Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

Filter by
Sorted by
Tagged with
18 votes
6 answers
4k views

Use the pyrolytic mode in ovens for cooking

Would the high temperature (400 Celsius) of a self-cleaning oven (pyrolytic function) be of any use for cooking certain foods, like pizza? That would emulate a wood pizza oven, making pizza in 2 min.
0 votes
0 answers
80 views

My pizza dough is too dense

Followed two different pizza dough recipes before even getting to letting them rose I know something was wrong. Felt like too dry, dense and not at all sticky. We used bread flour. Warmed the water ...
1 vote
1 answer
106 views

Want pizza dough to "pull" better

My family has made pizza just about every week for several years. But one aspect of it is oddly inconsistent, and I can't detect any particular variable that affects it. Many times when pulling the ...
0 votes
3 answers
6k views

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 ...
1 vote
3 answers
184 views

How do pizza parlors prevent the dough from puffing up?

I tried to cook a pizza in two steps as recommended by some, whereby you first cook the crust, then add the toppings and cook again. However, the crust puffed up when I cooked it, so it was unusable. ...
4 votes
3 answers
418 views

Why my pizza dough turned out so filling and heavy on the stomach?

This is the recipe: 1 kg pizza flour 680 gr water 4 teaspoons dry yeast 12 tablespoons olive oil (and even more for handling the sticky dough) 2 tablespoons salt & 2 teaspoons sugar kneaded for ...
9 votes
7 answers
4k views

Soft goat cheese as pizza topping without mess

I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons: Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
4 votes
1 answer
178 views

How would you recommend further improving this "the eggs take longer than the pizza" solution?

Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue? After a few experiments it does seem to be the case that incredibly eggs for 4 ...
15 votes
10 answers
9k views

Resolve a "the eggs take longer than the pizza" issue?

I often cook a typical frozen pizza like this in a typical mini-oven like this I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
2 votes
3 answers
2k views

Any substitutes for a pizza peel?

I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a ...
6 votes
2 answers
5k views

Pizza dough is too soft to stretch well

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the dough(...
10 votes
11 answers
28k views

How to make frozen pizza taste good?

As a college student, I eat a lot of frozen pizza. Unfortunately, the brand of frozen pizza that I eat has very little taste. Recently, I started adding Parmesan cheese, basil and garlic powered to ...
6 votes
1 answer
2k views

Can I still use poolish which has quadrupled in volume?

I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
4 votes
5 answers
10k views

Why is my pizza coming out "soggy"?

I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But there seems to be an excess of water on the ...
31 votes
2 answers
7k views

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 ...
4 votes
4 answers
4k 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 ...
35 votes
13 answers
207k views

transfer pizza onto stone without sticking

After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven. When I try to do it the pizza goes out of shape, gets folded, ...
0 votes
2 answers
2k views

Should pizza be firm enough to be held by the crust? [closed]

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
4 answers
761 views

When baking frozen pizza in oven

When baking frozen pizza, why do the edges burn but cheese in center is not fully melted.
1 vote
2 answers
124 views

Freezing raw pizza

I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week. Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or ...
15 votes
3 answers
6k views

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of ...
1 vote
4 answers
2k views

Why won't my pizza cheese brown?

I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese. I'm using pre-shredded mozzarella cheese, so I ...
3 votes
1 answer
1k views

How do I fix my smoke-emitting pizza stone?

I'm trying to cook "authentic" pizza in a home oven. The recipe I'm following asks that you preheat the oven to the highest it can get (500°F/260°C for me) with the stone inside. So, I ...
1 vote
2 answers
2k views

What does preheating the oven mean when there is no preheat option?

I'm trying to preheat my oven to make pizza, but there is no preheat option. Does the "bake" setting mean the same thing as preheat?
11 votes
8 answers
31k views

How do I ensure my deep dish crust gets cooked

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
7 votes
3 answers
4k views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
22 votes
5 answers
8k views

Why did my pizza toppings slide off while baking?

I made a New York-style pizza using recipes from the Elements of Pizza book by Ken Forkish, and some of the cheese and pepperoni slid off in the oven while baking. This was my first time using these ...
18 votes
9 answers
36k views

What are the keys to leopard-spotting pizza crust?

What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of consistent leopard spots that I've seen ...
0 votes
3 answers
323 views

Earliest pizza recipe?

What is the earliest recorded recipe for pizza ever written? I think it’s in the 1700’s, but I’m just not really sure myself, thusly my question. If this is the wrong stack to put it on I apologize.
6 votes
1 answer
562 views

What happened to my pizza dough?

I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me. I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan ...
18 votes
10 answers
128k views

How to avoid getting the pizza all watery?

When I cook pizza, it gets all watery. There's literally water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure. Any ideas how to avoid this? Some more ...
12 votes
11 answers
7k views

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 ...
1 vote
1 answer
330 views

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 ...
2 votes
3 answers
321 views

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 ...
10 votes
6 answers
84k views

Cooked or raw mushrooms on pizza?

Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the ...
-2 votes
3 answers
399 views

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 ...
12 votes
7 answers
156k views

When should I add spinach to homemade pizza?

When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will release in the oven and make the crust ...
1 vote
1 answer
510 views

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 ...
7 votes
3 answers
24k views

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
3 votes
1 answer
411 views

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 ...
2 votes
1 answer
194 views

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 ...
15 votes
6 answers
5k views

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 ...
0 votes
3 answers
294 views

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 ...
16 votes
2 answers
4k views

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 ...
2 votes
5 answers
4k views

Ideal temperature and method to bake a deep dish pizza

What is the ideal temperature to bake deep dish pizza, and for how long? I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and cheddar cheese. I have an electric oven.
18 votes
7 answers
10k views

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 ...
4 votes
6 answers
13k views

Using sugar when making pizza dough

A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm confused because I though sugar is also ...
-2 votes
1 answer
554 views

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 ...
15 votes
2 answers
4k views

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 ...
1 vote
1 answer
624 views

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 ...

1
2 3 4 5
8