this style, so even a perfect raw launch isn't the only issue.

So, I launch on a screen, remove the pie from the screen after the bottom crust sets, and let it brown. I lose a little bottom browning this way, but the aggravation it saves me is worth it.

I know some people say wooden peels work better for launching and recommend getting one of each, but that's another expense. Maybe someday if I were convinced it would work. Something like the super peel seems great, but that's even more expensive, and, with a hot steel 6 inches under the broiler I'm not sure the super peel's mechanics would work all that well.

I have heard launching with parchment paper can be effective. I may try that.

u/Supervisor194 · 1 pointr/Pizza

>Looks awesome! Would you please share the dough recipe?

I did.. over here.

>Do you use a stone?

Absolutely. I use this one.

>Any other special techniques?

I'm glad you asked! My whole procedure from front to back is documented in pictures here.

Hope that helps! :)

u/M3rc_Nate · 1 pointr/Pizza

Some quick questions:

  1. Any tips for freezing dough? My #1 recipe is the Roberta's Pizza Dough Recipe and my #2 is the NYT Pizza Dough Recipe. At what point in the process can I freeze the dough? How long can it last in the freezer? How should it be stored in the freezer? Put it in a freezer bag & get all the air out?
  2. How long do you think I can freeze store bought pizza dough? Recently I bought premade pizza dough and it was frozen, I kept it frozen a few days and I made it today, it turned out great. If it can last a few days frozen can it last a month?
  3. I'd love to know how to make a thin crust pizza that ends up looking like this. Does anyone have a dough recipe that can do that? I've never made thin crust before.
  4. Would this cast-iron pan pizza recipe be considered deep dish?
  5. So the classic deep dish (Chicago style) pizza isn't very appealing to me but a [deep dish like this] ( very much so is assuming that's just dough, pizza sauce, mozzarella cheese and pepperoni. Recipe-wise do you think to make a deep dish pizza like that I would basically just take my go-to pizza dough recipe aka #2 and put it into a deep dish pan, put sauce, lots of cheese and then the pepperoni on? Or are there "deep dish" specific ingredients/techniques for me to use?

    Thanks for any help you can give!
u/Lincolnator · 6 pointsr/Pizza
  • Pan was this LloydPans 10x14 pan.
  • For the crust, I started with the recipe and method described in post 199 of this excellent thread. After ~3 hours of room temperature rise, I covered it with plastic and put it in the refrigerator for ~24 hour cold ferment. After the cold ferment, I let it rest at room temperature for ~90 minutes before baking.
  • Baking was @450F on a baking steel. I parbaked the crust without any toppings for maybe 5 minutes.
  • Cheese was a mix of cubed white cheddar, muenster, smoked mozzarella arranged on top of the par-baked crust, with special care to place cheese cubes around the edge to create that glorious brownness. Grated pecorino romano went on after the bake.
  • Sauce tomatoes, garlic, and pepper flakes that simmered while the dough was resting after the cold ferment and while the pizza baked. I sauced the pizza after baking; flavors are much brighter this way.
u/signal15 · 1 pointr/Pizza

This is my recipe. I've been making Neapolitan style pizzas at home for years, and going to some of the best Neapolitan pizza joints in the US for "research" purposes, always in search of the perfect crust. This is it. Please rate the recipe if you try it.

Let me know if you have any questions about it. I'll be glad to answer them.

FYI, I actually use Supremo Italiano 00 flour from Restaurant Depot. You can buy Caputo on Amazon, here's one of many options:

u/slacker1985 · 2 pointsr/Pizza

It still looks delicious! I make my own Chicago style out in Utah and people love it. Go and buy this pan, and it will help you with the dough work. If you use the real deep dish guide for a 14" pie it works PERFECTLY!

Chicago Metallic 16124 Professional Non-Stick Deep Dish Pizza Pan,14.25-Inch

u/pizza_n00b · 1 pointr/Pizza

I love cast iron and use it frequently for making pizza. I think they are beautiful pieces and really inject heat well into the base of the pizza. I have these at home:


    These are both great for me. My oven goes to about 585-600F. The first one is thinner. The second one is thicker at about 0.3 inch, which retains more heat.
u/karateexplosion · 8 pointsr/Pizza

Yeah, definitely! When I make the sauce the day before, I also mix up 1/4 cup extra virgin olive oil and 1.5 tbsp minced garlic. Letting it sit together overnight helps the garlic flavor infuse into the oil.

So when the pizza comes out of the oven, first thing I do is drizzle the garlic/oil mix overtop using a silicone basting brush like this. Then I throw some oregano and Romano/Parmesan cheese overtop.

Everything I'm doing is straight from the Pizza Bible, which was incredibly helpful to me as I'm just beginning, and I highly recommend it.

u/killagram · 1 pointr/Pizza

I don't believe many have perfected pizza - IMO it's always a work-in-progress even if it tastes incredible. That being said after 4 years of cooking pizza every weekend I'd have to think the most important aspects of making pizza are:

  • dough recipe like the Lehmann Recipe
  • sourdough culture (check Amazon)
  • using a combination of fresh soft mozzarella as well as dry mozzarella
  • finding an oven capable of hitting at least 800 degrees which also has a top heating stone such as a Blackstone Pizza Oven
u/beardum · 2 pointsr/Pizza

Tell me about pans. Right now I make one pizza on a stone and one in a cast iron frying pan, but I'm thinking about branching out into pans. But I'm not sure what the difference is between all of them.

I like a thicker crust (usually). I was looking at a couple:

This Wilton One although it looks quite shallow.

This Chicago Metallic one looks alright - does anyone have any experience with non-stick pans?

This Starfrit One - what's up with the perforated part? Is it useful?

Any other notes would be helpful too.

u/juaquin · 1 pointr/Pizza

>What's your go-to recipe?

>What's the easiest way to make pizza if you're just a college student without fancy stones or ovens?

You can make a decent pizza on a cookie sheet, but you can get a stone for $16 or steel for $22.

For the oven, you just need 450 degrees (though 500 or 550 would be even better). Most are capable of that.

>Do you make your own sauce? Or do you store buy? Do you ever experiment with types?

Both. I've only found a couple packaged sauces I enjoy and they're hard to find, so I've been making my own lately. Just lightly blending a can of diced tomatoes with some salt, oregano, basil, etc.

>What's your go-to ratio of crust:sauce:cheese:toppings?

I like a thin crust, medium sauce, and medium to light cheese and toppings. Too much sauce or cheese on a thin crust and it won't get crisp.

u/[deleted] · 7 pointsr/Pizza

What you need for the crust: 3 1/2 cups AP Flour 1/2 cup warm water (105-115 degrees) 1 1/2 T yeast 6 T milk 1/4 cup brown sugar, loosely packed 1/4 stick softened butter
Mix water and yeast together and set aside. Add flour and brown sugar in mixing bowl. Make a well and add the water/yeast mixture and the milk. Mix to combine. Knead the dough with your dough hook or by hand for about 6 minutes. Add more flour if needed. You don't want your dough to be wet. Cover with plastic wrap and a kitchen towel and place in a warm dark place for about 90 minutes or until doubled in size.
After the 90 minutes, take your softened butter and butter block it in your dough, like you would with puff pastry. (Roll the dough out about 6 inches in diameter, add the butter and spread out. Fold the dough over twice and roll out.) You will want a 14 inch pizza pan (like this: Spread the dough out into the pan. I fold over the dough party way over the pan otherwise it slides down and pulls itself into the middle of the pan. Cover and let rest for 30 minutes.
Preheat your oven to 400 degrees. Poke your dough all over with a fork and then par bake your dough for 4 minutes. After that, top. Cheese goes on the bottom to prevent it from burning. You can use as little as a pound of cheese or up to 1 1/2 pounds (I like it cheesy). We make our own sausage. That comes next. (We grind up about 1 1/2 -2 pounds of pork shoulder and season with mustard seed, fennel, garlic salt, onion salt, paprika, salt and pepper. We also cook our sausage before topping. After that, comes the pizza sauce. We also make our own pizza sauce. I like using crushed tomatoes. My husband likes San Marzanos. We cook them with garlic, onions, basil, oregano, salt and pepper. After topping with sauce, sprinkle some parm and romano cheese.
Put in the oven for about 30 minutes. The crust with brown. I watch the cheese on the very ends until they are bubbling. After it's done, let rest in the pan for about 10 minutes. Remove from pan, cut and eat.

u/GimpyNip · 3 pointsr/Pizza

Sure. I use this one. I didn't choose it as it was a gift but it has worked well and also makes great bread. My pizza crust recipe can double as a bread recipe. Here's the stone

Here's a pic of a pizza crust dough ball cooked as bread instead (you cook it as a ball, score the top with a knife and spray with water every 3 mins for the first 9 mins. Cook at 425 for 50 min)

u/GearHound · 1 pointr/Pizza

I have a 5+ year old one by Old Stone Oven that looks a bit different but here is the current one:

I had a few cheaper ones crack on me in my early pizza-making days, but this one has been a champ and is a lot thicker (which equals more heat retention).

Definitely recommend going with a rectangular one opposed to a circle.

u/rREDdog · 1 pointr/Pizza

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

u/Cdresden · 3 pointsr/Pizza

If you want to make pizza at home on a regular basis, I'd go to a gourmet/kitchen shop and get a stone and a peel.

The other piece of equipment I like is a Kitchenaid mixer. I can do it by hand, but it makes a bigger mess. Using the mixer with a dough hook, I can make a 2-pizza batch of dough, get it in the refrigerator (to let it rise for a day), and clean up in 30 minutes, and that's counting 15 minutes to let the dough rest in the mixing bowl before mixing again.

Watch some Youtube videos. Youtube is a great resource for techniques.

u/metsaenvartija · 1 pointr/Pizza

Yes, I get deposits so the water definitely is hard. I get spring water delivered which I could try next time to see if it behaves differently.

The dough seems really good at first, I knead by hand using the technique I saw in one of your linked videos where the guy is working clay. I knead between 5-10 until the dough "bounces" back.

I have this proofing container if it makes any difference DoughMate Artisan Dough Tray Kit

u/ehed · 1 pointr/Pizza

FYI I use this stone I got an Amazon and I love it. I've only cooked with a steel a few times and find the stone does a better job of drawing the moisture out of the dough to crisp up the outside.

u/Blarglephish · 1 pointr/Pizza

So here's a challenge to all you pizza-makers who work: how do you produce top-notch pizza at home at the end of the day in a short amount of time?

My favorite dough recipe thus far is the 'Master' recipe (NY style, basically) from The Pizza Bible. It's best if you use a starter and allow it at least 2 days cold ferment in the fridge. So, if I want pizza Friday night after work, I usually make the starter Monday or Tuesday, mix up the dough the next day, and then store in the fridge until Friday when I want pizza. If I really have my shit together, I will divide and ball the dough a day or two before hand.

Here's the trouble: I get home from work, take out my dough ball ... and the thing still needs and hour or so to relax and warm up to temp before I can even stretch the dough out. And then comes topping, baking, etc ... all this time adds up. Looking at 1.5 hours at least, and that assumes I start right away. Usually I like to greet my kids and wife when I get home, and rarely do I just head to the kitchen to get started on dinner.

So back to the original question: what can I do to streamline this process even further so that I can get dinner on the table in a reasonable amount of time, and still produce great pizza? My first thought was somehow stretching out and topping the pizza before-hand (ie, the night before) so I literally just take it out of the fridge and its ready to go. Not sure how well my dough recipe would stand up to this (worth a shot, I guess). Either that, or stick to a different dough recipe. I have made up the no-knead fool proof pan dough the night before and just let that sit all day, and its ready to go when I get home ... but I don't always want pan pizza, you know?

u/Soulstem · 3 pointsr/Pizza

salt is critical. Just as important as yeast.

buy and read this book.

baking is a science. You are like god creating a world for your yeast to live in... then you cook their entire world and eat it!

yea i was kidding about faygo. Beer is indeed the best combo for pizza. I prefer newcastle with a double cheese, red pepper, and sausage pizza.

u/gulbronson · 4 pointsr/Pizza

This is my first attempt at making homemade pizza. I've been trying to cook at home more often and when I found out my favorite pizzeria here in San Francisco had it's own cook book I just went for it. I spent a few days tracking down the special flower it called for and collecting pizza cooking equipment. It's a basic pizza with tomato sauce, mozzarella, and topped sliced calabrese.

It came out absolutely delicious and I'll be making it again!

u/Alwaysfavoriteasian · 1 pointr/Pizza

Just bought this: DoughMate Artisan Dough Tray Kit

Tried buying restaurant official gear but realized I needed to own a restaurant to buy it. I actually do recommend these for proofing at home. They fit in the fridge and my cabinets and does the job like restaurant equipment the same.

u/Boomo · 3 pointsr/Pizza

If you are into making pizza, check out The Pizza Bible. It changed my pizza making game, especially the dough. It gives you recipes for a bunch of different world styles to try out as well.

I was having issues as you are having. As many have already mentioned here, its probably not letting the dough proof enough, and possibly not enough heat. Cold dough is a problem too, if you are going right from the refrigerator to the oven. Cold toppings too. In any case, check out that book if you are serious, follow its instructions, and you'll have awesome pizzas.

The Kindle version is great as well, if you are into that.

u/6745408 · 1 pointr/Pizza

Portland has some unbelievable pizza, My two favorites are Ken's Artisan Pizza (304 SE 28th Ave) and Apizza Scholls (4741 SE Hawthorne Blvd).

Take a look at the pizza map in the sidebar for more locations -- but as far as I'm concerned, these are the best.

Ken Forkish is a dough legend and the author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.

u/throwaway20131103 · 2 pointsr/Pizza

If he's serious about pizza the new The Pizza Bible is great:

Probably the best book of its kind right now.

u/dogestrum · 2 pointsr/Pizza

6 balls around 270g each. After the 12 hour initial, bulk rise - I use this container, lightly oiled - it also makes a great cover for the intervening "stretch and fold" rest/knead periods:

I pour it out and, using a dough knife, eyeball it into 6 pieces, trimming and weighing to get them all close. I then shape them into really tight balls using Alton Brown's method (just ignore everything else he says about pizza), i.e., gently rolling them along a flat surface until a nice, smooth skin forms.

The balls then go into a floured proofing tray (I use this one: for UP TO another 12 hours. You can stretch this time period for days, probably. Just pop the whole tray into the fridge.

u/Grolbark · 1 pointr/Pizza

Has anyone tried one of these grill-top pizza ovens?

I'm not looking to spend what I'd need to spend on an Ooni, like the larger capacity, and I'm tired of heating up my house with the oven on at 500F for an hour and a half. Skeptical, especially because this one is Pizzacraft, but thought I'd see if anyone else has had any luck.


u/Lovehat · 3 pointsr/Pizza

Get a pizza stone (or an unglazed tile, or some granite) and a pizza peel. I haven't got a peel yet so used the back of a tray to slide it on to the stone.

I used this guy, Frank Pinello's recipe. He owns one of the top pizza places in New York that has ties to the oldest pizza places there.

Dough -

  • 2.5 cups of all purpose / plain flour
  • 1.5 teaspoons of kosher salt (I don't really know what that is, I used himalayan pink salt, I guess you could use normal)
  • 10g of yeast (I used this one)
  • 2 tablespoons of olive oil
  • 1.5 cups of water

    Then just mix that all up and stick it in the fridge for anywhere from a few hours to 5 or so days. It will make 4 10ish inch pizzas. I personally think it is a good place to start off. I have made 7 so far and they were better than any take away pizza place in my country.
u/alexb911 · 3 pointsr/Pizza

It was this one here. Thought could be bit gimmicky but amazed with results. Got the dough bubbling up like I've never achieved before in the oven. It gets so much hotter.

u/Jim_Nightshade · 1 pointr/Pizza

If you haven't picked out a stone yet I'd recommend the one from Old Stone Oven:

You might be able to find it cheaper elsewhere also, I got mine on eBay.

I've gone through 3 stones before this one, this is by far the most solid I've used and has already outlasted the other ones. Works great for baguettes and other bread, too.

u/BehroozAraz · 1 pointr/Pizza

thanks. I use this one and i love it. It must get much hotter than the pizza box. My bottom stone was around 780 degrees F. also might have to do with the 00 flour? I use olive oil and sugar in my dough also

u/ltwinky · 3 pointsr/Pizza

Probably. I have one and it's pretty great. Can be used for other stuff too.

u/ddownham · 2 pointsr/Pizza

Anyone use or recommend a specialty proofing container? I may just need to use better plastic wrap that actually clings better, but I was wondering if anyone used containers like this or had any other recommendations on how they proof their dough in a refrigerator.

u/srloh · 3 pointsr/Pizza

I got a super peel last Christmas because I was mangling half my pizzas. It is a wood peel with a piece of linen that acts like a conveyor belt. It was recommended by America's Test Kitchen.

u/jaaypeee · 2 pointsr/Pizza

Thanks! It was delicious. I used Caputo "00" Chefs Flour (red bag) and Saf Instant Yeast

u/mcfc_as · 2 pointsr/Pizza

I'm using Joe Beddia's recipe from Pizza Camp (highly recommend checking it out.) It makes two pizzas of about this size.

  • 1 1/2 cups of cool water
  • 2 tsp sugar
  • 1/2 tsp active dry yeast
  • 1 tbsp extra virgin olive oil
  • 500g all-purpose flour
  • 1 tbsp fine sea salt

    Whisk yeast, sugar, and water in a large bowl. Once combined, mix in olive oil. Next, add the flour and knead (I used my stand mixer's dough hook) for about 5 minutes.

    Let it sit for 30 minutes. Then, slowly mix in the salt while folding the dough over into itself. After that, cover and pop in the fridge for 24 hours.

    The next day, plop the dough onto a well-floured counter and shape it into a smooth, round ball. Then cut it in half and repeat the process so that you have two smooth, round dough balls. Cover with a kitchen towel and let it sit for 3-4 hours. It should be ready for shaping after that!

    Bake on a pizza stone at 550 degrees for about 10 minutes. The whole process takes a lot of planning, but it's totally worth it.
u/RugerHD · 3 pointsr/Pizza

The Pizza Bible by Tony Gemignani is supposed to fantastic. I've never read it, but Tony is extremely respected in the industry.

u/Bobius · 1 pointr/Pizza

Is this steel thick enough, or should I look for one like this?

I currently have a stone but like the stone on top theory...

u/Frappes · 1 pointr/Pizza

And just to be clear, don't wrap the dough balls (they may not be able to expand as needed). Put the dough balls on a plate or baking sheet or something similar and then wrap that. If you wanna get real pro with your dough making, you'll wanna get something like this:
(could likely be found cheaper at a restaurant supply store).

u/Tazwh96 · 1 pointr/Pizza

Does anybody have one of these counter top pizza ovens? Like this?

I'm thinking about getting one as the reviews are really positive and the pictures look pretty good but I thought I'd ask here too.

u/GenericServers · 2 pointsr/Pizza

Awesome! I just ordered the Wooden and Aluminum pizza peel. For the Baking Steel would this one be fine?

When you say to shake it, do you mean to move the wooden peel around a bit after putting on each topping?

u/romple · 6 pointsr/Pizza

I bought the Pizzacraft 14x14 steel and love it. Can't comment on differences in steel thickness. The idea of a steel is that it has very high thermal conductivity - it transfers heat FAST. So it doesn't necessarily need to hold onto heat, meaning thickness isn't that big a factor.

Anyway here's the bottom of one of my last pies.

Here's a profile view, so you can see the thickness of the browned layer

I use the steel on the very bottom rack and a pizza stone 2 notches above that.

u/budseligsuck · 1 pointr/Pizza

The sauce is just 28oz San marzano peeled canned tomatoes (I used Cento brand) and 1/2 tbsp fine sea salt, blended until slightly chunky. On the first pizza, I simmered that tomato puree with a pinch of sugar for 15 minutes. I can't say I did everything by the book, but if you don't already have it, I highly recommend The Elements of Pizza

u/MrHuk · 2 pointsr/Pizza



Tony Gemignani is a world champion pizza maker.

u/RoaringPanda · 1 pointr/Pizza

Amazon Italy have them on Prime delivery. I got mine delivered from there to the UK nice and fast (though you will need to order a plug adaptor too!)

u/senrabsinned · 1 pointr/Pizza

Has anyone tried this item for cooking pizza?
PizzaQue Deluxe Kettle Grill Pizza Kit for 18" and 22.5" Kettle Grills PC7001

Obviously there are better cookers out there but for the price, this doesn't seem too bad.

u/rau_cous · 2 pointsr/Pizza

If you're going to make this into a hobby, and you're willing to spend more money, I highly recommend the Super Peel. It takes virtually all of the anxiety and failure out of transferring the pizza to your stone. I am not a fan of using parchment paper as I tend to cook pizza at temperatures which burn the paper and impart a foul odor on the pizza itself.

Demo Video:
Buy it here:
Or here:

u/Mister_Loaf · 1 pointr/Pizza

Have you seen this guy:

The canvas works a bit like a conveyor belt. It's ridiculously easy to handle, virtually zero risk of misshapen pies. Worth a shot.

u/daveread · 2 pointsr/Pizza

The cast-iron pizza pans do the same thing, and are available now. Lodge makes a great one, Mario Batali has one too, but you end up paying for his name with the higher price.

u/harrycintineo · 1 pointr/Pizza

This was the first ‘Master Class’ recipe from the book . Cooked for about 6-7 minutes in a home oven at 550 degrees F on a cordierite stone. What other recipes in the book do you all like in a home oven?

u/VoltaireBickle · 1 pointr/Pizza

it is similar I suppose, it is just a cast iron pan for pizzas.. I will say it does not get them as crispy as I would like and I have been trying to tweak that.. looking at maybe getting a pizza steele instead

u/theBigDaddio · 15 pointsr/Pizza

I use the Lloyds Detroit pan. Amazon also has pre seasoned pans from Detroit Pizza Company for about $10 less, however I cannot attest to the quality. The Lloyds pan is recommended on

LloydPans Kitchenware 10 inch by 14 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA

u/ihooklow · 2 pointsr/Pizza

I have switched to cast iron as well (here). I used to use a 3/4" Corderite stone. The cast iron seems to cook a bit faster and preheats in 30 mins vs. 1 hour+ for the Corderite.

u/oxjox · 4 pointsr/Pizza

I posted a few more pictures on my page here. I should have taken more pictures of the dough making itself. You can get the book from Amazon here or PM me for snap shots of the recipe from the book.

Update: okay, I finally got the recipe loaded to imgur.

u/nufandan · 1 pointr/Pizza

idea for the pie came from Pizza Camp. Dough was improved from Roberta's recipe out of lack enough 00 flour, so it ended up being about 25% 00, 25% bread, and 50% AP flour.

u/BIG-SKINNY · 5 pointsr/Pizza

The classic is a Lloyd 10x14. Check it on Amazon.

LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized

u/spacemonkey519 · 3 pointsr/Pizza

what is a blackstone oven!! is it this ? I fill my apartment with smoke every time I make pizza because I max my shitty oven out and I still cant get it hot enough, that is perfection

u/spekode · 1 pointr/Pizza

This is it.

I am intrigued... preheating sucks. The reviews are really good.

u/tikitoker · 3 pointsr/Pizza

About $200.

$80 for a new 18.5 inch Weber kettle, these can be found used for much less or free.

$45 for a nice quality pizza stone, inexpensive ones tend to crack.

$46 for the propane burner

$10-$15 fire bricks, aluminum foil...

u/reguser1 · 2 pointsr/Pizza

Excuse the basil! I put it below the meats on the second pizza. Used the same day pizza dough recipe from Flour, Water, Salt, Yeast and pizza sauce recipe from Serious Eats.

u/VanPersieControl · 1 pointr/Pizza

Recipe was from Ken Forkish’s Elements of Pizza and the “I slept in but I want pizza tonight dough”

Makes 3-5 pizzas
Water 350g at 100f
Salt 10 g
Instant dried yeast 0.5 g
Flour (00 if possible) 500 g

Hydrate yeast in salt water mixture.
Mix in flour and wait 20 mins. Knead and place dough ball in oiled container. Wait 1.5 hrs
Divide and shape, place on floured pan for rise. Wait 4-6 hrs. Cover with plastic wrap and refrigerate. Pull it out an hour before cooking.

u/polog40 · 2 pointsr/Pizza

I have a Ferrari G3 pizza oven that I bought from Amazon Italy. I tried using a stone in my oven and the skillet method but couldn't get a decent char that way.

u/racoonpeople · 1 pointr/Pizza

It is 1200 watts and directed heat, sort of an interesting concept actually.

u/Swimmergent · 1 pointr/Pizza

Thanks so much. Here is the link to the stone I used: pizza stone. I had no problems with the shipping--it was packed well.

u/st1soup · 1 pointr/Pizza

Mozzarella, parmesan, asparagus, pickled red onions, chives, and a spritz of lemon juice. The sauce is light cream with lemon zest and juice, with wild leeks (aka ramps) and some salt and pepper. I basically made the cream sauce out of Pizza Camp but I omitted the garlic and fennel and just used the ramps because they already have a slight garlic flavor to them.

u/fmontez1 · 2 pointsr/Pizza

nope. It's from this book. Worth a read!

u/Havoc_7 · 1 pointr/Pizza

I've got an Old Stone Pizza stone that's lasted ~4 years.

I have wanted a baking steel for a while, so if you're not set on stone, the steel might be the way to go.

u/erturne · 1 pointr/Pizza

u/Chempolo · 0 pointsr/Pizza

This one isn't too expensive.

u/issicus · 1 pointr/Pizza

I'll probably buy one of these

where can I get something a bit bigger though..

u/johnnyb138 · 1 pointr/Pizza

Here ya go! Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch

u/nova-chan64 · 1 pointr/Pizza

you could get this style of peel
you just make the pizza on the peel and you use the cloth to slide the pizza right in the oven

u/beenreddinit · 2 pointsr/Pizza

It’s actually a blackstone pizza oven and designed strictly for pizzas. Here’s a link:

u/tkbp · 1 pointr/Pizza

You can order it on Amazon but you cold also get away with any mild cheddar.

u/dhdhk · 2 pointsr/Pizza

It's this:

Insert for your Weber charcoal grill that turns it into a pizza oven. I mod it using a heavy duty foil under the lid to get it hotter.

u/justinstigator · 0 pointsr/Pizza

That sucks dude. Nobody should be deprived of homemade pizza. Here, buy one of these:

It works pretty well, I got one for my newphew who lives in a dorm room.

u/bugzrrad · 1 pointr/Pizza

i've had a Presto Pizza Pizzazz for a decade and i swear by it!

u/agent_of_entropy · 3 pointsr/Pizza

You can actually make pizza at home! Get yourself a Pizza Pizzazz and you're in business. That bad boy will pay for itself in a month.

u/EmperorBropatine · 1 pointr/Pizza

This one:

I try but my oven is shit and broil means nothing. The heat is coming from the burners in the bottom no matter what.