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screenshot from the dough calculator

DD101 Extra: Pizza Math Part 2

In the previous Pizza Math article, I talked about cup-to-gram conversions, ingredient swapping, and conversions. I thought I’d do a follow-up with basics and some helpful tips on using the dough calculator if you are working on your own dough recipe or trying to size a dough recipe up or down for the pan you are using. The dough calculator can be very helpful, but I understand why it could seem a bit overwhelming to use. Let’s start with ‘Thickness Factor‘, or ‘TF‘. What is it? TF is literally the “How thick do you want your dough to be?” factor.… Read More »DD101 Extra: Pizza Math Part 2

Deep Dish 101

DD101 Extra: Freezing Your Pizza Dough

DD101 Extra: Freezing Your Pizza Dough: A visitor to the website asked about freezing deep dish pizza dough. I’m not a fan of freezing any kind of pizza dough, as it’s not very practical, tends to kill off some of the yeast, and modifies the texture a bit. I’d rather the dough hung out in a zip top bag in the fridge if you’re making it a day or 3 ahead of time, but freezing can be done. PREPARING YOUR DOUGH FOR THE FREEZER: If you know ahead of time that you are going to freeze your dough, you can… Read More »DD101 Extra: Freezing Your Pizza Dough

Get Stuffed! How to Build A Stuffed Pizza

Stuffed Pizza – (two crusts with a “ton” of cheese, sausage, etc. between the crusts, and tomato sauce on top);This style was invented in 1971 at Nancy’s Pizza. A variant of deep dish pizza, based on Rocco Palese’s Italian family recipe for “scarciedda“, Stuffed pizza has both a top and bottom crust with a substantial amount of cheese and other ingredients in-between, and the sauce going not inside, but on top of the top crust. The dough used for this style of pizza is closer to a regular pizza dough than that of original Deep Dish. Connie’s, Edwardo’s & Giordano’s are also famous for… Read More »Get Stuffed! How to Build A Stuffed Pizza