Tips for making pizza from readers, including aging and dough shape

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A few months ago, I answered some of the most common questions readers have about homemade pizza. As the comments below that article filled with great tips and ideas from home cooks, I realized that many of you are just as passionate about pizza as I am. These are some of my favorites that you shared. (Tips have been lightly edited for clarity, grammar, and length.)

Do I need a pizza stone? And other questions about homemade pizza, answered.

Improvement of the flavor of the dough. “It is vital to age the dough for 1 or 2 days. I make mine in a bread machine, then divide it up and age it in the fridge. Three days is too long in my opinion. as it is called? He says. “Unaged dough is fine, but it doesn’t have the taste of aged dough.”

How to shape the dough. Golden Dreams offers a creative modeling method. “Dirty cheap Ikea Soft Blank bowl, either the 11 or 14 inch one, upside down and floured. Place the disc of dough on top.” Gently stretch the dough so the edges are pushed down. Leave it thicker on the outer edge of the dough if you want a more substantial crust around the edge. “When it’s the size you I want, I turn the bowl over onto a parchment-covered shell and apply the toppings.”

Cheaper alternative to a stone or steel. DivineMsS he has never bothered with a stone. “I have six unglazed quarry tiles that I have been using in place of a pizza stone since about 1999. They are $0.60 each, and that $3.60 has been a steal!”

Another way to jump the stone. “On those days when I don’t feel like preheating the pizza stone, I bake the pizza on a baking sheet, moving the pizza take it out of the pan a few minutes early and place it directly on an oven rack to crisp up,” peggy-mac He says. “It turns out perfect every time.”

Go light on the toppings. “Don’t overload your pizza,” art95 He says. “Moderation is the best part of courage.”

How to master homemade pizza, from the dough to the ingredients

Using parchment. “I use a piece of parchment paper to roll up the dough, then it’s easy to transfer to the shell (which is dusted with grits), and the parchment also helps it slide on the pizza steel,” he says. FringeheadSanDiego. “Parchment paper gets pretty brown and crisp at 500 degrees, but it doesn’t catch fire. We even use the gold parchment paper to place between leftover slices, once the pizza has cooled.”

What to cover your skin with. “A mixture of coarser grits and all-purpose flour in the shell leaves a less ‘gritty’ crust in the finished product,” he says. James B Ellsworth III. “The all-purpose flour decreases the stickiness, and the grits help with the slipping action.”

No soggy crusts, plus a prep option. “Fry the crust in a pan with a little olive oil so that the base is partially cooked”, Enjoy the kitchen recommends “This way you’ll never get a soggy crust. And you can freeze ready-to-use crust bases.”

Here is a sourdough pizza dough waiting for you, and not the other way around

Wisdom for grillers. Grills can get even hotter than the oven, making them ideal for pizza. “When you use a gas grill, be sure to clean it”, although very well advise wisely. “You don’t want the dirt on the walls and burners.”

Change your way of thinking. I had to laugh at this one: “A pizza that sticks to the skin is called a calzone”, ginger bear He says. I’ve been there, done that.