Symfony Profiler

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            "content": "<p>Pizza stone or steel is gonna be your friend here. Let that stone get nice and hot before you put the pizza on it (probably going to want to get a pizza peel too, personally I like a 2 peel system, I build my pizza on a wooden peel, I feel like the raw pizza slides off better, and pull it out with a metal peel which is thinner and easier to slide under the pie)<\/p>\n<p>If your stone and oven can do it, also consider cranking up the temperature even higher, pizza ovens cook at pretty high temperatures, 500-700 degrees or even higher aren\u2019t unheard of. A dedicated pizza oven is amazing if you have the space\/budget for one. I have a breville pizzaillo (nice oven, probably not worth the price, I got it on a very steep discount) and it can go up to about 700 degrees, I don\u2019t usually go quite that high but I definitely set it way higher than my normal oven goes, and it cranks a pizza out in like 2 minutes.<\/p>\n<p>Before I got that, I also had pretty good luck with a pizza stone on my grill, grills can also reach pretty ludicrous temperatures. I think I\u2019ve also seen some dedicated pizza oven accessories come out in recent years meant to go on a regular grill. I haven\u2019t tried those myself, but they sound like a solid idea in theory.<\/p>\n<p>Most jarred marinara sauce is probably a bit too wet for pizza use, you may want to try a pizza-specific sauce or make your own, or else maybe try cooking your sauce down a bit or <em>maybe<\/em> straining it depending on how watery\/chunky it is.<\/p>\n<p>Also be aware of what toppings you\u2019re adding that might be adding a lot of moisture and think about do what you can to minimize that. Fresh mozzarella should be used sparingly for things like a margarita pizza, for regular pizza use you want to use low moisture mozz (or a blend of other cheeses if that\u2019s your thing.) Mushrooms have a lot of moisture in them and that\u2019s often not immediately obvious to a lot of people. Some ingredients are obviously wet like pineapple (I strongly recommend grilling your pineapple if you use it, drives out some of the moisture and also tastes great) a lot of veggies have a lot of moisture and might benefit from a quick roast or saute first to dry them out a little.<\/p>\n<p>You can also consider doing a red top pizza with the cheese under the sauce to act as sort of a moisture barrier. There\u2019s a couple places around the Philly suburbs I\u2019ve been to that do a spiral of (usually very sweet) sauce over top of the cheese, which looks very cool if nothing else, or perhaps a layer of cheese, then sauce, then more cheese if you don\u2019t like that look<\/p>\n<p>And try to avoid going too heavy on the sauce\/cheese\/toppings, you can definitely ever load a pizza doing that.<\/p>\n",
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                "content": "Pizza stone or steel is gonna be your friend here. Let that stone get nice and hot before you put the pizza on it (probably going to want to get a pizza peel too, personally I like a 2 peel system, I build my pizza on a wooden peel, I feel like the raw pizza slides off better, and pull it out with a metal peel which is thinner and easier to slide under the pie)\n\nIf your stone and oven can do it, also consider cranking up the temperature even higher, pizza ovens cook at pretty high temperatures, 500-700 degrees or even higher aren't unheard of. A dedicated pizza oven is amazing if you have the space\/budget for one. I have a breville pizzaillo (nice oven, probably not worth the price, I got it on a very steep discount) and it can go up to about 700 degrees, I don't usually go quite that high but I definitely set it way higher than my normal oven goes, and it cranks a pizza out in like 2 minutes.\n\nBefore I got that, I also had pretty good luck with a pizza stone on my grill, grills can also reach pretty ludicrous temperatures. I think I've also seen some dedicated pizza oven accessories come out in recent years meant to go on a regular grill. I haven't tried those myself, but they sound like a solid idea in theory.\n\nMost jarred marinara sauce is probably a bit too wet for pizza use, you may want to try a pizza-specific sauce or make your own, or else maybe try cooking your sauce down a bit or *maybe* straining it depending on how watery\/chunky it is.\n\nAlso be aware of what toppings you're adding that might be adding a lot of moisture and think about do what you can to minimize that. Fresh mozzarella should be used sparingly for things like a margarita pizza, for regular pizza use you want to use low moisture mozz (or a blend of other cheeses if that's your thing.) Mushrooms have a lot of moisture in them and that's often not immediately obvious to a lot of people. Some ingredients are obviously wet like pineapple (I strongly recommend grilling your pineapple if you use it, drives out some of the moisture and also tastes great) a lot of veggies have a lot of moisture and might benefit from a quick roast or saute first to dry them out a little.\n\nYou can also consider doing a red top pizza with the cheese under the sauce to act as sort of a moisture barrier. There's a couple places around the Philly suburbs I've been to that do a spiral of (usually very sweet) sauce over top of the cheese, which looks very cool if nothing else, or perhaps a layer of cheese, then sauce, then more cheese if you don't like that look \n\nAnd try to avoid going too heavy on the sauce\/cheese\/toppings, you can definitely ever load a pizza doing that.",
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{"@context":["https://join-lemmy.org/context.json","https://www.w3.org/ns/activitystreams"],"actor":"https://lemmy.world/c/cooking","to":["https://www.w3.org/ns/activitystreams#Public"],"object":{"id":"https://lemmy.world/activities/create/f252eddf-eb1d-410b-a634-3e82cfeb4dfa","actor":"https://lemmy.world/u/Fondots","to":["https://www.w3.org/ns/activitystreams#Public"],"object":{"type":"Note","id":"https://lemmy.world/comment/15717993","attributedTo":"https://lemmy.world/u/Fondots","to":["https://www.w3.org/ns/activitystreams#Public"],"cc":["https://lemmy.world/c/cooking","https://reddthat.com/u/Telorand"],"content":"<p>Pizza stone or steel is gonna be your friend here. Let that stone get nice and hot before you put the pizza on it (probably going to want to get a pizza peel too, personally I like a 2 peel system, I build my pizza on a wooden peel, I feel like the raw pizza slides off better, and pull it out with a metal peel which is thinner and easier to slide under the pie)</p>\n<p>If your stone and oven can do it, also consider cranking up the temperature even higher, pizza ovens cook at pretty high temperatures, 500-700 degrees or even higher aren’t unheard of. A dedicated pizza oven is amazing if you have the space/budget for one. I have a breville pizzaillo (nice oven, probably not worth the price, I got it on a very steep discount) and it can go up to about 700 degrees, I don’t usually go quite that high but I definitely set it way higher than my normal oven goes, and it cranks a pizza out in like 2 minutes.</p>\n<p>Before I got that, I also had pretty good luck with a pizza stone on my grill, grills can also reach pretty ludicrous temperatures. I think I’ve also seen some dedicated pizza oven accessories come out in recent years meant to go on a regular grill. I haven’t tried those myself, but they sound like a solid idea in theory.</p>\n<p>Most jarred marinara sauce is probably a bit too wet for pizza use, you may want to try a pizza-specific sauce or make your own, or else maybe try cooking your sauce down a bit or <em>maybe</em> straining it depending on how watery/chunky it is.</p>\n<p>Also be aware of what toppings you’re adding that might be adding a lot of moisture and think about do what you can to minimize that. Fresh mozzarella should be used sparingly for things like a margarita pizza, for regular pizza use you want to use low moisture mozz (or a blend of other cheeses if that’s your thing.) Mushrooms have a lot of moisture in them and that’s often not immediately obvious to a lot of people. Some ingredients are obviously wet like pineapple (I strongly recommend grilling your pineapple if you use it, drives out some of the moisture and also tastes great) a lot of veggies have a lot of moisture and might benefit from a quick roast or saute first to dry them out a little.</p>\n<p>You can also consider doing a red top pizza with the cheese under the sauce to act as sort of a moisture barrier. There’s a couple places around the Philly suburbs I’ve been to that do a spiral of (usually very sweet) sauce over top of the cheese, which looks very cool if nothing else, or perhaps a layer of cheese, then sauce, then more cheese if you don’t like that look</p>\n<p>And try to avoid going too heavy on the sauce/cheese/toppings, you can definitely ever load a pizza doing that.</p>\n","inReplyTo":"https://reddthat.com/post/37126826","mediaType":"text/html","source":{"content":"Pizza stone or steel is gonna be your friend here. Let that stone get nice and hot before you put the pizza on it (probably going to want to get a pizza peel too, personally I like a 2 peel system, I build my pizza on a wooden peel, I feel like the raw pizza slides off better, and pull it out with a metal peel which is thinner and easier to slide under the pie)\n\nIf your stone and oven can do it, also consider cranking up the temperature even higher, pizza ovens cook at pretty high temperatures, 500-700 degrees or even higher aren't unheard of. A dedicated pizza oven is amazing if you have the space/budget for one. I have a breville pizzaillo (nice oven, probably not worth the price, I got it on a very steep discount) and it can go up to about 700 degrees, I don't usually go quite that high but I definitely set it way higher than my normal oven goes, and it cranks a pizza out in like 2 minutes.\n\nBefore I got that, I also had pretty good luck with a pizza stone on my grill, grills can also reach pretty ludicrous temperatures. I think I've also seen some dedicated pizza oven accessories come out in recent years meant to go on a regular grill. I haven't tried those myself, but they sound like a solid idea in theory.\n\nMost jarred marinara sauce is probably a bit too wet for pizza use, you may want to try a pizza-specific sauce or make your own, or else maybe try cooking your sauce down a bit or *maybe* straining it depending on how watery/chunky it is.\n\nAlso be aware of what toppings you're adding that might be adding a lot of moisture and think about do what you can to minimize that. Fresh mozzarella should be used sparingly for things like a margarita pizza, for regular pizza use you want to use low moisture mozz (or a blend of other cheeses if that's your thing.) Mushrooms have a lot of moisture in them and that's often not immediately obvious to a lot of people. Some ingredients are obviously wet like pineapple (I strongly recommend grilling your pineapple if you use it, drives out some of the moisture and also tastes great) a lot of veggies have a lot of moisture and might benefit from a quick roast or saute first to dry them out a little.\n\nYou can also consider doing a red top pizza with the cheese under the sauce to act as sort of a moisture barrier. There's a couple places around the Philly suburbs I've been to that do a spiral of (usually very sweet) sauce over top of the cheese, which looks very cool if nothing else, or perhaps a layer of cheese, then sauce, then more cheese if you don't like that look \n\nAnd try to avoid going too heavy on the sauce/cheese/toppings, you can definitely ever load a pizza doing that.","mediaType":"text/markdown"},"published":"2025-03-16T02:09:20.595614Z","tag":[{"href":"https://reddthat.com/u/Telorand","name":"@Telorand@reddthat.com","type":"Mention"}],"distinguished":false,"audience":"https://lemmy.world/c/cooking"},"cc":["https://lemmy.world/c/cooking","https://reddthat.com/u/Telorand"],"tag":[{"href":"https://reddthat.com/u/Telorand","name":"@Telorand@reddthat.com","type":"Mention"}],"type":"Create","audience":"https://lemmy.world/c/cooking"},"cc":["https://lemmy.world/c/cooking/followers"],"type":"Announce","id":"https://lemmy.world/activities/announce/create/9c4128b1-e24e-4f60-9671-8a7f6c45567e"}