Agreed. Much tastier as well. I personally use Adam Ragusea’s pan pizza recipe when I make mine at home. Usually have a couple pizzas worth of dough cold proofing in the fridge, so it’s as simple as stretch the dough, toss some sauce, cheese, and toppings on, and pop it in the oven.
You ain’t getting most from scratch pizza done in 30-45 minutes my guy. I like cooking probably way more than the next guy, but yeast needs to do it’s thing and most folks need at least 12 minutes for even a thin crust at 450-500 degrees. If you are doing the dough inside of 15 minutes you’re not getting the same style pizza and if you care you’ll notice it when the lack of the signature chewy crust. Probably more since most home cooks aren’t doing a really thin crust. You also aren’t getting soda, bread sticks, and the rest of the meal.
So yeah, it’s possible it’s faster. But often is not the correct frequency here. It’s quite the opposite.
I just make my pizza dough days in advance. I can cook it in a Dutch oven on the stovetop + under the broiler in 20 minutes total (I learned this method from Adam
Ragusea).
Is it like an Ooni or wood-fired or oven at 900°F? No. But it’s far and away better than Domino’s.
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.
You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.
I stopped ordering and made my own. Much cheaper, and often faster.
Agreed. Much tastier as well. I personally use Adam Ragusea’s pan pizza recipe when I make mine at home. Usually have a couple pizzas worth of dough cold proofing in the fridge, so it’s as simple as stretch the dough, toss some sauce, cheese, and toppings on, and pop it in the oven.
Exactly how I do it, too.
You ain’t getting most from scratch pizza done in 30-45 minutes my guy. I like cooking probably way more than the next guy, but yeast needs to do it’s thing and most folks need at least 12 minutes for even a thin crust at 450-500 degrees. If you are doing the dough inside of 15 minutes you’re not getting the same style pizza and if you care you’ll notice it when the lack of the signature chewy crust. Probably more since most home cooks aren’t doing a really thin crust. You also aren’t getting soda, bread sticks, and the rest of the meal.
So yeah, it’s possible it’s faster. But often is not the correct frequency here. It’s quite the opposite.
I just make my pizza dough days in advance. I can cook it in a Dutch oven on the stovetop + under the broiler in 20 minutes total (I learned this method from Adam Ragusea).
Is it like an Ooni or wood-fired or oven at 900°F? No. But it’s far and away better than Domino’s.
So that magically erases time spent the previous day or letting frozen dough warm up?
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.
You know you can make a large batch of dough at once, right? Takes me maybe 15 minutes of actual active time to make 6 pizzas worth of dough. If you don’t use it in time, literally just take the dough, put some olive oil on it, throw it in the oven and you’ve got some bread to go with dinner.