https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Wed, 29 Apr 2026 19:22:13 +0000 https://boards.hellobee.com/topic/homemade-pizza-help#post-665941 Mon, 25 Mar 2013 13:36:51 +0000 T-Mom 665941@https://boards.hellobee.com/ <p>@yoursilverlining: ooh, ok yes it has really ballooned so I will press the air out, thanks!<br /> @blackbird: grill is a great idea. It was in the 80s last week, but this week it's back to the 50s down here so I'll try the grill when it gets back to "normal"...<br /> @ladyfingers: I'm definitely going to do a rectangle, thanks for the suggestion! </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665872 Mon, 25 Mar 2013 13:15:05 +0000 ladyfingers 665872@https://boards.hellobee.com/ <p>Usually you take the dough out of the fridge and let it rest on the counter for an hour. Then roll out on a well-floured surface (flour the pin and your hands if pressing, too).</p> <p>I roll it out (use elbow grease) as close to a rectangle as possible then put it on a baking sheet covered in parchment paper/cornmeal and sort of press it out to fit the pan as well as it can. It ends up being more free-form. Top with pizza sauce (leave the edges clean), mozzarella, and whatever else you like. Bake at 450-500 for 10 minutes then check for your desired donneness. </p> <p>Mmm... homemade pizza! </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665846 Mon, 25 Mar 2013 13:10:02 +0000 blackbird 665846@https://boards.hellobee.com/ <p>We have a pizza stone, but HOMEMADE PIZZA IS SO GOOD. I'm having leftover taco pizza for lunch :)</p> <p>I have put greased pizza dough straight on the grill before, though, if you happen to live where there's nice weather. </p> <p>We do 425F for about 12 min. </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665818 Mon, 25 Mar 2013 13:03:44 +0000 yoursilverlining 665818@https://boards.hellobee.com/ <p>When you press/stretch the dough; only do it from the edges of the dough, not the middle. You want the middle to stay thicker so you don't end up with floppy pizza slices! :) if it's expanded a lot, you'll want to press the air bubbles out before you bake it. </p> <p>When you top your pizza, use a light hand so the dough doesn't get pressed hard to your pan; that will help keep the dough from sticking. </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665757 Mon, 25 Mar 2013 12:47:19 +0000 Happygal 665757@https://boards.hellobee.com/ <p>Cook's Illustrated is my favorite! They say cooking the sauce helps to dry it up just a little bit and keep the sogginess away.</p> <p>If I'm feeling fancy, I'll brush olive oil on the edges of the dough and put Parmesan cheese on top. </p> <p>We use scissors to cut it. That way you avoid cutting your cookie sheet and don't have to transfer it elsewhere. Less dishes to wash is a good thing! </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665736 Mon, 25 Mar 2013 12:43:01 +0000 T-Mom 665736@https://boards.hellobee.com/ <p>@purrpletulips: @yin: great advice! Thanks! </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665701 Mon, 25 Mar 2013 12:33:18 +0000 yin 665701@https://boards.hellobee.com/ <p>Parchment paper! You can put the pizza right on top of the parchment paper and put that in the oven at a high temp (450-500) for about 10 minutes I believe (not sure about the time). The pizza may burn your baking sheets at the high temp with the pizza directly on it. </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665700 Mon, 25 Mar 2013 12:33:05 +0000 purrpletulips 665700@https://boards.hellobee.com/ <p>Here's what I do:</p> <p>-Preheat oven to 450<br /> - turn a baking sheet upside down and rub with a light coating of oil (helps prevent sticking if you don't have cornmeal and makes cutting easier unless your baking sheet doesn't have sides)<br /> -stretch dough and poke randomly with holes using a fork (keeps it from getting air pockets)<br /> -bake for 5-10 minutes<br /> -put on ingredients and bake another 10-15 minutes depending upon how brown you want it </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665693 Mon, 25 Mar 2013 12:30:51 +0000 T-Mom 665693@https://boards.hellobee.com/ <p>@Happygal: ok thanks! Those are good tips. I will give it a try! I love Cooks Illusrated too. </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665672 Mon, 25 Mar 2013 12:25:57 +0000 Happygal 665672@https://boards.hellobee.com/ <p>Not sure on exact temp, but higher is good (like 450).</p> <p>If you have cornmeal, sprinkle some of that on your cookie sheet. Not necessary, but it makes it feel more like a professional pizza.</p> <p>To combat sogginess, make sure you've stretched it enough. I keep it on my left fist and stretch all around with the right. Never had luck rolling it and not brave enough to toss in the air! Cook's Illustrated had a great point that has helped with sogginess: before loading all ingredients, put sauce on there and bake for about 5-10 minutes, then put on ingredients and bake for the rest. </p> https://boards.hellobee.com/topic/homemade-pizza-help#post-665659 Mon, 25 Mar 2013 12:19:49 +0000 T-Mom 665659@https://boards.hellobee.com/ <p>I bought some fresh pizza dough while at Whole Foods yesterday. I'm a total home made pizza novice, please help!</p> <p>What do I do with it? There are no instructions on the package. Since yesterday afternoon, the dough has expanded like crazy (in the fridge) and I'm afraid by dinner time that it is going to be even bigger! I don't have a pizza stone. </p> <p>I read some previous threads saying to bake on a baking sheet, but won't it be soggy? We hate soggy pizza. Do I bake it straight on the oven rack? What temp?</p> <p>Thank you all! </p>