Frisch’s Big Boy Pizza Recipe [2022] (Homemade) (2024)

FAQs

What makes a pizza the best pizza? ›

Balance – the ratio of tomato and mozzarella, or toppings on the pizza in general, is very important. The toppings should complement the base of the pizza. The dough is not just a blank canvas…it is the foundation of the pizza. If it is not good, there is no topping that can redeem it.

For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

The most commonly used cheese on pizza is mozzarella, because it melts beautifully without turning oily or lumpy. Cheeses such as feta, haloumi and aged gouda are tasty toppings, but they're a bit fancy for families and don't melt as well as mozzarella. Low-moisture mozzarella in particular has great melt and stretch.

The No. 1 reason restaurant pizza is better than homemade is that they have ovens that can reach 900°F, or even hotter, which makes for perfectly crisp and chewy crusts, with those lovely charred spots, says Kierin Baldwin, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.

Seasonings and herbs: Sprinkle some dried herbs and seasonings like oregano, basil, garlic powder, or red pepper flakes on top of your pizza to add extra flavor. Customize the sauce: If you find the sauce lacking in flavor, you can enhance it by adding your favorite herbs, spices, or a drizzle of olive oil. Improv.

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

That's cornmeal, hands down. The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.

Why is my homemade pizza soggy? ›

If you are putting wet and soggy toppings on your pizza, it's likely that they will cause your crust to become soggy. The main culprit is the tomato sauce. If your sauce is too watery it's going to affect the crispiness of the crust. Other toppings such as veggies can affect the crispiness too.

The longer it cools, the more the melted cheese on the bottom crust will cling to the pan — so make haste! Let the pizza cool for a few minutes, as you would any pizza; this gives the cheese, both top and bottom, a chance to settle and bond with the crust.

Some classic Italian ingredients such as Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies and of course a few strands of fresh basil are the true 'wonder toppings' for an authentic Italian pizza.

Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions. Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.