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I make pizza using a frozen Newman’s cheese pie which I then top with prosciutto, shredded sharp white cheddar, pesto, thinly sliced onion, and sometimes pickle

I make pizza using a frozen Newman’s cheese pie which I then top with prosciutto, shredded sharp white cheddar, pesto, thinly sliced onion, and sometimes pickled jalapeños. Then I cook it on a pizza steel at 420 degrees until it’s just shy of burnt. It’s amazing. I’ve made pizza professionally (long story) and I sometimes make my own dough and sauce etc and the result is great - but not _better_ than the above.

Jedd 4y ago
> ... on a pizza steel at 420 degrees ... 95% of the world uses Celsius, and when I fire my pizza oven up it's in the 400-450 Celsius range, where I can approach proper Napoli style pizzas, using a 24-30 hour prep poolish dough base. Are you talking Celsius or the archaic Fahrenheit? If the former, then I'd love to know more about 'professional' pizzas not coming close to store-bought ready-made bases with some toppings.
- subpixel 4y ago
  > proper Napoli style That is but one style of pizza, by no means the best, and certainly not what you make with a frozen grocery-store cheese puck at 420degF. My results resemble (but exceed!) bar pies: https://www.pmq.com/colony-grill/ https://www.pmq.com/colony-grill/
  - Jedd 4y ago
    Today I've learned about puck cheese, thanks. It sounds .. interesting. I've rented in places with residential-grade ovens that have reached 250C, which have been excellent for pizzas, but typically I've had them max out around 220, where it's more challenging to get a great result. The 'razer thin' (seemingly zero crust, certainly no edge gradient) on that link you sent would probably be easier to replicate in a residential oven - especially with a steel. (I've not used one of those, only stones.)
- anthonypasq 4y ago
  Neapolitan pizza is the worst type of pizza
  - Jedd 4y ago
    Well that's simply not true.
- robonerd 4y ago
  In America, most people just have "ovens", not "pizza ovens". And they generally can't go as high as 450C, unless maybe you put them in "self cleaning" mode (which stands a good chance of filling your kitchen with smoke if you haven't cleaned your oven recently.) But yes, ideally a pizza is cooked hot and fast.
  - Jedd 4y ago
    I think for most people, in most places, ovens are more common than pizza ovens, but the observation that 'In America ...' kind of emphasises my point that not everyone's in America (or more specifically, the subset of North America that is the USA), so assumptions around uncommon temperature units are ill-advised. One hundred percent agree (or 144/144 if you prefer) that pizza should be cooked hot & fast. I'm aiming for 90s, though I've yet to get the air / floor temperature balance just right, and typically end up around 180s at best.
gigaflop 4y ago
An $8 frozen pizza for 1 person is sometimes better than ordering takeout. I usually have at least one in my freezer at all times. Personally, I go for the sausage and pepperoni, and add some extra garlic powder, tomato powder, cayenne, basil, and some honey before putting it on a preheated sheet.

Jedd 4y ago

> ... on a pizza steel at 420 degrees ... 95% of the world uses Celsius, and when I fire my pizza oven up it's in the 400-450 Celsius range, where I can approach proper Napoli style pizzas, using a 24-30 hour prep poolish dough base. Are you talking Celsius or the archaic Fahrenheit? If the former, then I'd love to know more about 'professional' pizzas not coming close to store-bought ready-made bases with some toppings.

subpixel 4y ago
> proper Napoli style That is but one style of pizza, by no means the best, and certainly not what you make with a frozen grocery-store cheese puck at 420degF. My results resemble (but exceed!) bar pies: https://www.pmq.com/colony-grill/ https://www.pmq.com/colony-grill/
- Jedd 4y ago
  Today I've learned about puck cheese, thanks. It sounds .. interesting. I've rented in places with residential-grade ovens that have reached 250C, which have been excellent for pizzas, but typically I've had them max out around 220, where it's more challenging to get a great result. The 'razer thin' (seemingly zero crust, certainly no edge gradient) on that link you sent would probably be easier to replicate in a residential oven - especially with a steel. (I've not used one of those, only stones.)
anthonypasq 4y ago
Neapolitan pizza is the worst type of pizza
- Jedd 4y ago
  Well that's simply not true.
robonerd 4y ago
In America, most people just have "ovens", not "pizza ovens". And they generally can't go as high as 450C, unless maybe you put them in "self cleaning" mode (which stands a good chance of filling your kitchen with smoke if you haven't cleaned your oven recently.) But yes, ideally a pizza is cooked hot and fast.
- Jedd 4y ago
  I think for most people, in most places, ovens are more common than pizza ovens, but the observation that 'In America ...' kind of emphasises my point that not everyone's in America (or more specifically, the subset of North America that is the USA), so assumptions around uncommon temperature units are ill-advised. One hundred percent agree (or 144/144 if you prefer) that pizza should be cooked hot & fast. I'm aiming for 90s, though I've yet to get the air / floor temperature balance just right, and typically end up around 180s at best.

gigaflop 4y ago

An $8 frozen pizza for 1 person is sometimes better than ordering takeout. I usually have at least one in my freezer at all times. Personally, I go for the sausage and pepperoni, and add some extra garlic powder, tomato powder, cayenne, basil, and some honey before putting it on a preheated sheet.