Q&A for How to Make Pizza

I wouldn't recommend it, after freezing it will not thaw easily and in some cases the dough will fall apart.

Use tomato paste and add salt, pepper, basil and oregano to taste. You also may use spaghetti sauce with a bit of extra basil or oregano.

Yes, you can use any flour you like.

Yes, of course. That is an essential step if you want to make more than one pizza from it.

The spices are optional; depending on your taste. You can find tomato paste at the grocery store.

No, baking powder will not help your dough rise.

The same way, just use more dough and don't flatten it as much.

Yes, just leave it off. There is no rule that cheese is essential. If you don't want the dairy aspect, there are vegan cheese options but they may not be to your taste and they behave differently from cheese.

You can use tortillas for a very flat pizza. Or just buy yeast or ready-to-bake pizza dough.

No, you can just have a regular cheese pizza if you like it with no toppings. Or, just drizzle with olive oil and rub a raw garlic clove across the top, and sprinkle some rosemary on it with a little rock salt. Plain but divine.

Use a pie scoop or spatula and gently pry off the pizza off, sliding it onto a cutting board or plate.

Thicken your dough.

The same way. Just replace the regular flour in the recipe with wheat flour.

Simply use equal portions of your favorite vegetable toppings instead of meat.

Leave it in a bowl covered by a hand towel for a day or two.

Put your filling on the inner edge of the dough and fold the outer edge over the fillings.

You can, though it won't taste the same.

You can put as many toppings as you want, however, loading your pizza down too much may make it soggy or make it fall apart.

You will know the yeast mixture is ready when you see the yeast "blooming" or foaming on the top of the water.

When making your pizza sauce, add a few finely diced peppers to the sauce. If you don't want the texture from the pieces, blend or puree the peppers and then add them to the sauce.

No, you don't, but in order to avoid it looking too dry, you may put it all in a bowl with olive oil and mix it up well.

You can grill pizza. You can also fry it but it won't taste the same. When you grill the pizza make it like it's being baked, but it's not.

Each oven is different. Try using a pizza stone, preferably one that is thicker than 3/8". Keep an eye on the pie in the oven. Making pizza is not an exact science.

Cornmeal is actually not the proper flour to use. I recommend durum wheat semolina. You can also use it for making fresh pasta (1 egg for each 100 g of semolina).

Yes, you can definitely finish baking the pizza on a baking tray without transferring it onto the pizza stone.

Yes, you can.

Yes. You could use flour, cornstarch or dry cream of wheat.

It helps the pizza slide off of the stone easily and adds crunch to the bottom.

Yes, but the texture may not be the same.

You don't need to, but they will help with the flavor of the sauce.