Questions about pizza preparation, baking, and equipment.

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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?
12
votes
2answers
3k views

How to throw a pizza dough?

If there are different instructions for different sizes, those would be appreciated as well.
5
votes
1answer
7k 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 ...
11
votes
6answers
22k 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 ...
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?
18
votes
5answers
7k 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?
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?
7
votes
2answers
1k views

Shaping thick crust pizza dough

One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
13
votes
2answers
5k views

Defrosting pizza dough correctly?

Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, ...
1
vote
2answers
2k 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; ...
18
votes
4answers
7k 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 ...
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 ...
7
votes
2answers
15k 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 ...
7
votes
3answers
3k views

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
6
votes
3answers
15k 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
3answers
244 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 ...
5
votes
5answers
1k 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.
4
votes
2answers
790 views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
2
votes
6answers
6k views

Can I turn my marinara sauce recipe into “pizza sauce”?

We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for ...
14
votes
8answers
10k 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 ...
9
votes
4answers
5k 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 - ...
7
votes
4answers
13k 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 ...
1
vote
3answers
475 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 ...