Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
357
questions
9
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7
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Soft goat cheese as pizza topping without mess
I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons:
Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
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4
votes
1
answer
161
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How would you recommend further improving this "the eggs take longer than the pizza" solution?
Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue?
After a few experiments it does seem to be the case that incredibly
eggs for 4 ...
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15
votes
10
answers
9k
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Resolve a "the eggs take longer than the pizza" issue?
I often cook a typical frozen pizza like this
in a typical mini-oven like this
I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
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6
votes
1
answer
1k
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Can I still use poolish which has quadrupled in volume?
I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
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4
votes
3
answers
398
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Why my pizza dough turned out so filling and heavy on the stomach?
This is the recipe:
1 kg pizza flour
680 gr water
4 teaspoons dry yeast
12 tablespoons olive oil (and even more for handling the sticky dough)
2 tablespoons salt & 2 teaspoons sugar
kneaded for ...
- 51
1
vote
2
answers
107
views
Freezing raw pizza
I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week.
Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or ...
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0
votes
4
answers
600
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When baking frozen pizza in oven
When baking frozen pizza, why do the edges burn but cheese in center is not fully melted.
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14
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3
answers
5k
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Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?
During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of ...
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3
votes
1
answer
572
views
How do I fix my smoke-emitting pizza stone?
I'm trying to cook "authentic" pizza in a home oven. The recipe I'm following asks that you preheat the oven to the highest it can get (500°F/260°C for me) with the stone inside. So, I ...
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1
vote
2
answers
2k
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What does preheating the oven mean when there is no preheat option?
I'm trying to preheat my oven to make pizza, but there is no preheat option. Does the "bake" setting mean the same thing as preheat?
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1
vote
4
answers
1k
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Why won't my pizza cheese brown?
I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese.
I'm using pre-shredded mozzarella cheese, so I ...
- 205
2
votes
3
answers
975
views
Any substitutes for a pizza peel?
I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a ...
- 205
0
votes
3
answers
294
views
Earliest pizza recipe?
What is the earliest recorded recipe for pizza ever written? I think it’s in the 1700’s, but I’m just not really sure myself, thusly my question. If this is the wrong stack to put it on I apologize.
- 549
6
votes
1
answer
558
views
What happened to my pizza dough?
I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me.
I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan ...
- 579
22
votes
5
answers
8k
views
Why did my pizza toppings slide off while baking?
I made a New York-style pizza using recipes from the Elements of Pizza book by Ken Forkish, and some of the cheese and pepperoni slid off in the oven while baking. This was my first time using these ...
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12
votes
11
answers
7k
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After rolling pizza dough, how do I move it to a pan without ruining it?
On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan.
First of all, I roll the dough on a granite counter. Even ...
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1
vote
1
answer
327
views
Why is this (and other?) pizza oven so unnecessarily tall?
I was watching a live stream from a pizzeria. I noticed that the oven appears to be at least twice the size vertically as it has to be. A pizza is flat and even with lots of toppings, it could very ...
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2
votes
3
answers
293
views
Will seasoning stainless steel increase heat transfer to pizza dough?
I asked some time ago questions regarding a pizza oven I planned to buy and bought eventually.
As the oven is pretty small it's difficult to maneuver inside it pizzas that are more than bite-sized. My ...
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-2
votes
3
answers
362
views
What parts of Italy should you go to for anchovy pizza?
Is there a specific region of Italy that is known for anchovy pizza? Can you get that in all of Italy or is that specific to a region?
Can you actually get a buffalo mozzarella anchovy pizza?
Im ...
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1
vote
1
answer
424
views
Could a pizza gas oven with only an under-the-stone burner work well?
I've been looking at options of for-home pizza gas ovens. The Ooni Koda stuff cost about twice than I'd like to spend, and even then I saw some YouTube review which showed it doesn't really get to ...
- 281
3
votes
1
answer
387
views
What would be the best way to freeze and reheat home-made pizza
I have been baking home-made pizza (home-made dough, toppings etc.). with great results, using a pizza steel and a ripping hot regular domestic oven. The base is crispy with leopard spots, and the ...
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2
votes
1
answer
193
views
What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?
When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
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0
votes
3
answers
279
views
Can't figure out why my pizza's bottom is very dry and firm
I have a stone, I usually keep it in my oven ~ about 1 hour with 500F. The pizza turned out to be very tasty except the bottom - dry and firm (~6-7 minutes in the oven). What should I check?
UPD
The ...
- 101
18
votes
7
answers
10k
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When to add fresh basil to homemade pizza
I've made pizza from scratch (dough and sauce) a few times, turns out great. I want to try fresh basil on it. Current recipe: Oven, 425° F: blind bake crust 10 minutes, add tomato sauce & fresh ...
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-2
votes
1
answer
450
views
Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]
A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
1
vote
1
answer
536
views
Proofing container: air tight vs simple bowl
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
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15
votes
2
answers
4k
views
Pizza stone made out of multiple pieces
Would a pizza stone assembled from multiple pieces be smart/useful?
I have access to an old marble quarry, and I would like to go cut a stone there.
It seems too complicated to cut a huge piece (even ...
- 261
16
votes
2
answers
4k
views
Is there aroma transfer in wood fired ovens?
I love making pizza. And I've been reading this book "The Neapolitan Pizza", which is supposed to be, as they describe it in the subtitle, "a scientific guide about the artisanal ...
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15
votes
6
answers
5k
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Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?
As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started feeling really sick when I ate these, even ...
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2
votes
3
answers
848
views
Should jalapeno slices go on the pizza pre or post oven?
I have bought a jar of sliced jalapenos, in an attempt to make a pizza simulating the ones I used to eat as a kid. This is the first time ever I see this product for sale to normal consumers.
Now I ...
- 21
0
votes
3
answers
4k
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How to keep Totino's Pizza Rolls from bursting in oven?
Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do?
We normally cook half the bag at 425° for 14min, which is following the ...
- 101
0
votes
1
answer
209
views
Need help in identifying a specific italian salami/sausage for pizza
I came across a very intense and savory salami recently at a great pizzeria in Frankfurt (Germany). The pizza guys however are from Napoli and sell their amazing and traditional pizza since ages with ...
- 1
4
votes
3
answers
502
views
Sourdough pizza crust for wood-fired oven
I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; ...
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0
votes
1
answer
573
views
Cooking a Lean Cuisine frozen pizza in a toaster oven or regular oven instead of microwave
I know it says in the directions to use microwave only. But I am more curious than anything else. Is it a food safety issue perhaps? I generally put olive oil around the crust of any frozen pizza to ...
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31
votes
2
answers
7k
views
Why do my mini pizzas have microwave trays?
I have these frozen mini pizzas which come with a silver piece of cardboard (see image at the end). I disregarded it at first, but then read the cooking instructions and it says that it is a microwave ...
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1
vote
1
answer
1k
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How Rough Should the finish on a Pizza Peel Be?
I have read over and over that you want a rough finish on a wooden pizza peel for best results. But other people seem to state that it is simply the moisture absorptive nature of wood that causes ...
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1
vote
1
answer
138
views
Thermal Properties of Seasoned vs Anodized Aluminum?
I recently made an Aluminum baking "Steel" for baking pizza. The entire point of Aluminum is that it is orders of magnitude more thermally conductive than steel and (relative to its weight) ...
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12
votes
1
answer
2k
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Why are most circular pizza peels designed with holes in metal
I am looking to buy a pizza peel. In the UK, I'm noticing a difference in styles, and was curious if there was a reason more than design
There is the "paddle" design, which is more ...
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1
vote
3
answers
524
views
How to scale a recipe for Neapolitan Pizza?
I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza.
However, the used amounts are too much for me. I wanted ...
2
votes
3
answers
290
views
Large milk dough for pizza; doesn't seem to knead at all
So I set out to make pizza dough, with these ingredients:
1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g)
1 cup water + 1 cup milk
1 tsp active dry yeast
10 tsp olive ...
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2
votes
0
answers
84
views
Adding xanthin gum to regular flour containing gluten
I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough.
Will adding xanthin gum provide any additional improvements to the texture when using ...
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3
votes
2
answers
3k
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What causes dough made from coconut flour to not stick together?
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
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1
vote
1
answer
841
views
Why does my pizza dough (and other doughs) go sticky on freezing and defrosting?
I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration starter, 125ml water, 250g flour, kneaded ...
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1
vote
2
answers
466
views
Shrinking pizza dough
I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°C).
The problem is when I'm stretching with ...
- 179
11
votes
1
answer
3k
views
Identifying a type of Pizza Topping
I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, ...
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1
vote
2
answers
207
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What type of cheese is used on Patsy's Old Fashioned Margherita Pizza
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarella because they appear to be thin slices.
...
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3
votes
1
answer
233
views
Pea protein in a yeast dough. No rise in oven?
Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven.
Today tried adding pea protein (70g, but with less flour to ...
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5
votes
3
answers
1k
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How can I get my defrosted pizza dough to transfer from peel to oven? [duplicate]
My defrosted dough hard to handle once I put stuff on it. I make a horrible mess getting onto the pizza stone. I wind up with at least part of the pizza dough folded over on itself. I never used to ...
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0
votes
2
answers
635
views
What's the difference between thin crust pizza and a cracker
My friend says that thin pizza crust is nothing but a cracker, but I think there are significant differences between the two products. For example, if you buy a store-bought cracker and add pizza ...
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3
votes
4
answers
1k
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Is a pizza like this unheard of in the USA?
My idea of a pizza, bought from a pizzeria in Sweden (at least growing up and when I last did, which was a few years ago now), is as follows:
A standard pizza dough is grabbed and turned into a flat ...
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