Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

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1answer
46 views

Alternative to Wisconsin Brick Cheese

I just came across a pizza recipe that requires Wisconsin Brick Cheese. It kind of looks like Cheddar or Emmental, however I do not know by taste. As I am living in Portugal, finding that cheese is ...
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0answers
30 views
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2answers
67 views

Burnt corneal in my wood pellet (Uuni) pizza oven

I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom ...
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1answer
58 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 ...
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4answers
194 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 ...
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3answers
726 views

Firming up Neapolitan Pizza Crust

We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft. We have an Alphaforni 5 Minuti ...
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1answer
84 views

Where can I source my own food safe pizza steel?

I am looking to save some money and order a slab of scrap steel from a local company. My question is what kind of steel should I be asking for to ensure the steel is food grade quality?
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5answers
12k views

Any reason to put cornmeal/semolina on hot pizza stone or steel?

When I first started baking pizza years ago, I read somewhere that one should toss some cornmeal on a hot pizza stone after preheating, just before putting the pizza on. Since I tend to bake pizza at ...
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3answers
149 views

Overheating a pizza stone?

I bought a pizza stone without realizing that the max temperature it would withstand is 450 F (according to the instructions). My oven goes up to 550 F, which is the temperature I'd rather bake my ...
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11answers
156k views

homemade pizza - getting the dough crispy

When I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enough. I want the bottom crust, the part that is underneath the cheese and tomato sauce, I'...
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1answer
87 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 ...
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1answer
89 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 ...
3
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2answers
112 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 ...
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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, ...
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2answers
228 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 ...
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3answers
220 views

How to make pizza without pizza sauce?

Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement?
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7answers
22k views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
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0answers
78 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. ...
12
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4answers
49k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
2
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1answer
450 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. ...
3
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4answers
3k views

Make Pepperoni out of Regular Salami

So, i really love pepperoni pizza, and want to make it at home. However, in my city, i can't find pepperoni for sale in the market (i don't live in the US). So, i was wondering, can i make something ...
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1answer
108 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 ...
10
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5answers
10k views

100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
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1answer
210 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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4answers
55k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
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2answers
187 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 ...
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1answer
155 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 ...
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1answer
1k 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 ...
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2answers
1k 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 ...
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2answers
3k views

Montreal Pizza sauce

I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a similar flavor or any combination of ...
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2answers
91 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 ...
6
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6answers
28k views

Red and blue Antimo Caputo 00 flour

What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of ...
5
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3answers
43k views

Any food safety risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
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3answers
4k views

When heating up a pizza, edges burn while middle still liquid

(Please excuse the fact that I don't make my own pizza...) I have a thawed (originally frozen-bought) pizza of about 25.5cm diameter, a microwave, and a convection toaster-oven, whose internal space' ...
2
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3answers
2k 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 ...
14
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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.
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6answers
15k 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 ...
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1answer
166 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 ...
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2answers
604 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 ...
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4answers
7k views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
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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
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2answers
86k views

Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
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4answers
381 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 ...
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2answers
813 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 ...
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2answers
413 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
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2answers
560 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 ...
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1answer
171 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....
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1answer
131 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 ...
5
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4answers
9k views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
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3answers
1k 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 ...

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