Comments on: 10 paths to painless pizza-making

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

By: adidas superstar

adidas superstar — Tue, 30 Aug 2011 01:25:35 +0000

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By: LoPay

LoPay — Sun, 21 Aug 2011 20:17:37 +0000

After the dough has risen, I put it on a pan that is the same width as a 2.5 gallon freezer bag and put in the freezer for later use. I prep all my toppings and then pull the dough out of the frezer and top it. If you are fast, you can pop the dough off the pan and on to your hot stone.

By: from city to farm

from city to farm — Wed, 03 Aug 2011 14:21:32 +0000

Thanks for putting together such a great how-to-cook pizza primer! We’ve always done the “heat up the oven as high as it goes for hours” method. Which is great, but not so much in the summer. Thanks to you, we tried out the broiler option…much cooler. Next up will be grilled pizza!

Check out our results – http://www.fromcitytofarm.com/2011/08/homemade-pizza

By: Abby Wilpers

Abby Wilpers — Wed, 04 May 2011 05:15:23 +0000

These tips were a great help! Thanks so much! You made the Rosemary, chicken and potato pizza much closer to a success than it would have been. Any tips on getting a good thin crust? That’s the only place where my attempt really failed

By: Kate

Kate — Fri, 08 Apr 2011 02:50:32 +0000

I’ve been making my own pizzas for some time and the refrigerator tip seemed just too good to be true! I did not see the 3 or so comments that said this did not work and it (sadly) didn’t work for me as well! Any chance you could chime in with what we might be doing wrong? I followed the recipe to a tee- thanks!

By: deb

deb — Sat, 05 Feb 2011 19:49:24 +0000

Yes, you got it.

By: Tommy

Tommy — Sat, 05 Feb 2011 19:27:29 +0000

When you cook pizza on the grill you say to flip it off uncooked side down then top. Does that mean you are putting the toppings on the cooked side? and then placing the uncooked side on the grill?

By: Neil

Neil — Sun, 30 Jan 2011 18:32:09 +0000

So many good tips on here, can’t wait to try them! esp. the the pan pizza, so on it! I have a good tip for crispy crust in the oven that has worked great for me; I put corn meal on baking sheet, spread pizza with toppings, bake at 450 until just the dough starts to crisp, 15-20 min-ish, then use tongs to slide directly on rack, leave for another 10 minutes or so, till the darkness of the crust you like! It is a very crispy method, maybe too crisp for some but ilove it.
Thanks for this great post!
N.