New answers tagged pizza
I just baked the baby spinach pizza with uncooked spinach under shredded cheese. It didn't come out soggy but some of the leaf edges were dry. Also, even though the spinach was piled high, there wasn't as much of it as I would like after it cooked down. Next time I will try using thinly sliced cheese over the spinach leaving just enough space between the ...
When cheese is made, milk solids, in the form of curds, are separated from the whey. The curds are then pressed to further release the whey. Hard cheeses are pressed with greater pressure for a longer time. So, the simple answer to your question is hard cheeses.
I cook a lot of pizza. The biggest issue is that you want browning and leopards spots, but a really short period (under 2 minutes) so that the inside is still moist and fluffy on the cornicione. I've had luck with three things in my gas oven: A long, long rise on the dough - a couple of days cold in the fridge. Supposedly what this does is convert more ...
If you are already reading the Pizza Lab columns at Serious Eats, you already have the best reference on the topic (using a home oven, that is) available that I am aware of. You probably already have all of this information, but I am putting it for other readers who may interested. One thing that Kenji Alt has raved about is using a baking steel, saying ...
My electric oven only goes up to 250C (~480F), but I'm able to consistenly get good results with the following method. Roll the dough to a thickness of at most 3mm (~.1 inches). Bake the dough without any toppings on it (not even tomato sauce) for 2 minutes. I bake it on a cheapo Ikea aluminum over tray; you might get better results with a pizza stone. ...
If you're at a step where you mix the yeast into warm water (possibly with some sugar in it) and wait to see if it bubbles, that's called proofing the yeast. You're basically rehydrating the yeast, to get it growing again. The bubbling confirms the yeast is still alive. If it doesn't bubble, then the yeast isn't growing. Putting 2.5x the right amount of ...
"Sitting there not rising" is a very unusual description if you used 2.5 times the required amount of healthy yeast. The usual symptoms would be that your dough starts rising (slowly at the beginning, just as normal), then rises a lot, developing a strong smell with a few unpleasant notes (ammonia, but also a bit sulfury) and then ends up very weak, ...
The excellent book Cooking for Geeks recommends 750°F to 900°F. Basically, if you want pizzeria-style pizza, your home oven isn't going to get hot enough. ...unless you use their method for overclocking your oven by abusing the cleaning cycle. Warning: this will void your warranty.
I usually cook it at 180C (356F) for 20/25 minutes in an ventilated oven. Works for me (I'm 100% italian), even if for best results I agree with @TFD answer above :-)
For genuine Neapolitan pizza (very thin dough, tomatoes, Buffalo mozzarella, olive oil) you would use a wood (oak) fired brick oven at 485°C (900°F) It should be fully cooked in in less than 90 seconds If you add other toppings, and use a thicker dough it will take a little longer Cooking at lower temperatures gives you a nice "pie" or savoury flan, but ...
Wikipedia answered a lot of this from what I can tell above. but hontestly pizza sauce is thicker with more garlic and parm cheese. That's it! you can get scientific about pizza but pizza is taste not science. just like beer to an extent
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