Questions about pizza preparation, baking, and equipment.

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2
votes
1answer
28 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 ...
2
votes
1answer
50 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 ...
7
votes
4answers
29k 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 ...
16
votes
8answers
110k 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 ...
0
votes
3answers
87 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
259 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
277 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. ...
8
votes
6answers
9k 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
3answers
159 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, ...
22
votes
6answers
82k 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?
2
votes
1answer
64 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
2k 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?
2
votes
2answers
154 views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
0
votes
1answer
72 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 ...
21
votes
10answers
29k 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, ...
1
vote
2answers
144 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 ...
0
votes
1answer
74 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 ...
2
votes
3answers
214 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
17
votes
12answers
4k 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?
0
votes
2answers
15k 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 ...
11
votes
6answers
23k 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 ...
2
votes
3answers
774 views

How to add more toppings to frozen pizza?

I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I ...
11
votes
6answers
85k 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 ...
2
votes
2answers
341 views

How do I make this particular pizza dough?

I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work. It consisted of a dough layer, a sauce ...
5
votes
2answers
254 views

Why does a pizza stone make my pizza dough bread-like?

I have an aluminum pizza pan with a perforated bottom. It looks like this: Not long ago I purchased a pizza stone, which I got mainly because everyone raves about them. However, the results have ...
1
vote
1answer
164 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 ...
8
votes
4answers
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
7answers
14k 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 ...
5
votes
6answers
5k 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, ...
1
vote
1answer
93 views

Pizza dough is way too wet, already in the oven. Fix?

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...
0
votes
1answer
464 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 ...
1
vote
1answer
150 views

What's the best water temperature for making Pizza dough

I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
0
votes
1answer
142 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 ...
-1
votes
1answer
38 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 ...
1
vote
1answer
52 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
2
votes
3answers
164 views

Crispier pizza crust. What surface to go for in a home oven?

After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust. I am on a budget ...
1
vote
2answers
118 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
2
votes
2answers
449 views

Baking side of pizza stone

How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I have not used it because I do not know ...
6
votes
3answers
1k views

Is our oven at work powerful enough to bake pizza?

Do all thick based pizzas require an oven temperature of at least 300°C (575°F) to cook better as per our reference manual?
1
vote
1answer
113 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?
1
vote
2answers
2k 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 ...
2
votes
2answers
204 views

Food processor for pizza dough

I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot as soon as my baking stone arrives from ...
1
vote
1answer
132 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 ...
2
votes
3answers
936 views

Does all pizza have butter?

Does pizza normally get made with Butter? For example, if someone is allergic... or has an intolerance, to butter do they need to avoid pizza? What about individual pizza companies like Pizza hut, ...
3
votes
3answers
123 views

Baking pizza without an oven

How can I bake a pizza without an oven (or any other fancy stuff, so no suggesting of charcoal, sun oven, and so on). Just using a plain heating element on the bottom, like a burner, what are the ...
-1
votes
2answers
1k views

Too much yeast in pizza dough

The recipe only called for 1tsp of yeast, but when I opened the package I poured almost the whole thing (2-1/2 tsp) into the water. Now it is just sitting there not rising. How can I fix?
0
votes
0answers
86 views

True Verace pizza Napoletana recipe for home pizza

I've been reading a lot of recipes of "verace pizza" which consistently go off the original recipe (source: Verace Pizza): Water 1000 ml Salt 50-55 g Yeast 3 grams. (!) Flour 1.7/1.8 kg Mix for 10 ...
7
votes
5answers
21k views

When should I add spinach to homemade pizza?

When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will release in the oven and make the crust ...
9
votes
4answers
6k 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 ...
1
vote
1answer
95 views

What cheeses have the least amount of whey in them (or not at all)?

What cheeses have the least amount of whey in them or not at all?