Questions about pizza preparation, baking, and equipment.
5
votes
8answers
16k 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 ...
8
votes
7answers
46k 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 ...
1
vote
1answer
93 views
Stronger bread, how could I achieve that?
I'm new to baking in general,
and I've been recently trying to make a simple pizza bread.
But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
13
votes
9answers
65k 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 ...
11
votes
3answers
27k 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 ...
13
votes
8answers
6k 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
4answers
2k 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 ...
4
votes
5answers
5k 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 ...
3
votes
5answers
4k 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 ...
8
votes
5answers
2k 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 ...
2
votes
2answers
149 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.
9
votes
4answers
8k 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 ...
1
vote
1answer
503 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 ...
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 ...
0
votes
4answers
316 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
4k 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. ...
5
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 ...
5
votes
2answers
350 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 ...
1
vote
3answers
129 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
2answers
217 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 ...
11
votes
5answers
31k 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 ...
19
votes
5answers
35k 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?
1
vote
1answer
192 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 ...
2
votes
3answers
2k 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 ...
15
votes
4answers
2k 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?
8
votes
3answers
1k 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 ...
5
votes
1answer
185 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.
0
votes
0answers
31 views
Yeast pizza dough double-raise [duplicate]
Possible Duplicate:
Why let dough rise twice?
This pizza recipe suggest to let dough raise for 1h, then push down and raise for another hour. Can someone please explain the theory behind ...
1
vote
2answers
641 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 ...
3
votes
4answers
3k 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
1answer
3k 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 ...
4
votes
9answers
7k 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 ...
0
votes
1answer
1k 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; ...
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 ...
20
votes
3answers
505 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 ...
4
votes
5answers
625 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.
16
votes
11answers
2k 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?
2
votes
3answers
2k 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.
1
vote
1answer
379 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
118 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
9answers
9k 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 ...
0
votes
1answer
251 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
2answers
476 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 ...
8
votes
4answers
2k 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 ...
0
votes
1answer
576 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 ...
15
votes
10answers
908 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 ...
5
votes
2answers
993 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 ...
12
votes
1answer
8k 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
3answers
877 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
4answers
1k 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 ...
