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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
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
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
  • 18k
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
  • 75.8k
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
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

Use the pyrolytic mode in ovens for cooking

I recall listening to a podcast several years ago (probably The Splendid Table, an NPR show in podcast form) in which they discussed the possibility of cooking a pizza using the self-clean cycle of an ...
Xander Henderson's user avatar
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
  • 29.5k
9 votes

Soft goat cheese as pizza topping without mess

Perhaps the cheese you're working with is a bit different but with the soft goat cheeses I've used it should be possible to: cut the front of the packaging gently press the cheese log from the back ...
falsedot's user avatar
  • 191
9 votes

Use the pyrolytic mode in ovens for cooking

I used to do it all the time, and did it hundreds of times (until I got better solutions). Even when I was renting a small apartment the modification to bypass the nanny-device that keeps the oven ...
Alessio Sangalli's user avatar
7 votes

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

From my own experience it tends to become a bit slimey if left rising too long (72 hours unrefrigerated), but the fridge cuts the effect of letting it rise further massively (I'd say roughly 1/4). You'...
Hobbamok's user avatar
  • 289
6 votes

Soft goat cheese as pizza topping without mess

Just for completeness, I'll post a kind of negative answer here. My point is that I would advise against extrusion. The kitchen equivalent of a caulking gun is a syringe-like device that's intended as ...
rumtscho's user avatar
  • 139k
5 votes

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

I think most of the problem here is heat distribution. Your tiny oven may only have elements at the bottom, and you need good heat transfer to cook the eggs. Top elements in the oven should cook the ...
bob1's user avatar
  • 15.3k
4 votes

How do pizza parlors prevent the dough from puffing up?

No restaurant I’ve ever seen pre-bakes pizza crusts. As you’ve said, the toppings prevent the middle from rising. Additionally, depending on the type of pizza, air bubbles from the middle of the crust ...
Sneftel's user avatar
  • 29.5k
4 votes

Soft goat cheese as pizza topping without mess

In addition to any technique for cutting, freezing or partially freezing the cheese will make it less sticky and easier to work with. When frozen, it will be more likely to break apart. If you're ...
hodale's user avatar
  • 397
4 votes

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

A suggested method: Cook the pizza from frozen as you usually do. Take the pizza out about 3-5 mins before it's due to be finished. Crack the eggs onto the pizza. Put it back into the oven until the ...
dessertcooker's user avatar
4 votes
Accepted

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

Here's a counterintuitive experiment that might be worth trying. Let the pizza come up to temperature, egglessly. If the instructions say to cook it at 420 for 13 without egg, then cook it for maybe ...
Dewi Morgan's user avatar
4 votes

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

I'm unconvinced that the answer is prewarming the eggs, simply because it doesn't change the fact that you're putting the eggs on a frozen pizza - all that thermal mass means the eggs will still be ...
Abion47's user avatar
  • 553
3 votes

Use the pyrolytic mode in ovens for cooking

One method I have heard (on Alton Brown Good eats?) used on a warm summer days is to heat food safe bricks inside the oven on the clean cycle, and then put the bricks on the ground outside and bake ...
eps's user avatar
  • 1,067
3 votes

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

One thing that might be worth trying is baking at a higher temperature for a shorter duration. I find for my preferred brand of frozen pizzas with my current oven baking at 485 for 7 minutes works ...
aslum's user avatar
  • 403
3 votes
Accepted

How would you recommend further improving this "the eggs take longer than the pizza" solution?

It does seem a bit counterintuitive, but your original method would have chilled or even partially frozen the eggs. A pizza base isn't a good conductor of heat so you would have been relying on ...
Chris H's user avatar
  • 44.4k
3 votes

Soft goat cheese as pizza topping without mess

Presumably the reason you care about your fingers getting covered in cheese is that you're trying to do a bunch of pizzas in a row and don't want to keep washing them. If so, I have solution for you: ...
FuzzyChef's user avatar
  • 65.2k
3 votes

Soft goat cheese as pizza topping without mess

You could try using unflavored floss to cut off slices of cheese and section the slices into the size you want. If you do this on a cutting board, then you can scrape the pieces off the cutting board ...
K Li's user avatar
  • 31
2 votes

Soft goat cheese as pizza topping without mess

Use a wire cubing tool with cheese wire, in a wood frame, on your cheese when nearly frozen. Maybe toss with whey protein powder to prevent stickiness, or lay the cubes out to dry.
Denise Volzka Krueger's user avatar
1 vote

Use the pyrolytic mode in ovens for cooking

Alex French Guy did this with an oven. The drawback was that, due to the need to disable the safety locks and thermostats, plus wear & tear, the oven wasn't useful for anything else afterwards.
FuzzyChef's user avatar
  • 65.2k
1 vote

Want pizza dough to "pull" better

You are describing an issue of consistency. To deal with that, you have to do everything exactly the same every time, and note what you are doing so that there is no guessing, which is something we ...
moscafj's user avatar
  • 75.8k
1 vote

Pizza dough is too soft to stretch well

76% hydration is really high. When I shoot for 70 % sometimes this happens. I drop back to 60-65% and forms easily. May simply need to knead in a lil more flower before first rest.
Devin's user avatar
  • 11

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