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Old 02-19-2012, 10:00 AM   #51
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lately i've been positively drooling over pizzas showcased by salt + pepper, andy m. and rock. so, do i have to buy a pizza stone? a perforated pizza pan, what--in order to get those kind of results in my kitchen? i don't even like any of the chain store pizzas any more, so i definitely need your help. have any suggestions for me?
I just use regular pizza pans and my oven goes up to 500. Actually, one of those pizzas was cooked on the bottom of a springform pan that I salvaged from a box of old kitchen pans....I fight the urge to overload the pizza, use sauce sparingly, and let it get fairly well done.
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Old 02-19-2012, 10:24 AM   #52
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Do you have to buy a stone and perforated pan? Absolutely not.

Do they help you achieve the desired result? Absolutely!
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Old 02-19-2012, 10:37 AM   #53
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Do you have to buy a stone and perforated pan? Absolutely not.

Do they help you achieve the desired result? Absolutely!

You mentioned a deck oven on another thread. I would LOVE one! I'm talking the outdoor, wood fired variety.

It wouldn't be cheap, obviously (I think fire brick runs about a buck a piece, not sure what they clay ones are).

I've used a gas deck oven at 650 degrees and it makes a nice crust!
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Old 02-19-2012, 11:04 AM   #54
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is it easier to make a wonderful thin crust pizza than one with a thicker crust? i like them any/all ways if done right.
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Old 02-19-2012, 11:05 AM   #55
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is it easier to make a wonderful thin crust pizza than one with a thicker crust? i like them any/all ways if done right.

Your dough has to have enough gluten developed to hold together and you have to be able to stretch it thin without breaking it.
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Old 02-19-2012, 11:21 AM   #56
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Your dough has to have enough gluten developed to hold together and you have to be able to stretch it thin without breaking it.
And fire it hot and fast. There are pizzerias in Italy (can't remember the region) that cook their pies at 900 degrees for two minutes. Toppings are put on after the crust is removed.

That's why I want a brick oven!
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Old 02-19-2012, 02:26 PM   #57
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I've used a gas deck oven at 650 degrees and it makes a nice crust!

A gas one would do me just fine, DC.
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