Can you bake pizza with a crispy crust without a pizza stone?

[Anonymous]

I literally made pizza this morning for breakfast. I use naan from Trader Joe's and bake it in the oven on a cookie tray covered in parchment paper. Crispy every time.

[Anonymous]

Anonymous wrote:I make a LOT of pizza. A few words of advice:

—Try preheating for at least 20-25m. Go up to 525 or 550 if your oven can.

—Harris Teeter dough balls are amazing. I make my own but that’s the best commercially available.

—No commercially available sauces are that good. Homemade San Marzano sauce is so easy and will make your pizza amazing. Then use the rest for pasta sauce later in the week.

—Buy a block of mozzarella (store brand is just as good) and hand-shred it with a box grater. Then add toppings. Then finely grate a little bit of parmesan over everything.

OP here again. I LOVE this tips. Thank you thank you!

[Anonymous]

I recommend 00 flour for the dough and let it sit overnight at least in the fridge, much better crust.

[Anonymous]

Anonymous wrote:I recommend 00 flour for the dough and let it sit overnight at least in the fridge, much better crust.

Yes I buy 00 flour by the case from Amazon. OP is not there yet, but hopefully well on her way. Do you have a stand mixer, OP?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I recommend 00 flour for the dough and let it sit overnight at least in the fridge, much better crust.

Yes I buy 00 flour by the case from Amazon. OP is not there yet, but hopefully well on her way. Do you have a stand mixer, OP?

Can you share your pizza crust recipe using 00 flour please?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I recommend 00 flour for the dough and let it sit overnight at least in the fridge, much better crust.

Yes I buy 00 flour by the case from Amazon. OP is not there yet, but hopefully well on her way. Do you have a stand mixer, OP?

I have a huge stand mixer but hardly ever use it! I bought Vace dough and sauce last night and made great pizzas. Got to do this a few more times before I think of making my own dough.

Do you think there’s a difference among Vace dough, Giant dough and TJ’s dough? Is it the dough or the technique (high heat oven and a high heat conducting pan)?

[Anonymous]

Home pizza is best done right on an outdoor grill, no stone... delicious! Put dough on grill, flip, add toppings, done.

[Anonymous]

Anonymous wrote:I make a LOT of pizza. A few words of advice:

—Try preheating for at least 20-25m. Go up to 525 or 550 if your oven can.

—Harris Teeter dough balls are amazing. I make my own but that’s the best commercially available.

—No commercially available sauces are that good. Homemade San Marzano sauce is so easy and will make your pizza amazing. Then use the rest for pasta sauce later in the week.

—Buy a block of mozzarella (store brand is just as good) and hand-shred it with a box grater. Then add toppings. Then finely grate a little bit of parmesan over everything.

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[Anonymous]

Of course. I do it (also have a tiny kitchen). I use naan for pizza instead of pizza dough. Comes out crispy each time.

[Anonymous]

Anonymous wrote:I make a LOT of pizza. A few words of advice:

—Try preheating for at least 20-25m. Go up to 525 or 550 if your oven can.

—Harris Teeter dough balls are amazing. I make my own but that’s the best commercially available.

—No commercially available sauces are that good. Homemade San Marzano sauce is so easy and will make your pizza amazing. Then use the rest for pasta sauce later in the week.

—Buy a block of mozzarella (store brand is just as good) and hand-shred it with a box grater. Then add toppings. Then finely grate a little bit of parmesan over everything.

I’m going to disagree with you “No commercially available” statement because there’s not a pizza coming out of a home oven that’s going to measure up to Joe’s Pizza or Prince Street or any of the 100s of slice shops in NY. And what do you think they use?

Commercially available products.

Stanislaus tomato products to be exact. It’s what all the famous pizza places in NY use, Tomato Magic, 7-11 and Full Red specifically.

If a high end Italian restaurant doesn’t specifically mention “fresh tomatoes” or “San marzano” then they are also mostly likely using a Stanislaus product. Alta Cucina to be exact.

California Fresh Packed (it will say it on the label) are much better than anything San Marzano or “San Marzano style”. Again. It has to say “fresh packed” and not just “California” or “packed after X amount of hours.”

The San Marzano thing might’ve been true 10 years ago when they were actually hard to find but now with every importer playing the San Marzano game it’s hard to find quality DOP San Marzano tomatoes.

[Anonymous]

Anonymous wrote:My pizza stone is insanely heavy - how does that not crash through the grate or make it sag in the oven? I am concerned about the weight so never have used it! Thoughts?

What kind of cheap ass oven do you have ?

[Anonymous]

Regular ovens don’t really get hot enough, but I preheat oven with pan in it to max temp. Then I slide the pizza in, and then reduce the heat within five mins. This works for me. You can also put a bit of water in oven safe bowl below the pizza pan during preheat and the steam supposedly helps.
Having the right flour is important, “00” flour. Doesn’t come out right for me if I use other flour. I just layer fresh sliced tomatoes and fresh basil with a bit of vegan mozzarella and vegan parm OR pesto and sautéed peppers and onions.

[Anonymous]

Costco had king Arthur’s “pizza” flour for a while, that is as good as “00” flour

[Anonymous]

Cooks illustrated has a perfect pizza dough recipe in their baking illustrated book.

http://epicureanevolution.blogspot.com/2011/12/pizza-duo-margarita-and-speck-artichoke.html?m=1

[Anonymous]

I use a cast iron and follow this recipe. It takes some practice to get it as crispy as I like it but it its consistently good. I'd like to invest in a pizza stone but can't really justify it!

https://www.seriouseats.com/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe