Questions & Answers – answers

Firstly I want to thank you for your questions!



Hi, I would like to know what is your favorite pizza? also topping.

Thanks JimmyD.


 Hi JimmyD

My favorite is with onion on the top, but this is true only for this year, because I changing my favorite pizza in year period. My favorite topping is clasic, you can find recipe on my site.





How many pizza boxes did use pizzeria where you worked and what kind of boxes?
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Hello Marin,


In the pizzeria I used to work it was between 5 – 15 per day and boxes was from paper with no decoration. 




Hey  ^_Dannyboy_^!

I have several questions for you, hope you answer them all!

1.What is your favorite pizza?
2.What is the most difficult when you making pizza?
3.What come in your mind when I say, “Future of Pizza”?


Hey Dannyboy!
2.Most difficult is making the dough, you have to experiment to get the right formula.
3.Not much, pizza is very popular dish like french fries so I don’t expect any revolution here.



Did you ever tried put pizza into freezer and eat it after week or two(of course reheated not frozen :D)?
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Hello Chery!

Well I did once, first we made pizza as usual then put in oven for one minute, after that put in plastic bag and put into freezer. After three days we bake the pizza, but it wasn’t crispy -> so I don’t recommend this method. 


If you have any another questions, just write it right down into the comments a I will make Q&A n.2, until then See YOU!

19 November, 2012

One thought on “Questions & Answers – answers

  1. You need some sort of leavening. Baking powedr can be substituted with other pantry ingredients. Keeping in mind that a chemical rise dough is a biscuit dough (like UNO thick crust). You can make a biscuit dough with baking soda and cream of tartar or baking soda and buttermilk.If you have none of these, then all you can make is a unleavened bread and it is not the best base for a pizza but it can be done. Here’s what to do if you do not have the aboveMake the dough as you would for pizza but with twice the oil.Roll out unleavened dough very thin, (1/8 ) to make a cracker type crust, no larger than a dinner plate, for strength, since they’re thin.. Prick the crust all over with a fork, lay out on an oiled cookie sheet with cornmeal to stop sticking.Precook a little in a 300degree oven til set but not brown,Cover with toppings and bake in a 400F oven til toppings are brown.

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