How long does it take to make a pizza? (3 Viewers)

[JMC9389]

The reason for this post...

I called the pizza joint at 11:15am to put in my order (because they're slow as f*ck and I wanted it ready by noon). They asked for "30-45 minutes." I rolled in at 11:53 and the lady said, "looks like it has 10 or 12 more minutes to go."

I finally got my pizza at 12:17, more than an hour after I called in my order, and almost 25 minutes after I walked in the door.

I almost lost my sh*t on that poor girl.

Did you order a Chicago style deep dish? Were they still proofing the dough when you called?

To answer the actual question, I use Tony Gemignani's New York Style recipe. Mix the dough, let it rest for a couple of hours, ball it, and let it cold ferment for between 24 and 72 hours. The longer it cold ferments, the airier the dough is.

I make sauce using crushed tomatoes, basil, oregano, and fresh pressed garlic.

I use whole milk low moisture mozzarella cheese from the block. Pre-shredded cheese burns faster than it does off the block.

I bring the dough out of the fridge and let it rest at room temperature for 1.5 to 2 hours before I stretch it. I start to heat up my oven to 500 degrees F on convection mode (use convection mode if your oven has it, the crust comes out much crispier and browner) as soon as the dough comes out of the fridge.

Top the pizza however you want and bake on a baking steel (I have a 1/4 inch thick one, but a thicker steel gets hotter and will cook the pizza a tad faster) for 8-10 minutes depending on how well done you like your pie, assuring to rotate the pizza at least three times every 2-3 minutes to assure even cooking of the crust. Wait 1-2 minutes before slicing and eating so you don't burn the roof of your mouth off.

Bonus pron:

 

[ReallyGoodUsername]

Did you order a Chicago style deep dish? Were they still proofing the dough when you called?

To answer the actual question, I use Tony Gemignani's New York Style recipe. Mix the dough, let it rest for a couple of hours, ball it, and let it cold ferment for between 24 and 72 hours. The longer it cold ferments, the airier the dough is.

I make sauce using crushed tomatoes, basil, oregano, and fresh pressed garlic.

I use whole milk low moisture mozzarella cheese from the block. Pre-shredded cheese burns faster than it does off the block.

I bring the dough out of the fridge and let it rest at room temperature for 1.5 to 2 hours before I stretch it. I start to heat up my oven to 500 degrees F on convection mode (use convection mode if your oven has it, the crust comes out much crispier and browner) as soon as the dough comes out of the fridge.

Top the pizza however you want and bake on a baking steel (I have a 1/4 inch thick one, but a thicker steel gets hotter and will cook the pizza a tad faster) for 8-10 minutes depending on how well done you like your pie, assuring to rotate the pizza at least three times every 2-3 minutes to assure even cooking of the crust. Wait 1-2 minutes before slicing and eating so you don't burn the roof of your mouth off.

Sounds delicious ! What’d you mean by “a baking steel”? Pizza noob here

 

[JMC9389]

Sounds delicious ! What’d you mean by “a baking steel”? Pizza noob here

https://www.amazon.com/NerdChef-Ste...jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Enjoy going down another rabbit hole if you go down this path! The "pizza stones" advertised in Bed, Bath, and Beyond and elsewhere that you can get on sale for $20 are garbage compared to a steel. They break with even the slightest temperature change going from hot to cold too quickly. I gave away my remaining stone as soon as I bought the steel linked above and haven't looked back. No comparison at all. It's the closest you'll get to making pizzeria quality pies at home.

 

[FordPickup92]

Makes my cookie sheet pizzas just sound silly !

Right like I'm so disappointed in myself right now

 

[ReallyGoodUsername]

https://www.amazon.com/NerdChef-Ste...jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

Enjoy going down another rabbit hole if you go down this path! The "pizza stones" advertised in Bed, Bath, and Beyond and elsewhere that you can get on sale for $20 are garbage compared to a steel. They break with even the slightest temperature change going from hot to cold too quickly. I gave away my remaining stone as soon as I bought the steel linked above and haven't looked back. No comparison at all. It's the closest you'll get to making pizzeria quality pies at home.

Wow quite the step up from my cookie sheet . Will have to pick this up soon, thanks for the link!

You know you have a problem when you think: woah $75 for a pizza steel??? That’s a bit pricey... but the next moment - so does anyone have a single Nevada $100 chip? I’ll pay $65 for it no problem!

 

[davin]

In a Turbochef , frozen pizza in 2 min 30 sec

 

[Mr Winberg]

Please share lots of pi

3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128481117450284102701938521105559644622948954930381964428810975665933446128475648233786783165271201909145648566923460348610454326648213393607260249141273724587006606315588174881520920962829254091715364367892590360011330530548820466521384146951941511609433057270365759591953092186117381932611793105118548074462379962749567351885752724891227938183011949129833673362440656643086021394946395224737190702179860943702770539217176293176752384674818467669405132000568127145263560827785771342757789609173637178721468440901224953430146549585371050792279689258923542019956112129021960864034418159813629774771309960518707211349999998372978049951059731732816096318595024459455346908302642522308253344685035261931188171010003137838752886587533208381420617177669147303598253490428755468731159562863882353787593751957781857780532171226806613001927876611195909216420198938095257201065485863278865936153381827968230301952035301852968995773622599413891249721775283479131515574857242454150695950829533116861727855889075098381754637464939319255060400927701671139009848824012858361603563707660104710181942955596198946767837449448255379774726847104047534646208046684259069491293313677028989152104752

Spoiler

...162056966024058038150193511253382430035587640247496473263914199272604269922796 782354781636009341721641219924586315030286182974555706749838505494588586926995 690927210797509302955321165344987202755960236480665499119881834797753566369807 426542527862551818417574672890977772793800081647060016145249192173217214772350 141441973568548161361157352552133475741849468438523323907394143334547762416862 518983569485562099219222184272550254256887671790494601653466804988627232791786 085784383827967976681454100953883786360950680064225125205117392984896084128488 626945604241965285022210661186306744278622039194945047123713786960956364371917 287467764657573962413890865832645995813390478027590099465764078951269468398352 595709825822620522489407726719478268482601476990902640136394437455305068203496 252451749399651431429809190659250937221696461515709858387410597885959772975498 930161753928468138268683868942774155991855925245953959431049972524680845987273 644695848653836736222626099124608051243884390451244136549762780797715691435997 700129616089441694868555848406353422072225828488648158456028506016842739452267 467678895252138522549954666727823986456596116354886230577456498035593634568174 324112515076069479451096596094025228879710893145669136867228748940560101503308 617928680920874760917824938589009714909675985261365549781893129784821682998948 722658804857564014270477555132379641451523746234364542858444795265867821051141 354735739523113427166102135969536231442952484937187110145765403590279934403742 007310578539062198387447808478489683321445713868751943506430218453191048481005 370614680674919278191197939952061419663428754440643745123718192179998391015919 561814675142691239748940907186494231961567945208095146550225231603881930142093 762137855956638937787083039069792077346722182562599661501421503068038447734549 202605414665925201497442850732518666002132434088190710486331734649651453905796 268561005508106658796998163574736384052571459102897064140110971206280439039759 515677157700420337869936007230558763176359421873125147120532928191826186125867 321579198414848829164470609575270695722091756711672291098169091528017350671274 858322287183520935396572512108357915136988209144421006751033467110314126711136 990865851639831501970165151168517143765761835155650884909989859982387345528331 635507647918535893226185489632132933089857064204675259070915481416549859461637

 

[Frogzilla]

Just watch until the crust is as cooked as you want it. between 5-15 min depending on temp

 

[slisk250]

If you want a pizza crust that is crunchy, just bake it like you always do and remove. Then let it cool a bit, then move it to a BBQ grill for a couple minutes...

 

[FordPickup92]

3.141592653589793238462643383279502884197169399375105820974944592307816406286 208998628034825342117067982148086513282306647093844609550582231725359408128481 117450284102701938521105559644622948954930381964428810975665933446128475648233 786783165271201909145648566923460348610454326648213393607260249141273724587006 606315588174881520920962829254091715364367892590360011330530548820466521384146 951941511609433057270365759591953092186117381932611793105118548074462379962749 567351885752724891227938183011949129833673362440656643086021394946395224737190 702179860943702770539217176293176752384674818467669405132000568127145263560827 785771342757789609173637178721468440901224953430146549585371050792279689258923 542019956112129021960864034418159813629774771309960518707211349999998372978049 951059731732816096318595024459455346908302642522308253344685035261931188171010 003137838752886587533208381420617177669147303598253490428755468731159562863882 353787593751957781857780532171226806613001927876611195909216420198938095257201 065485863278865936153381827968230301952035301852968995773622599413891249721775 283479131515574857242454150695950829533116861727855889075098381754637464939319 255060400927701671139009848824012858361603563707660104710181942955596198946767 837449448255379774726847104047534646208046684259069491293313677028989152104752

Spoiler

...162056966024058038150193511253382430035587640247496473263914199272604269922796 782354781636009341721641219924586315030286182974555706749838505494588586926995 690927210797509302955321165344987202755960236480665499119881834797753566369807 426542527862551818417574672890977772793800081647060016145249192173217214772350 141441973568548161361157352552133475741849468438523323907394143334547762416862 518983569485562099219222184272550254256887671790494601653466804988627232791786 085784383827967976681454100953883786360950680064225125205117392984896084128488 626945604241965285022210661186306744278622039194945047123713786960956364371917 287467764657573962413890865832645995813390478027590099465764078951269468398352 595709825822620522489407726719478268482601476990902640136394437455305068203496 252451749399651431429809190659250937221696461515709858387410597885959772975498 930161753928468138268683868942774155991855925245953959431049972524680845987273 644695848653836736222626099124608051243884390451244136549762780797715691435997 700129616089441694868555848406353422072225828488648158456028506016842739452267 467678895252138522549954666727823986456596116354886230577456498035593634568174 324112515076069479451096596094025228879710893145669136867228748940560101503308 617928680920874760917824938589009714909675985261365549781893129784821682998948 722658804857564014270477555132379641451523746234364542858444795265867821051141 354735739523113427166102135969536231442952484937187110145765403590279934403742 007310578539062198387447808478489683321445713868751943506430218453191048481005 370614680674919278191197939952061419663428754440643745123718192179998391015919 561814675142691239748940907186494231961567945208095146550225231603881930142093 762137855956638937787083039069792077346722182562599661501421503068038447734549 202605414665925201497442850732518666002132434088190710486331734649651453905796 268561005508106658796998163574736384052571459102897064140110971206280439039759 515677157700420337869936007230558763176359421873125147120532928191826186125867 321579198414848829164470609575270695722091756711672291098169091528017350671274 858322287183520935396572512108357915136988209144421006751033467110314126711136 990865851639831501970165151168517143765761835155650884909989859982387345528331 635507647918535893226185489632132933089857064204675259070915481416549859461637

Nice!!!

 

[joeyshin]

A Pie has
Radius=Z
Thickness=A

What kind of Pie is it?

Spoiler

Volume = Pi*Z*Z*A

 

[Poker Zombie]

3.141592653589793238462643383279502884197169399375105820974944592307816406286 208998628034825342117067982148086513282306647093844609550582231725359408128481 117450284102701938521105559644622948954930381964428810975665933446128475648233 786783165271201909145648566923460348610454326648213393607260249141273724587006 606315588174881520920962829254091715364367892590360011330530548820466521384146 951941511609433057270365759591953092186117381932611793105118548074462379962749 567351885752724891227938183011949129833673362440656643086021394946395224737190 702179860943702770539217176293176752384674818467669405132000568127145263560827 785771342757789609173637178721468440901224953430146549585371050792279689258923 542019956112129021960864034418159813629774771309960518707211349999998372978049 951059731732816096318595024459455346908302642522308253344685035261931188171010 003137838752886587533208381420617177669147303598253490428755468731159562863882 353787593751957781857780532171226806613001927876611195909216420198938095257201 065485863278865936153381827968230301952035301852968995773622599413891249721775 283479131515574857242454150695950829533116861727855889075098381754637464939319 255060400927701671139009848824012858361603563707660104710181942955596198946767 837449448255379774726847104047534646208046684259069491293313677028989152104752

Spoiler

...162056966024058038150193511253382430035587640247496473263914199272604269922796 782354781636009341721641219924586315030286182974555706749838505494588586926995 690927210797509302955321165344987202755960236480665499119881834797753566369807 426542527862551818417574672890977772793800081647060016145249192173217214772350 141441973568548161361157352552133475741849468438523323907394143334547762416862 518983569485562099219222184272550254256887671790494601653466804988627232791786 085784383827967976681454100953883786360950680064225125205117392984896084128488 626945604241965285022210661186306744278622039194945047123713786960956364371917 287467764657573962413890865832645995813390478027590099465764078951269468398352 595709825822620522489407726719478268482601476990902640136394437455305068203496 252451749399651431429809190659250937221696461515709858387410597885959772975498 930161753928468138268683868942774155991855925245953959431049972524680845987273 644695848653836736222626099124608051243884390451244136549762780797715691435997 700129616089441694868555848406353422072225828488648158456028506016842739452267 467678895252138522549954666727823986456596116354886230577456498035593634568174 324112515076069479451096596094025228879710893145669136867228748940560101503308 617928680920874760917824938589009714909675985261365549781893129784821682998948 722658804857564014270477555132379641451523746234364542858444795265867821051141 354735739523113427166102135969536231442952484937187110145765403590279934403742 007310578539062198387447808478489683321445713868751943506430218453191048481005 370614680674919278191197939952061419663428754440643745123718192179998391015919 561814675142691239748940907186494231961567945208095146550225231603881930142093 762137855956638937787083039069792077346722182562599661501421503068038447734549 202605414665925201497442850732518666002132434088190710486331734649651453905796 268561005508106658796998163574736384052571459102897064140110971206280439039759 515677157700420337869936007230558763176359421873125147120532928191826186125867 321579198414848829164470609575270695722091756711672291098169091528017350671274 858322287183520935396572512108357915136988209144421006751033467110314126711136 990865851639831501970165151168517143765761835155650884909989859982387345528331 635507647918535893226185489632132933089857064204675259070915481416549859461637

Lol at the common error in the 28th row. It happens frequently when using Chudnovky's formula, but computing errors miss it all the time, as confirmed by using the more accurate, but more complex Bellard's formula:

And verified by the incredibly easy to understand (for non-math types) Astley formula

 

[Mr Winberg]

Lol at the common error in the 28th row. It happens frequently when using Chudnovky's formula, but computing errors miss it all the time, as confirmed by using the more accurate, but more complex Bellard's formula:
View attachment 416869
And verified by the incredibly easy to understand (for non-math types) Astley formula

No computing error involved here, I just remembered it a bit wrong. I've always felt that the 28th row is the toughest one to get right. Thanks for correcting me.

 

[mtl mile end]

The reason for this post...

I called the pizza joint at 11:15am to put in my order (because they're slow as f*ck and I wanted it ready by noon). They asked for "30-45 minutes." I rolled in at 11:53 and the lady said, "looks like it has 10 or 12 more minutes to go."

I finally got my pizza at 12:17, more than an hour after I called in my order, and almost 25 minutes after I walked in the door.

I almost lost my sh*t on that poor girl.

It may only take a few minutes to cook, but the oven may not have been hot yet. At 11:15 PM, it may be a lot faster (unless they're slammed).

 

[One Eyed Dollar]

While they are waiting for the oven to heat up, apparently they have lots of free time to berate people that leave negative reviews on Google.

 

[TeamNapoli]

It may only take a few minutes to cook, but the oven may not have been hot yet. At 11:15 PM, it may be a lot faster (unless they're slammed).

Valid point, but any Pizzeria worth its salt should start the oven around 10 am to be ready for the lunch time rush. the salt walter scrub should be done at closing the night before, get the slice pies ready about 11. If you start taking orders you should be ready to put a pie in the oven.

was it gas or wood or coal oven?

 

[pltrgyst]

The "pizza stones" advertised in Bed, Bath, and Beyond and elsewhere that you can get on sale for $20 are garbage compared to a steel. They break with even the slightest temperature change going from hot to cold too quickly. I gave away my remaining stone as soon as I bought the steel linked above and haven't looked back. No comparison at all. It's the closest you'll get to making pizzeria quality pies at home.

Gonna have to disagree a bit here. Why would your ceramic stone ever encounter rapid temperature change? Always leave it in the oven as it cools.

I keep three racks in my over. The bottom one *always* has a large rectangular ceramic pizza stone on it. (The oven heats a bit more slowly, but the temperature is steadier, overall.) In 40 years, have never had a ceramic stone break.

When baking pizza indoors, I move that rack up to the middle of the oven, and add another identical ceramic baking stone on a rack about four inches above the first one. I crank them up to my oven max, 550. This somewhat simulates the high overhead heat of an actual pizza oven.

There are side bakestone panels available, but my experience doesn't demonstrate that they add anything.

I have a 16x16 1/4 inch baking steel as well. Damned heavy is right! I prefer the stones indoors for pizza, etc. because they allow some air beneath the crust for better texture, and they absorb any oils that might leak or leach out of whatever you're baking. On the baking steel, they can pool on the surface until they burn off.

I do like the steel a lot for baking pizzas and other things outdoors on the gas grill.

Now if you really want to improve your pizza, get one of these:

 

[Poker Zombie]

Gonna have to disagree a bit here. Why would your ceramic stone ever encounter rapid temperature change? Always leave it in the oven as it cools.

I keep three racks in my over. The bottom one *always* has a large rectangular ceramic pizza stone on it. (The oven heats a bit more slowly, but the temperature is steadier, overall.) In 40 years, have never had a ceramic stone break.

When baking pizza indoors, I move that rack up to the middle of the oven, and add another identical ceramic baking stone on a rack about four inches above the first one. I crank them up to my oven max, 550. This somewhat simulates the high overhead heat of an actual pizza oven.

There are side bakestone panels available, but my experience doesn't demonstrate that they add anything.

I have a 16x16 1/4 inch baking steel as well. Damned heavy is right! I prefer the stones indoors for pizza, etc. because they allow some air beneath the crust for better texture, and they absorb any oils that might leak or leach out of whatever you're baking. On the baking steel, they can pool on the surface until they burn off.

I do like the steel a lot for baking pizzas and other things outdoors on the gas grill.

Now if you really want to improve your pizza, get one of these:
View attachment 418013

I thought the same thing. My pizza stone is older than Methuselah, and it only has a small chip in one corner. It's also heavy, but not 16-32 lbs heavy, which would make it's use more problematic. I also question steel heating better, but I'd need to experiment to see if there was a real difference. Both absorb a lot of heat. That heat is transferred to the colder pizza, but the thickness of the 'za isn't going to absorb a whole lot before the oven temp evens it back out.

In the end, every reputable pizza oven I've ever seen has had a stone (or brick) interior, not steel.

 

[JMC9389]

Gonna have to disagree a bit here. Why would your ceramic stone ever encounter rapid temperature change? Always leave it in the oven as it cools.

I keep three racks in my over. The bottom one *always* has a large rectangular ceramic pizza stone on it. (The oven heats a bit more slowly, but the temperature is steadier, overall.) In 40 years, have never had a ceramic stone break.

When baking pizza indoors, I move that rack up to the middle of the oven, and add another identical ceramic baking stone on a rack about four inches above the first one. I crank them up to my oven max, 550. This somewhat simulates the high overhead heat of an actual pizza oven.

There are side bakestone panels available, but my experience doesn't demonstrate that they add anything.

I have a 16x16 1/4 inch baking steel as well. Damned heavy is right! I prefer the stones indoors for pizza, etc. because they allow some air beneath the crust for better texture, and they absorb any oils that might leak or leach out of whatever you're baking. On the baking steel, they can pool on the surface until they burn off.

I do like the steel a lot for baking pizzas and other things outdoors on the gas grill.

Now if you really want to improve your pizza, get one of these:
View attachment 418013

I'm a dead man if I show my wife that I bought the above

I know that pizza stones will crack if taken out of the oven after being preheated with the oven, but 18 year old me did not know that, found out the hard way! An amateur will make the mistake.

I haven't gotten a digital thermometer to assess the temperature of a steel vs. a stone, but everything I've read and heard from empirical experience indicates that steels get much hotter than ceramic stones, which results in a crisper crust and shorter baking times.

I understand what you're saying about having two stones in the oven for two different racks. That works fine in a gas oven. That being said, I have an electrical oven where the heat source is at the roof of the oven. When I get daring and try to use the broiler, this is ideal. I place the rack with the steel on it on the 2nd to highest rung in the oven, and that works really well whether I use a New York Style dough or a Neapolitan style dough with 00 flour.

I'm going to stick with using the steel in my oven for NY style pizza though once I get my hands on this beauty....

https://ooni.com/collections/shop-all/products/ooni-koda-16

 

[ekricket]

This is the only piece of pizza equipment I’m interested in. A few mods with some hubs and dies and it’s a home poker chip maker. Heats up to 450F and ~8 tons of pressure.

https://www.webstaurantstore.com/do...UPd9KMws3CZZHcCNOMHMT53LWRMRj_ARoC8kIQAvD_BwE

 

[Poker Zombie]

I'm a dead man if I show my wife that I bought the above

I know that pizza stones will crack if taken out of the oven after being preheated with the oven, but 18 year old me did not know that, found out the hard way! An amateur will make the mistake.

I always remove my pizza stone from the oven. It even has a cooling rack/stand that keeps it from damaging the countertop (though now I have a granite top, so it's less of a concern). If I had a pizza peel I'd just leave it in the oven, but I don't - so I don't.

 

[gopherblue]

I always remove my pizza stone from the oven. It even has a cooling rack/stand that keeps it from damaging the countertop (though now I have a granite top, so it's less of a concern). If I had a pizza peel I'd just leave it in the oven, but I don't - so I don't.

We leave it in the oven. And a decent peel can be had for nothing on amazon.
The advantage to leaving it in the oven, aside from thermal shock issues, is that it provides thermal mass. As Larry mentioned, having the stone in our oven helps the oven keep a consistent temperature. Most modern ovens have no thermal mass to them, so as soon as the door opens, all the hot temp rushes out with the air. Thermal mass holds the heat in.

 

[Poker Zombie]

The only reason I don't own a peel is because of storage considerations. My dream is to build a pizza oven outside, then I will need the peel.

 

[ReallyGoodUsername]

Peel?

 

[Darson]

Peel?

This is what I have

But if you're fancy:

 

[Richard Cranium]

Total time depends on whether or not it's a pizza sandwich.

Is a calzone an italian sandwich?

 

[ReallyGoodUsername]

What are people’s suggested stones?

 

[Beakertwang]

Is a calzone an italian sandwich?

Is a Pop Tart a calzone?

 

[Darson]

What are people’s suggested stones?

I have two of these (side by side) but on my gas bbq grill. Regular ovens only get to about 500F max, a real pizza oven will be 700+ and I can get close to that with my grill.

 

[Poker Zombie]

Is a calzone an italian sandwich?

Technically, it would be closer to a panino.

Real food cultures actually differentiate.