Hot answers tagged

59

A lot of it depends on the type of pizza you make. Where I worked we did thin crust pizza, and these were the reasons we tossed: Speed. Trying to roll or pat out a 17 inch pizza would be very time consuming. Consistency. Was easier to make the crust a consistent size and shape. Space. Rolling or patting a person needs the table space 100% of the time. ...


45

Why pizza/wood ovens, but not BBQ/smoker? Fire is not fundamentally a problem indoors; there are certainly safe ways to do it, like fireplaces. The things that make fire dangerous are lack of containment and lack of ventilation coupled with significant size. If it's at all uncontained, it's a fire hazard, and if there's not enough ventilation then you can ...


34

Those who favor throwing pizza argue that it is the best way to stretch and shape the dough without risking a puncture or tear. Some claim this extra exposure to the air helps the dough retain moisture, while drying the surface. This improves the crust. ...and of course, there is the show. On the other hand, simply shaping dough on a floured surface ...


34

Possible causes of soggy calzones and their fixes. The oven is too hot. It seems counter-intuitive, but this browns the crust to golden perfection before the internal temp of the stuffing reaches an ideal point. It won't get hot enough for long enough to steam out the sauce and ingredients. Cook at a lower temp for longer and broil to perfection if needed. ...


21

I think you will be disappointed. While a fantastic protein source, cricket flour does not contain the gluten proteins that make bread what it is. Therefore, bread made with cricket flour must get its structure somewhere else. The majority of recipes I can find are quickbreads which get their structure from added eggs blown up with baking soda. Dense and ...


19

What do we look in a pizza dough? There are many styles of pizza: Italian Vera Pizza Napoletana, Chicago style, ... All of them have something in common in their dough: it should be stretched without tearing, and shouldn't stretch back. Also, some recipes call for long fermentation times: 6, 9 or more hours at room temperature. With this you get a more ...


17

You can use small amounts of cheddar mixed with the other cheeses. But you'd be disappointed in the results if you tried to use it as the main or only cheese on the pizza. Cheddar cheese doesn't tolerate sustained, high heat as well as some other cheeses. It can scorch, which tastes and smells bad, and/or the fats can separate from the solids as a yellowish ...


15

Very, very few pizzas are made with butter. There is no way to make a universal statement, but butter is a rare. Olive oil would be more likely. Many pizza doughs are fat-free, including the traditional pizza di napoli; New York style generally contains olive oil. It is rare for any traditional toppings to contain butter. Some individual cooks might ...


15

I agree with you and don't do it either. Rather, like you, I put some cornmeal or semolina on the peel, upon which I construct my pizza. This, of course, allows the pizza to slid off and onto the steel. Clearly, some of the cornmeal or semolina winds up on the steel itself, but I don't toss it on intentionally. Never had sticking issues. I use a very ...


14

Yes, preparing discs of dough ahead of time, separated by parchment, wax paper or clingfilm does work. The biggest risk is that the dough tends to dry out a bit, so keeping the whole mass wrapped up in clingfilm and possibly in wide closable containers may be worthwhile. I don't know how long it would take you to pre-portion 20 pizza doughs; I'm not super-...


13

There are plenty of fermentable sugars in the flours commonly used in pizza making. Additional sugar is completely unnecessary.


12

The moisture that you're talking about really has nothing to do with draining it or wringing it out. When it's heated, the cell structure breaks down and the water in the cells is released. Since it's predominately water, that means you have a lot of moisture on your pizza to make your crust soggy. At the restaurant I used to work at we had two methods. If ...


11

Absolutely not. There are a lot of tricks to get good thick (or thin) pizza with oven temperatures under 300C (572F). The people at Serious Eats have researched the problem at great length and with excellent results. Few home ovens reach 300C. I made this pizza last weekend using the recipe in the above link, my oven's top temperature is 274C (525F): ...


11

I have had a pizza with a drizzle of olive oil on top (in addition to some basil, pesto, and something else). As best I remember, it did not end up looking, feeling, or tasting particularly "oily", although it was visually apparent (olive-green lines). However, that was a high-end pizzeria; I've never seen oil on a delivered pizza, at least not any that was ...


11

I'm not sure what you mean by "common mozzarella." If you mean the dried out "low-moisture" stuff you find in the U.S., that's just not common in Italy. If your pizza actually had "mozzarella" on it, it was likely either actual mozzarella di bufala (from buffalo milk, the traditional version) or fior di latte (i.e., cow's milk mozzarella, which we'd call "...


11

Not really. Assuming that the pizza has been cooled down and stored properly (for which see here and here) then it most likely won't have developed a potentially harmful microbial load. Additionally, while reheating might kill off most of the microbes in the food (assuming that you reached and maintained a temperature sufficient for pasteurization, which isn'...


11

The key here is that you said you’ve thawed the pizza. Frozen pizzas are designed to be baked from frozen. The instructions on the box should reflect this.


10

No, it's not worth the bother. Get a few cans of crushed tomatoes and simmer them slowly with whole garlic cloves and some chopped onion for a few hours until it's thickened (but not like paste). Season and you're good to go.


10

Let it cool a bit. Then eat. Added bonus: You don't sear the roof of your mouth.


10

Your aluminum pan is allowing moisture to escape from the bottom and the top, whereas the stone does not, so the stone will have more rise. To use a stone, after much trial and error, I have to roll that dough out super thin, like 3-4 mm, prebake in the hot oven for 4-5 minutes, pull it out, add the toppings, then finish for another 6-7 minutes. Also, ...


10

I've made 8-10 pizzas a few times for large parties at my house. Unless you have someone to help, you're not going to get to mingle much while you're baking. And even if you have someone to help, you'll need to really work well together and know who's keeping an eye on things and keeping the process moving. It also depends on your desired pace. I've only ...


10

Please, Please, Please do not try to do indoor smoking without equipment made for it. It is Dangerous! DANGEROUS Devices that use open flame inside your house take advantage of a chimney to let the smoke out. Pizza ovens are just funky shaped fireplaces. In a fireplace, the hot fire causes the smoke and nasty gasses to rise up the chimney, drawing in ...


9

One thing that's important to note when discussing American-style pizza cheese is that it's important that it be a very dry mozzarella. There are two very different cheeses named "mozzarella": in Europe, the predominant variety is what, under US law, is called "fresh mozzarella", which comes in a ball, either shrink-wrapped or packed in water. In the US, it'...


9

Tomatoes relax the lower esophageal sphincter, a muscle at the top of the stomach that contracts to keep stomach contents from going back up the esophagus. The more concentrated the sauce the more the relaxing effect. Alcohol does this as well, and over-eating can lead to the LES muscle being unable to overcome the pressure. So if you had a big portion of ...


9

I just tested 3 individual slices on the pizza setting. That setting basically just turns the heat on and off so the food heats more evenly. I tried: A small shot glass of cool water A mug of cold water A mug of warm water They were all the same. The only thing I noticed was that the pizza was cold where the shot glass was touching it. The #2 and #3 were ...


9

Don't use whole wheat flour if you want a strong or thin crust. The shards of bran in the whole wheat flour will cut the strands of gluten, weakening the crust, which prevents it from being stretched very thin. You can verify for yourself by performing the windowpane test.


9

Well, the most obvious difference is that the two "better" restaurants you mention serve brick-oven style pizza, which is probably quite different from the cooking method in a "cheap sub-style pizza place." Brick oven pizzas are generally cooked at a much higher temperature for a much shorter time, and the surface they are cooked on causes significant ...


9

Bread dough experiences "oven spring". That is, the water in the dough turns to steam and gives some fast, extra lift when the dough is first placed in a hot oven. For most breads oven spring is a very good thing. For thick, flat breads like focaccia and pizza it is not good thing. The spring, or any other rising, will make the dough no longer a flat bread. ...


9

I have experimented with both chicken and beef stock (homemade) in bread, as a substitute for water. I would not call the results a 'failure', good loaves of bread did result, but I could not say they were any 'better' (or even different) than if I had not used the stock. The 'expected' flavor did not come through, though I did see a slight discoloration. ...


9

Oftentimes, semolina is spread on the peel so that the pizza will slide off (known as launching). That could cause this phenomenon.


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