Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

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48
votes
2answers
14k views

Why throw pizza dough besides for show?

What are the reasons to throw pizza dough beyond putting on a good show? Related: How to throw a pizza dough?
1
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3answers
5k views

How to mimic Giordano's Pizza CRUST at home ? (part 1)

Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; ...
10
votes
10answers
142k views

Why is my Pizza Dough always too sticky to knead?

I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like a batter than dough. I have watched ...
7
votes
3answers
3k 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 ...
7
votes
3answers
15k views

Can I store extra pizza dough in fridge?

I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
0
votes
2answers
2k views

Pizza without yeast

I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder, and eggs, all of which are in most dough ...
2
votes
1answer
105 views

Going to make my first pizza tonight, can a large, thick griddle pan substitute for a pizza stone?

Going to make my first homemade pizza tonight, but I do not have a pizza stone. Would a large (9" x 16" x 1/2") cast iron griddle work in place of a pizza stone? The griddle is super black and well ...
3
votes
3answers
7k 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 ...
5
votes
4answers
2k views

Will pizza dough stick on steel platform in conventional oven?

I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour. But now I've moved on to using a steel surface to bake. ...
2
votes
5answers
47k views

What is the difference between bread dough and pizza dough?

Our local supermarket sells bread dough, and I was wondering whether I could use it for a pizza base, or whether it would rise too much. At present we've been using frozen pizza bases, but something ...
8
votes
1answer
50k views

Frozen pizza - Understanding time and temperature equivalency

When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425°F for 19 minutes, and the instructions on the other pizza box says ...
5
votes
3answers
21k views

Dense pizza dough- need help! How to make lighter and more airy pizza?

I am trying to make New York style pizza at home. I have tried many different recipes and different types of flours. I live in India, so I don't have access to bread flour brands like King Arthur etc, ...
0
votes
1answer
3k views

Pizza Dough Ingredients too runny even after adding flour

My husband is trying to make pizza dough as I speak. He prepared the yeast properly. After adding all of the ingredients, he claims the mixture is runny on the top and thick and gooey on the bottom. I ...
3
votes
1answer
979 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
20
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12answers
12k views

For Pizza cooking at home. What is the best alternative to the pizza stone?

For Pizza cooking at home. What is the best alternative to the pizza stone?
2
votes
1answer
223 views

Flour protein and browning

I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise yeast 347 g water Mix in food processor ...
8
votes
5answers
3k views

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...
18
votes
11answers
227k views

What's the difference between a Stromboli and a Calzone?

On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone ...
-1
votes
1answer
1k views

How much gluten flour do I need to add?

Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead,...
15
votes
9answers
91k views

How to avoid getting the pizza all watery?

When I cook pizza it gets all watery. There's literarily 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 ...
0
votes
3answers
3k views

Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
2
votes
2answers
24k views

What are the four cheeses generally used in“four-cheese” pizzas?

In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different brands use different mixes, or does ...
2
votes
2answers
2k views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
6
votes
2answers
15k views

Do I need a special oven to cook a pizza as evenly as the chain stores?

When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top. When I make a pizza in my own oven (electric, fan assisted, maximum 230° C), I ...
2
votes
1answer
4k views

What's a good egg substitute in pizza dough?

I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe, but making a machine that cracks ...
4
votes
2answers
3k views

What is the most common mozzarella used in Italian pizza

That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella used on their pizza? ...
-2
votes
1answer
110 views

Pizza fries getting burnt

I am trying pizza fries. As shown in this video. Pizza sticks are getting burnt from outer side while baking. What should I do to prevent them? Ingredients I am using Pizza break, Pizza sauce , ...
1
vote
2answers
165 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
4
votes
3answers
4k views

How can I remove moisture from my onions?

Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too ...
5
votes
3answers
586 views

What cheeses work well for pizza that will be refrigerated and reheated?

I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I ...
2
votes
1answer
4k views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
0
votes
5answers
17k views

Pizza Dough Seasoning [closed]

King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic ...
2
votes
2answers
9k views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
1
vote
0answers
25 views

Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather [duplicate]

Left an unfrozen uncooked store made pizza in the car for 4 hours in 54 degree weather. Is this safe to cook?
7
votes
3answers
15k 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 ...
4
votes
2answers
11k views

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 °...
2
votes
1answer
926 views

Dividing Pizza dough to balls before baking

I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the ...
2
votes
2answers
114 views

Quattro Stagioni pizza comes out unbalanced

I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro Stagioni pizzas, where you're supposed ...
8
votes
4answers
10k views

How to judge the quality of pizza dough?

What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late! Maybe some people have some ...
4
votes
8answers
48k views

How do I get a chewy crust from homemade pizza dough?

There's a local pizzeria that makes a crust I really like and I'm trying to figure out what I'm doing wrong in reproducing it. The crust (under the toppings) is about a 1/4in thick. If you look at it ...
6
votes
3answers
1k views

Pizza dough changed from usable to sticky

Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all. A problem we are hitting now is inconsistency of dough mix. ...
1
vote
1answer
602 views

Pizza dough texture and workability

I make my pizza dough with the following ingredients: 2 cups bread flour 1 cup whole wheat flour 2 teaspoons instant yeast 2 teaspoons coarse kosher salt 2 tablespoons extra virgin olive oil 1 cup ...
2
votes
3answers
7k views

How do I prevent crust formation when proofing pizza dough?

While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing that works 100% is plastic foil wrap, but ...
2
votes
1answer
496 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
3
votes
2answers
11k views

Baking side of pizza stone

How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I have not used it because I do not know ...
3
votes
2answers
6k views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
33
votes
11answers
139k 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, ...
11
votes
4answers
11k views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
2
votes
3answers
23k views

Why is my pizza doughy inside?

If my pizza comes out perfectly baked on the upper and lower sides but still doughy in the inside, what mistake am I making? I use a gas oven set at 240 degrees celsius. I also knead it for 10 minutes ...
2
votes
2answers
872 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...

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