Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

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4
votes
3answers
4k 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 ...
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 ...
5
votes
2answers
4k views

Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flour 3/4 cup of water 1 ts of yeast 2 ts of honey ...
0
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1answer
2k 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
163 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?
15
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9answers
22k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
2
votes
3answers
63k views

Pizza crust too hard in home oven, how to make it softer?

I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I bake it on pizza stone at the bottom ...
2
votes
1answer
354 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, ...
4
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2answers
936 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
2k 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
1k 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 `
0
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2answers
5k 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
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2answers
7k 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 ...
11
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5answers
115k views

Pizza in Oven : Bottom/Mid/Top

I make pizza in a baking tray in my oven. My question is where do I place my baking tray in the oven, the bottom top or middle? The resources I have seen so far on the internet are far too ambiguous. ...
1
vote
0answers
183 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 ...
10
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11answers
26k 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 ...
3
votes
1answer
320 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
1k 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 ...
2
votes
3answers
399 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?
0
votes
1answer
233 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
1answer
643 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 ...
2
votes
3answers
14k views

Pizza dough didn't rise, maybe yeast cells were killed off

I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells: Yeast Is Too Hot. Recipes that ...
3
votes
1answer
245 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
1k 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 ...
20
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6answers
17k views

How do you clean a pizza stone?

I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it,...
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2answers
2k 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
40k 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 ...
10
votes
3answers
52k views

Is 'Pizza yeast' any different than normal baking yeast?

A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was ...
29
votes
13answers
281k views

What is the difference between pizza sauce and spaghetti sauce?

Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think there is a difference between the two. So ...
21
votes
5answers
9k 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 ...
3
votes
4answers
2k 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 ...
-1
votes
1answer
163 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, ...
8
votes
11answers
45k views

What alternatives are there to tomato based pizza sauces?

I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
1
vote
1answer
190 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 ...
8
votes
5answers
39k views

How to add more toppings to frozen pizza?

I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I ...
13
votes
10answers
4k views

Best way to reheat pizza

Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own toppings, or sometimes we have frozen pizza.
3
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2answers
2k 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 ...
0
votes
2answers
35k views

Frozen pizza kept at room temp (23 C) for 48 hours - safe to use? [duplicate]

I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer. This is the latter, soggy part removed: Normally they should cook ...
2
votes
5answers
3k views

Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My ...
6
votes
1answer
387 views

What do I need to do to use my current recipe for thin-crust pizza?

When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup white wheat, with maybe a touch more AP ...
1
vote
2answers
856 views

Doctoring up part-skim low-moisture mozzarella for pizza

I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all they had was either low-moisture part-skim ...
20
votes
5answers
33k views

How can huge bubbles in pizza crust be prevented?

When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Does the key lie in the dough recipe, the ...
3
votes
4answers
2k views

Crispier pizza crust. What surface to go for in a home oven?

After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust. I am on a budget ...
2
votes
1answer
1k views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
4
votes
1answer
607 views

How can you tell if pizza dough has been kneaded enough?

I am making pizza dough for the first time. I know that you can use the window test and the poke test for bread, to see if it has ben kneaded long enough. Can you use the same tests for pizza dough ...
6
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5answers
33k views

Does pizza need yeast?

I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or flavour without yeast?
8
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6answers
47k views

How is white pizza sauce made?

As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it ...
0
votes
2answers
3k views

Why is the dough in cheap pizza places so bad?

I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air bubbles. Higher class, brick oven type ...
8
votes
2answers
4k views

Dents in pizza dough

The other day I went to PapaJohns and noticed that they had a roller that had spikes on it and they rolled it on their dough to make some impressions in the dough. Last weekend I decided to take a ...
6
votes
2answers
826 views

Food processor for pizza dough

I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot as soon as my baking stone arrives from ...

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