So after trying way too many wannabe pizzarias around where i live , most were very average next to being too expensive.
It must have been 10 years since i has my last really good pizza when i still lived in Germany and was able to eat at a REAL italian.
Now i wonder what makes certain pizza so good? there has to be something...but i cant really bring it home... so i decided even though i cant cook at all , to make my own pizzas.
After watching 50 youtube videos and reading 100 different recipies just for the dough( yes boring afternoon) im more confused than informed.
It really comes down to the same thing each time, but slightly different also.
A few tips i was able to pick up
use Italian flour 00
Add the olive oil as late as possible
no sugar
22C degree water to add to the dough
Oven at 220C and 15 mins of cooking
50 mins of rising , fist punch it down , again 50 mins of rising
some suggest to leave it in a freezer overnight
So...i dont think its possible to do every possible combination myself, wondered if any of you could help me out with this?Would prefer the ones who worked in a good italian pizzaria themself or have italian grandma
About the toppings it seems more clear, stick with mozarella , make own tomato sauce , not sure if i should first spray some olive oil onto the dough before topping it ?
well not Italian, but a recipie from my mom (and her pizza rocks trust me ):
white flour (italian or not, it doesnt really matter, just br carefull not to use whole weat flour, it will ruin the taste).
In hot water (20- 30°C) melt ferment (sth like this: http://www.coolinarika.com/namirnica/kvasac) with a pinch of sugar, and let it rise for about 15 min.
Then in flour (little bit more than half kg) put maybe a tee spoon of salt and olive(important!) oil, then put the water with ferment in and stir it good untill you get nice compact mass of dought.
Then cover it up with a kitchen towell, and leave it to rise for about half an hour or 45 mins. When it rises you put it on a tray (circular or not, it doesn't matter), spray a bit of oil on tray (the pizza won't stick that way, but I'm not sure whether to use olive oil for this or sunflower oil ), be carefull not to give too much of dought or it will be too thick.
Then you put the dough into pan you put olive oil on it (not too much), and then ketchup (not that made stuff, you can use concentrate, but water it down a bit, put some salt, pepper, a bit of cinamonn), then either origano or basil (I prefer origano) on that.
Then ham and on top cheese and mushrooms. Bake that until it doesn't stick to tray, and the dought is done (40 -45 mins on 180°C I guess). Eat hot, I like to put some cream fraiche... Voila
"Quantum mechanics is actually, contrary to it's reputation, unbeliveably simple, once you take the physics out."
Scott Aaronson
chiv wrote:
thats true you know. newton didnt discover gravity. the apple told him about it, and then he killed it. the core was never found.
To make a proper oven you need to use a very very hot stone oven.
I saw one guy who makes pizza at home by putting his oven on the self-clean setting and cooking the pizza for about 1:30 mins.
Thats right... just make a yeast dough, roll it out till it`s very very slim, put tomato puree on top (+all the things you want on it) - cheese on top.
Put in oven - AS HOT AS POSSIBLE. real pizza oven is ~600° C. It`s ready when it`s ready.
I use reg white flour.
The more oil you use the more flat your dough will be.
This is my dough
Water 3/4 cup
lemon juice 1 tsp
olive oil1 1/3 tbsp
Sugar 1 1/2
Salt 1 tsp
bread flour 2 cups
Active dry yeast 2 tsp
Mix the dough until it is even. I use the mixer on a bread machine (mine broke)
Let it sit rise for about 20 min in a warm area with a cloth over it.
then keed it in 2 balls and cover with cloth and let rise in warm place on flour maybe for another 20 min.
spread flour on mat and press dough out started out in the middle. Don't use your finger tips because they leave holes. Use your palms
Put flat dough on flour pizza pan. The pan should have holes in it.
Then I stick the dough and pan in the over for 5 min on high. flip the dough for 3 min.
Then I stick pizza or tomota sauce on it. Add fresh chopped garlic and oregino.
Then I add the mozarella, then the veggies and other topping. I like the cheese underneath.
Mine is more of a thin crust fire oven type. I bake it on 400 and watch it. Maybe for about 13 min or so.
I <3 thick crust pizza. Thin crust... not so good. Doesn't fill you up. You spend twice as much, eat twice as less... and then what? Buy another slice or hope to fuck that the drink will fill you up. You still gonna end up eating a sandwich when you get home.
Wow, that's one boring looking pizza. I would almost pick any pizza over that one of those that are available here.
Comparing the shit you are probably used to eating (pizza hut, dominos etc.) to real Italian pizza is like comparing a Mcdonalds Cheeseburger to Kobe beef steak. I guess if you never tried a real pizza you wouldn't know. Or maybe you just don't have the taste to see the difference.
I thought that all Pizza was Italian food, just that there are localized versions.
I have the greatest technique for Pizza ever, I go out and buy a premade cheese only pizza.
I then add my own topings to taste, additional cheese (depending on how fat I am at the time.)
it is just so much easier that way. Occasionally you have to cook some of the toppings seperately. Experiment enjoy.
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In all your remembering, remember that you have choices
The deal is though that since i tasted the best pizza ever at some italian restaurant in Cologne, all other pizzas just taste meh, and by making it myself + proper research i hope to find out how to make them that good.
The one link that was given sums it up quite good , how all books , ebooks , youtube etc all have the same basic ingredients, but dont explain very well the details , and the details seem to matter, like i wish some restaurant owner would show a video of him making pizza from the start to finish with all details explained.
It is true that for good pizza you have to have one of those stone ovens (I don't know the English name for it ), and if I'm not mistaken, Italians often use mozzarela, which has totally different taste than e.g. Gouda or Ementaller...
"Quantum mechanics is actually, contrary to it's reputation, unbeliveably simple, once you take the physics out."
Scott Aaronson
chiv wrote:
thats true you know. newton didnt discover gravity. the apple told him about it, and then he killed it. the core was never found.
The deal is though that since i tasted the best pizza ever at some italian restaurant in Cologne, all other pizzas just taste meh, and by making it myself + proper research i hope to find out how to make them that good.
The one link that was given sums it up quite good , how all books , ebooks , youtube etc all have the same basic ingredients, but dont explain very well the details , and the details seem to matter, like i wish some restaurant owner would show a video of him making pizza from the start to finish with all details explained.
Why don't you just contact that restaurant & get the head chief to send you an em@il
"Most of the change we think we see in life is due to truths being in & out of favor." ~ Frost
What do you think will happen once a resturant starts handeling out recipes to all that asks for them ? Thats right, people will stop going to the resturant and make the food themselves
What do you think will happen once a resturant starts handeling out recipes to all that asks for them ? Thats right, people will stop going to the resturant and make the food themselves
i didnt bother replying that since its obvious, if anyone has constructive input dont hesitate
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Buy another slice or hope to fuck that the drink will fill you up. You still gonna end up eating a sandwich when you get home.
