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Questions tagged [pizza]

Questions about pizza preparation, baking, and equipment.

A pizza is defined as a baked flatbread with toppings on it. Often includes a red sauce and/or cheese as a topping.

Not all pizza is . Many regional styles of pizza exist and all are acceptable uses of this tag. The only requirements are to be flat and oven-baked.

362 questions
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How to avoid getting the pizza all watery?

When I cook pizza, it gets all watery. There's literally 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 information: I'm cooking at around 230 oC…
Pablo Fernandez
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Use the pyrolytic mode in ovens for cooking

Would the high temperature (400 Celsius) of a self-cleaning oven (pyrolytic function) be of any use for cooking certain foods, like pizza? That would emulate a wood pizza oven, making pizza in 2 min.
Quora Feans
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Soggy Italian calzones

Why are my calzones always wet after I cut them? If I let them cool, the bottom is wet. Other then runny or soggy they're so good.
Kevin
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Pizza in Oven : Bottom/Mid/Top

I make pizza in a baking tray in my oven. My question is where do I place my baking tray in the oven, the bottom top or middle? The resources I have seen so far on the internet are far too ambiguous. For instance, Yahoo Answers have given many…
french_fries
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How to make frozen pizza taste good?

As a college student, I eat a lot of frozen pizza. Unfortunately, the brand of frozen pizza that I eat has very little taste. Recently, I started adding Parmesan cheese, basil and garlic powered to the pizza before putting it in the toaster…
Ami
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How to cook a thin crispy pizza on a pizza stone

Hello I am attempting to make my own thin and crispy pizza and am cooking it on a pizza stone however it keeps coming out a little bit soggy (its not too bad, its still nice its just not as crispy as I would like) and I was wondering if anyone had…
hmmmm
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How can I ensure that my pizza is properly cooked?

I occasionally make homemade pizza using pre-made dough (similar to this), however I can never seem to get the dough cooked properly all the way through. It ends up with nicely done edges but an underdone middle, or a properly cooked middle but…
diego
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homemade pizza - getting the dough crispy

When I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enough. I want the bottom crust, the part that is underneath the cheese and tomato sauce, I'd like that to cook well and the very bottom of…
celeste
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What happened to my pizza dough?

I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me. I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan pizza dough, but honestly I just see it as pizza…
Jeremy Fisher
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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 as a cross-section, there's a thin layer of…
basilard99
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Best way to improve my pizza crust

Here's how I prepare the dough: 500g of bread flour + 325ml of water + 6g of instant yeast + 1tsp of salt. Mix with the dough attachment on my hand mixer for ~20 min, cut in 4, form them into tight balls, put into plastic bags sprayed with olive…
user81993
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How to store pizza dough in the fridge?

I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I can just get away with a full size baking sheet and store as many dough with enough space…
Iancovici
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"Prepared" pizza base - does that mean cooked?

I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275 What I'm looking for help on is whether they more likely meant for one to start with a raw-dough pizza crust or…
JustRightMenus
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Most optimal pizza type or style for home oven?

I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style pizza. I think it is below 250°C on the highest setting. So I was wondering, since I can…
user1721135
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Dough is super springy and sticky. Tears while stretching

I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I knead till windowpane test and let rest for 24…
user73596
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