{"id":10820,"date":"2016-04-16T00:01:43","date_gmt":"2016-04-16T00:01:43","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=10820"},"modified":"2019-05-17T15:05:56","modified_gmt":"2019-05-17T22:05:56","slug":"tips-pizzas","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tips-pizzas\/","title":{"rendered":"Tips: Pizzas"},"content":{"rendered":"<p><strong>Preparing your Dough<\/strong><\/p>\n<ul>\n<li>Many pizza places will sell you a ball of their dough for a couple of bucks.<\/li>\n<li>Alternately, you can get oven-ready dough at the supermarket<\/li>\n<li>It is not too difficult to make your own dough.\u00a0 <a href=\"https:\/\/www.grandpacooks.com\/recipes\/?s=pizza+dough\"><strong>CLICK HERE<\/strong><\/a> for several of my recipes<\/li>\n<li>Here is my good friend, Steve, that owns Grande Pizza <a href=\"https:\/\/www.youtube.com\/watch?v=Bc8FCuqe5DA\"><strong>PREPARING HIS DOUGH<\/strong><\/a> for an overnight rise.<\/li>\n<li>Albert Grande shows you a basic dough recipe and some of the proper techniques <strong><a href=\"http:\/\/pizzatherapy.com\/howtomakepizzadough.htm\">WITH THIS VIDEO<\/a><\/strong>.<\/li>\n<li>Dough that is risen without sugar will take longer, but will have a more fully developed flavor<\/li>\n<\/ul>\n<p><strong>Flattening your Pizza<\/strong><\/p>\n<ul>\n<li>A rolling pin may seem like a good idea, but it squeezes many of the air pockets out of the dough.\u00a0 Your pizza will taste more like cardboard<\/li>\n<li>Use your finger tips and palms to flatten your pizza<\/li>\n<li>Turn it (flip it) often during the flattening<\/li>\n<\/ul>\n<p><strong>Toppings<\/strong><\/p>\n<ul>\n<li>Sauce is a good thing, but too much will give you a soggy crust.\u00a0 Serve your pizza with a sauce side for dipping instead.<\/li>\n<li>I have a lot of recipes for <a href=\"https:\/\/www.grandpacooks.com\/recipes\/?s=%22red+sauce%22\"><strong>RED SAUCE<\/strong><\/a> and for <a href=\"https:\/\/www.grandpacooks.com\/recipes\/?s=marinara\"><strong>MARINARA<\/strong><\/a>.\u00a0 I really like pizza!<\/li>\n<li>Put onions and pepperoni on the top so they fully cook<\/li>\n<li>Generally speaking, try to hold your pizzas to about five toppings (not counting sauce or cheese)<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/04\/napolitana.jpg\"><img decoding=\"async\" class=\"alignright  aiif13289\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/04\/napolitana.jpg\" alt=\"napolitana\" width=\"475\" height=\"308\" \/><\/a><\/strong><\/p>\n<hr \/>\n<p><strong>Baking<\/strong><\/p>\n<ul>\n<li>Pizzas should be cooked at high heat fairly quickly.\u00a0 500\u00ba for 12 minutes is pretty good for the home oven.<\/li>\n<li>Use a baking stone if you have one.\u00a0 Bring it up to temperature with your oven.\u00a0 Never put a cold baking stone in a hot oven &#8211; it will crack.<\/li>\n<li>Never use soap to wash your baking stone.<\/li>\n<\/ul>\n<p><strong>Reheating<\/strong><\/p>\n<ul>\n<li>Use a baking stone for reheating your left-over pizza.\u00a0 The microwave will make it kind of soggy.<\/li>\n<li>No baking stone?\u00a0 Put it on a cooling rack and slide that into your oven.\u00a0 Put a pan under the cooling rack to catch drips.<\/li>\n<li>Grandma and I both like different toppings, so we get an extra large cheese pizza and keep it as a base for later toppings.<\/li>\n<li>To reheat, we bake at 400\u00ba for 8-10 minutes.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparing your Dough Many pizza places will sell you a ball of their dough for a couple of bucks. Alternately, you can get oven-ready dough at the supermarket It is not too difficult to make your own dough.\u00a0 CLICK HERE for several of my recipes Here is my good friend, Steve, that owns Grande Pizza &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tips-pizzas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tips: Pizzas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-10820","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=10820"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10820\/revisions"}],"predecessor-version":[{"id":18257,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10820\/revisions\/18257"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=10820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=10820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=10820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}