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Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

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How to have a good alveolation when baking at a low temperature? [duplicate]

I wonder if it is possible to have a good alveolation when baking at a low temperature. I would like to have big alveoli, a large cornice, and an irregular alveolation. About the temperature, i ...
Bertrand125's user avatar
10 votes
2 answers
3k views

Can I put pizza dough in the fridge after 12 hours of rising

I’m making pizza dough with the original intention of letting the dough rise for about 20 hours (the recipe I’m using calls for a 8-22 hour rise period before making the pizza). However, I’ve had a ...
user5553440's user avatar
18 votes
6 answers
4k views

Use the pyrolytic mode in ovens for cooking

Would the high temperature (400 Celsius) of a self-cleaning oven (pyrolytic function) be of any use for cooking certain foods, like pizza? That would emulate a wood pizza oven, making pizza in 2 min.
Quora Feans's user avatar
1 vote
1 answer
123 views

Want pizza dough to "pull" better

My family has made pizza just about every week for several years. But one aspect of it is oddly inconsistent, and I can't detect any particular variable that affects it. Many times when pulling the ...
BowlOfRed's user avatar
  • 1,186
1 vote
3 answers
212 views

How do pizza parlors prevent the dough from puffing up?

I tried to cook a pizza in two steps as recommended by some, whereby you first cook the crust, then add the toppings and cook again. However, the crust puffed up when I cooked it, so it was unusable. ...
Drisheen Colcannon's user avatar
0 votes
0 answers
88 views

My pizza dough is too dense

Followed two different pizza dough recipes before even getting to letting them rose I know something was wrong. Felt like too dry, dense and not at all sticky. We used bread flour. Warmed the water ...
Kendra's user avatar
  • 1
9 votes
7 answers
4k views

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 ...
User1974's user avatar
  • 201
4 votes
1 answer
198 views

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 ...
Fattie's user avatar
  • 195
15 votes
10 answers
10k views

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....
Fattie's user avatar
  • 195
6 votes
1 answer
2k views

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?
Matthijs P's user avatar
6 votes
4 answers
619 views

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 ...
Shirley's user avatar
  • 71
1 vote
2 answers
130 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 ...
Piotr Golacki's user avatar
0 votes
5 answers
939 views

When baking frozen pizza in oven

When baking frozen pizza, why do the edges burn but cheese in center is not fully melted.
Barb Eadson's user avatar
15 votes
3 answers
6k views

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 ...
George Li's user avatar
  • 151
3 votes
1 answer
2k 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 ...
Some Guy's user avatar
  • 205
1 vote
2 answers
2k views

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?
Jeff's user avatar
  • 19
1 vote
4 answers
2k views

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 ...
Some Guy's user avatar
  • 205
2 votes
3 answers
3k 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 ...
Some Guy's user avatar
  • 205
1 vote
3 answers
438 views

Earliest pizza recipe?

What is the earliest recorded recipe for pizza ever written? I think it’s in the 1700s, but I’m just not really sure myself, thus my question.
Abraham Ray's user avatar
6 votes
1 answer
599 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 ...
Jeremy Fisher's user avatar
21 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 ...
Nobody Special's user avatar
12 votes
11 answers
8k views

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 ...
pacoverflow's user avatar
1 vote
1 answer
334 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 ...
Sneh's user avatar
  • 21
2 votes
3 answers
338 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 ...
TLSO's user avatar
  • 281
-2 votes
3 answers
481 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 ...
Neil Meyer's user avatar
  • 4,894
1 vote
1 answer
553 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 ...
TLSO's user avatar
  • 281
3 votes
1 answer
447 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 ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
200 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 ...
geronimo's user avatar
  • 173
0 votes
3 answers
314 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 ...
mimic's user avatar
  • 101
17 votes
7 answers
11k views

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 ...
Mark Stewart's user avatar
-2 votes
1 answer
629 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 ...
Thomas Barnable's user avatar
1 vote
1 answer
659 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 ...
David P's user avatar
  • 784
14 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 ...
Orsu's user avatar
  • 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 ...
Gustavo Meira's user avatar
15 votes
6 answers
6k views

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 ...
Ryon Tierney's user avatar
2 votes
3 answers
1k 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 ...
Y. H.'s user avatar
  • 21
0 votes
3 answers
7k views

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 ...
c1uq92's user avatar
  • 101
0 votes
1 answer
215 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 ...
Daniel's user avatar
  • 1
4 votes
3 answers
593 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; ...
Sneftel's user avatar
  • 29.5k
0 votes
1 answer
797 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 ...
Sedumjoy's user avatar
  • 854
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 ...
Makonede's user avatar
  • 412
1 vote
1 answer
1k views

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 ...
Jonathon's user avatar
  • 265
1 vote
1 answer
149 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) ...
Jonathon's user avatar
  • 265
12 votes
1 answer
2k views

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 ...
MyDaftQuestions's user avatar
1 vote
3 answers
595 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 ...
Abdelmoniem Abomosalam's user avatar
2 votes
3 answers
315 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 ...
cst1992's user avatar
  • 121
2 votes
0 answers
93 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 ...
Avba's user avatar
  • 121
3 votes
2 answers
3k views

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 ...
user8714896's user avatar
1 vote
1 answer
1k 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 ...
Chris H's user avatar
  • 44.4k
1 vote
2 answers
488 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 ...
aragaoalana's user avatar

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