Comments on: 10 paths to painless pizza-making

By: deb

deb — Mon, 23 Apr 2012 23:02:27 +0000

Hi Kay -- I think it was this one.

By: Kay

Kay — Mon, 23 Apr 2012 22:59:01 +0000

Thanks so much! One other question (sorry I didn’t think to add this to my previous comment): what is the pizza in the first photo?! I haven’t stopped thinking about it since I read this page yesterday!

(P.S. Your photography, along with everything else, always leaves me in awe. Thank you for what you do.)

By: deb

deb — Mon, 23 Apr 2012 00:39:32 +0000

I think I replaced it, broke it again, then recently bought this. I'm also a little enamored by this. But for stone-like simplicity on the cheap, I understand that going to a hardware store and buying unglazed quarry tile is the best way to go (you can read up about this here and many other sites).

By: Kay

Kay — Sun, 22 Apr 2012 23:15:34 +0000

Hi Deb,

Did you end up replacing your old pizza stone? If so, I would love to know if you’ve found one that’s working well for you. Thanks!

By: deb

deb — Fri, 16 Mar 2012 14:52:54 +0000

A dish that doesn’t have a rim (most Pyrex that I see are casserole-style, i.e. they have walls/sides) will allow the heat to get to the edges better and brown them. You don’t need a pizza stone. Any flat tray will do. You can also use the back of a tray, if you don’t have any without rims.

By: Mala de Silva

Mala de Silva — Fri, 16 Mar 2012 12:22:12 +0000

I bake pizzas in the oven. I don’t have a pizza stone. I bake pizzas in phyrex dishes.
I noticed that edges of the pizza dosen’t get brown. It was like white colour. I am used to brush olive oil on edges. Is that a wrong thing I did? Please explain.

By: deb

deb — Mon, 27 Feb 2012 22:58:03 +0000

That comes from too much sauce and/or too much toppings.

By: Marwa

Marwa — Mon, 27 Feb 2012 22:36:28 +0000

hi
thankssssssssssss alot for the useful tips
1 important question , my pizza dough is perfect but i find that after baking and while cutting my toppings tend to fall of the pizza leaving the tomatoe sauce
any idea how to avoid that
txxx
marwa

By: FITZ!

FITZ! — Tue, 06 Dec 2011 16:19:41 +0000

Over three years and this post is still going strong!
I have a stand mixer, so I always make at least enough dough for two pizzas. Right before proofing (the short rest before rolling it out) I divide it up, put the extra dough in oiled zip-top bags, and stash it in the freezer. The night before/morning that I want pizza, I move a frozen block of dough to the fridge. The yeast develops some extra flavor as it’s defrosting in the refrigerator, I only have one cleanup for multiple doughs, and I haven’t noticed any decrease in quality with freezing it (granted, the dough never lasts more than a week in the freezer before I eat it).

I saw some Whole Wheat comments, and my advice would be that if you’re using more whole wheat flour than a 50/50 ratio with white flour, add some Vital Wheat Gluten. In addition to whole wheat flour requiring more moisture, there’s not as much gluten, so you won’t get the same stretchy doughy consistency without additional gluten.

I’ve done honey in my dough, but never wine, so now I’ve got something new to try.
Thanks!

By: SOURABH

SOURABH — Sat, 15 Oct 2011 15:26:16 +0000

such a very nice i made it