So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called for. For ...
I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil.
When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top. When I make a pizza in my own oven (electric, fan assisted, maximum 230° C), I ...
We've got a 40x30cm granite chopping board that I never use (it's more decorative than useful), and I've wondered for a while if it might work as a pizza stone. The top and sides of the board are ...
A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?
I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on ...