Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
278
questions
6
votes
4answers
133 views
Does shaping dough require punching/folding it?
Newbie baker here with a pizza dough recipe that says this:
Mix and ... allow to rise at room temperature for 8 to 12 hours.
Turn dough out onto lightly floured surface and divide into four ...
4
votes
2answers
490 views
Rising pizza dough in the fridge after punching it?
EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
0
votes
2answers
56 views
Pizza bulk fermentation vs proofing (2nd cycle)
I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read ...
5
votes
2answers
92 views
18 hours fermentation of Biga
I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once the mixture is ready, he asks to let it ...
0
votes
1answer
100 views
Tapioca flour pizza crust is gummy?
I'm not sure if it's either too thick, not baked alone long enough, or a reactuon to adding a hand made sauce....
1
vote
1answer
116 views
Reheatable pizza dough
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...
3
votes
3answers
411 views
Order of ingredients when making Pizza dough
I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consistent with the order in which ingredients ...
1
vote
1answer
129 views
Pizza browning agent substituting proportion
I've been learning how to make pizzas.
In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
0
votes
1answer
75 views
How long can you keep pizza dough in the fridge?
We usually keep pizza dough in the fridge for three days before making the pizza.
We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has ...
1
vote
1answer
67 views
Why is my pizza dough sponge failing?
I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge.
In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. ...
4
votes
2answers
149 views
Will an airtight container negatively affect yeast growth / dough expansion?
I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours.
I normally cover the mix tightly with plastic wrap, ...
6
votes
2answers
215 views
How long does pizza dough keep in the fridge?
The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freezer bags and store in the fridge at 1C.
...
1
vote
2answers
150 views
mixing dry yeast, water, salt and flour
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
2
votes
2answers
108 views
how to get maximum amount of rise for shaped pizza
I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible.
My dough is 360g Caputo blue-...
1
vote
2answers
178 views
Why can´t I make a goodlooking napolitan style pizza dough?
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this
It taste delicious but I ...
0
votes
1answer
117 views
On what temperature should I leave my sauce to cook?
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour or so. At what temperature should I ...
1
vote
3answers
229 views
Pizza dough questions
I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become ...
2
votes
1answer
82 views
How long should pizza dough rise?
I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in the refrigerator. What are the ...
2
votes
1answer
98 views
no-knead pizza. When is it supposed to raise? which flour is the best?
I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions ...
1
vote
1answer
115 views
Most optimal pizza type or style for home oven?
I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style pizza. I think it is below 250°C on the ...
2
votes
2answers
70 views
Pizza dough dipping in middle during proofing
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow).
I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
1
vote
1answer
110 views
Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?
I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
1
vote
2answers
320 views
Dough is super springy and sticky. Tears while stretching
I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I ...
1
vote
2answers
3k views
2
votes
1answer
232 views
How do I make restaurant quality pizza? [closed]
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits.
Measurements for ...
1
vote
1answer
101 views
My pizza dough has risen for a second time
I had already made the dough into a pizza and while waiting to put it together it has risen. What should I do?
2
votes
0answers
77 views
Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
0
votes
2answers
294 views
Should pizza be firm enough to be held by the crust?
I've been to 4 restaurants already (with good reviews) and they all serve similar pizzas - they have to be eaten with fork and knife or else they will bend (because one simply can't hold them with a ...
0
votes
1answer
939 views
How to keep my pizza hot and crispy during transport
I am planning to make pizza for my work potluck this year. I will be the second time.
I cook it fresh in my over 10 minutes away from work, and then put it in pizza boxes to transport.
My initial ...
2
votes
2answers
1k views
How long can leftover pizza be stored in the freezer?
Today I had a pizza party at my home. I ordered 10 large pizzas, but that was too much and five are left over. I don't want to throw them out. Can I freeze the leftovers? If so, how long can it be ...
3
votes
1answer
155 views
Has anyone tried placing a steel plate in direct contact with the heating elements in an oven?
I've been cooking pizzas at home almost every day for months now, I figured that was as good as they get and dare I say they are quite good.
Recently I had an opportunity to use an oldschool wood ...
3
votes
1answer
205 views
Pizza crust lack of flavor
Since we've moved to the UK our pizza dough hasn't been tasting the same as it was in the states. We'd normally use King Arthur flour (Sir Lancelot or bread flour) with Saf yeast.
Now in the UK we'...
0
votes
1answer
455 views
How do i make frozen pizza crispy and what temperature is required?
I want to know that how i make frozen pizza fresh and crispy.And what temperature of microwave oven is required for this purpose?
0
votes
1answer
130 views
Help with hand tossed pizza dough (like domino's)
I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have ...
0
votes
3answers
2k views
Is there a replacement for cheese on pizza?
How can I make pizza without cheese? Isn't cheese the most important thing on pizza? It allows pizza toppings to stay in place. I tried without cheese, and on bread, but the toppings did not stay in ...
0
votes
1answer
179 views
How can I maximize the cheese flavor in my pizza?
I am using the best cheese that I can buy, but my pizzas still don't have much of a cheese flavor. Is it something that I'm doing wrong, or has the cheese changed?
0
votes
5answers
466 views
Making pizza toppings stay intact without using cheese
I am going to be following this recipe to make my pizza dough
https://tasty.co/recipe/2-ingredient-dough-pizza
However, I have just realised we ran out of cheese. I have processed cheese slices but I ...
0
votes
2answers
208 views
Adding tomatoes to pizza dough
I want to try this pizza recipe and it calls for putters beets to be added to the dough to make it red. Currently, I have so many tomatoes. Would replacing the beets with tomatoes affect the crust at ...
0
votes
2answers
454 views
How do I get my pizza dough base really crispy?
How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading?
By crispy I mean real crisp on the base yet smooth as you bite ...
2
votes
2answers
776 views
Over proofed dough still good?
I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%).
I mixed the flour and water and let it autolyse for ...
1
vote
2answers
4k views
Why is my pizza dough so tough?
I'm using Ramsay's recipe from the US version of his Home Cooking book. The recipe is:
4 cups bread or 00 flour
Two 1/4 oz packets of yeast
1 Tbsp sugar
1 Tbsp fine sea salt
1/4 cup EV olive oil
1 and ...
1
vote
1answer
789 views
When proofing active yeast, is it ok to add oil?
When I put my active yeast in the water, can I add oil?
4
votes
3answers
3k views
Pizza dough with a mixture of strong and plain flour turned out surprisingly well. Lucky? Better with lower gluten?
I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in the book with sugar and salt slightly ...
0
votes
1answer
1k views
When you buy an uncooked frozen pizza, if it is soft does that mean it hasn’t been frozen?
I just wanted to know... Is it safe to eat if the pizza was soft after being bought frozen from the store... it wasn’t mushy or anything, but it was a little soft. I’ve never had a frozen pizza before ...
0
votes
2answers
149 views
How to make pizza without cheese? [closed]
Maybe I'm the only person in the world who does not like cheese ... Or maybe not ..
What are the perfect ingredients to make a pizza taste good without cheese?
4
votes
2answers
489 views
Best way to improve my pizza crust
Here's how I prepare the dough: 500g of bread flour + 325ml of water + 6g of instant yeast + 1tsp of salt. Mix with the dough attachment on my hand mixer for ~20 min, cut in 4, form them into tight ...
3
votes
1answer
994 views
Pizza stone as floor pizza oven vs firebrick
I’m building a pizza oven stainless steel and what i have seen is that they normally use firebrick as the floor but I would like to know if I can use pizza stone 3/4” as the floor having all the ...
0
votes
1answer
1k views
why is exterior of the microwave oven getting hot & the lights getting switched off [closed]
cooking pizza @ 180 degrees celcius then the exterior gets too hot and the lights on the microwave oven get switched off. after it cools down the lights start again
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8
votes
3answers
3k views
Can I make bread/pizza dough with only cricket flour and no wheat flour
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with only cricket flour? Acceptable ...
2
votes
1answer
240 views
Excess oil / holes in cheese when baking pizza
I'm making a simple pizza using:
A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin
High quality minced meat (<5% fat), pre-fried in a pan without oil, ...
