So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is li
We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt
I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for low
I am currently in S.korea, I was checking the ingredients of pizza in a small local restaurant, because I follow halal diet, and I was surprised to find that th
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind
My idea of a pizza, bought from a pizzeria in Sweden (at least growing up and when I last did, which was a few years ago now), is as follows: A standard pizza d
My friend says that thin pizza crust is nothing but a cracker, but I think there are significant differences between the two products. For example, if you buy a
My defrosted dough hard to handle once I put stuff on it. I make a horrible mess getting onto the pizza stone. I wind up with at least part of
Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding pea p
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarell
I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and th
I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°
I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration s
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coc
I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional
So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup m
I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza. However, the used
I am looking to buy a pizza peel. In the UK, I'm noticing a difference in styles, and was curious if there was a reason more than design There is the "paddle" d
I recently made an Aluminum baking "Steel" for baking pizza. The entire point of Aluminum is that it is orders of magnitude more thermally conductive than steel