Questions about pizza preparation, baking, and equipment.

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13
votes
2answers
4k 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
5answers
70k 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
6k 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 ...
21
votes
3answers
568 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
2k 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
6k 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
3answers
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
4k 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
1k 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
5k 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
826 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
4answers
4k 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 - ...
15
votes
5answers
4k 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 ...
20
votes
5answers
69k 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?
17
votes
11answers
3k 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?