Questions about pizza preparation, baking, and equipment.

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1answer
338 views

Pizza stone or firebricks to fix uneven cooking

I have a Zanussi commercial gas oven... probably 15 yearas old but in good condition....and it cooks unevenly. Am wondering if placing a pizza stone or fireplace bricks on the bottom will help ...
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1answer
1k 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 ...
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0answers
19 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 ...
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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?
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2answers
301 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 ...
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4answers
521 views

Ideal temperature and method to bake a deep dish pizza

What is the ideal temperature to bake deep dish pizza, and for how long? I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and cheddar cheese. I have an electric oven. ...
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9answers
7k 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?
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1answer
4k views

Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?

I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer. This is the latter, soggy part removed: Normally they should cook ...
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5answers
5k views

Pizza Dough Seasoning [closed]

King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic ...
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1answer
1k views

Napoletana Pizza dough not elastic and breaking

I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon of sugar After kneading, I left it rise ...
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2answers
133 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, ...
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1answer
2k 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 ...
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1answer
152 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
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1answer
123 views

How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?

I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are possible? Also if the dough is put in ...
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2answers
1k views

How to remove pizza pan from oven without a peel?

I was given a set of mini-pizza pans for making personal sized pizzas, but I noticed these pans don't have handles or ridges around the edge like my larger pizza pan to grip with my oven mitt. I don't ...
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1answer
560 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 ...
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1answer
55 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 ...
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0answers
164 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 ...
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1answer
959 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
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1answer
50 views

Mixing both gluten production and milk

I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flour and water, plus oil and salt. I'm ...
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1answer
2k 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 ...