Hot answers tagged

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 ...
  • 21.3k
60 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 ...
  • 596
46 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 ...
  • 57.6k
39 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 ...
  • 21.3k
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 ...
  • 67.1k
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 ...
  • 569
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 ...
  • 49.7k
31 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 ...
  • 3,729
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 ...
  • 10.5k
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-...
  • 49.7k
28 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 ...
  • 76.1k
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 ...
  • 46.9k
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 ...
  • 1,042
20 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". ...
  • 21.3k
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.
  • 67.1k
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 ...
  • 24.6k
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 ...
  • 2,945
16 votes
Accepted

Any reason to put cornmeal/semolina on hot pizza stone or steel?

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 ...
  • 67.1k
14 votes

How to Make many pizzas for large party?

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 ...
  • 9,352
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.
  • 3,790
11 votes
Accepted

Why is delivered pizza often oily?

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", ...
  • 8,312
11 votes
Accepted

What is the most common mozzarella used in Italian pizza

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,...
  • 31.7k
11 votes

Any food safety risk eating cold refrigerated pizza?

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, ...
  • 14.8k
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 ...
  • 389
10 votes
Accepted

How can I make a super-thin, yet strong, calzone crust?

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 ...
  • 76.1k
10 votes

How to Make many pizzas for large party?

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, ...
  • 31.7k
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.
  • 67.1k
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, ...
  • 21.3k
9 votes

Water in the microwave to reheat pizza better

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 ...
  • 191
9 votes

Why is the dough in cheap pizza places so bad?

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 ...
  • 31.7k

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