Questions about pizza preparation, baking, and equipment.

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1answer
269 views

Any advantage to kneeding down pizza dough 3 times

I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise, that the dough came out better if I punched it down, kneaded it, then let it ...
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2answers
3k 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; ...
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1answer
1k 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 ...
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1answer
309 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 to ...
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1answer
287 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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1answer
200 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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1answer
102 views

Pizza dough texture and workability

I make my pizza dough with the following ingredients: 2 cups bread flour 1 cup whole wheat flour 2 teaspoons instant yeast 2 teaspoons coarse kosher salt 2 tablespoons extra virgin olive oil 1 cup ...
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1answer
327 views

Baking powder substitutes

So I found this amazing pizza dough recipe. It calls for flour and baking powder (or self rising flour) and sour cream, but I do not have self rising flour or baking powder/soda. Is there anything I ...
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3answers
216 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
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1answer
1k views

Why didn't the toppings on my pizza stick to the dough?

I made homemade pizza the other night and it was delicious except for the fact the toppings wouldn't stay on the cooked dough. It was a Chicken Alfredo pizza with green peppers, onions, mushrooms, and ...
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1answer
155 views

Cooking own pizza in a microwave

Can I make my own pizza dough and cook it in the microwave? Is there any chance that I could reach acceptable results?
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1answer
382 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
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
306 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
564 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
8k 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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3answers
113 views

Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
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1answer
5k 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
6k 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
134 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
192 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
132 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
615 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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0answers
27 views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
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0answers
541 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
1k 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
55 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 ...
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1answer
67 views

Pizza fries getting burnt

I am trying pizza fries. As shown in this video. Pizza sticks are getting burnt from outer side while baking. What should I do to prevent them? Ingredients I am using Pizza break, Pizza sauce , ...