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I've decided I'm going to start making my own whole-wheat crust pizzas, so I can know exactly (well, roughly, but still closer to the mark than a fitday blanket approximation) how many calories per slice I'm getting, and that it's all healthy ingredients..
Any tips on what kind of bakeware I should get? I heard pizza stones are better than pans
absolute best, and simplest pizza recipe on the planet:
Margherita pizza: (has nothing to do with alcohol BTW)
sliced roma tomatoes laid onto the crust
fresh basil over the tomatoes
mozzarella over that
olive oil drizzled over everything
Alton Brown's pizza crust recipes from the food network website are pretty good for just the basic no frills crust.
I like doing a full 24 hour rise/proofing. Takes some planning ahead but has a lot more flavor with more time.
Personally, I prefer using cake flour instead of all purpose or other flour types. Cake flour gives a finer, softer texture.
As far as bakeware, pizza stones are great but you gotta know how to use them depending what kind of pizza you want.
If you assemble the pizza directly onto a cold (room temp) stone then put it all in the oven together, you'll end up with a soft crust.
If you put the stone into the oven first then put the pizza on the hot stone, you'll get a real crispy crust. To do it this way you'll also need a large wooden peel, well floured, in order to transfer the pizza onto the stone.
You can also bake the pizza directly on a wire rack if you have one that the pizza won't droop/fall through.
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Massive fat loss survivor and aspiring trainer in training
sliced roma tomatoes laid onto the crust
fresh basil over the tomatoes
mozzarella over that
olive oil drizzled over everything
Got the amounts for those ingredients?
I like Mediterranean pizza toppings.. Feta, ground beef, onions.. Or is that Greek?
I'll Google for those, too..
Quote:
Alton Brown's pizza crust recipes from the food network website are pretty good for just the basic no frills crust.
I like doing a full 24 hour rise/proofing. Takes some planning ahead but has a lot more flavor with more time.
Googling now, thanks..
Quote:
If you assemble the pizza directly onto a cold (room temp) stone then put it all in the oven together, you'll end up with a soft crust.
If you put the stone into the oven first then put the pizza on the hot stone, you'll get a real crispy crust. To do it this way you'll also need a large wooden peel, well floured, in order to transfer the pizza onto the stone.
Good tips, thanks..
I'll try it both ways, see which texture I prefer.. But I'm guessing crispy would be my preference..
You can also bake the pizza directly on a wire rack if you have one that the pizza won't droop/fall through.
Ah yes, I discovered a few years ago that we don't have that kind of wire rack. I think the ghost of that crust still haunts our oven and I get a slight whiff of it sometimes while preheating.
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if you love making/eating pizzas, you'll definitely want a stone. You can get a big one or they sell small ones too. They are also great for evening out an oven that gets too cool and then a bit too warm. They take f-o-r-e-v-e-r too warm up (they absorb the heat) but then you're good to go. I never got a peel for mine and as long as you put some cornmeal on the stone and use a couple heat-resistent spatulas it's not too bad getting the pizza off. Pizzas are best when cooked in a HOT oven and a smoking hot oven should help the pizza not sticking too.
I've heard of people getting unglazed clay tiles at the lumberyard and lining the bottom of the oven with them and cooking on them. And these same people leave them in the oven all the time to make a more consistant heat. Maybe a search engine will turn up more information for you.
I've heard of people getting unglazed clay tiles at the lumberyard and lining the bottom of the oven with them and cooking on them. And these same people leave them in the oven all the time to make a more consistant heat. Maybe a search engine will turn up more information for you.
I put tomato paste and olive oil as base, then add veggies and mozzarella. I keep things simple. Sometimes, I do spinach, feta and quail eggs, its awesome.
Here is one of the pizzas, cheese and pepperoni.
Mind you, we have a different pizza tradition here.
Looks like it would get pretty soggy with vegetable toppings and tomato sauce..
What do you put on yours?
None around here (they don't have an online store, do they?).
Going to check out the ones they have at Stokes at the Mall tomorrow..
If they look too cheap or small, I'll get one online..
I'd rather have a store I could take it back to, though, than deal with returns to an online retailer..
If you cook it at a higher temp say like 425 degrees instead of the standard 350 it doesn't get soggy. I use tortillas at 425 and the veggies roast and the tortilla gets crisp-you can also use dollops of lowfat ricotta cheese.
If you cook it at a higher temp say like 425 degrees instead of the standard 350 it doesn't get soggy. I use tortillas at 425 and the veggies roast and the tortilla gets crisp-you can also use dollops of lowfat ricotta cheese.
Gotcha, thanks..
I'm also considering pre-cooking the crust, then cooking with toppings..
I haven't made one in a long time, but like Lisa said, I would put bricks on the bottom of the oven and use a pizza stone. Cornmeal under the dough, too. I used a really, really hot oven and only opened the door very briefly. that's why the peal is important. You have to keep the heat in because it takes so long for home ovens to return to temp. The bricks and the stone help hold heat and keeping the door closed as long as possible really helps.
Making my own pizza
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