Questions tagged [pizza]
Questions about pizza preparation, baking, and equipment.
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2answers
31 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 ...
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1answer
100 views
2
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1answer
136 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
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1answer
96 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
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0answers
52 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
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2answers
210 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
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1answer
232 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
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2answers
272 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
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1answer
129 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
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1answer
167 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'...
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1answer
216 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
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1answer
116 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 ...
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3answers
450 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
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1answer
161 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?
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5answers
261 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
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2answers
189 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
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2answers
219 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
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2answers
471 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
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2answers
2k 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
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1answer
284 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
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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
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1answer
577 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
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2answers
133 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
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2answers
241 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
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1answer
536 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
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1answer
718 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
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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
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1answer
210 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
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3answers
897 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
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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 ...
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2answers
1k 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
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0answers
117 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
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4answers
232 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. ...
2
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2answers
401 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
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1answer
82 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
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3answers
370 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
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1answer
185 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
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3answers
289 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
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1answer
82 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 ...
5
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3answers
3k 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
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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
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1answer
214 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
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1answer
645 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
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2answers
853 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
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2answers
779 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, ...
2
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2answers
12k views
How to store pizza dough in the fridge?
I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I can just get away with a full size baking ...
2
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1answer
4k views
pizza with baking soda instead of yeast
I have a friend who is allergic to yeast so I'm looking for a way to make a pizza dough with baking powder instead of it.
Should I add a bit of lemon juice to counteract the baking soda?
4
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4answers
861 views
Does dead yeast result in a stickier dough?
I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead.
The first time I figured that I killed the yeast (the package said don't go above 140°F and I ...
21
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5answers
8k views
Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I…?)
I know people have indoor wood-fired pizza ovens. I also know that in general people cannot have barbecues or smokers indoors, presumably because of the potential for leakage of dangerous or deadly ...
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1answer
149 views
How to make pizza as good as original italian pizza? [closed]
I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, ...
