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Pizza Advice

A friend asked me for some pizza advice, so I figured I would write up a whole post that everyone could read. Here it is! Warning: At the time of writing this I am ill, and my brain is a bit fuzzy, so if something doesn’t make sense please ask me about it. Second Warning: This is my own personal experience, others may have other experiences and disagree with what I say, but hey, that’s the Internet for you. Leave a comment if you’d like.

I started making my own pizza dough almost 20 years ago. The first 18 years of doing so were sort of crap. I mean, my pizzas were usually much better than a store-bought frozen pizzas but not as good as a nice pie from a decent restaurant. This year I have definitely made pizzas at home that are better than some pizza places I’ve gone to or got delivery from.

Here’s an old post about the dough recipe I used to use… I no longer do it that way, and this post will outline what I do now, along with some other handy tips. Two main things changed this year, a pizza steel and the way I make dough.

Back in Summer 2023 I noticed that one of the pizza places I loved was using “00 Caputo Pizza Flour” so I ordered some to use that for dough. It seemed better than All Purpose flour, but it was also expensive. The (slightly) higher quality did not justify the (much) higher price. So in December 2023 I got a book titled The Elements of Pizza which really did a great job of explaining everything about how to make pizza dough. I was also convinced by a friend to get a pizza steel. I thought about getting one before but kept thinking it wasn’t the right solution… I was very wrong.

Pizza Steel
The pizza steel was a game changer. My first issue with it was that you’re supposed to preheat it in the oven for 45 to 60 minutes. I figured that if I wanted pizza I wanted it done in an hour or so, and waiting nearly an hour to just preheat the oven seemed silly and wasteful.

I’m telling you now… if you want a good pizza crust in a standard home oven, get a pizza steel. I got a THERMICHEF Baking Steel (Factory 2nd). I got the 1/4″ 16″x16″ but if I did it again I would get a 20″x14″ because the 16″ just barely fits in the oven and slightly raises up on the back end of the oven rack. A 20″ wide would also allow for easier baking of two pizzas at a time. For my household specifically everyone gets their own dough and dresses their own pizza. They tend to be about 9″ to 10″ in diameter. If they are 9″ I can (just barely) fit two diagonally on the 14″x14″ which is handy… Otherwise if they are larger we just do one at a time since they bake in about 5 minutes. (A 20″ would allow for two 10″ pies side by side!) Whatever size you get, go for the 1/4″ thick piece.

I should mention at this point that I have a few friends that use outdoor pizza ovens, many of which burn wood, or use propane or whatever. For me, I do not want this. I don’t want to be running outdoors and back indoors to make pizzas… I don’t want to do it in the winter, and I don’t want to do it in the summer. Too cold or too hot. Not for me or the way our house and yard are setup.

The Books
The first book I got was The Elements of Pizza and reading it changed my approach to making pizza. It covers the tools you’ll need, and recipes, and history, and all sorts of other things. If I could recommend only one book, this would be it. There is one other book, The Pizza Bible. I don’t care for this one as much as the other book, but I think that’s mainly a stylistic thing. (I should do a full review at some point, but not in this post.)

Besides the books I joined a few pizza forums online, mostly Facebook groups, which can be filled with lots of useless posts but there are definitely gems and some useful comments. You can probably completely skip online forums and just use the book(s) but the online stuff does show the experience of normal people trying the same stuff you are trying, along with weird, stupid, and crazy stuff… some of which works!

There is also one app I will recommend, PizzApp+ from NFP Software (iOS, Android), which is a dough calculator. It’s handy if you want to adjust a recipe from the book to different sizes. I typically make 4 doughballs at a time, but you can scale a recipe up or down and it will calculate the ingredient amounts for you. I find it helpful.

If you hate apps there is an online Dough Calculator (which I have not used.) There’s also recipes at pizzamaking.com though again, I have not used them. They might be a good starting point if you’ve never made your own dough. Making pizza is very much about experimentation and trying things out to see what works… it’s like science!

Kitchen Scale
Speaking of ingredients, get a good kitchen scale. If you have one, it might suck. I got this Dual Platform Kitchen Scale because you need to weigh all the ingredients. No more teaspoons, tablespoons, and cups. Weigh stuff. It makes a huge difference. (You’ll also need to weigh your doughballs!) The scale I got can do 0.01 grams so it’s pretty precise for things like yeast, which sometimes call for very small amounts. Also, if you don’t have a kitchen thermometer, get one… you’ll need to measure the temperature of the water and sometimes the dough.

Container / Containers
Some of the recipes I read say “put each doughball on a dinner plate, wrap in plastic, and place in the refrigerator.” I don’t know about you, but I do not have room in the fridge for dinner plates. There are also large doughball containers but again, no room in my fridge. I ended up getting these Stackable Silicone Dough Proofing Containers. I like that they are silicone, they stack for storage, and they are just large enough for a single doughball. I hate the lids, they are almost useless. They just sort of rest on top of the containers. I typically hold the lid in place by wrapping plastic wrap around the whole thing. (And I reuse the plastic wrap each time.) You’ll need the containers because you should cold ferment the dough in the fridge for two to three days. I thought this was nutty when I read it, but it’s worth it.

See, in the old days I would bulk ferment the dough in a single ball in the oven with the proofing setting on for 60 to 90 minutes. I’d do 60 minutes because I hated waiting. My dough now takes days. So yeah, you need to plan ahead. But not days ahead, hopefully, because you can always toss a doughball in the freezer, take it out in the morning and have pizza for dinner. If you want pizza right now just go to Sendik’s or Metcalfe’s and grab a doughball in the refrigerated section. Give it an hour at room temperature then use it. You can also buy dough from Ian’s Pizza and other places. It’s probably really good dough, and if you bake it on a steel it will be better than a frozen pizza any day!

The Peel
A pizza peel is a giant spatula you’ll use to put the pizza on the steel and take it off. At first I used a flat cookie sheet but eventually I just lasercut a piece of 1/4″ Baltic Birch Plywood, sanded it down, and oiled it. There are also metal peels, some have holes, etc. I just made one, but again, you can use a cookie sheet if you have to.

Launching is the process of getting the unbaked pizza from the peel to the steel. If you don’t get it right you are fucked. So I just use parchment paper. Yeah, I cheat. I don’t care. Push out your dough and dress your pizza on parchment paper, slide the paper and pie onto the steel with your peel, and five minutes later pull it out. For a while I was pulling out the parchment paper after a few minutes, but I found it better to just leave it in there. If the pizza is in for five minutes don’t even bother pulling out the paper, as you need to open the oven to do so, and the heat will escape. Do I get a nice bottom? Yes. I also found it’s better to preheat the steel for closer to 60 minutes instead of 45. It does seem to make a noticable difference.

(I’m adding this note on parchment paper. Get a name brand, not the cheapest/generic brand. The better quality handles the high heat while the cheap stuff burns quite a bit.)

I should mention again, these are all just my experiences and others will have different experiences, and I welcome your input!

I won’t get too into ingredients, but remember when I mentioned “00” flour? If you like Napoletana style pizza it’s the right flour to use. But as I mentioned, it’s expensive, and from what I’ve read if you are not using a 900 degree oven it’s not worth it. I am using a 550 degree oven and I used to use All Purpose Flour but I mostly use Bread Flour now and I’ve been very pleased with the results. I get King Arthur Unbleached Bread Flour because it’s cheap, easy to find, and turns out pretty darn good!

Sauce… yeah. sometimes. I don’t really have a solid recommendation for sauce. The best advice I read was “do not overdo the sauce” so if you’re gonna do sauce keep it thin. Add seasoning on top of the sauce if you want. Oregano, black pepper, whatever. It’s up to you. The last jar I bought was from Trader Joe’s and it was fine. Sometimes you want a saucy pie. If we’ve got tomatoes in the house we’ll just do a bunch of thin slices in place of sauce. With an amazing crust you’d be surprised how much you don’t miss sauce when you throw some great toppings on a pie.

Cheese, yes! I am Wisconsinite, after all. That said, I tend to just buy a block of whatever mozzarella. No bags, always get a block and shred it or slice it. That’s just me though. Some people buy the expensive stuff, or other kinds of cheese, but I’m good with classic mozzarella. I’m not too fancy. As for all the other stuff we tend to do (turkey) pepperoni, black olives, mushrooms, etc. Dana can’t have onions and Madeline is vegan (the dough is vegan, btw) so again, everyone dresses their own pizza. Madeline uses a vegan cheese and tons of veggies on hers. Vegans, right!?

Okay, so that’s all I can think of right now. These are the things I learned this year… and I am still learning! I’ve done one pan pizza, or Detroit style, or Sicilian, or Grandma Pie, or whatever you call the one in the photo above. I’ll be making more of those in the future. They are a bit more work but damn, they are good!

So I didn’t really share a recipe, because it’s sort of difficult to do so. My most recent one makes 4 doughballs, each 250 grams. It has a 60% hydration and 3% salt, so that works out to 613g flour, 368g water at 90 degrees F, 18g of fine sea salt, and 1.3g of active dry yeast. I bulk ferment for about 3 or 4 hours (depending on how late I start and when I go to bed) and then form the individual balls and cold ferment in the fridge for 2 to 3 days. (You can do more, but after 4 it may affect the flavor a bit.)

So yeah, it’s hard to just write out the recipe without going into great details about how to do it all, and I’m getting tired because I am still sick and this post is way too long already! Again, I highly recommend The Elements of Pizza but you can probably find a ton of videos online by pizza people showing how to make things and sharing recipes. I’d say start there.

I really hope this post is useful to someone besides me… I like making pizza, but I’m also cheap, and there are some things to cut corners and costs on, but some things you really do need to knead. Ha, a joke! Good Luck, everyone!


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Pizza Napoletana

I’m here to (once again) share the progress of my pizza journey. Back in 2020 I shared the dough recipe I had been using for at least 10 years, and it’s okay but not amazing. There’s probably a number of things wrong with the recipe but it was still always better than frozen pizza.

Back in December of 2023 I got a book recommended by a friend, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home and I then got a pizza steel, and you can read about that in this pizza steel post.

For my birthday this year Dana asked me where I wanted to go so I did some searching and discovered we have a Pizzeria Napoletana certified restaurant right here in MilwaukeeSan Giorgio. So we went there! (All the photos in this post are from San Giorgio… these were not made by me!)

Was it good? Yes, it was damn good. There are only five certified Pizzeria Napoletana places in Wisconsin as of this writing. Two in Madison and two in Sheboygan(?). Oddly enough, I think I’ve been to one of the Sheboygan ones years ago. Anyway, San Giorgio in Milwaukee is not to be missed if you’re a fan of Napoletana style pies.

And hey, there are many different styles and it may not be what you like, but that soft pillowy crust is what I find really amazing, and it’s what I chase after in my pizza making. I am not at all interested in going the Ooni route with an outdoor woodburning oven, but between the book mentioned above and a pizza steel I think I can make some pretty decent pies. So far, so good!


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Pizza Steel – First Attempt

I got a pizza steel. It’s a 16″ x 16″ x 1/4″ thick piece of steel for baking pizzas on. I thought about getting one nearly a year ago. put it off, told Dana it would be a good Xmas gift, then told her not to get one, then thought about it again, then got convinced by a friend to get one, and here we are.

I was originally turned off by the thought of having to heat it in the kitchen oven for 45 to 60 minutes, but damn… I just made some pizzas and yes, yes, it was totally worth it!

I ended up getting a Thermichef 1/4″ Deluxe Version, 16″x16″. (Okay, I actually got a Factory 2nd item, which was $10 cheaper, but same thing. Supposedly it has some blemishes but I didn’t notice.) The one mistake I made was that I should have maybe got a 16″ x 14″ because the 16″ depth sort of makes it ride up on the angled back part of the oven rack. Not a huge deal I guess. And damn, that things is heavy!

I had planned on screwing around with it over the weekend but honestly I could not wait. I had dough I put in the freezer about two weeks ago, and I put it in the fridge before I went to work, then put it on the counter when I got home for about 45 minutes while the oven heated up. I had grabbed some cornmeal at The Outpost (as I could not find semolina flour) but didn’t use it because someone recommended parchment paper. I should also note I don’t have a pizza peel. The parchment paper worked well. I just made the pizza on the paper then slid it (from a cutting board) onto the steel.

I’ve since read a tip that you can bake on parchment paper for a few minutes then pull it out so the pizza is directly on the steel. I may try that next time. The parchment paper makes “Launching” the pizza onto the steel easy, especially if you don’t have a peel.

Oh, I divided the dough into three small crusts, one Dana and I ate, one I ate, and one I packed for my lunch the next day. I should also note that Dana declared it the best crust made in this house that she ever tasted. (And she can be pretty particular about her crusts!) And yes I threw these together quick and haphazardly so they are not beautiful looking.

I was able to grab the parchment paper to pull the pizza out when done as well, so that was all good. I still need to figure out exact baking times. I did about 4 minutes, then turned the oven to broil on high for another few minutes.

And the results? Damn, that crust was the best I’ve ever made, and I’ve been making pizza crust at home for nearly 20 years. Seriously, it was good. Why the hell did I put this off for so long!? I’ve been reading The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home and there are a ton of tips and tricks for better dough/crust, but my regular old recipe on a pizza steel turned out amazing.

And I mean, I’m not done… I still have a lot to learn, and a lot more experiments, but I had no idea my first attempt would turn out so well. Cheers!

Just one more note about the photo above. The cutting board was a gift from my dear friend Maks and the pizza cutter was given to Dana from the husband of a colleague who turned the handle on his lathe. Neat!


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Pizza Dough

This is a recipe for pizza dough. Sorry, no story.

Ingredients

  • 1 1/2 cups water, warmed to 110° F
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • Every seasoning you have

Directions

  1. Combine water, yeast, and sugar in a small bowl… Let sit for 5 minutes
  2. In a large bowl put the flour, salt, and every seasoning you have in the cabinet that makes sense to add to a pizza
  3. Stir in the water/year/sugar mix… I use a KitchenAid mixer with a dough hook, though you can knead by hand if that’s your style
  4. Mix that shit for a while, like maybe 10 minutes? When done, knead by hand a bit in the bowl… add a little bit of flour if it’s too sticky
  5. Take dough out of bowl, put olive oil in bowl, coat the sides, drop your dough in the bowl, coat the dough with olive oil
  6. Cover bowl with plastic wrap, then with a wet kitchen towel
  7. Put in the proving drawer for about 75 minutes (No proving drawer? Put it in a warm place I guess, you can prove in the oven if needed)
  8. Dough should double in size after 75 minutes or so… you can then shape it by hand on a pan and make a pizza, or you can parbake it for around 5 minutes at 475 F and freeze it for later

Oh yeah, this makes two crusts, or one giant crust. You can obviously make the crust as thick or thin as you want… but I make two medium thickness crusts with this recipe.

Enjoy, Champions!


Update!

It’s 2025 and back in 2024 I completely changed how I do pizza crust… See the post Pizza Advice for more info.

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(The Making of) Pizza Bagel Bot

Our old (dumb) pal Pizza Bagel Bot didn’t spring from the oven fully baked… far from it! Why, I’ll have you know I spent nearly an hour carefully crafting a block of wood and a delicious meal into a whirling cheesy disaster!

PBB Bottom

I started with a nice block of wood and drilled a few holes to mount the motors. The motors are these Pololu 120:1 Mini Plastic Gearmotors. These were the only “high-tech” thing I used. Just under $12 for two motors.

PBB w/ Motors

There were zip ties involved. And hot glue was added later. Of course. Oh, I did solder some wires onto the motor terminals. I was worried that might also be “high-tech” but whatever. I wired them up so that it would just go in circles instead of forwards (or backwards) because going out of bounds means you lose the match. (Note: The zip ties are from Harbor Freight. There should be bonus points for that.)

Control Knobs

Now, for the wheels… I actually designed laser-cut wheels that fit nicely on these motor shafts, but… high-tech! Instead I dug through the basement workshop until I found these old control knobs from Radio Shack. They have a little set screw, and I figured I could screw them tight to the D-shaft. Perfect! Almost!

Control Knobs

The outer rim part was too big, and they did not fit. A little time on the grinder took care of that… I consider the grinder decidedly low-tech. (At some point I considered just putting a wheel on the grinder and using that as my robot… maybe next time!)

Control Knob

Boom! 5 minutes later, the smell of melty plastic, and I had two “wheels” which would be all wobbly because they didn’t center correctly on the D-shaft. No matter.

PBB  Assembly

Wheels are on, and the wires are twisted together, but not soldered, in case I want to reverse the wiring or something. It’s starting to look good. If you squint real hard you might mistake this for an actual not-dumb robot!

I seem to be missing some photos, but at some point I decided the square shape was no good, so I used a coping saw (hand-powered!) to cut the corners. (Literally!) I then needed something to hold the pizza bagel in place…

PBB Bottom

Nails are good for holding things in place. They also split wood. I split the wood. No matter, because… hot glue.

Pizza Bagel Bot

I also added this “high-tech” battery holder, which was a whopping 79 cents… Oh, the alligator clips were taken from some jumper wires I melted at some point. It’s not the volts, it’s the amps, kids! The batteries are AA and I’ve had them for years.

PBB Bottom

Oh yeah, the screws! Typically a robot will have a caster wheel or two, but at $1.99 each, and needing two of them… over-budget! (I could have 3D printed one but… high-tech!) The screws are not drilled into the wood the same amount because, me. This helps it wobble more unevenly. On purpose. Obviously.

Pizza Bagel Bot

Wow, look at that beautiful robotic platform. In about an hour. And I probably got distracted for part of that hour. The only thing missing is a delicious pizza bagel.

Pizza Bagel Bot

Mission Accomplished!

Don’t forget to check out the video, which at least one critic described as “mesmerizing”. Also, if you’ve got any good pizza bagel recipes, post them in the comments!