Do you make homemade pizza?
I just did. It’s tasty, but not as good as the one from the pizzeria
Is yours? If so, what’s your secret?
Is yours? If so, what’s your secret?
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Mamapolo2016 · F
I recently read this:
[quote]Just consider this: the real Neapolitan pizza must be baked in a 905 °F or 485 °C stone oven. But most home ovens heat up to only 550 degrees F (275-300 C), which is way lover. Other than this, a stone oven is open all the time, while your wall oven is closed during baking. You think this is not that important? An open oven creates a nice circulation of air, while your home oven won’t. This is the reason while your homemade pizza can easily turn out soggy and/or under-cooked. So essentially the only part that’s missing to create a real Italian pizza at home is an authentic stone oven.[/quote]
Several sites recommended a pizza stone or pizza steel:
https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-pizza-stones
[quote]Just consider this: the real Neapolitan pizza must be baked in a 905 °F or 485 °C stone oven. But most home ovens heat up to only 550 degrees F (275-300 C), which is way lover. Other than this, a stone oven is open all the time, while your wall oven is closed during baking. You think this is not that important? An open oven creates a nice circulation of air, while your home oven won’t. This is the reason while your homemade pizza can easily turn out soggy and/or under-cooked. So essentially the only part that’s missing to create a real Italian pizza at home is an authentic stone oven.[/quote]
Several sites recommended a pizza stone or pizza steel:
https://www.foodnetwork.com/how-to/packages/shopping/product-reviews/best-pizza-stones
@Mamapolo2016 In other words, I have no chance of duplicating authentic pizza in my home, unless I want to maybe burn my house down
Mamapolo2016 · F
@Ghostinthemachine Well, the pizza stone is intended to improve the process in a traditional home oven - hopefully without conflagration.
Heartlander · 80-89, M
@Mamapolo2016 interesting. An old family friend was a kitchen DIYer and made his own pasta and pizzas, He made more than he and his wife could possibly consume, so he froze them and every year or two had a big pizza party where he cleared out all the frozen pizzas to make room for more frozen pizzas. He had a variety ... his wife was Italian and he was German (they were older, like remember when cities were dividing into Italian and German neighborhoods) so together the variety was culturally rich. His homemade pizzas were wonderful. they were also square shaped, which made the corner slices especially prized. Sadly, I never asked Fred or looked to see if he was using a special pizza oven, or had made other adjustments to their kitchen equipment. Besides being a great cook, Fred was also a pharmacist, which I imagine is a good companion occupation to being a good cook. So maybe he put a stone in his regular oven, or had a secret pizza oven. But then, Fred wasn't the type that would have secrets.
Mamapolo2016 · F
@Heartlander I'm sad I didn't know Fred. We used to make our own, too, and they were better than (then) pizza parlors. We usually made them with whole wheat flour.
@Heartlander that sounds amazing!
Fred, the German pizza purveyor
Fred, the German pizza purveyor