Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
2
votes
1answer
61 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
92 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
53 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
84 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
votes
0answers
61 views
Over kneaded my dough?
The other day I was kneading my pizza dough in my stand mixer. And I forgot to time it. 750 gms of dough @ 64% hydration. kneaded almost for 30 minutes at speed 2.5!!help please. Is this over kneaded ...
1
vote
2answers
144 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
621 views
2
votes
1answer
164 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
97 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
62 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
224 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
416 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
494 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
138 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
176 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
293 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?
-1
votes
1answer
118 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
882 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
164 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
307 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
190 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
257 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
567 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
3k 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
413 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
2k 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
771 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
140 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
298 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
666 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
802 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
`
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
214 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, ...
3
votes
3answers
1k views
Botulism risk - homemade pizza sauce?
I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use.
This is for a pizza sauce. The recipe calls for:
1 can (28 oz) of crushed ...
0
votes
2answers
2k views
How to make my pizza dough Soft?
I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. Also, the dough is not accurate means ...
0
votes
2answers
2k views
What makes pizza flour different from normal flour?
The stores where I live do not sell pizza flour. How can I make stretchy pizza flour from raw or all purpose flour? You should be able to spin it.
1
vote
0answers
126 views
How can I make my pizza dough easier to work?
I run a wood fired pizza van and I currently make about 40kg of dough a week in a spiral mixer.
The dough cooks brilliantly and tastes great, but it's very difficult to work with, particularly with ...
2
votes
4answers
295 views
How can I use corn meal more efficiently when making pizzas?
When I make pizzas, I put down a bunch of corn meal on my wooden pizza peel. I then put the shaped dough onto the peel (corn meal), add the toppings, and slide it onto a preheated stone in the oven. ...
3
votes
3answers
543 views
Pizza dough keeps breaking through plastic
When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands, it breaks through the plastic and the ...
3
votes
1answer
96 views
Can Thermomix(-style) appliances knead dough well?
I make italian-style pizza, by kneading the dough in a bread machine. The machine does a very good job (it works it for around 45 minutes), much better than I could do with my hands, and using a pizza ...
1
vote
3answers
439 views
How to get rid of extra flour on homemade pizza dough and tortillas
I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them.
However in both cases I roll them out on a floured cloth and they all ...
0
votes
1answer
189 views
Over-proofed pizza dough, pâté fermentee?
So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for, like, four days. I’m afraid it’s over-...
3
votes
3answers
295 views
Can I blend pasta and add water to make bread or pizza dough?
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza dough?
3
votes
1answer
85 views
Mexican cheeses on otherwise Italian pizza
Can one use any Mexican cheeses on an otherwise “Italian” pizza? I don’t know much about Mexican cheeses; which cheese or mix of cheeses would one use? Would a Mexican cheese change the flavor profile ...
6
votes
5answers
4k views
How can I ensure that my pizza is properly cooked?
I occasionally make homemade pizza using pre-made dough (similar to this), however I can never seem to get the dough cooked properly all the way through. It ends up with nicely done edges but an ...
0
votes
3answers
1k views
Is it normal that cooking time of my pizza is 1 hour in oven with 230 degrees?
I know its wired but i need to keep my pizza for one hour in oven with 230 Celsius degrees to properly cook it
but everyone says 20 minutes or less is enough
i don't know why it takes so long for me
...
3
votes
1answer
221 views
Why are brick ovens used to make pizza?
Why are brick ovens used to make pizza? I have seen restaurants advertising "brick oven" pizza as though it was better than pizza made in a deck oven. Is there any basis to this?
One caterer I talked ...
2
votes
1answer
755 views
How do I stop my flatbread from going hard like pizza crust? [closed]
Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread.
It always ends up like pizza crust, crunchy on the outside and somewhat softer ...
0
votes
2answers
981 views
Vegan substitute for cheese [duplicate]
Though I read a lot about vegan substitute of cheese but I have not come across one that can be described as its perfect replacement especially in places where cheese is supposed to melt, like in ...
2
votes
2answers
892 views
When heating up a pizza, edges burn while middle still liquid
(Please excuse this question from someone who doesn't make their own pizza...)
I have a thawed (originally frozen-bought) pizza of about 25.5cm diameter, a microwave, and a convection toaster-oven, ...
