Questions about pizza preparation, baking, and equipment.

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6
votes
1answer
10k 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
883 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
27k 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
114k 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 ...
8
votes
2answers
1k 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 ...
13
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, ...
19
votes
5answers
9k 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
8k 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 ...
6
votes
1answer
1k views

Montreal Pizza sauce

I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a similar flavor or any combination of ...
15
votes
9answers
187k views

How to defrost frozen pizza dough quickly?

Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I ...
14
votes
8answers
11k views

Why does leftover pizza dough make terrible bread?

I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
7
votes
2answers
16k views

Is 'Pizza yeast' any different than normal baking yeast?

A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was ...
3
votes
5answers
6k views

Homemade pizza left out overnight

We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer just in case they were still good. What ...
11
votes
6answers
9k views

How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
7
votes
2answers
1k views

Shaping thick crust pizza dough

One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
12
votes
4answers
5k views

Tips To Make Pizza Dough Workable

I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. ...
7
votes
3answers
3k views

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
9
votes
1answer
4k views

How can I get a takeaway style pizza base?

I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, ...
8
votes
9answers
16k views

How to make frozen pizza taste good?

As a college student, I eat a lot of frozen pizza. Unfortunately, the brand of frozen pizza that I eat has very little taste. Recently, I started adding Parmesan cheese, basil and garlic powered to ...
3
votes
4answers
1k views

tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas

I put a sheet of tinfoil at the bottom of my oven to catch crumbs because I cook pizzas on the rack all the time. This is ruining my pizzas though, because when the top is done the dough is still ...
8
votes
10answers
1k views

How can I create a sweet pizza that looks like pizza?

Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but ...
2
votes
2answers
344 views

How do I make this particular pizza dough?

I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work. It consisted of a dough layer, a sauce ...
22
votes
11answers
38k views

transfer pizza onto stone without sticking

After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven. When I try to do it the pizza goes out of shape, gets folded, ...
9
votes
4answers
7k views

How far in advance can I stage pizza?

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long ...
4
votes
2answers
1k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
6
votes
3answers
2k views

How Does a Grocery Store “Self-Rising Crust” Work

As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home. I noticed that some of these pizzas describe ...
5
votes
10answers
22k views

What alternatives are there to tomato based pizza sauces?

I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
3
votes
5answers
574 views

Is it possible to have sushi pizza?

I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and wheat, then thought it was due to the ...
13
votes
2answers
5k views

Defrosting pizza dough correctly?

Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, ...
11
votes
6answers
94k views

What's the difference between a Stromboli and a Calzone?

On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone ...
18
votes
4answers
9k views

How can huge bubbles in pizza crust be prevented?

When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Does the key lie in the dough recipe, the ...
15
votes
10answers
2k views

What are the main styles of pizza that are popular in America?

Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a pizza that is called "American pizza"? Are ...
22
votes
3answers
648 views

Pizza baking order

First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
8
votes
2answers
1k views

Why does my pizza dough rise so inconsistently?

I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good, but sometimes it never rises and is ...
5
votes
6answers
7k views

Keeping pizza crust from getting soggy from fresh tomatoes

Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of ...
8
votes
4answers
3k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
8
votes
4answers
2k views

Cooking with a pizza stone

As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it won't break due to thermal shock.. Do I ...
3
votes
4answers
5k views

Use the back of a granite chopping board as a pizza stone?

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 ...
4
votes
2answers
2k views

High altitude pizza crust - how to adjust yeast?

I'm trying several pizza crust recipes at an altitude of 4,500' (about 1500 meters). All of the recipes I have are presumably for sea level, and the results are as expected - too much yeast for this ...
2
votes
2answers
2k views

Convert grill recipe to broiler and/or oven

I have a recipe that requires a grill. Its for pizza and specifically I am supposed to: Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or ...
0
votes
9answers
6k views

Do I need a stand mixer to make good pizza dough? If so what should I get?

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?
3
votes
3answers
934 views

“Prepared” pizza base - does that mean cooked?

I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275 What I'm looking for help on is whether they more likely meant ...
9
votes
5answers
5k views

How to make pizza crust thin and elastic at the same time?

For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
16
votes
5answers
6k views

How do you clean a pizza stone?

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 ...
23
votes
7answers
90k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
18
votes
12answers
5k views

For Pizza cooking at home. What is the best alternative to the pizza stone?

For Pizza cooking at home. What is the best alternative to the pizza stone?