Activity feed
According to this site, making the crust thinner should make it crispier.
4 unchanged lines collapsed- Mozzarella (whole milk, shredded,114g)↵ ↵ Then,115g)↵ ↵ Then, for garnish:34 unchanged lines collapsed
#1555 · Dennis HackethalOP, about 1 month agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 114g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 4g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere around 450°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
- Rest dough until it reaches room temperature.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Turn off broiler.
- Place dough on steel; still on top rack.
- 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.
Center could have slightly thinner.
36 unchanged lines collapsedThe dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not surewhy.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.
34 unchanged lines collapsedNot quite as good as last time. I overcompensated and thebottomcenter 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, about 1 month agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 114g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 4g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere around 450°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
- Rest dough until it reaches room temperature.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Turn off broiler.
- Place dough on steel; still on top rack.
- 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.
Place on steel more carefully so it comes out circular.
#1551 · Dennis HackethalOP, about 1 month agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 114g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 4g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere around 450°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
- Rest dough until it reaches room temperature.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Turn off broiler.
- Place dough on steel; still on top rack.
- 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.
Still too salty. Try 3g next time.
Fourth try
4 unchanged lines collapsed- Mozzarella (whole milk, shredded,150g)↵ ↵ Then,114g)↵ ↵ Then, for garnish:3 unchanged lines collapsed-5g4g of salt3 unchanged lines collapsed1. Preheat oven for 1 hour. Ends up somewherebetween 450 and 500°F.↵ 2.around 450°F.↵ 2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about620°F.↵ 3.630°F.↵ 3. Rest doughat room temperature for about 1.5 hours. It felt likeuntil ithad reached aboutreaches roomtemp.↵ 4.temperature.↵ 4. Add salt to the tomato sauce.7 unchanged lines collapsed12. Turn off broiler.↵ 13. Place dough on steel; still on toprack with the broiler on.↵ 13.rack.↵ 14. Bake for2.5 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):↵ ↵ -6 minutes.↵ ↵ Results:↵ ↵ - Top:https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR↵ -https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵ - 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. Ifhttps://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵ ↵ Not quite as good as last time. Iput the steel onovercompensated and the bottomrack (whichwasn’t thin enough. The crust isdirectly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on,my weakest skill, ithovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.↵ ↵ Thetasted doughy and solid, not light and crispy.↵ ↵ The doughcame out really good this time. Itwaslightnice andfluffy in most places, even had some crispy air bubbles. I had previously overcooked it –circular this time until Ithink that’s whyplaced it on the pizza steel. It gotso hard last time.↵ ↵ I found myself moaning as I ate this pie and wanting more afterwards.kinda skewed, not sure why.
Add emphasis
6 unchanged lines collapsedAnd I’d go one step further: not only do they not conflict, physical determinism is *required* for free will to exist. It isbecause*because* computers obey physical determinism that they are able to run programs in the first place, including creative programs, ie programs with free will.
#1535 · Dennis HackethalOP, about 2 months agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 5g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
- Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Place dough on steel; still on top rack with the broiler on.
- Bake for 2.5 minutes.
- Take out to add cheese.
- Move to bottom rack for another 2.5 minutes.
- 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.
The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which creates wrinkles.
#1534 · Dennis HackethalOP, about 2 months agoAdding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.
I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.
#1535 · Dennis HackethalOP, about 2 months agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 5g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
- Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Place dough on steel; still on top rack with the broiler on.
- Bake for 2.5 minutes.
- Take out to add cheese.
- Move to bottom rack for another 2.5 minutes.
- 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.
The crust could be crispier.
During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it anddoingdo a single bake for about 5 minutes.
#1535 · Dennis HackethalOP, about 2 months agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 5g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
- Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Place dough on steel; still on top rack with the broiler on.
- Bake for 2.5 minutes.
- Take out to add cheese.
- Move to bottom rack for another 2.5 minutes.
- 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.
Too much salt. Try 3 or 4g next time.
The dough was bland andnot very crispy.hard/tough.
Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.
#1508 · Dennis HackethalOP, about 2 months agoPresumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.
I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.
#1508 · Dennis HackethalOP, about 2 months agoPresumably, I need to get the oven hotter. I could try moving the steel right underneath the broiler while preheating.
In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.
#1535 · Dennis HackethalOP, about 2 months agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 5g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
- Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Place dough on steel; still on top rack with the broiler on.
- Bake for 2.5 minutes.
- Take out to add cheese.
- Move to bottom rack for another 2.5 minutes.
- 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.
During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it and doing a single bake for about 5 minutes.
#1535 · Dennis HackethalOP, about 2 months agoIngredients
- Store-bought dough (1 pound)
- Crushed tomatoes (100g)
- Mozzarella (whole milk, shredded, 150g)
Then, for garnish:
- Oregano
- Fresh basil leaves
- 5g of salt
Steps
- Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
- Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
- Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
- Add salt to the tomato sauce.
- Grate cheese.
- Stretch the dough.
- Dust the pizza peel with flour.
- Remove excess flour from dough.
- Place dough on peel.
- Add the tomato sauce.
- Add cheese.
- Place dough on steel; still on top rack with the broiler on.
- Bake for 2.5 minutes.
- Take out to add cheese.
- Move to bottom rack for another 2.5 minutes.
- 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.
The center of the dough got a touch too thin and I ripped a small hole in it.
Third try
10 unchanged lines collapsed-3-4 dashes5g of salt4 unchanged lines collapsed2. Preheat pizza steel for1 hour30 min ongas range (biggest burner). Reachedtop rack underneath broiler, reaches about565°F in the center.↵ 2.620°F.↵ 3. Rest dough at room temperature for about50 min.↵ 3. Stretch the dough.↵ 5.1.5 hours. It felt like it had reached about room temp.↵ 4. Add salt to the tomatosauce.↵ 6. Add cheese.↵ 7.sauce.↵ 5. Grate cheese.↵ 6. Stretch the dough.↵ 7. Dust the pizza peel with flour.↵ 8. Remove excess flourand place pizzafrom dough.↵ 9. Place dough onpeel.↵ 8.peel.↵ 10. Add the tomato sauce.↵ 11. Add cheese.↵ 12. Placepizzadough onsteel and put in oven.↵ 8.steel; still on top rack with the broiler on.↵ 13. Bake forabout 5 minutes.↵ 9.2.5 minutes.↵ 14. Take out to add cheese.↵ 15. Move to bottomrack, bake for 3 more minutes.↵ ↵ The main challenge with baking pizza at home is that home ovens don’t get hot enoughrack forthe dough to bake properly. The pizza steel is supposedanother 2.5 minutes.↵ 16. Move back tohelp with that.↵ ↵ Resultstop rack for 1 min.↵ ↵ Results (markedly better again than last time): -Above: https://drive.proton.me/urls/618VS4BQ1W#y1YUOlucAiip↵ - Undercarriage: https://drive.proton.me/urls/VG7N7A0T60#QuIYGYTL8hoU↵ - Slice: https://drive.proton.me/urls/RPWZT8TSGC#vrONWXDkxIA5Top: 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.
Adding more salt as a ‘topping’ helped improve the taste of the pizza overall. Decent workaround for now.
I don’t think I’m ready for that. It’s an added difficulty, another task to master; let’s get the other stuff right first. Once I’ve gotten pretty good at that, I can make my own dough.