Questions about pizza preparation, baking, and equipment.

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5
votes
7answers
4k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
26
votes
11answers
45k 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, ...
10
votes
4answers
175 views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
0
votes
3answers
73 views

Why is my pizza doughy inside?

If my pizza comes out perfectly baked on the upper and lower sides but still doughy in the inside, what mistake am I making? I use a gas oven set at 240 degrees celsius. I also knead it for 10 minutes ...
0
votes
2answers
72 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
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 ...
0
votes
0answers
12 views
3
votes
2answers
146 views

What do I substitute for Greek yogurt in a pizza dough?

The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
21
votes
10answers
146k 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 ...
7
votes
2answers
13k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
18
votes
12answers
6k 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?
10
votes
3answers
18k 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 ...
10
votes
5answers
6k 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 - ...
8
votes
4answers
4k 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 ...
0
votes
3answers
58 views

Thin crust pizza on barbecue

I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza and can it be done on a charcoal bbq?
4
votes
4answers
229 views

How to cleanly cover the dough while it rise?

When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to ...
11
votes
9answers
2k 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.
19
votes
4answers
10k 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 ...
24
votes
8answers
96k 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
4answers
26k views

Cooking frozen Pizza in the microwave

I am totally new to cooking, I just boil eggs :). I am staying alone for sometime, and I want to cook some stuff at home instead of eating outside every day. I thought that Pizza might be a good ...
7
votes
5answers
51k views

Water in the microwave to reheat pizza better

I've seen this claim various times on the Internet; for example at http://imgur.com/vlh4M Put a small amount of water in a glass when you microwave your pizza to keep the crust from getting chewy ...
1
vote
2answers
86 views

Pizza crust mix for pizza with cast iron pan?

I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before. I want to make a ...
0
votes
1answer
97 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 ...
3
votes
1answer
340 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
6
votes
3answers
25k 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. ...
1
vote
1answer
467 views

Is it okay to mix bread flour and all-purpose flour when making a pizza dough?

From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification). I'm ...
2
votes
2answers
128 views

oil for tabletop working dough

I'm working through a pizza dough recipe, and one of the instructions is to use oil on the worktop to stretch and fold the dough: Oil the worktop once more, dimple the dough out into a rectangle, ...
6
votes
3answers
269 views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
5
votes
3answers
8k 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.
4
votes
1answer
233 views

What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?

A while back, I bought an ordinary-looking pizza cutter with a dull grey handle. However, I soon found out the hard way that the handle is made from some weird metal or alloy that reacts with water, ...
1
vote
3answers
199 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 ...
3
votes
3answers
561 views

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
5
votes
3answers
516 views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
6
votes
2answers
253 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
2
votes
2answers
2k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
1
vote
2answers
211 views

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 ...
1
vote
2answers
283 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 ...
2
votes
3answers
146 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
5
votes
5answers
6k views

How do you protect a pizza peel?

I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil.
9
votes
6answers
11k 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 ...
6
votes
4answers
398 views

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...
5
votes
6answers
15k views

Can I use Cheddar cheese for pizza?

I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few things I cook like sandwiches, ...
3
votes
3answers
5k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
3
votes
7answers
19k 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 ...
3
votes
1answer
85 views

Does it matter if I freeze dough before proofing?

I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though. Does this matter? Should I have let them ...
0
votes
3answers
334 views

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...
5
votes
3answers
1k views

Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
1
vote
4answers
430 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. ...
2
votes
1answer
155 views

Can I make microwave frozen ready pizza?

I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to make my own frozen ready pizza and heat ...
2
votes
3answers
5k views

Does pizza need yeast?

I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or flavour without yeast?