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Mystery solved! At Catija's prompting, I managed to dig up the cutter on the website of the shop I bought it from, the Chef's Hat in Melbourne, Australia: CUTTER PIZZA W/ALUM HANDLE 95MM S/ST ($6.60) So turns out the handle is aluminum (aluminium), which can be discolored black if the alloy is not dishwasher-safe, which this clearly wasn't. Time to ask ...


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I believe that you want to be able to mix, knead, and shape the dough like in a fast food pizza establishment. They use special flour mixes with chemicals designed for this stretch and fast rise process. A good quality restaurant uses a 1 to 2 day cold rise process. After removing the dough from the fridge with oil on the outside is kneaded into the ...


1

The semolina flour has a higher temp rating and is more compatible to the pizza dough that results in a gentle sweet taste. Clean the pan in the oven after each pizza with the hand mitt to take away the cooked flour otherwise this browning flavor gets transferred to the bottom of the crust. White or wheat flours will burn easily and leave a chalky taste. ...


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Sourdough sounds nice. I use the cold rise and a blend of white, semolina, wheat flours and at least 8 hr cold rise. The sour dough flavor increases over time in the fridge. I do not mix oils or salt directly into the dough while it is in a cold rise. Instead it is kneaded into the dough afterward and the salt is allowed to diffuse from the outside in ...


2

Increase the amount of Semolina flour to strengthen the dough. I use 3/4 semolina and 1/4 cup Whole Wheat and 2 and 1/2 cup White flour. Too much hydration will add to the ripping and a tight gluten bond will resist stretching and want to spring back. To get a thin stretchy dough that is very relaxed I added a process the works well to provide a slight ...


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General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small ...


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Well, I believe all the answers above touch on important points of the flour. I found a local pasta/bread business that orders their flour and they are willing to sell to me at market cost. This is a good quality source and with plenty of advice because they know their flours. The quality of the flour needs to contain 12% protein or greater for pizza to ...


3

The linked question in comments makes some general points about dedicated pizza ovens. However, to address the final question about temperature differences, the general answer is that it depends on the style of pizza you'd prefer to make and the dough/topping characteristics. Some doughs and pizza styles are designed to be cooked at lower temperatures for ...


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The best pizza is cooked hot and fast. It's what gives you nice browned cheese and crispy crust without turning the whole thing into either some gooey undercooked mess, or overcooked throughout into cardboard. You want the heat to reach the center of the pizza layers just enough while toasting the outer layers top and bottom. A preheated pizza stone helps ...


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GdD's information and suggestions are all informative and helpful. You might also try adding an 'autolyse' rest as the French do. After mixing the water, yeast, and flour together until well combined, allow the dough to rest for about 20 minutes. This allows the flour to become hydrated and the gluten to start its development. Since the gluten begins to ...


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Yes, you can absolutely cook a frozen mini pizza in the microwave. I put mine on a plate and microwaved it for about 3.5 minutes on high. It has a soft crust and it's a little gooey in the middle, but it's cooked and totally edible.


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If you make the pizza on a stainless pizza circle with a lip, just use butter, unfold the wrapper and coat the pan- then lay and form the dough to the pan. Once the za is ready to rock toss it in the oven. Wait about 7- 10 min then grab the pizza circle with a glove or cloth shake left and right to make sure it has baked enough and loose then slide it off ...


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You're all wrong in fact. The microwave heats water particles. The exact reason you can cover a heating meal with a paper towel without it igniting. The glass of water is meant to alleviate the intensity of microwaves heating the pizza and crust, thus avoiding an overcooked, chewy crust. No myth needing to be busted.. Best way to solve it all, stop ordering ...



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