Questions about pizza preparation, baking, and equipment.

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10 views

Stop pizza toppings sliding off sauce [duplicate]

I only find this with my home-cooked pizzas (making the dough from scratch), and not with purchased pizzas e.g Dominos. Whenever I add cheese and toppings, on top of my pizza sauce, they are very ...
2
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0answers
41 views

Flour protein and browning

I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise yeast 347 g water Mix in food ...
1
vote
2answers
85 views

Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
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0answers
27 views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
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3answers
113 views

Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
2
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2answers
238 views

What are the four cheeses generally used in“four-cheese” pizzas?

In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different brands use different mixes, or does ...
2
votes
2answers
62 views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
3
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3answers
234 views

Any health risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
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3answers
103 views

How to make pizza not stick on ceramic stone?

I have a ceramic pizza stone that I believe is 16 inches in diameter. It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza ...
15
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2answers
835 views

Any reason to put cornmeal/semolina on hot pizza stone or steel?

When I first started baking pizza years ago, I read somewhere that one should toss some cornmeal on a hot pizza stone after preheating, just before putting the pizza on. Since I tend to bake pizza at ...
3
votes
2answers
487 views

What is the most common mozzarella used in Italian pizza

That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella used on their pizza? ...
-2
votes
1answer
67 views

Pizza fries getting burnt

I am trying pizza fries. As shown in this video. Pizza sticks are getting burnt from outer side while baking. What should I do to prevent them? Ingredients I am using Pizza break, Pizza sauce , ...
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2answers
73 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
1
vote
1answer
289 views

What's a good egg substitute in pizza dough?

I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe, but making a machine that cracks ...
4
votes
1answer
128 views

How can I make my pizza dough more workable?

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the dough(...
2
votes
3answers
176 views

How can I remove moisture from my onions?

Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too ...
5
votes
3answers
127 views

What cheeses work well for pizza that will be refrigerated and reheated?

I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I ...
1
vote
1answer
201 views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
2
votes
2answers
271 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
3
votes
1answer
127 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
1
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0answers
25 views

Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather [duplicate]

Left an unfrozen uncooked store made pizza in the car for 4 hours in 54 degree weather. Is this safe to cook?
2
votes
1answer
77 views

Dividing Pizza dough to balls before baking

I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the ...
2
votes
2answers
73 views

Quattro Stagioni pizza comes out unbalanced

I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro Stagioni pizzas, where you're supposed ...
0
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0answers
547 views

Pizza crust too hard in home oven, how to make it softer?

I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I bake it on pizza stone at the bottom ...
6
votes
3answers
184 views

Pizza dough changed from usable to sticky

Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all. A problem we are hitting now is inconsistency of dough mix. ...
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1answer
103 views

Pizza dough texture and workability

I make my pizza dough with the following ingredients: 2 cups bread flour 1 cup whole wheat flour 2 teaspoons instant yeast 2 teaspoons coarse kosher salt 2 tablespoons extra virgin olive oil 1 cup ...
2
votes
1answer
112 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
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vote
3answers
222 views

How do I prevent crust formation when proofing pizza dough?

While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing that works 100% is plastic foil wrap, but ...
3
votes
2answers
541 views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
3
votes
2answers
234 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
2
votes
3answers
441 views

Why is my pizza doughy inside?

If my pizza comes out perfectly baked on the upper and lower sides but still doughy in the inside, what mistake am I making? I use a gas oven set at 240 degrees celsius. I also knead it for 10 minutes ...
4
votes
2answers
399 views

What do I substitute for Greek yogurt in a pizza dough?

The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
11
votes
4answers
309 views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
1
vote
3answers
66 views

Thin crust pizza on barbecue

I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza and can it be done on a charcoal bbq?
5
votes
4answers
508 views

How to cleanly cover the dough while it rise?

When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to ...
2
votes
2answers
106 views

Pizza crust mix for pizza with cast iron pan?

I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before. I want to make a ...
1
vote
1answer
328 views

Baking powder substitutes

So I found this amazing pizza dough recipe. It calls for flour and baking powder (or self rising flour) and sour cream, but I do not have self rising flour or baking powder/soda. Is there anything I ...
3
votes
1answer
2k views

Is it okay to mix bread flour and all-purpose flour when making a pizza dough?

From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification). I'm ...
8
votes
3answers
542 views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
6
votes
1answer
292 views

What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?

A while back, I bought an ordinary-looking pizza cutter with a dull grey handle. However, I soon found out the hard way that the handle is made from some weird metal or alloy that reacts with water, ...
2
votes
2answers
1k views

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 °...
3
votes
3answers
7k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
3
votes
3answers
182 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
4
votes
1answer
474 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
7
votes
2answers
434 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
6
votes
3answers
1k views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
5
votes
1answer
128 views

Does it matter if I freeze dough before proofing?

I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though. Does this matter? Should I have let them ...
5
votes
3answers
2k views

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
1
vote
3answers
532 views

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...