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  Dennis Hackethal commented on criticism #1571.

Some had suggested parbaking without any toppings. Horrible idea: the dough rose everywhere at once. Tomato sauce is required to weigh down the dough in the center.

#1571 · Dennis HackethalOP, 10 days ago

  Dennis Hackethal criticized idea #1570.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (135g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Place dough on steel; still on top rack.
11. Bake for 2 minutes.
12. Take out and add sauce and cheese.
13. Bake for another 1.5 minutes.

Results:

• Top: https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV
• Bottom: https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc

#1570 · Dennis HackethalOP, 10 days ago

  Dennis Hackethal criticized idea #1570.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (135g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Place dough on steel; still on top rack.
11. Bake for 2 minutes.
12. Take out and add sauce and cheese.
13. Bake for another 1.5 minutes.

Results:

• Top: https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV
• Bottom: https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc

#1570 · Dennis HackethalOP, 10 days ago

  Dennis Hackethal criticized idea #1570.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (135g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Place dough on steel; still on top rack.
11. Bake for 2 minutes.
12. Take out and add sauce and cheese.
13. Bake for another 1.5 minutes.

Results:

• Top: https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV
• Bottom: https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc

#1570 · Dennis HackethalOP, 10 days ago

  Dennis Hackethal revised idea #1559. The revision addresses ideas #1563, #1567.

  Dennis Hackethal criticized idea #1535.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 5g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
3. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack with the broiler on.
13. Bake for 2.5 minutes.
14. Take out to add cheese.
15. Move to bottom rack for another 2.5 minutes.
16. Move back to top rack for 1 min.

Results (markedly better again than last time):

• Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR
• Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G
• Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

#1535 · Dennis HackethalOP, 15 days ago

  Dennis Hackethal revised idea #1564.

  Dennis Hackethal commented on idea #1559.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack.
13. Bake for 2.5 minutes.
14. Turn off broiler and set oven to 450°F.
15. Move to bottom rack.
16. Bake for another 4 minutes.

Results:

• Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m
• Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV

Dough noticeably thinner than last time.

#1559 · Dennis HackethalOP, 11 days ago

  Dennis Hackethal revised idea #1549.

  Dennis Hackethal commented on criticism #1563.

Crust slightly better than last time but still too doughy.

Leaving the broiler on caused the cheese to cook too fast compared to the dough. But moving the pie to the bottom didn’t bake the dough fast enough to make up for that.

#1563 · Dennis HackethalOP, 11 days ago

  Dennis Hackethal criticized idea #1559.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack.
13. Bake for 2.5 minutes.
14. Turn off broiler and set oven to 450°F.
15. Move to bottom rack.
16. Bake for another 4 minutes.

Results:

• Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m
• Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV

Dough noticeably thinner than last time.

#1559 · Dennis HackethalOP, 11 days ago

  Dennis Hackethal commented on idea #1515.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3-4 dashes of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
2. Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.
3. Rest dough at room temperature for about 50 min.
4. Stretch the dough.
5. Add tomato sauce.
6. Add cheese.
7. Dust the pizza peel with flour and place pizza on peel.
8. Place pizza on steel and put in oven.
9. Bake for about 5 minutes.
10. Move to bottom rack, bake for 3 more minutes.

The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Results (markedly better than last time):

• Above: https://drive.proton.me/urls/618VS4BQ1W#y1YUOlucAiip
• Undercarriage: https://drive.proton.me/urls/8AC14GW1Y4#IvlgkJTyLfb9
• Slice: https://drive.proton.me/urls/RPWZT8TSGC#vrONWXDkxIA5

#1515 · Dennis HackethalOP, 16 days ago

  Dennis Hackethal revised idea #1556.

  Dennis Hackethal revised idea #1557. The revision addresses ideas #1552, #1553, #1556.

  Dennis Hackethal commented on criticism #1547.

The crust could be crispier.

#1547 · Dennis HackethalOP, 15 days ago

  Dennis Hackethal revised idea #1555.

  Dennis Hackethal criticized idea #1555.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Waiting for the dough to reach room temp before stretching makes a big difference; much easier.

I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.

#1555 · Dennis HackethalOP, 13 days ago

  Dennis Hackethal revised idea #1554.

  Dennis Hackethal revised idea #1551.

  Dennis Hackethal criticized idea #1551.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the bottom wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

#1551 · Dennis HackethalOP, 13 days ago

  Dennis Hackethal criticized idea #1551.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

Not quite as good as last time. I overcompensated and the bottom wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

#1551 · Dennis HackethalOP, 13 days ago

  Dennis Hackethal revised idea #1535. The revision addresses ideas #1513, #1536, #1537, #1544, #1545, #1549.

  Dennis Hackethal revised idea #578.

  Dennis Hackethal criticized idea #1535.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 5g of salt

Steps

1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
3. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top rack with the broiler on.
13. Bake for 2.5 minutes.
14. Take out to add cheese.
15. Move to bottom rack for another 2.5 minutes.
16. Move back to top rack for 1 min.

Results (markedly better again than last time):

• Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR
• Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G
• Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

#1535 · Dennis HackethalOP, 15 days ago

  Dennis Hackethal criticized idea #1534.

Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.

#1534 · Dennis HackethalOP, 16 days ago