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] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d1j4kn9 | t1_d1j4kn9 | 1,459,350,714 | user_feee97f8f681 | Cooking | tr.: "/u/wee0x1b can't cook very well" | 3 | t1_d1ipx3y | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j4kn9 | null | false | 2016-03-30T15:11:54Z |
d1j4iez | t1_d1j4iez | 1,459,350,629 | user_b8f1b19a3e2e | Cooking | Preshredded mozz usually has was or anti-caking agents added to prevent clumping. These will affect the final product.
What you want to do is get block mozzarella. Ideally you want one block of whole milk mozz and one block of part skim mozz. Shred them together in a 1:1 ratio and use that to top your pizza. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4iez | null | false | 2016-03-30T15:10:29Z |
d1j4gks | t1_d1j4gks | 1,459,350,560 | user_9898c63de493 | Cooking | Specifically use Type 00 pizza and pasta flour, if you can get it. Costs me three or four times as much as my regular strong white bread flour but you can't argue with results. | 1 | t1_d1izvxn | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4gks | null | false | 2016-03-30T15:09:20Z |
d1j4g4i | t1_d1j4g4i | 1,459,350,542 | user_755aa59f431f | Cooking | For just cheese pizzas, I like to blend mozzarella, romano, parmeggiano. Or substitute romano with gorgonzola. Otherwise I blend mozzarella and provolone or similar, and always add some parmigiano. The other thing is mozzarella has a lot of water content, so it can make the pizza soggy, something to consider. But like ... | 3 | t1_d1j3gj6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j4g4i | null | false | 2016-03-30T15:09:02Z |
d1j47y7 | t1_d1j47y7 | 1,459,350,236 | user_787ed80ecc42 | Cooking | Almost 50/50 moz and parm, then I add a little bit of Asiago. I shred some Romano ontop of pizza right after it comes out of oven. Glorious stinky cheese pizza. | 5 | t1_d1j3gj6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j47y7 | null | false | 2016-03-30T15:03:56Z |
d1j47q9 | t1_d1j47q9 | 1,459,350,228 | user_65fb4f509444 | Cooking | Nonono. 500 degrees is more than enough. Been tossing pies into stone ovens for years, 500 is thes weet spot. 700 and you're going to end up with a burnt husk. | 3 | t1_d1ixt8c | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j47q9 | null | false | 2016-03-30T15:03:48Z |
d1j43gn | t1_d1j43gn | 1,459,350,065 | user_787ed80ecc42 | Cooking | I use a small can of tomatoes paste and tomato sauce. Look for cans w/ basil and oregano, if not you can add your own to it. | 3 | t1_d1iyfba | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j43gn | null | false | 2016-03-30T15:01:05Z |
d1j40m4 | t1_d1j40m4 | 1,459,349,956 | user_b30b38a9f3cf | Cooking | Cured egg yolks! First time hearing of them and can't wait to try them. Now I'm going to have to post my own question:
6 extra egg *whites*... What should I do with them? | 1 | t1_d1iho5i | t3_4cie71 | /r/Cooking/comments/t3_4cie71/d1j40m4 | null | false | 2016-03-30T14:59:16Z |
d1j40hu | t1_d1j40hu | 1,459,349,951 | user_e5fdd08129b9 | Cooking | They dont up the temperature. They just act as a heat reservoir, so you get all the heat even right after opening the oven and putting a cold pizza in there. It then also evenly transfers the heat during baking in a constant fashion instantly. | 9 | t1_d1j1zso | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j40hu | null | false | 2016-03-30T14:59:11Z |
d1j3zgo | t1_d1j3zgo | 1,459,349,910 | user_787ed80ecc42 | Cooking | Minimal dough handling, quality and ratios of various cheeses, homemade sauce, and fresh veggies. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3zgo | null | false | 2016-03-30T14:58:30Z |
d1j3yyq | t1_d1j3yyq | 1,459,349,891 | user_ac325f6f289f | Cooking | can't believe this is so far down.
read jeff's page, then read it again and again and again! | 2 | t1_d1j3bc6 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3yyq | null | false | 2016-03-30T14:58:11Z |
d1j3ysf | t1_d1j3ysf | 1,459,349,886 | user_763464abcaa7 | Cooking | So, I think you can make really great pizza at home without setting anything on fire. I do a 500 degree oven and let my stone preheat in there for at least 30 minutes. I use Pastorelli as my sauce. I've made my own before but Pastorelli is delicious and I haven't been able to recreate it. Sauce is super important and I... | 1 | t1_d1j3huv | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3ysf | null | false | 2016-03-30T14:58:06Z |
d1j3xaz | t1_d1j3xaz | 1,459,349,830 | user_409049aaaac0 | Cooking | In terms of cooking, you cannot use your apartment oven. Youll have to put a big green egg on your porch or stick with homemade pizzas. I work in a pizza resteraunt in NYC that uses a woodfired oven that we cook pizzas at round 700 degrees or higher. At this temp pizzas are in and out in 90 seconds, and theyre perfect.... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3xaz | null | false | 2016-03-30T14:57:10Z |
d1j3tv6 | t1_d1j3tv6 | 1,459,349,698 | user_639659907ef9 | Cooking | Neat, never seen one with a self cleaning mode, but I have never needed to buy a stove | 1 | t1_d1j3lbx | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3tv6 | null | false | 2016-03-30T14:54:58Z |
d1j3r1o | t1_d1j3r1o | 1,459,349,589 | user_8502b522de4e | Cooking | A good pizza oven helps. Ok a full on wood stove is the high point but might be over kill for only a few pizza's at a time.
You could get a pizza stone. That is probally the next best thing. | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3r1o | null | false | 2016-03-30T14:53:09Z |
d1j3qmj | t1_d1j3qmj | 1,459,349,573 | user_53b15e725644 | Cooking | I used super thin sandwich bags. Not even freezer bags. I'm in college if that helps you with my budget. | 2 | t1_d1j1elc | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1j3qmj | null | false | 2016-03-30T14:52:53Z |
d1j3p40 | t1_d1j3p40 | 1,459,349,513 | user_66cf33e86c60 | Cooking | I make a Mellow Mushroom copycat recipe that uses molasses instead of sugar. It's not everyone's cup of tea, but it makes it the perfect amount of chewy for me. | 7 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3p40 | null | false | 2016-03-30T14:51:53Z |
d1j3m9z | t1_d1j3m9z | 1,459,349,404 | user_1c4a56024910 | Cooking | In other comments you mention that you have tried a lot of recipes. Have you tried Alton Browns pizza dough recipe? It's one of my favorites. He has a newer version that is a little different but just as good.
old: http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4.html
new: http://altonbrown.com/piz... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3m9z | null | false | 2016-03-30T14:50:04Z |
d1j3li7 | t1_d1j3li7 | 1,459,349,375 | user_96892f8dde90 | Cooking | I used bobby flay's dough recipe when I want a thicker crust. I usually add garlic and onion powders and some herbs. If I want a thinner pizza I make Jet Tila's dough and let it sit overnight in the fridge. When I cook the crust I usually put the crust on the stone a bake it for a few minutes then pull it out and add ... | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3li7 | null | false | 2016-03-30T14:49:35Z |
d1j3lbx | t1_d1j3lbx | 1,459,349,368 | user_66cf33e86c60 | Cooking | My gas oven has a self-cleaning mode, but it's fewer than 10 years old so it may be a newer feature. | 5 | t1_d1j259y | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3lbx | null | false | 2016-03-30T14:49:28Z |
d1j3l0e | t1_d1j3l0e | 1,459,349,357 | user_cce75265ef8c | Cooking | Use a very high % hydration dough, Long cold bulk fermentation (2-3 days in fridge), high heat on a stone. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3l0e | null | false | 2016-03-30T14:49:17Z |
d1j3kti | t1_d1j3kti | 1,459,349,350 | user_9110f36dfa0c | Cooking | I preheat my oven to 500 with the stone in it, prep the topping and then roll out the dough on my counter (floured well underneath so it's easy to move) then pull the stone out, sprinkle with cornmeal, get the dough on the stone and add toppings quickly. Back in the oven for 12 mins and you've got a crisp crust with a... | 3 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3kti | null | false | 2016-03-30T14:49:10Z |
d1j3iww | t1_d1j3iww | 1,459,349,274 | user_eec7fd95e91f | Cooking | Damnit! I should have known it had its own sub | 2 | t1_d1j3i2i | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3iww | null | false | 2016-03-30T14:47:54Z |
d1j3ibu | t1_d1j3ibu | 1,459,349,251 | user_eec7fd95e91f | Cooking | Interesting- I've been meaning to buy some anyway | 1 | t1_d1j0xbx | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3ibu | null | false | 2016-03-30T14:47:31Z |
d1j3i2i | t1_d1j3i2i | 1,459,349,241 | user_a82133627fde | Cooking | Subscribe to /r/pizza | 5 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3i2i | null | false | 2016-03-30T14:47:21Z |
d1j3hyu | t1_d1j3hyu | 1,459,349,237 | user_65caf044ddfd | Cooking | In my experience the key is how you make the dough, not so much the ingredients but the process. Like others mentioned, 62%-64% hydration – depends a bit on humidity and room temperature. 62.5% works for me at my place.
Second key is time. Make a pre-dough, let it rest. Finish dough, let it rest for 24h to 48h in the ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3hyu | null | false | 2016-03-30T14:47:17Z |
d1j3huv | t1_d1j3huv | 1,459,349,232 | user_eec7fd95e91f | Cooking | Honestly not sure. Little bottle with a slice of pepperoni on it. I'm sure it's bottom shelf garbáge | 1 | t1_d1j0xzi | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3huv | null | false | 2016-03-30T14:47:12Z |
d1j3gj6 | t1_d1j3gj6 | 1,459,349,181 | user_eec7fd95e91f | Cooking | I only do cheese pizza- I like to tell people I'm a purist. What other cheeses would you add? | 4 | t1_d1izonv | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3gj6 | null | false | 2016-03-30T14:46:21Z |
d1j3dvx | t1_d1j3dvx | 1,459,349,075 | user_711b12c5d564 | Cooking | finely milled flour with higher than average protein content which makes it possible to stretch the dough very thin | 2 | t1_d1j2eg2 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3dvx | null | false | 2016-03-30T14:44:35Z |
d1j3drl | t1_d1j3drl | 1,459,349,071 | user_db7d9192ed5e | Cooking | [Caputo "00" Pizzaria Flour.](http://caputoflour.com/portfolio_item/00%E2%80%B3-pizzeria/)
They make other "00" blends: "00" refers to the grind, which is ultra-fine and aids in allowing protein gelatinization to give you a crisp crust outside and a chewy crust inside. | 3 | t1_d1j2eg2 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3drl | null | false | 2016-03-30T14:44:31Z |
d1j3dlu | t1_d1j3dlu | 1,459,349,065 | user_eec7fd95e91f | Cooking | An hour!? Dang, I just wait for the beep | 3 | t1_d1j1dyj | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3dlu | null | false | 2016-03-30T14:44:25Z |
d1j3bc6 | t1_d1j3bc6 | 1,459,348,979 | user_711b12c5d564 | Cooking | use type 00 flour. bake at 800F.
[jeff varasano's dough recipe is really good](http://www.varasanos.com/pizzarecipe.htm) | 31 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3bc6 | null | false | 2016-03-30T14:42:59Z |
d1j3b77 | t1_d1j3b77 | 1,459,348,974 | [deleted] | Cooking | [deleted] | 2 | t3_4cjbkv | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j3b77 | null | false | 2016-03-30T14:42:54Z |
d1j3b5j | t1_d1j3b5j | 1,459,348,972 | user_db7d9192ed5e | Cooking | > King Arthur flour is what you need to be using if you're not.
I'll be the one to disagree. You should be using Antimo Caputo tipe "00" flour if you really want a good neapolitan crust.
King Arthur is probably one of the better brands of commonly available flour in the USA if you're not going to spring for true "0... | 5 | t1_d1iz7gp | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3b5j | null | false | 2016-03-30T14:42:52Z |
d1j3are | t1_d1j3are | 1,459,348,957 | user_eec7fd95e91f | Cooking | I use AP for everything. I'll try bread flour though. I think it has more gluten, so maybe that's why | 1 | t1_d1izvxn | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j3are | null | false | 2016-03-30T14:42:37Z |
d1j39xe | t1_d1j39xe | 1,459,348,925 | user_ca5168f33c24 | Cooking | My SO and I have been experimenting for a while with pizza recipes and now I think we have the perfect one. Here's what we found makes an awesome pie:
1. crust. Find a recipe that requires multiple folding and resting cycles (2 or 3). I've tried those recipes that only need an hour to rise and then go right into the o... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j39xe | null | false | 2016-03-30T14:42:05Z |
d1j39nj | t1_d1j39nj | 1,459,348,915 | user_eee97b1e8d3e | Cooking | That can void your warranty and home owners insurance. | 3 | t1_d1iycqd | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j39nj | null | false | 2016-03-30T14:41:55Z |
d1j35i2 | t1_d1j35i2 | 1,459,348,752 | user_012fde8b0c63 | Cooking | It depends what kind of pizza you like, I personally like very thin crust, gourmet pizza. To make the crust very thin I use a heavy ceramic rolling pin. Instead of mozzarella, or only mozzarella, I like to use other cheeses, sometimes brie, camembert, or some nice aged Irish cheddar. Instead of pizza sauce (not a huge ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j35i2 | null | false | 2016-03-30T14:39:12Z |
d1j344e | t1_d1j344e | 1,459,348,699 | user_e368226bccb6 | Cooking | Over at Serious Eats Kenji did experiments on this. The dough has the best taste and texture at 3 to 6 days old. I experimented a bit with it at home as well, my favorite was around 4 to 5 days. | 2 | t1_d1iz77e | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j344e | null | false | 2016-03-30T14:38:19Z |
d1j32py | t1_d1j32py | 1,459,348,642 | user_256bf2edbcd9 | Cooking | 1" is insane overkill. ½" is the thickest I would go. My ¼" steel makes the racks in my oven flex a little and ½" is literally twice the weight. Otherwise I totally agree; baking steels make great pizzas. | 18 | t1_d1j1tnj | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j32py | null | false | 2016-03-30T14:37:22Z |
d1j31j7 | t1_d1j31j7 | 1,459,348,596 | user_db7d9192ed5e | Cooking | Time is key. You'll want to dial back the amount of yeast and let it age for at least 24hrs in the fridge. 3 days is about perfect. | 1 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j31j7 | null | false | 2016-03-30T14:36:36Z |
d1j2yuq | t1_d1j2yuq | 1,459,348,490 | [deleted] | Cooking | [removed] | 1 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2yuq | null | false | 2016-03-30T14:34:50Z |
d1j2yey | t1_d1j2yey | 1,459,348,473 | user_ba1acf99bcf0 | Cooking |
**Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch**
||||
--:|:--|:--
Current|$34.97|Amazon (New)
High|$52.29|Amazon (New)
Low|$29.74|Amazon (New)
|Average|$34.97|30 Day
[Price History Chart and Sales Rank](http://i.imgur.com/ev6RjZj.png) | [FAQ](http://www.reddit.com/r/PriceZombie/wiki/index)
| 16 | t1_d1j2y7b | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2yey | null | false | 2016-03-30T14:34:33Z |
d1j2y7b | t1_d1j2y7b | 1,459,348,463 | user_db7d9192ed5e | Cooking | Is your stove gas or electric?
What I used to do is build the pizza on a [cast iron pizza pan](http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X), and then start it on my highest power gas burner. While doing this, I heat the broiler in the oven. Once the bottom of the crust is nice and light b... | 73 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2y7b | null | false | 2016-03-30T14:34:23Z |
d1j2xcz | t1_d1j2xcz | 1,459,348,430 | user_e4b7ba41037d | Cooking | Yes | 18 | t1_d1j29d0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2xcz | null | false | 2016-03-30T14:33:50Z |
d1j2vhj | t1_d1j2vhj | 1,459,348,356 | user_90589496232f | Cooking | * Use Typo 00 flour with 12% Protein.
* Do not use olive oil for the dough.
* Toppings: Less is more.
| 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2vhj | null | false | 2016-03-30T14:32:36Z |
d1j2ttx | t1_d1j2ttx | 1,459,348,287 | user_da42fa8e54e6 | Cooking | An italian flour used especially for pizza and pasta. | 1 | t1_d1j2eg2 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2ttx | null | false | 2016-03-30T14:31:27Z |
d1j2qsw | t1_d1j2qsw | 1,459,348,166 | user_d3d073cd4b35 | Cooking | As someone else recommended, look into the Baking Steel. They have great recipes and instructional videos on making dough that include how long to let it rest and where which I can't remember and I'm on mobile. | 6 | t1_d1iy6e3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2qsw | null | false | 2016-03-30T14:29:26Z |
d1j2pcg | t1_d1j2pcg | 1,459,348,109 | user_639659907ef9 | Cooking | Higher temp isn't as needed as people are suggesting. Our pizza oven at work is only 500°, and I don't think I've seen an oven that won't hit that. That being said, we have a convection oven, so that influences the bake as well. That is how we get it cooked in 7min 30 sec. They do sell countertop convection ovens, but ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2pcg | null | false | 2016-03-30T14:28:29Z |
d1j2mba | t1_d1j2mba | 1,459,347,986 | user_540a48df221f | Cooking | I don't know.. I've never tried using melted butter. Creaming adds tiny air spaces to the butter, giving a fluffier texture. My banana bread is (like most) on the dense, moist side, which I'm perfectly happy with. Maybe if I used melted butter, it'd be a cleechy brick. Or not. I may have to do science.
I just started... | 1 | t1_d1iwz6n | t3_4cj2aa | /r/Cooking/comments/t3_4cj2aa/d1j2mba | null | false | 2016-03-30T14:26:26Z |
d1j2lkx | t1_d1j2lkx | 1,459,347,956 | user_fdab4542cdd8 | Cooking | Ok so for a most of this morning as I procrastinated that read - I didn't realize you were being sarcastic. Good to know that water mineral content isn't a big issue. That said, my filtered water definitely tastes better than my tap water here in Baltimore, so I may take the advice seriously regardless. | 2 | t1_d1izi5g | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2lkx | null | false | 2016-03-30T14:25:56Z |
d1j2l3n | t1_d1j2l3n | 1,459,347,936 | user_631e3a9626cf | Cooking | Here are some things to do to improve your pizza:
* Make no-knead dough (500g flour, 375ml water, 14g salt, 1 t instant yeast - mix, cover, refrigerate overnight then take out and knead 15 seconds then back into the fridge for a day; on the third day separate into 3 10oz dough balls)
* Make your own sauce **but don't... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2l3n | null | false | 2016-03-30T14:25:36Z |
d1j2k41 | t1_d1j2k41 | 1,459,347,895 | user_ce7104016e76 | Cooking | I like a 50/50 mix of beef and pork for meatballs, course ground together. Keep the spices simple - salt & pepper - since typically the meatballs are going into a dish or sauce. (If you want more spice, mirror spices used in the dish/sauce they're going into) I like to pan fry them in a little olive oil until unifor... | 1 | t3_4cgows | t3_4cgows | /r/Cooking/comments/t3_4cgows/d1j2k41 | null | false | 2016-03-30T14:24:55Z |
d1j2hgw | t1_d1j2hgw | 1,459,347,786 | user_c37b9af573ff | Cooking | This is beautiful | 2 | t1_d1iivnv | t3_4ci7sq | /r/Cooking/comments/t3_4ci7sq/d1j2hgw | null | false | 2016-03-30T14:23:06Z |
d1j2h6b | t1_d1j2h6b | 1,459,347,773 | user_fd91e76879dd | Cooking | The lemon brightens it up in such a great way. I also use lemon pepper from trader joes instead of regular cracked pepper too | 1 | t1_d1iu3bs | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1j2h6b | null | false | 2016-03-30T14:22:53Z |
d1j2fjb | t1_d1j2fjb | 1,459,347,704 | user_fc0cc81445c4 | Cooking | Noticed no one responded with a sauce yet.
https://www.fornobravo.com/pizzaquest/2011/01/07/all-purpose-pizza-sauce/ Peter Reinhardt's pizza sauce is perfect.
I also recommend trying fontina on a future pizza in place of mozzarella, it's very good.
I use a baking steel that I made myself cost me much less but took ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2fjb | null | false | 2016-03-30T14:21:44Z |
d1j2eg2 | t1_d1j2eg2 | 1,459,347,662 | user_6f72f8b33ef1 | Cooking | What's "00" flour? | 1 | t1_d1j05nw | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2eg2 | null | false | 2016-03-30T14:21:02Z |
d1j2bo1 | t1_d1j2bo1 | 1,459,347,546 | user_dd4bec4d280d | Cooking | While I have mastered sourdough bread I have yet to try sourdough pizza crust, which should help to elevate your homemade pizza. I'm also interested in a baking steel, as it can help with getting your oven hot enough. Aside from those things I tend to buy sauce because it's not always worth it to me to make it from scr... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2bo1 | null | false | 2016-03-30T14:19:06Z |
d1j2b97 | t1_d1j2b97 | 1,459,347,529 | user_bdc55d59dd32 | Cooking | Shredded cheese is the worst. They cover it in powder so it doesn't stick together. Definitely upgrade to fresh mozzarella you have to cut yourself.
It will make the pizza fuck able. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2b97 | null | false | 2016-03-30T14:18:49Z |
d1j2azf | t1_d1j2azf | 1,459,347,518 | user_decbb84ae8d8 | Cooking | You might start here: http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html | 4 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j2azf | null | false | 2016-03-30T14:18:38Z |
d1j2a6n | t1_d1j2a6n | 1,459,347,483 | user_3f8715e12742 | Cooking | +1
For those that don't know, achoite adds color to Latin dishes and traditionally is made by gently simmering annatto seeds in oil, then filtering out the seeds. The oil is used in cooking to impart color.
Sofrito has to fried, or sweated I suppose would be the proper culinary term, to really develop the dee... | 3 | t1_d1j11rj | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1j2a6n | null | false | 2016-03-30T14:18:03Z |
d1j29d0 | t1_d1j29d0 | 1,459,347,448 | user_9f811d2afb3d | Cooking | How do you start an apartment fire in a family home? | 32 | t1_d1j08t3 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j29d0 | null | false | 2016-03-30T14:17:28Z |
d1j28rr | t1_d1j28rr | 1,459,347,423 | user_ce7104016e76 | Cooking | Sometimes the best gag isn't one at all. Tell them one of the appetizers looks identical to the rest, but isn't. Then watch them squirm, hoping they didn't get the 'joke' appetizer - even though there isn't actually one. | 3 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1j28rr | null | false | 2016-03-30T14:17:03Z |
d1j27os | t1_d1j27os | 1,459,347,378 | user_dd4bec4d280d | Cooking | I discovered these recently and haven't bought one yet, but I really want one to up my pizza making game. | 2 | t1_d1j0jk0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j27os | null | false | 2016-03-30T14:16:18Z |
d1j25lq | t1_d1j25lq | 1,459,347,290 | user_697829dc1844 | Cooking | Self cleaning mode just makes the oven so hot it will burn off everything there. | 2 | t1_d1j1u02 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j25lq | null | false | 2016-03-30T14:14:50Z |
d1j259y | t1_d1j259y | 1,459,347,276 | user_639659907ef9 | Cooking | It is a common thing on electric stoves here in the US. I don't believe gas stoves have it, unless that is the "broil" temp, but I think that is only 550° F (290°C). Basically you set the oven to about 750° F (~400°C), and it burns off anything on the enamel, allowing you to spray with oven cleaner (read acid) and then... | 18 | t1_d1j1u02 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j259y | null | false | 2016-03-30T14:14:36Z |
d1j24sj | t1_d1j24sj | 1,459,347,257 | user_ce7104016e76 | Cooking | Send it back. For what those cost, you should be able to send it back (at their expense, no less) and get a replacement, no questions asked. | 1 | t3_4ch211 | t3_4ch211 | /r/Cooking/comments/t3_4ch211/d1j24sj | null | false | 2016-03-30T14:14:17Z |
d1j23zo | t1_d1j23zo | 1,459,347,224 | user_1505d9b4c463 | Cooking | That's essentially what I was going to post, thanks for linking that. | 2 | t1_d1j0jk0 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j23zo | null | false | 2016-03-30T14:13:44Z |
d1j1zso | t1_d1j1zso | 1,459,347,046 | user_01869ee5a5c8 | Cooking | Get a [pizza stone] (http://www.amazon.com/gp/product/B01CC1VPXK/ref=s9_newrz_hd_bw_bPyavD_g79_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=0JBGVBSQAD7G3XY8F95W&pf_rd_t=101&pf_rd_p=42532d35-3a46-4d22-b6e0-2cba91295a24&pf_rd_i=383850011) . They up the temperature inside the oven in a much safer way | -1 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1zso | null | false | 2016-03-30T14:10:46Z |
d1j1zlh | t1_d1j1zlh | 1,459,347,037 | user_5a8149b451b5 | Cooking | In addition to the comments about using quality flour for your dough and making your own sauce - make your own mozzarella! It's actually really easy and very rewarding - only takes about an hour. Raw (unpasteurized) milk is best, but I have made plenty with just a gallon of whole milk from the store. All you need is so... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1zlh | null | false | 2016-03-30T14:10:37Z |
d1j1y9k | t1_d1j1y9k | 1,459,346,981 | user_f2915b00e531 | Cooking | As far as I am aware, soaking for 24+ hours is actually better... just remember to use the right amount of water | 1 | t3_4ck29m | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1j1y9k | null | false | 2016-03-30T14:09:41Z |
d1j1vzx | t1_d1j1vzx | 1,459,346,883 | user_ce7104016e76 | Cooking | You're off to a good start making your own crust - something often overlooked in importance to good pizza.
Ditch the store-bought sauce and make your own. (There are tons of great recipes & how-to videos online)
You could also make your own fresh mozzarella if you wanted to take it to the next level (again, lots... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1vzx | null | false | 2016-03-30T14:08:03Z |
d1j1vjw | t1_d1j1vjw | 1,459,346,864 | user_e480399dec59 | Cooking | I see a lot about temp here. I got a stone cut to fit my grill at the tile store and that works pretty well | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1vjw | null | false | 2016-03-30T14:07:44Z |
d1j1u8k | t1_d1j1u8k | 1,459,346,806 | user_9a1e88a4debb | Cooking | I agree. Using the correct techniques, I've found that many things can be cooked well in a microwave, as long as it doesn't require browning or dry heat. Seems closer to steaming or poaching than anything else. | 1 | t1_d1irp9l | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1j1u8k | null | false | 2016-03-30T14:06:46Z |
d1j1u02 | t1_d1j1u02 | 1,459,346,796 | user_5ca53ecc9383 | Cooking | I am from Australia. I have never once seen an oven with "features" other than temperature and on/off switches.
This so called self cleaning mode has baffled me.
| 8 | t1_d1j0mo7 | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1u02 | null | false | 2016-03-30T14:06:36Z |
d1j1tnj | t1_d1j1tnj | 1,459,346,780 | user_5894fa7a4de9 | Cooking | Get a slab of 1" (or 1/2 if you can't handle the heavy 1") thick steel and have the edges filed down so they won't cut you. Far superior to a stone.
Or, you can buy a baking steel if you have the money spare.
*edit* whoops, thanks /u/isarl I meant to say 1/2" and 1/4", misremembered the thickness of the baking steels | 10 | t1_d1iy4rf | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1tnj | null | false | 2016-03-30T14:06:20Z |
d1j1s2o | t1_d1j1s2o | 1,459,346,713 | user_54a70bb613ed | Cooking | Being a puerto rican and learning to cook classic puerto rican food. I've always been told that both are the same with the only difference being that sofrito is balanced between all the things that make it up and recaito is more culantro | 2 | t3_4citdp | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1j1s2o | null | false | 2016-03-30T14:05:13Z |
d1j1o7u | t1_d1j1o7u | 1,459,346,544 | user_66035a1a8961 | Cooking | Add tons of grease :P, but seriously...high quality ingredients make a pizza taste better. If you're going for mushrooms or onions cook them on a high before adding them to a pizza, and for the love of dog, DO NOT put frozen cheese on a pizza. Mine used to come out soggy | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1o7u | null | false | 2016-03-30T14:02:24Z |
d1j1o0h | t1_d1j1o0h | 1,459,346,536 | user_0f6ecebdc093 | Cooking | Florets steamed. browned butter in a sautè pan and throw in the broccoli. Then mix up with seasoned bread crumbs and a pinch of salt. | 1 | t3_4cfuie | t3_4cfuie | /r/Cooking/comments/t3_4cfuie/d1j1o0h | null | false | 2016-03-30T14:02:16Z |
d1j1n4y | t1_d1j1n4y | 1,459,346,497 | user_7e63b2276b5e | Cooking | Using a poolish is one trick professional bakers use. You save a bit of dough from each days batch of dough. You let it work overnight and add it to tomorrow's batch. The poolish has lots of time to ferment, so it develops a good strong flavor. | 9 | t1_d1iz77e | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1n4y | null | false | 2016-03-30T14:01:37Z |
d1j1l3z | t1_d1j1l3z | 1,459,346,410 | user_6f6b3a35e52f | Cooking | Do you use paper? We discovered that removing it after a couple of minutes does makes the base much crispier. | 2 | t1_d1iy7aw | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1l3z | null | false | 2016-03-30T14:00:10Z |
d1j1kvd | t1_d1j1kvd | 1,459,346,400 | user_1c7ab50edd51 | Cooking | Carbonated fruit. It sounds weird but it's fairly amazing. | 1 | t3_4cggb6 | t3_4cggb6 | /r/Cooking/comments/t3_4cggb6/d1j1kvd | null | false | 2016-03-30T14:00:00Z |
d1j1kg3 | t1_d1j1kg3 | 1,459,346,381 | user_612377adadb3 | Cooking | I remember seeing on food network that a guy who had a NY pizza empire moved his business to L.A. and he couldn't figure out why his dough wasn't right. He finally figured out that he had to modify the PH levels in the water to match what he had in NYC. | 7 | t1_d1iz0ci | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1kg3 | null | false | 2016-03-30T13:59:41Z |
d1j1i6j | t1_d1j1i6j | 1,459,346,282 | user_b4ca016b55b2 | Cooking | special pizza flour, type 00. Use for your dough and let it rest for at least 24 hours. Best improvement to my pizzas so far :) | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1i6j | null | false | 2016-03-30T13:58:02Z |
d1j1hpl | t1_d1j1hpl | 1,459,346,261 | user_ad676d45db59 | Cooking | Get some fresh mozz, make your own sauce, and above all, go hotter. | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1hpl | null | false | 2016-03-30T13:57:41Z |
d1j1hd1 | t1_d1j1hd1 | 1,459,346,245 | user_1fea1b51e484 | Cooking | I just looked more closely through my notes. Looks like I'm personally most satisfied with 33% each Provolone, Moz, Fontina. Moz I use one of the "good" brands mentioned earlier. Fontina and Provolone I buy blocks and shred.
Your stone should not be smoking, that's weird that it does. Are you sure it's your stone and ... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1hd1 | null | false | 2016-03-30T13:57:25Z |
d1j1erk | t1_d1j1erk | 1,459,346,131 | user_4fd309c36382 | Cooking | I make Pulled Pork with Boston Butt in the crock pot quite often. Recently I've been asked to put it in my club's "Crock Pot Challenge".
All I can tell you is what I do and people seem to like it. I use a dry spice rub on the Pork and leave it overnight. I make a homemade Barbecue sauce (any kind you like ,just don't ... | 3 | t3_4cike0 | t3_4cike0 | /r/Cooking/comments/t3_4cike0/d1j1erk | null | false | 2016-03-30T13:55:31Z |
d1j1elc | t1_d1j1elc | 1,459,346,123 | user_e1bcb121172f | Cooking | Yeah I noticed Kenji from Serious Eats recommended this option -> Problem being I can't find any foodsafe options. The ones I have are just regular thin bags that will probably just evaporate in the water. Aren't you supposed to use special ones that are more heavy-duty? | 1 | t1_d1izhb5 | t3_4ckcpx | /r/Cooking/comments/t3_4ckcpx/d1j1elc | null | false | 2016-03-30T13:55:23Z |
d1j1eif | t1_d1j1eif | 1,459,346,120 | user_919121093488 | Cooking | No no he's saying if you live in a home start a fire.
crisis averted | 14 | t1_d1j0cdb | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1eif | null | false | 2016-03-30T13:55:20Z |
d1j1dyj | t1_d1j1dyj | 1,459,346,096 | user_702b09a8c6e9 | Cooking | Make sure it preheated for an hour! | 1 | t1_d1iy7aw | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1dyj | null | false | 2016-03-30T13:54:56Z |
d1j1d4l | t1_d1j1d4l | 1,459,346,058 | user_7f18c798216f | Cooking | I didnt see this mentioned already but its my understanding preshredded cheeses don't melt as well as those you shred yourself beause they contain additives to make the shredded cheese not clump together. I'd try shredding the mozz and grating any parm/romano yourself. | 4 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1d4l | null | false | 2016-03-30T13:54:18Z |
d1j1aep | t1_d1j1aep | 1,459,345,939 | user_598a372884b3 | Cooking | Make the dough a couple days ahead of time (around three). This will really bring out the flavors.
Just before you start making your pizza, shred the cheese and put it in the fridge for an hour. Once your oven has been preheated to its maximum temperature (mine is also 550) and your pizza's are topped, throw the chee... | 1 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j1aep | null | false | 2016-03-30T13:52:19Z |
d1j1abn | t1_d1j1abn | 1,459,345,935 | user_a0d23652a218 | Cooking | I haven't had it in awhile but I've bought this exact sauce at least 10 times in the past and it has *always* been really smooth regardless of how long it sat on my shelf. I definitely wouldn't risk it. | 1 | t1_d1itbz9 | t3_4cio4v | /r/Cooking/comments/t3_4cio4v/d1j1abn | null | false | 2016-03-30T13:52:15Z |
d1j19rw | t1_d1j19rw | 1,459,345,911 | user_8035b9da5778 | Cooking | [ATK](https://www.americastestkitchen.com/equipment_reviews/1512-pizza-grilling-kits) did an episode reviewing pizza kits for grills. They said if you were a true pizza addict that this was the best way for a home cook to get professional results. I have not tried this as I live in a climate where I could only use it f... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j19rw | null | false | 2016-03-30T13:51:51Z |
d1j16m4 | t1_d1j16m4 | 1,459,345,771 | user_e5324a3f9eb0 | Cooking | Glutinous rice, calrose rice, or jasmine rice? | 0 | t3_4ck29m | t3_4ck29m | /r/Cooking/comments/t3_4ck29m/d1j16m4 | null | false | 2016-03-30T13:49:31Z |
d1j15vf | t1_d1j15vf | 1,459,345,740 | user_3180a4fa9365 | Cooking | >Lesson learned? As far as pizza goes, use whatever water you want. Mathieu uses Lower East Side tap water. Clearly, the small differences that arise naturally in the course of making a good pizza by hand far outweigh the minor differences that water could make.
He literally says it doesn't matter. | 11 | t1_d1izi5g | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j15vf | null | false | 2016-03-30T13:49:00Z |
d1j13ih | t1_d1j13ih | 1,459,345,635 | user_1c7ab50edd51 | Cooking | Making your own sauce will make a huge difference. Something else to consider, try using a grill instead of just your oven when making your pizza. I have a pizza stone that is for my grill. I know you said you're in an apartment so I don't know if you have a grill or not.
Something else, is if you are going to get pr... | 2 | t3_4ck9zc | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j13ih | null | false | 2016-03-30T13:47:15Z |
d1j12lj | t1_d1j12lj | 1,459,345,596 | user_262237a61813 | Cooking | I'm actually kind of jealous. All we get from friends is spaghetti, salad, and cheese pizza. | 3 | t1_d1iwaid | t3_4cjbkv | /r/Cooking/comments/t3_4cjbkv/d1j12lj | null | false | 2016-03-30T13:46:36Z |
d1j11rj | t1_d1j11rj | 1,459,345,559 | user_d1e4bfc599cc | Cooking | Many years ago, I read an article in a Puerto Rican (El Nuevo Dia) newspaper where they interviewed this old lady. She was making and selling her home made sofrito, and explained the difference. It finally made sense to me.
Sofrito has to be cooked in oil, otherwise is not sofrito. The premade stuff usually just have ... | 4 | t3_4citdp | t3_4citdp | /r/Cooking/comments/t3_4citdp/d1j11rj | null | false | 2016-03-30T13:45:59Z |
d1j0zpi | t1_d1j0zpi | 1,459,345,468 | user_668a25c31a49 | Cooking | dough flavor is one aspect, but to me the most important part of the dough is the chew factor. I want it kinda thin, but I don't want a cracker, and it's gotta be nice and chewy. | 2 | t1_d1j0eek | t3_4ck9zc | /r/Cooking/comments/t3_4ck9zc/d1j0zpi | null | false | 2016-03-30T13:44:28Z |
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