Questions about pizza preparation, baking, and equipment.

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2
votes
2answers
201 views

Yeast for pizza doughs

We are interested in a good quality year-round yeast so we don't have to switch brands or adjust too much according to season.
1
vote
4answers
1k views

Woodfire oven how to get crust soft and tasty

Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
5
votes
2answers
2k views

Differences between the oven stone and the pizza oven?

I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? I'm aware of the major differences - for ...
2
votes
2answers
675 views

how to seal a pizza stone [duplicate]

Possible Duplicate: How do I season my new pizza stone? I have a ceramic pizza stone, but ive heard it needs to be "sealed" with a coat of oil before I can use it. Any thoughts on how to do ...
1
vote
3answers
474 views

how to improve the consistency of my pizza sauce

I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using: 1 can crushed roma tomatoes 3/4 cup garlic 3/4 cup basil 1/4 cup salt 1/4 cup ...
2
votes
1answer
434 views

What would cause heartburn in marinara sauce?

So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick ...
5
votes
1answer
561 views

What's a good choice of steak to use for a steak pizza?

I'm planning to cut into small cubes and place raw on the pizza before putting it into the oven. I wondering what cut of steak would be good for this purpose.
1
vote
2answers
1k views

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?

Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the ...
1
vote
1answer
768 views

How to mimic Giordano's Pizza SAUCE? (Part 2)

I am trying to mimic Giordano's pizza at home, as stated in part 1 I need to learn how to make both the crust and the SAUCE. I think I can manage the rest... I am looking for advice on how to make a ...
1
vote
2answers
2k views

How to mimic Giordano's Pizza CRUST at home ? (part 1)

Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; ...
6
votes
3answers
15k views

Pizza in Oven : Bottom/Mid/Top

I make pizza in a baking tray in my oven. My question is where do I place my baking tray in the oven, the bottom top or middle? The resources I have seen so far on the internet are far too ambiguous. ...
1
vote
1answer
715 views

How quickly do I have to use my thawed pizza dough?

I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much ...
0
votes
2answers
128 views

How can you pre-bake coca (pizza)?

The Spanish coca is related to the pizza, so I guess the question can apply for both. Normally I bake it in about 20 minute, should I take it out after 10 minute or later or sooner? If I freeze it, ...
7
votes
4answers
13k views

How to cook a thin crispy pizza on a pizza stone

Hello I am attempting to make my own thin and crispy pizza and am cooking it on a pizza stone however it keeps coming out a little bit soggy (its not too bad, its still nice its just not as crispy as ...
0
votes
1answer
430 views

Is it safe to eat a non-refrigerated store-bought pizza base?

We bought some pizza bases the other day and I just realized the package says to store below 4°C (39°F). We didn't store them in the fridge. Will these be safe to eat? They contain wheat flour and ...
3
votes
4answers
1k views

Salt 'n pizza (how much salt should be in the dough)

I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the ...
6
votes
5answers
23k views

How is white pizza sauce made?

As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it ...
16
votes
8answers
109k views

What is the difference between pizza sauce and spaghetti sauce?

Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think there is a difference between the two. So ...
0
votes
1answer
1k views

What is the most practical pan for a deep-dish pizza

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 ...
6
votes
2answers
2k views

Windowpane test - Why does my dough fail it, and what is it good for?

I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, one thing I've noticed is that my dough ...
3
votes
2answers
2k views

What can I substitute for Rice flour in a gluten-free pizza?

I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
8
votes
6answers
9k views

How do I ensure my deep dish crust gets cooked

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
19
votes
1answer
24k views

What are the impacts of common pizza dough errors?

I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough. What impact do each of the ...
6
votes
4answers
2k views

How can I reliably bake pizza with no temperature control or pizza stone?

How do I make a pizza in a gas oven, with no temperature control and no pizza stone? I have all ingredients to make pizza without actually knowing how it's made and baked. So I did some research ...
4
votes
4answers
4k views

How do you protect a pizza peel?

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.
3
votes
3answers
6k views

Should chicken be cooked beforehand while making pizza?

I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
3
votes
7answers
13k views

How do I get a chewy crust from homemade pizza dough?

There's a local pizzeria that makes a crust I really like and I'm trying to figure out what I'm doing wrong in reproducing it. The crust (under the toppings) is about a 1/4in thick. If you look at it ...
1
vote
1answer
266 views

Toss Pizza Dough to Shape [duplicate]

Possible Duplicate: How to throw a pizza dough? When I make my pizza dough and let it rise for about two hours, I then shape the dough for the round pizza pie. I have tried numerous times ...
0
votes
2answers
15k views

Cooking frozen Pizza in the microwave

I am totally new to cooking, I just boil eggs :). I am staying alone for sometime, and I want to cook some stuff at home instead of eating outside every day. I thought that Pizza might be a good ...
6
votes
1answer
668 views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
5
votes
5answers
1k views

Best way to reheat pizza

Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own toppings, or sometimes we have frozen pizza.
5
votes
2answers
10k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
6
votes
9answers
39k views

Why is my Pizza Dough always too sticky to knead?

I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like a batter than dough. I have watched ...
-1
votes
1answer
1k views

What herbs would be effective in Pizza dough? [closed]

I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli ...
1
vote
2answers
282 views

What kind of mushroom goes well with Tandoori Chicken on a pizza?

I was thinking of making a pizza with the following ingredients which I found on reddit.com. I'm looking for a dream team of herbs, spices and mushrooms to complete this. Sun dried tomato and ...
8
votes
3answers
3k views

How to judge the quality of pizza dough?

What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late! Maybe some people have some ...
2
votes
6answers
6k views

Can I turn my marinara sauce recipe into “pizza sauce”?

We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for ...
4
votes
2answers
2k views

Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flower 3/4 cup of water 1 ts of yeast 2 ts of ...
2
votes
3answers
4k views

Do I need a special oven to cook a pizza as evenly as the chain stores?

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 ...
6
votes
1answer
8k views

Frozen pizza - Understanding time and temperature equivalency

When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the instructions on the other pizza box says ...
4
votes
2answers
790 views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
11
votes
6answers
22k views

How to avoid getting the pizza all watery?

When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure. Any ideas how to avoid this? Some more ...
14
votes
7answers
103k views

What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they ...
7
votes
2answers
2k views

Prevent thin pizza dough sticking

Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put the pizza in the over I thought, "this ...
12
votes
2answers
3k views

How to throw a pizza dough?

If there are different instructions for different sizes, those would be appreciated as well.
2
votes
1answer
1k views

How to make pizza that has a fat outer rim? [duplicate]

Possible Duplicate: Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around... I'm finding it difficult to ...
12
votes
2answers
4k views

What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
18
votes
5answers
7k views

How to prevent pizza dough from stretching back

I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form. Any ideas?
6
votes
2answers
5k views

Can I store extra pizza dough in fridge?

I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
5
votes
1answer
7k views

Why do my pizzas get such hard crusts?

I usually buy ready made pizza base and use it for baking pizzas. All of my pizzas get a very hard and crispy outer crust. Why so? I thought of brushing some oil on the pizza base before I bake it but ...