Making your own pasta is even better. I've been making even thing from scratch for my family for over 20 years. I even can our own vegetables, soups, sauces, pickles and jams/fruit. |
Thank you! |
I am the OP and posted earlier that I use the Basic Pizza Dough recipe from Sallys Baking Addiction. (I use less sugar than called for and a bit more salt than the recipe says). I make it either in the morning or on my lunch break, let it rise, and then stick it in the fridge until it’s time to make the pizza. I just use the stand mixer bowl — mix it in there and let it rise in there (rub a bit of oil on the sides of the bowl and on top of the dough after I have mixed it. Others have posted their favorite dough recipes. https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/ For the sauce, I do often use homemade, but I like Raos. My favorite was by SMT (the company that sells the really good San marzano tomatoes in the can with the white labels, and pictures of roma tomorrows on the front) but I can’t find it anymore. |
I like making my own. It’s usually pretty good but not as good as the place we usually order from. Can’t get the dough/crust consistency quite right. |
I’d appreciate your tips on how to work/roll out the dough into pizza shape (mine is always too thick in areas and too thin in others, and once I get it on the baking sheet in the shape I want, the dough shrinks back ruining it). |
You can't make good pizza in a 500 degree oven.
That's why pizza ovens exist. Homemade pizza is fancy cheese sandwiches |
One thing you should do when working with any yeasted dough that shrinks back after you stretch it, is to leave it alone for a few minutes and then do it again. It allows the dough to relax further, and you will have better luck that way. I shape the dough over my knuckles. It's definitely not a professional job, but once you do it a few times, you do get better. Also, make smaller/individual pies. It's MUCH easier. If you like thin crust, you need far less dough than you think. A bit bigger than golf ball sized for a personal pizza is good. |
We make a fantastic pizza in our oven at 550. And it tastes way better than any pizza delivery near me. |
I make my own pizza. I buy naan, pour some pizza sauce from TJ's on it, sprinkle some shredded mozzarella on top, toss some Everything But the Bagel seasoning on, and bake. I'm not going to screw around with pizza dough or flour. I have a tiny kitchen with one square foot of counter space on either side of my sink and there's no space for things like that. |
I always have to resort to using a rolling pin when stretching my dough. |
A large pizza at a local pizzeria is only like $25. They do a far better job than I'll ever do. And I know for a fact they use prime ingredients.
Maybe if we lived in a food desert I'd make my own. But we live 2 miles from a great pizzeria. And their house made tiramisu is also spectacular! |
My family requires two pizzas. $50 doesn’t break the bank, but I can make it all at home for about $10. |
A few things I think help: 1) I use a rolling pin to roll it out. It still doesn’t always get really circular, but it is evenly thin. 2) Semolina flour on the counter or whatever surface you are rolling on. Or roll directly onto your piece of parchment paper (I put my crust on parchment to bake). And semolina flour on top of the dough to keep the rolling pin from sticking. Don’t be afraid to use a good amount of semolina flour 3) I now use 00 flour (pizza flour) to make my crust, which I think helps make it stretchy without breaking. And 4) make sure the dough rests. I make my dough in the morning or at lunch, let it double in size, then stick it in the fridge. I get it out 45 min-1 hour before I start making and put it on the counter, on top of some semolina flour, and put a kitchen town over it, and just let it relax. That helps a lot with it being ready to roll out. If I’m taking it out of the freezer, I do that at the end of my lunch break and just let it sit out on the counter until I’m ready to make the pizza at like 6:30 pm. So it sits out and has time to relax, and is ready to roll out. |
I'm sure there are things you buy but others make from scratch. I will continue to buy my pizza . No need for the public service announcement that nobody wanted. |
Even if she has been to 99% of the restaurant pizza places in the US she can't make the statement that "99% of restaurant pizza in the US is objectively bad." Taste preferences are subjective, not objective |