Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
343
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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
251
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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
170
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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
228
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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
111
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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 ...
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3
votes
1
answer
113
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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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0
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0
answers
37
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Advantages of 900°F pizza ovens? [duplicate]
Besides short cooking times (e.g., 1 min. @ 900°F), what is the advantage of high-temperature pizza ovens?
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2
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1
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159
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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 ...
- 173
0
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3
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182
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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 ...
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18
votes
7
answers
7k
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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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1
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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
169
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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
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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
3k
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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 ...
- 261
15
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6
answers
3k
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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 ...
- 167
2
votes
3
answers
253
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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 ...
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0
votes
2
answers
423
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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
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1
answer
174
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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 ...
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4
votes
3
answers
367
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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
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1
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155
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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
1
answer
5k
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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 ...
- 413
1
vote
1
answer
383
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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
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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 ...
- 500
1
vote
3
answers
259
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
239
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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
52
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 ...
- 121
3
votes
2
answers
2k
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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 ...
- 167
1
vote
1
answer
375
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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
369
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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
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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
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2
answers
156
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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
142
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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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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 ...
- 51
0
votes
2
answers
422
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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 ...
- 461
3
votes
4
answers
975
views
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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4
votes
2
answers
2k
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Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?
I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast.
I don't remember where I got the recipe, I kind of obsessed with pizza last year and ...
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0
votes
2
answers
377
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container for bulk fermentation/proofing
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid
I've seen that many ...
- 752
0
votes
2
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225
views
What is the animal product in pizza sauce in korea
I am currently in S.korea, I was checking the ingredients of pizza in a small local restaurant, because I follow halal diet, and I was surprised to find that there is animal product in the sauce.
So ...
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3
votes
2
answers
129
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does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?
I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for lower amount of yeast to compensate?
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234
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Not Burning a Wood Fire Pizza
We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt. On some pizza's, it was still doughy.
...
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4
votes
2
answers
333
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Best way to make pizza with limited options?
So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is like a grill placed directly on ...
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3
votes
1
answer
639
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Alternative to Wisconsin Brick Cheese
I just came across a pizza recipe that requires Wisconsin Brick Cheese.
It kind of looks like Cheddar or Emmental, however I do not know by taste.
As I am living in Portugal, finding that cheese is ...
- 413
2
votes
2
answers
487
views
Burnt corneal in my wood pellet (Uuni) pizza oven
I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom ...
- 23
1
vote
3
answers
997
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Firming up Neapolitan Pizza Crust
We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft.
We have an Alphaforni 5 Minuti ...
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3
votes
1
answer
256
views
Where can I source my own food safe pizza steel?
I am looking to save some money and order a slab of scrap steel from a local company.
My question is what kind of steel should I be asking for to ensure the steel is food grade quality?
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3
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1k
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Overheating a pizza stone?
I bought a pizza stone without realizing that the max temperature it would withstand is 450 F (according to the instructions). My oven goes up to 550 F, which is the temperature I'd rather bake my ...
- 11
0
votes
1
answer
651
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How to make cauliflower pizza crust without using parmesan cheese?
I want to make cauliflower pizza crust for keto diet, but all the recipes I have seen on internet require a lot of parmesan cheese, which is too expensive for me.
So I want to look for a cheaper ...
- 101
1
vote
1
answer
242
views
Does a pizza lose flavor/texture from cooling down and then heating up again versus keeping it warm from the original oven until eating?
Let's suppose two (identical) pizzas have to be consumed some time after they are baked. One pizza is kept at the same temperature constantly. The second pizza cools down and is then reheated in an ...
- 21
3
votes
2
answers
1k
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Huge bubbles in pizza dough
I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up to room temperature so the dough would be ...
- 31