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Without details, it's a bit of a stab in the dark, but still: Have you checked your recipe? Some doughs are intended for these paper-thin pizzas, other for deep-dish, almost cakey pizzas. Swap these and your results might be very disappointing. A few pointers, how to "read" the recipe1: Deep dish doughs typically have a generous amount of fat (olive ...


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Until you have the recipe banged out; I would start with just a cheese pizza to narrow down the issues. Do not use ingredients that have high moisture content; (vegetables and fruits) Decide on how you want to deal with moisture on bottom of dough; a use a pan with holes in bottom (special pizza pans). b. Douse bottom of pan with olive oil or lard to ...


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Ah; pizza; minutes to learn; lifetime to master. Many recipes on the internet leave out MANY important little details. Defer to a alton brown episode when possible, :) This may be more of an issue than just cheese type; If you are not letting dough sit overnight you may have issues with the flour absorbing liquid while it's cooking; try overnight rest ...


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Stuck Dough Follow the below process and stop when you have found success: Shake the peel back and forth Gently lift the nearest edge and blow under the dough to give it lift More shaking Toss your favorite non-stick agent under the area such as semolina/flour/cornmeal More shaking Gently blow again and wedge a spatula under the area Add even more ...


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There are lots of things you can try, but the first thing I would start with is weighing your ingredients. Use a recipe that provides ingredients by weight and buy a decent kitchen scale. Next I would look at your temperature and set that to be as high as your oven will go(mine goes to 550°F). I would ensure that you aren't over topping. I know you ...


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When your pizza is ready take it out of the oven, add the cheese. Put the pizza back in the oven, turn the heat off. Don't go anywhere, just keep an eye on the cheese unlit it melts, take it out and whala.. That way cheese is melted and not dry and you can basically use any taste of cheese you prefer . Its probably because your not using a pizza oven, and ...


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From the perspective of a person that understands Italian cooking or just cooking in general, sauce used on pizza and pasta is diverse. More or less any sauce you use on one could be used on the other with a few modifications depending on the other attributes of the dish. From the perspective of American consumer marketing the answer is a lot more black ...


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The point of the yogurt in this recipe is both flavor and for the acid in the yogurt to react with the leavening agents in the self-rising flour (usually baking powder) so that the dough will rise. Greek-style yogurt is regular yogurt that is strained to remove most of the liquid (yes, it is whey) and you can do this yourself the way user33210 instructs. ...


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You can make your own version of Greek yogurt and it will be even better than what you buy in the stores. What you need to do is buy "plain unflavored yogurt", preferably full fat or whole milk. Then get a cheese cloth, and put the yogurt into the cheese cloth that is covering a bowl (please make sure the cheese cloth or a very thin cotton type wash cloth ...



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