Questions about pizza preparation, baking, and equipment.

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24
votes
11answers
42k 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, ...
24
votes
8answers
94k 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?
22
votes
3answers
660 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 ...
20
votes
9answers
141k 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 ...
20
votes
1answer
32k 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 ...
19
votes
5answers
10k 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?
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 ...
18
votes
12answers
5k 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?
16
votes
5answers
7k views

How do you clean a pizza stone?

I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on ...
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 ...
15
votes
9answers
197k 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 ...
14
votes
7answers
120k 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 ...
14
votes
8answers
11k 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 ...
13
votes
2answers
4k views

How to throw a pizza dough?

If there are different instructions for different sizes, those would be appreciated as well.
13
votes
2answers
6k 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, ...
12
votes
2answers
5k views

What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
12
votes
4answers
6k views

Tips To Make Pizza Dough Workable

I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. ...
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.
11
votes
6answers
30k 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 ...
11
votes
6answers
10k views

How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
11
votes
6answers
98k 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 ...
9
votes
4answers
8k 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 ...
9
votes
5answers
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 - ...
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 ...
9
votes
1answer
5k views

How can I get a takeaway style pizza base?

I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, ...
8
votes
9answers
17k 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 ...
8
votes
10answers
2k 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 ...
8
votes
3answers
339 views

Fresh tomatoes for home-made pizzas, is it worth it?

I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...
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 ...
8
votes
2answers
2k views

Prevent thin pizza dough sticking

Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put the pizza in the over I thought, "this ...
8
votes
4answers
3k 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 ...
8
votes
2answers
2k views

Why does my pizza dough rise so inconsistently?

I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good, but sometimes it never rises and is ...
8
votes
4answers
4k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
7
votes
4answers
17k 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 ...
7
votes
5answers
34k 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
17k 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
4k 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. ...
7
votes
5answers
49k 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 ...
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?
7
votes
4answers
133 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 ...
6
votes
9answers
49k 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 ...
6
votes
3answers
2k 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?
6
votes
5answers
27k 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 ...
6
votes
4answers
362 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, ...
6
votes
3answers
237 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 ...
6
votes
3answers
23k 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. ...
6
votes
2answers
2k 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 ...
6
votes
2answers
222 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 ...
6
votes
4answers
3k 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 ...
6
votes
1answer
11k views

Frozen pizza - Understanding time and temperature equivalency

When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the instructions on the other pizza box says ...