What is the difference between Neapolitan, Outdoor Grilling and Deep Dish?
A: Neapolitan is a traditional pizza dough, like you would see at a wood fired pizzeria, a thin base with a pillowy and airy crust. It will cook well in a home oven and will perform best at the hottest temperatures you can get.
Outdoor Grilling has less gluten in it than Neapolitan, so it rises less. It is intended to be rolled out and become a thin and crispy crust. It is designed to be cooked right over a hot fire, but works great on a stone or pan in an oven or grill.
Deep Dish is intended to be cooked in a pan. It’s a perfect blend for pizza styles like Detroit, Chicago, Grandma, Sicilian, Lunch Lady and other pan pizza styles you may have heard of. You can make the pizza as thick or as thin as you prefer.
What pans work for Urban Slicer pizza?
A: Our favorite pans come from Llyodpans.com due to their high quality and lifespan, but they aren’t required. You can use quality cake pans, cast iron pans, pyrex dishes or cookie sheets. Just be sure to use an oil, grease or butter to ensure the pizza will release from the pan after baking. Cooking times will vary, but they all work very well. Note: pyrex dishes are made of glass and the crust will be less crispy. For best results, use a metal pan.
What size of pans work for Urban Slicer Deep Dish pizza?
A: Our packaging says use two 8x8 or one 10x14, however there is much more flexibility than this! In short, you should aim for at or around 81 square inches or smaller, to get two pizzas out of one pouch. So, you could use 9x9, 8x8, 8x10, 10" round or any other combination of sizes that fit into that sized area.
How do I cook Neapolitan pizza in a home oven?
A: There are several ways to achieve this, but on a pizza stone is the best choice. Put the stone on the highest level a rack will go and turn the oven up as high as it will go. Pre-heat the oven for 30-45 minutes, to allow the stone to get piping hot. Cooking up high will allow the top of the oven to act as radiant heat against the top of the pizza. Additionally, you can use the ‘two stone method’ which is the same concept as above, except you use two stones. One the pizza cooks on, the other on a rack directly above the pizza. Alternatively, you could cook this on a pan.
How do I cook Grilling pizza in a home oven?
A: There are several ways to achieve this, but on a pizza stone or in a pizza pan will work great. You will stretch or roll the dough out as normal, then use a fork or docker to de-gas the dough (poke holes in it). At this point, either transfer the pizza dough to a pan or a pizza peel (if using a stone). You can par bake one side, like you would with the grill, then flip top and finish cooking. Alternatively, you could top the pizza right away and bake the pizza for a longer period of time at once, probably 12-16 minutes at 450. Both methods will lead to an awesome version of what you may have seen called as a 'Bar Pie' or 'Bar Pizza', which is a pizza often cut into squares. Note: If you par bake the dough before topping, it typically leads to a crispier and more crunchy crust.
My pizza is burning and/or is under cooked, help!
A: While we have tried to be very precise with our instructions, all ovens and cooking environments vary. Times may vary, so you may need to adjust.
Your instructions say ‘warm’ water, what is the ideal temperature?
A: Good question and this is important! It cannot be too hot. Best temperature is between 75-80 degrees. Anything over 100 and it will kill the yeast.
How do I stretch and prepare the dough mixes?
A: In addition to the instructions on the package, there is a QR code that will take you directly to an instructional video. Additionally, you can go to the ‘Instructionals’ page on our website: UrbanSlicerPizza.com
How long in advance can I make the Neapolitan dough?
A: Have a look at the longer term freezing and refrigeration options below, which is the only way we recommend using our Neapolitan if you won't use it same day. For all our dough, generally speaking, you will want to stick to 4 hours or less as our dough is intended to rise quickly and be ready on short notice. We do not recommend par-baking our Neapolitan.
How long in advance can I make the Deep Dish dough?
A: For all our dough, generally speaking, you will want to stick to 4 hours or less as our dough is intended to rise quickly and be ready on short notice. There are some options you have. You can mix the dough and stretch it right in the pan. Then, let it rise in the pan for 3-10 hours. Additionally, you can do this and then par-bake (partially bake) the dough for 7-8 minutes at 475 degrees F. Let it cool and cover tightly, so it doesn't dry out. You can then use this crust in the next day or two by topping the crust and cooking 8-10 minutes, until done, at 475-500 degrees F. They will keep longer in the refrigerator, but it's important to wrap them so they don't harden and dry out. You can also freeze par-baked crusts and if stored properly, they will keep for a long time.
How long in advance can I make the Grilling dough?
A: For all our dough, generally speaking, you will want to stick to 4 hours or less as our dough is intended to rise quickly and be ready on short notice. There are some options you have. The Grilling Dough instructions remain the same: Grill one side until it begins to firm up. You could also grill both sides, or cook the dough on a stone. Once it's par-baked (partially baked), place the dough on a sheet of parchment paper and separate each remaining dough with parchment paper. Wrap the stack in plastic wrap and you can then use these par-baked crusts for several days. They will keep longer in the refrigerator, but it's important to wrap them so they don't harden and dry out. You can also freeze par-baked crusts and if stored properly, they will keep for a long time.
Can I refrigerate the dough?
A: Yes. We recommend you mix the dough, cover it and put in the fridge immediately after. On the day you want to cook, take the dough out of the refrigerator and let sit room temp for 4-6 hours, until risen and ready to use. Do not refrigerate more than 3 days. Because our dough is intended for same day use, times and results will vary widely.
Can I freeze the dough?
A: Yes. We recommend you mix the dough and let it rise 2 hours. Then, cover the dough well and freeze. On the day you want to cook, take the dough out of the freezer and let sit room temp for 6-10 hours, until thawed and rising again. As long as the dough is covered well and not getting ‘freezer burn’, it should last at least few weeks in the freezer with no issues. With proper storage, you could get months out of it. Because our dough is intended for same day use, times and results will vary widely. You can also freeze par-baked crusts and if stored properly, they will keep for a long time.
What kind of cheese should I use?
A: We recommend high quality and high fat cheeses with no anti-caking additives. Many pre-shredded cheeses use cellulose, which is wood pulp. If your cheese is burning, it’s the cellulose burning, not the cheese. If necessary, hand shred good quality cheeses, to avoid that issue. Whole milk mozzarella is a great choice, but don’t be afraid to get creative. Lots of options out there, which help create unique and awesome pizzas.
Why is my dough sticky and hard to work with?
A: Baking is a science, and there are times this issue can occur. Humidity and altitude can play a part in this. It simply means there is too much water in the mix. Add 1 tsp of flour at a time during mixing, until the dough is easier to work with. Take your time and go easy. The dough SHOULD be tacky, not dry, in order to perform its best.
The dough is sticking to the bowl / container after it has risen for 2 hours, how can I get it out?
A: If you work slowly and gently, it should come out. However, it is helpful to use a little oil to cover the inside of the bowl / container prior to setting the dough ball in it after kneading. This helps the dough release.
Why is my dough dry and not mixing well?
A: Baking is a science, and there are times this issue can occur. Humidity and altitude can play a part in this. It simply means there is too little water in the mix. Add 1 tsp of water at a time during mixing until the dough is easier to work with. Take your time and go easy. The dough SHOULD be tacky, not dry, in order to perform it’s best.
Why is the dough tough to stretch? It acts like a rubber band!
A: Our dough is made with real yeast, which means it takes time to become the dough it is meant to be. After mixing / kneading for 8-10 minutes, the dough needs to rise (also called proofing) for at least 2 hours at room temp (70-75 degrees), until it has at doubled or tripled in size. In addition, check your water. If the water is very hard water, this can happen. Try bottled water or filtered water from your refrigerator.
Why is the dough too soft? It tears when I try to stretch it?
A: It is very possible for dough to ‘over’ rise, which means it has been given too much time after kneading and has begun to deflate. Our dough is made with real yeast, so it needs to be given time to rise or proof, however we don’t recommend allowing dough to rise for longer than 4 hours at room temp, after kneading. This could also be a case of your water being too soft. Try using bottled water or water filtered from your refrigerator.
My dough won't rise, help!
A: The good news is, our dough mixes are the real deal and they are ALIVE. Yes, you heard that right, there is LIVE yeast in our packages. When we ship our products, the yeast is dormant (dry), but it is still a living organism and just like all of us, it is sensitive to its environment. In all cases, if your dough won't rise, something has killed, or nearly killed, the yeast cells in the package. This is usually due to extreme temperatures. We recommend storing the packages at 80 degrees or less, in a cool dry place. When you mix the dough, be very careful to use warm water, not hot. We recommend 80 degrees. Anything above 100 degree water is in the danger zone. On rare occasions, especially during the hot summer months, shipping trucks will sit for long periods of time. On some of these trucks, it can be 140 degrees or more inside! Unfortunately, this is not good for our yeast and could cause your product to fail. The good news is: we stand behind our product and if you dough does not rise, please send us a message and we will take care of you. If you want to proceed with your remaining packages in the meantime, you can add about 7g of yeast (or one packet), per pouch of Urban Slicer, to the mix. Simply pour the contents of the package into a mixer or bowl, whisk the yeast in then add your warm water and you will be good to go. We realize this defeats the purpose of 'Just Add Water', but it will get you going in a pinch while we take care of the failed product. In addition, if you have dough that isn't rising, you can return it to a mixer add the yeast and mix again. This might make your dough a little 'tough', but it will rise and will work in a pinch. When doing this, only mix for another 3-4 minutes, so you don't overwork the dough.
Do you have any recipes or ideas for cooking pizza?
A: Yes! Please see the ‘Recipes’ page on our website, UrbanSlicerPizza.com, for many ideas to get you started.
When will you have new types of dough or sauce?