I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer. This is t
I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite
I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few
I have an aluminum pizza pan with a perforated bottom. It looks like this: Not long ago I purchased a pizza stone, which I got mainly because everyone raves
I made homemade pizza the other night and it was delicious except for the fact the toppings wouldn't stay on the cooked dough. It was a Chicken Alfredo pizza wi
I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza
I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are pos
I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments
I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the
Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drownin
I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to
I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of k
I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added to
I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza fro
I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though.
I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a
I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin