Comments for Home made pizza http://www.liveforpizza.com Perfect pizza from woah to dough Fri, 23 Apr 2010 11:11:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on The best home made pizza dough recipe by Tim http://www.liveforpizza.com/2009/06/basic-home-made-pizza-dough-recipe/comment-page-1/#comment-118 Tim Fri, 23 Apr 2010 11:11:37 +0000 http://liveforpizza.com/?p=1#comment-118 Sure is! Follow the recipe up until the start of step 10, but instead of taking the dough out of the fridge to warm up, pop it straight in the freezer wrapped in plastic wrap or in a zip lock bag. These should keep for up to a few months. Allow to thaw in the fridge before re-use. Sure is! Follow the recipe up until the start of step 10, but instead of taking the dough out of the fridge to warm up, pop it straight in the freezer wrapped in plastic wrap or in a zip lock bag. These should keep for up to a few months. Allow to thaw in the fridge before re-use.

]]> Comment on The best home made pizza dough recipe by Mary http://www.liveforpizza.com/2009/06/basic-home-made-pizza-dough-recipe/comment-page-1/#comment-117 Mary Thu, 22 Apr 2010 19:45:29 +0000 http://liveforpizza.com/?p=1#comment-117 Hello, is it OK to freeze this pizze dough? Hello, is it OK to freeze this pizze dough?

]]> Comment on Pizza peel tips and tricks by Tim http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-113 Tim Mon, 29 Mar 2010 12:43:17 +0000 http://www.liveforpizza.com/?p=33#comment-113 Great tip! Polenta is another good one to try for the same reason, the ball bearing theory, although you need to wipe the stone clean between pizzas or it will burn. Great tip!
Polenta is another good one to try for the same reason, the ball bearing theory, although you need to wipe the stone clean between pizzas or it will burn.

]]> Comment on Pizza peel tips and tricks by Gordon http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-112 Gordon Mon, 29 Mar 2010 12:12:53 +0000 http://www.liveforpizza.com/?p=33#comment-112 I make 2 NY-style pizzas a week on a stone and had a bad sticking problem on the peel. More flour didn't do the trick. What worked was semolina flour - a dusting on the peel before placing the dough on it. It's like little ball bearings and doesn't affect the flavor or crust. No more sticking pizzas - in fact I give the peel a light jiggle just to see if the dough is sticking. It's not. Semolina flour is the way to go. Probably any of the solutions like rice flour will work too. I make 2 NY-style pizzas a week on a stone and had a bad sticking problem on the peel.

More flour didn’t do the trick. What worked was semolina flour – a dusting on the peel before placing the dough on it. It’s like little ball bearings and doesn’t affect the flavor or crust.

No more sticking pizzas – in fact I give the peel a light jiggle just to see if the dough is sticking. It’s not.

Semolina flour is the way to go. Probably any of the solutions like rice flour will work too.

]]> Comment on Onion, rosemary & blue cheese by Tim http://www.liveforpizza.com/2009/06/onion-rosemary-blue-cheese-pizza/comment-page-1/#comment-111 Tim Tue, 23 Mar 2010 09:11:50 +0000 http://www.liveforpizza.com/?p=47#comment-111 Hey Craig, I hope it's delicious! Let me know how you go. The key for me is getting the right blue cheese - I prefer a slightly harder one but experimentation is half the fun! Hey Craig, I hope it’s delicious! Let me know how you go. The key for me is getting the right blue cheese – I prefer a slightly harder one but experimentation is half the fun!

]]> Comment on Onion, rosemary & blue cheese by Craig http://www.liveforpizza.com/2009/06/onion-rosemary-blue-cheese-pizza/comment-page-1/#comment-110 Craig Mon, 22 Mar 2010 13:28:55 +0000 http://www.liveforpizza.com/?p=47#comment-110 This is a revelation to me, if my pizza base can look half as good as yours I'll be chuffed. I hold Italian cooking classes in the country and will be adding this pizza and dough recipe to our repetoire. Thank you! This is a revelation to me, if my pizza base can look half as good as yours I’ll be chuffed. I hold Italian cooking classes in the country and will be adding this pizza and dough recipe to our repetoire. Thank you!

]]> Comment on The best home made pizza dough recipe by Tim http://www.liveforpizza.com/2009/06/basic-home-made-pizza-dough-recipe/comment-page-1/#comment-108 Tim Mon, 15 Mar 2010 11:23:50 +0000 http://liveforpizza.com/?p=1#comment-108 Hey Dave, thanks for the comments. The amount of water used in a recipe depends very much on the flour you use. Flours with higher protein content will generally require more water. I use this amount of water or more in a flour around 12% protein. Having said that, with pizza dough the wetter you make the dough the better. It's a fine balance between making it too wet to handle, and too dry to be light, fluffy and chewy! Hope your pizzas were nice anyway. Hey Dave, thanks for the comments. The amount of water used in a recipe depends very much on the flour you use. Flours with higher protein content will generally require more water. I use this amount of water or more in a flour around 12% protein.

Having said that, with pizza dough the wetter you make the dough the better. It’s a fine balance between making it too wet to handle, and too dry to be light, fluffy and chewy! Hope your pizzas were nice anyway.

]]> Comment on New Gluten Free Pizza Dough Recipe by Tim http://www.liveforpizza.com/2009/07/new-gluten-free-pizza-dough-recipe/comment-page-1/#comment-107 Tim Mon, 15 Mar 2010 11:20:59 +0000 http://www.liveforpizza.com/?p=198#comment-107 Hi Mari, This is a fairly thin crust pizza but might not be incredibly foldable. You could certainly fold it in half but the cooked base would tend more towards crispy than floppy. Hi Mari, This is a fairly thin crust pizza but might not be incredibly foldable. You could certainly fold it in half but the cooked base would tend more towards crispy than floppy.

]]> Comment on New Gluten Free Pizza Dough Recipe by Mari http://www.liveforpizza.com/2009/07/new-gluten-free-pizza-dough-recipe/comment-page-1/#comment-100 Mari Thu, 04 Mar 2010 20:53:39 +0000 http://www.liveforpizza.com/?p=198#comment-100 Hi Tim, Can you tell me if this is a thin, foldable crust type pizza ( New York Style) ? or a crisper version? Thanks Mari Hi Tim,

Can you tell me if this is a thin, foldable crust type pizza ( New York Style) ? or a crisper version?

Thanks
Mari

]]> Comment on The best home made pizza dough recipe by Dave http://www.liveforpizza.com/2009/06/basic-home-made-pizza-dough-recipe/comment-page-1/#comment-91 Dave Sun, 28 Feb 2010 14:34:03 +0000 http://liveforpizza.com/?p=1#comment-91 Recipe calls for too much water. Also, recipe doesn't result in enough dough for two pizzas - this makes enough for one large (16in) pizza. Recipe calls for too much water. Also, recipe doesn’t result in enough dough for two pizzas – this makes enough for one large (16in) pizza.

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