There was a trend on another site where everyone made pizza so I thought I’d give it a whirl since I’d never made pizza at home that wasn’t a take and bake.
The Publix dough worked well… I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.
The dough was a smidge puffy but overall pretty good
The local 4 year old wouldn’t eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic… ¯\_(ツ)_/¯
Just takes preparation and timing. Dough should rest 18-30h in the fridge, then give it 4-5hours to rise to double its size.
For the pan: you don’t need olive oil. The dough should be covered in semolina. Put it on the stovetop till the bottom is getting crispy / black. Then throw it under the broiler for 5 minutes.
I did that the other week and except that I didn’t get to go to Edeka to get 00 flour it turned out great. 550 is not ideal but still work. 405(or was it 450?)was hot garbage. You can literally get 5x Neapolitan pizzas for 3.95€ if you make the dough yoursef
I think that was meant to reply to @[email protected] , not me. Helpful tips!
It takes a while to dial in the technique and what works in one oven doesn’t work in the next one, I found.