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Questions about pizza preparation, baking, and equipment.

2
votes
2answers
64 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
63 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 ...
0
votes
0answers
59 views

How to shape pizza dough properly [duplicate]

When I start making a shape of pizza it becomes difficult to maintain and make it bigger and thinner because the dough stretches back to its initial form. Also dough gets thicker than the middle of ...
3
votes
1answer
130 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
30 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
97 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
0answers
26 views

Which type of flour is best that can we use for pizza dough? [duplicate]

I have been making pizza dough and the recipe of pizza says to use "the best quality of flour" and I am not sure of what it means by that. Are there any quality difference between flours? If so, which ...
0
votes
0answers
28 views

Blast freezing pizza

Does any one has experience with blast freezing Pizza? I am considering 2 options : Blast freezing the fully cooked pizza Blast freezing par bake pizza (dough cooked to 80 degrees Celsius) I will ...
0
votes
3answers
171 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
143 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
197 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
183 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
179 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
159 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
237 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
69 views

Mixed Active yeast with oil in water is ok or not

When I put my active yeast in the water, can I add veggy oil???
4
votes
3answers
1k 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
165 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
113 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
161 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
300 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
545 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
204 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
463 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
857 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 ...
1
vote
2answers
741 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.
0
votes
0answers
87 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
111 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
votes
2answers
224 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
64 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
166 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
161 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
256 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
75 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
votes
3answers
608 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
801 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
203 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
468 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
495 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
545 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
votes
2answers
7k 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
votes
1answer
2k 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 it. Should I add a bit of lemon juice to counteract the baking soda?
4
votes
4answers
571 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
votes
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 ...
-1
votes
1answer
143 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, ...
1
vote
1answer
155 views

Baking Sirloin in Oven on Pizza?

Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go. This week, the ...
3
votes
2answers
450 views

Pizza dough with sand paper texture?

Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good ...
5
votes
2answers
390 views

Stock Based Pizza Dough

Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes ...
2
votes
1answer
195 views

Tapioca pizza crust is undercooked?

So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and actually doesn't taste like rocks. ...