Skip to main content
79 votes
Accepted

Why do my mini pizzas have microwave trays?

The piece of cardboard is a microwave browning element. Ordinarily, most of the heating energy in a microwave is absorbed by water in the food. The result is similar to steaming. The material on the ...
Sneftel's user avatar
  • 29.8k
59 votes
Accepted

Why throw pizza dough besides for show?

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 ...
trosborn's user avatar
  • 596
45 votes
Accepted

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?)

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 ...
Cascabel's user avatar
  • 58.3k
38 votes
Accepted

Why did my pizza toppings slide off while baking?

It likely comes down to how you've formed the crust. The "normal" method involves pushing the gas out of the middle of the crust, ideally shifting it to the outer edge. So the middle of the ...
Sneftel's user avatar
  • 29.8k
35 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I think you are overthinking the problem. The biggest issue with homemade pizza, especially Neapolitan style, is that people generally use way too many toppings. Cut back on your toppings (sauce ...
moscafj's user avatar
  • 76.3k
34 votes

Why throw pizza dough besides for show?

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 ...
moscafj's user avatar
  • 76.3k
34 votes

Soggy Italian calzones

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 ...
dandavis's user avatar
  • 629
34 votes

Pizza stone made out of multiple pieces

Do not do this. Marble is, compared with ceramic brick or lava stones, extremely vulnerable to thermal shock. Your "bricks" will almost certainly crack within a few uses, and might even ...
FuzzyChef's user avatar
  • 65.4k
30 votes
Accepted

What causes dough made from coconut flour to not stick together?

Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number ...
user141592's user avatar
  • 10.6k
30 votes
Accepted

When to add fresh basil to homemade pizza

I cast fresh basil leaves immediately after removing the pizza from the oven. I have found that cooking them with the pizza tends to reduce some (a lot) of the basil scent and flavour. For dried ...
wumpus D'00m's user avatar
  • 4,051
29 votes

Is there aroma transfer in wood fired ovens?

The book is correct, for two reasons: Wood-fired pizza ovens are not smokey, instead having very good draft in order to allow maximum hot fire burning. A pizza is in a Neapolitan pizza oven for 60-...
FuzzyChef's user avatar
  • 65.4k
29 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I'm going to suggest some corrections and workarounds here. First, if the generic "mozzarella balls" you're buying are so wet you need a whole roll of paper towels, stop buying that brand. ...
FuzzyChef's user avatar
  • 65.4k
27 votes
Accepted

Pizza stone made out of multiple pieces

America's Test Kitchen did tests of pizza stones, and one was actually a set of bricks. They found no problems from the seams ... which makes sense, considering that brick ovens would've been made ...
Joe's user avatar
  • 81.1k
22 votes

Resolve a "the eggs take longer than the pizza" issue?

Another thing to try -- start or end the cooking with some minutes of the toaster oven on "broil". This should activate only the top heating elements, preferentially cooking the egg without ...
eac2222's user avatar
  • 321
22 votes

Use the pyrolytic mode in ovens for cooking

Unfortunately, most (all?) ovens with a self-clean function also have an automatic lock that engages and stays engaged until it has completed and reaches a safe temperature, or a manual lock that must ...
fyrepenguin's user avatar
  • 1,151
21 votes

Can I make bread/pizza dough with only cricket flour and no wheat flour

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 ...
Sobachatina's user avatar
  • 47.6k
21 votes

Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

Well... First of all, no. As alluded to in a comment, as one gets older, one's digestive system tends to be less accepting of what one puts in it. Nevertheless, "the dose makes the poison". ...
Sneftel's user avatar
  • 29.8k
20 votes
Accepted

Identifying a type of Pizza Topping

I can understand your confusion, but this is assuredly not a dessert pizza. The white circles of sauce, while they look like icing in appearance, are actually Ranch Dressing. For comparison, here is a ...
Onyz's user avatar
  • 1,234
20 votes

Resolve a "the eggs take longer than the pizza" issue?

Put the eggs in something. Add boiling water (don't boil them on the stove, just pour boiling water over them and wait). Start a timer. Figure out how long you need to to that for before you crack ...
Ecnerwal's user avatar
  • 19.1k
19 votes

Using sugar when making pizza dough

There are plenty of fermentable sugars in the flours commonly used in pizza making. Additional sugar is completely unnecessary.
moscafj's user avatar
  • 76.3k
18 votes

After rolling pizza dough, how do I move it to a pan without ruining it?

Either your dough is too wet, or you're trying to roll it all out in one go. You cannot get enough flour under a ball of dough to survive being rolled out to 12". Roll it, flip it, turn it; flour ...
Tetsujin's user avatar
  • 29.8k
17 votes
Accepted

Why are most circular pizza peels designed with holes in metal

The Chef Pomodoro round peel you picture is described by the manufacturer as a ‘turning peel’. A turning peel is a must-have to easily rotate the pizza multiple times with precision. Taking that cue ...
Spagirl's user avatar
  • 3,244
15 votes

Can I put pizza dough in the fridge after 12 hours of rising

Yes, pizza dough can be moved to the refrigerator after an initial rise, even after 24 or more hours at room temperature. See also this question.
moscafj's user avatar
  • 76.3k
13 votes

Use the pyrolytic mode in ovens for cooking

Jeffrey Steingarten tried this, but was stymied by the thermostatic door lock: Not long afterward, I slid a raw pizza into a friend's electric oven, switched on the self-cleaning cycle, locked the ...
coneslayer's user avatar
12 votes
Accepted

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

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.
Preston's user avatar
  • 3,825
11 votes

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?)

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 ...
Paul TIKI's user avatar
  • 389
11 votes

Resolve a "the eggs take longer than the pizza" issue?

I think the biggest issue you run into is thermal mass. The pizza is frozen, which is absorbing heat that the elements are trying to radiate onto the eggs, but the eggs are being chilled from the ...
Isaac Francisco's user avatar
10 votes

Can yogurt be used as a substitute for yeast in pizza dough?

No, the bacteria in yogurt will not serve as the primary leavening agent for dough.
moscafj's user avatar
  • 76.3k
10 votes

Is a pizza like this unheard of in the USA?

There is a fantastically wide range of pizza styles available in the US. The traditional American "fast food" pizza, such as one would get from Domino's or Pizza Hut, has a fairly thick, ...
Sneftel's user avatar
  • 29.8k
10 votes

Soft goat cheese as pizza topping without mess

A piano wire cutter is great for semi-soft cheese. Get one which is just the wire and the handle, not a "guillotine-style" cutter with a base. Some have a roller integrated to control the ...
Sneftel's user avatar
  • 29.8k

Only top scored, non community-wiki answers of a minimum length are eligible