Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

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7
votes
5answers
33k 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 ...
0
votes
1answer
273 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
3answers
3k 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 ...
0
votes
1answer
1k 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
107 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. ...
3
votes
4answers
815 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. ...
6
votes
2answers
3k 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
2k 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
202 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-...
31
votes
8answers
177k views

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
26
votes
5answers
60k views

How to prevent pizza dough from stretching back

I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form. Any ideas?
1
vote
2answers
223 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 ...
6
votes
2answers
2k views

Low Carb Pizza Dough Recipe - How Will This Make Dough?

I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
0
votes
1answer
484 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 ...
11
votes
7answers
26k 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 ...
10
votes
6answers
116k 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 ...
2
votes
1answer
133 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 ...
3
votes
3answers
2k 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 ...
2
votes
1answer
141 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
154 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 ...
6
votes
5answers
15k 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 ...
1
vote
2answers
11k views

Oven setting for pizza

Which Oven setting should I use for making pizza.
2
votes
2answers
123 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
190 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
747 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 ...
2
votes
1answer
253 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?
3
votes
3answers
2k 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 ...
2
votes
0answers
105 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 ...
1
vote
1answer
2k views

When proofing active yeast, is it ok to add oil?

When I put my active yeast in the water, can I add oil?
1
vote
4answers
11k views

How to make pizza not stick on ceramic stone?

I have a ceramic pizza stone that I believe is 16 inches in diameter. It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza ...
0
votes
2answers
435 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 ...
1
vote
4answers
6k 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 ...
36
votes
2answers
117k views

What are the impacts of common pizza dough errors?

I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough. What impact do each of the ...
3
votes
1answer
265 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 ...
2
votes
1answer
8k 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?
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 ...
6
votes
1answer
2k 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(...
3
votes
1answer
264 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'...
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 ...
0
votes
1answer
753 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
146 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
3answers
7k 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
193 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
1k 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
1k 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 ...
0
votes
2answers
218 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 ...
10
votes
10answers
3k views

How can I create a sweet pizza that looks like pizza?

Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but ...
1
vote
2answers
9k 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 ...
5
votes
2answers
1k 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 ...

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