Comments for Live For Pizza

Comment on The best home made pizza dough recipe by Tim

Tim — Thu, 19 Jan 2012 10:33:46 +0000

I think 4-5 hours would be fine – I might recommend just kneading it for a minute longer if you don’t have time to leave it in the fridge for quite as long. Alternatively, check out my quick dough recipe here: http://www.liveforpizza.com/2009/06/quick-pizza-dough-recipe/

Comment on The best home made pizza dough recipe by Lyssa M

Lyssa M — Wed, 18 Jan 2012 23:01:28 +0000

Hi, I was wondering how important is the 6-8 hour thing? What happens if you are to leave in for maybe 4-5 hours? Will that ruin it entirely?

Comment on The best home made pizza dough recipe by Tim

Tim — Wed, 21 Dec 2011 13:29:13 +0000

Hi Katie, what problems are you having? Although I haven’t ever had to bake a pizza at high altitude, Harold McGee in ‘On Food & Cooking’ says in general recipes should be adjusted by:
-Using a little more moisture
-reducing fat & sugar
- Cooking hot
Since a good pizza dough is already quite moist, has no fat or sugar and is cooked as hot as possible it should usually perform pretty well based on that!

Comment on The best home made pizza dough recipe by Katie G

Katie G — Sun, 18 Dec 2011 05:34:40 +0000

Any recommendations for high altitude baking of pizza dough?

Comment on How To Make Mozzarella by Shah Nawaz Khan

Shah Nawaz Khan — Mon, 10 Oct 2011 07:14:09 +0000

You must use use vinegar for making ricotta to increase the yield

Comment on How To Make Mozzarella by Tim

Tim — Mon, 03 Oct 2011 11:21:16 +0000

Hi! Yes I still use the meter I pictured – it is excellent, but I think the cheaper ones probably work well too!

Comment on How To Make Mozzarella by Matis

Matis — Sun, 02 Oct 2011 18:34:43 +0000

Hello! Are you still using that pH meter and is it any good?

Comment on You Need A Tomato Press by Tim

Tim — Mon, 22 Aug 2011 14:08:21 +0000

Hi Louise, are you simmering the tomatoes before you put them through the machine? We have best results filling a pan with tomatoes, topping up with hot water, then heat up and simmer for about 5 minutes – until the skins start to crack open. This softens the tomatoes and makes a much better sauce.

The amount of water you get coming through will depend on your tomatoes but there’s 2 things you can do about that.
1. Simmer your sauce down until it is as thick as you want.
2. gently pour the sauce into a fine sieve, you’d be surprised how well this works at leaving the tomato solids behind but draining the juice.

Comment on You Need A Tomato Press by Louise Plott

Louise Plott — Tue, 16 Aug 2011 17:25:46 +0000

I have one just like this one and it doesn’t squeeze the tomatoes enough and there is a lot of juice that still comes out.

Comment on Using a pizza stone by Tim

Tim — Mon, 06 Jun 2011 14:33:41 +0000

Good tip! I often do the same thing myself. Since the top stone is only there for extra thermal mass though, I often use a cheaper marble tile from a landscape store. Sandstone also works well.