Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
296
questions
0
votes
1answer
79 views
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 ...
1
vote
1answer
85 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 ...
2
votes
2answers
89 views
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 ...
1
vote
3answers
207 views
How to make pizza without pizza sauce?
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
3
votes
3answers
148 views
Pizza crust doesn't brown
I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oil.
I tried to set the temperature to ...
0
votes
0answers
57 views
White dots on pizza or focaccia after baking
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil inside.
...
0
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0answers
34 views
Lack of structure in a no-knead pizza
I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages
100% flour with 13% protein and W300/320 according to the ...
0
votes
1answer
105 views
Should I use self-rising flour or all purpose flour for two ingredient pizza dough?
I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this:
(1) from Kinda Healthy Recipes which uses all ...
1
vote
1answer
164 views
Can yogurt be used as a substitute for yeast in pizza dough?
I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at the same consistency.
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vote
2answers
169 views
Why does my pizza crust turn out too hard?
I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It was stretchy and not too dry or wet. I let ...
0
votes
1answer
122 views
kneading vs. stretch and fold with pizza
I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes ...
1
vote
1answer
809 views
Correct procedure to thaw frozen pizza dough?
I have frozen leftover dough. I put it in the fridge over night for like 11hrs. Then I placed it on the counter for 3 hours. My mom saw the dough was rising and thus opened the container so it ...
0
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2answers
856 views
How long should I bake the pizza in a microwave oven?
I am making homemade pizza using a store bought pizza base. I know this is a fairly basic problem, but I am new here.
Anyway, I own a Samsung microwave oven which also has a convection mode. Do I ...
0
votes
2answers
90 views
Do restaurants use acidified pesto?
Do pizza restaurants usually make their own pesto or use commercial acidified pesto? Found pesto squished between plates this morning (about 11 hours old) and concerned about a low-acid situation and ...
2
votes
2answers
163 views
Broiler vs. second baking steel?
How are the results in pizza baking different between one baking steel using a broiler, versus baking the pizza on a lower steel with a second steel on a higher rack? Is one easier to control (less ...
14
votes
2answers
3k views
Soggy Italian calzones
Why are my calzones always wet after I cut them? If I let them cool, the bottom is wet. Other then runny or soggy they're so good.
1
vote
2answers
472 views
Flour/Instant Dry Yeast Ratio in Thin Pizza Dough
I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it.
I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots ...
0
votes
1answer
149 views
How should we determine the proportion of yeast in thin pizza? [closed]
It's my first try at making pizza. I have a question that I'm curious about and I can't find an answer for.
I would like to make a pizza that is thin, crispy, and a little soft. In my research, most ...
6
votes
4answers
338 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
747 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
353 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
468 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
153 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
130 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
982 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 ...
0
votes
1answer
254 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
997 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
98 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. ...
5
votes
2answers
2k 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
2k 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
1k 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
181 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
216 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
424 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
2k views
How to deal with overproofed pizza dough?
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
118 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
138 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
147 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
115 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
167 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
672 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
10k views
2
votes
1answer
249 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
103 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
103 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
413 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
2k 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
3k 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
223 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
253 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'...
