For Pizza cooking at home. What is the best alternative to the pizza stone?
I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different
I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and s
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I'v
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 he
A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. Wha
I have a recipe that requires a grill. Its for pizza and specifically I am supposed to: Set the pizza on the grill and close the lid. Turn grill to medium
I'm trying several pizza crust recipes at an altitude of 4,500' (about 1500 meters). All of the recipes I have are presumably for sea level, and the results ar
We've got a 40x30cm granite chopping board that I never use (it's more decorative than useful), and I've wondered for a while if it might work as a pizza stone.
As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it
I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to cre
Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to
I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise... Sometimes it works fine and the dough is good
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredien
Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a piz
When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Doe
On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli,
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely fre
I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and
I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this me