what's the secret for a homemade tasty pizza dough
>>20699949The right amount of salt for your taste. My personal preference is somewhere between 2.0% and 2.5% salt.
>>206999562-2.5% of what you stupid bastard
>>20699949Long fermentation, pizza oven, or hot oven + baking steel, tweaking a recipe for your specific tastes, homemade sauce, quality and fresh cheese and toppings.>>20699964The amount of flour you dumb faggot. Maybe you should learn what baking percentages are first.
>>20699949>blackend pizzaDo Americans really?
>>20699982he's asking volume or weight or something else. that's how people measure things.
>>20700018If you knew what baker's percentages were you'd know which it is.
>>2069994900 flour, using preferment, oven that goes to at least 300c and a baking steel/stone
>>20699949Add some lawn clippings to that bad boy and you've got the perfect shitalian pizza.
>>2070027900 flour is a meme unless you're making a specific style, preferment is completely unnecessary, 300c oven is also completely unnecessary outside of literally one style.
Just let it sit in the fridge for at least 24 hours, that's literally it. You don't need a million degree oven, you don't need fancy flour (though you should at least get decent bread flour), you don't need to fuss over baker's percentages too much, just let it rest, and it will be tasty.
>>20699949You gotta add the right ratio of dill to dough and then cram it all
having a special oven isn't necessary, but it does help to experiment with your oven to try to get it as hot as possiblewith my oven, i set it to it's max temp of 500F and let it preheat, then put the pizza in when it reaches 450-ish, that way the bottom coil is as hot as possible and stays on for the entire 14 minutes it takes to cooktop coils aren't on when preheating or baking, they're only on when broiling, there's no way to have both coils oni'd imagine i'd get better results if they were, something i could experiment with when i stop being a rentoid
>>20699949You have to play to your strengths, and keep the limitations of your equipment in mind. There is no one answer for everyone. Next time you try making pizza, why don't you start a thread, and post images as you go?
>>20700457Don't both coils turn on for the cleaning cycle
>>20700466doesn't have a cleaning cycle
>>20699964lolololol!!https://youtu.be/7YTIrgv4JCIhttps://www.youtube.com/@KingArthurBakingCompany/videos
this thing looks goofy but it works well - gets to about 750F. bakes a perfect pie (well done) in 6 minutes. would recommend using your own peel instead of the shit that comes with it. also nice to not pre heat an entire oven
>>20699984No...Faggot FELL ASLEEP whilst BAKING.Prolly Stoned too...
>>20700484There's a BETTER one...https://www.amazon.com/Electric-Pizza-Oven-Stainless-Commercial/dp/B01NAUVKK1***CLEAN URL***
>>20700497i did look at that one before purchasing, but it doesn't have a stone inside and you'll never get the crust right without it.
>>20700503You have a VERY valid point.I don't have one myself, I bought a large sheet stone from a ceramics supply house, but very often just use a pizza pan and a 450°F oven.You DO NOT get the same kind of crust though.
>>20700497>Goyplus Sloppa Oven>Over 6 million satisfied customers
you bunch of potbellied motherfuckers need to just stop shoving bread down your necks
>>20700559with pic related and $1 of flour i can make 8 pizzas for gatherings where everyone is happy and i spend barely any money
>>20700578People are polite.
>>20700586>pizza bad
>>20700606String cheese pizza is bad. Actually rude to serve people, honestly.
>>20700609string cheese and mozz from the deli or pre-packaged is the same shit you retard
