Uncle Ovipositor wrote:1. Why did you microplane the cheese?
2. Why did you put the cheese under everything else?
3. Why on the top rack to start?
4. Why no oil in the dough?
5. Why not "A film of me making a pizza that's 2:43 seconds long" instead of "Pizza explained in 3 minutes or less?"

I agree with most of the other comments, but I'm fine with using a mixer. And really - you'd probably benefit from a stone to really crisp up the crust, like everyone says. Single best tool improvement in pizza making, I think.

I think the most pertinent question is:

1. Why is there a film on youtube of someone making a pizza?


Just saying.

Uncle Ovipositor wrote:1. Why did you microplane the cheese?
2. Why did you put the cheese under everything else?
3. Why on the top rack to start?
4. Why no oil in the dough?
5. Why not "A film of me making a pizza that's 2:43 seconds long" instead of "Pizza explained in 3 minutes or less?"

I agree with most of the other comments, but I'm fine with using a mixer. And really - you'd probably benefit from a stone to really crisp up the crust, like everyone says. Single best tool improvement in pizza making, I think.

1. Ease. Only the romano. The mozz was shredded.
2. What do you mean? As in why did I place the toppings on top?
3. Less chance of browning it too quickly.
4. Dough was coated in OO.
5. Dunno. Kinda don't care.

Why have I watched a film on youtube of someone making a pizza for a third time now?

chairman_hall wrote:Why have I watched a film on youtube of someone making a pizza for a third time now?

Oh, c'mon. Gore invented the internet for just this sort of thing.

its better than those SPARKS adverts that plagued youtube for a while. You know the ones about the skateboard clip on douche things that made sparks? they would embed the ad in something related to a hot search term like "Paris Hilton Naked" and put a pic of some Tits or ass on it.

So a pizza vid is definitely better than an advert for some gay ass skateboard clip on..

Uncle Ovipositor wrote:1. Why did you microplane the cheese?
2. Why did you put the cheese under everything else?
3. Why on the top rack to start?
4. Why no oil in the dough?
5. Why not "A film of me making a pizza that's 2:43 seconds long" instead of "Pizza explained in 3 minutes or less?"

1. Ease. Only the romano. The mozz was shredded.

I'm not sure how this is easier. Funner, but not easier. Since romano won't melt like mozz, it's more likely to burn in smaller bits like that.

2. What do you mean? As in why did I place the toppings on top?

Yes - why are they resting on the cheese instead of under it? Generally people put cheese on top because it melts evenly while the other components bake. It also helps seal their moisture in so that the pizza doesn't get dry.

3. Less chance of browning it too quickly.

You might want to try not doing that. I don't think you're at risk of browning it too quickly - when it's brown, you're done.

4. Dough was coated in OO.

Seriously? You rolled it out and then coated it in olive oil? Or is it just that you lubed the cake pan up with it? You might want to try mixing it in and not coating it. It's not going to stick, and when the oil is in the dough you get a nice flavor out of it.

WHY DOES EVERYTHING HAVE TO BE DONE IN UNDER THREE MINUTES?

Has Putin got drunk down the nuclear bunker, again?








Just prayin'.

bpchnc wrote:

zom-zom wrote:Why not just use a grill? That can make a spectacular crust.

you should quit listening to bobby flay.

Who is he?

A wife beating Celebrity "Chef".

Pasta wrote:

bpchnc wrote:

zom-zom wrote:Why not just use a grill? That can make a spectacular crust.

you should quit listening to bobby flay.

Who is he?

A wife beating Celebrity "Chef".

ORLY?

Colonel Panic wrote:Exactly, and there is even some evidence of rudimentary pizzas having been made in ancient Rome.

Romans brought back tomatoes from North America?

alandeus wrote:Pizza explained in five words or less:

Italian-American Sauce Bread.

People around here call it gravy.