I make italian-style pizza, by kneading the dough in a bread machine. The machine does a very good job (it works it for around 45 minutes), much better than I c
When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands,
When I make pizzas, I put down a bunch of corn meal on my wooden pizza peel. I then put the shaped dough onto the peel (corn meal), add the toppings, and slide
I run a wood fired pizza van and I currently make about 40kg of dough a week in a spiral mixer. The dough cooks brilliantly and tastes great, but it's very dif
The stores where I live do not sell pizza flour. How can I make stretchy pizza flour from raw or all purpose flour? You should be able to spin it.
I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. A
I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use. This is for a pizza sauce. The rec
I'm making a simple pizza using: A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin High quality minced meat (<
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with o
cooking pizza @ 180 degrees celcius then the exterior gets too hot and the lights on the microwave oven get switched off. after it cools down
I’m building a pizza oven stainless steel and what i have seen is that they normally use firebrick as the floor but I would like to know if I can use pizz
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 ~2
Maybe I'm the only person in the world who does not like cheese ... Or maybe not .. What are the perfect ingredients to make a pizza taste goo
I just wanted to know... Is it safe to eat if the pizza was soft after being bought frozen from the store... it wasn’t mushy or anything, but it was a lit
I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in th
When I put my active yeast in the water, can I add oil?
I'm using Ramsay's recipe from the US version of his Home Cooking book. The recipe is: 4 cups bread or 00 flour Two 1/4 oz packets of yeast 1 Tbsp sugar 1 Tbsp
I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%). I mixed the
How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real cri
I want to try this pizza recipe and it calls for putters beets to be added to the dough to make it red. Currently, I have so many tomatoes. Would replacing the