# Need help perfecting pizza **URL:** \ **Category:** Cafe Society\ **Created:** [January 19, 2009, 12:16am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909 "2009-01-19T00:16:42Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![Ichini\_Sanshigo](https://avatars.discourse-cdn.com/v4/letter/i/d9b06d/32.png) [@Ichini\_Sanshigo](https://boards.straightdope.com/u/Ichini_Sanshigo)\ **Post date:** [January 19, 2009, 12:16am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/1 "2009-01-19T00:16:42Z")
So I’ve been trying to make pizza lately. I found a good recipe online that involves no yeast, and after a few modifications I’ve got myself a lovely crust. Pizza making also meets my requirements for speed: it takes an hour to prepare from the time I enter the kitchen to the time when I pull the finished product out of the oven. I fixed a [homemade pizza](http://img522.imageshack.us/img522/3351/pizza001iy2.jpg) earlier this week, and it was quite delicious. Today, I glommed some of my brother’s frozen pizza, and it was… not all that. I definitely like my pizza better than the frozen variety. My next move is to make my pizza as good as or better than pizzeria pizza. Mainly, I want to know what spices I should add. So far, all I’ve had luck with is fennel. I tried some generic “Italian Seasoning” on [this pizza](http://img522.imageshack.us/img522/3267/pizzaslice01gj3.jpg), but it didn’t taste right. Any suggestions? ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [January 19, 2009, 12:23am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/2 "2009-01-19T00:23:14Z")
> [@Ichini\_Sanshigo](#): > > So I’ve been trying to make pizza lately. I found a good recipe online that involves no yeast, and after a few modifications I’ve got myself a lovely crust. Pizza making also meets my requirements for speed: it takes an hour to prepare from the time I enter the kitchen to the time when I pull the finished product out of the oven. > > I fixed a [homemade pizza](http://img522.imageshack.us/img522/3351/pizza001iy2.jpg) earlier this week, and it was quite delicious. Today, I glommed some of my brother’s frozen pizza, and it was… not all that. I definitely like my pizza better than the frozen variety. My next move is to make my pizza as good as or better than pizzeria pizza. Mainly, I want to know what spices I should add. So far, all I’ve had luck with is fennel. I tried some generic “Italian Seasoning” on [this pizza](http://img522.imageshack.us/img522/3267/pizzaslice01gj3.jpg), but it didn’t taste right. Any suggestions? Oregano. Fresh basil. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [January 19, 2009, 12:29am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/3 "2009-01-19T00:29:35Z")
Garlic (fresh, salt or powder), onion (fresh, dehydrated or powder), oregano, basil and red pepper flakes are the most common “pizza flavors”. Basil gives you a nice “bright” sometimes sweet flavor and oregano a “dark” deeper spicier tone. Of these, oregano is the most prominent, and is sometimes called “the pizza herb”. I personally like marjoram, which is closely related to oregano, but with a sweeter, almost citrusy flavor. That’s not what you’re likely to find at pizzerias, though. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2009, 12:51am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/4 "2009-01-19T00:51:13Z")
I’d like to suggest [http://pizzamaking.com](http://pizzamaking.com) for all your pizza making knowledge. For me, one of the most important things in getting the dough to taste great, is making the dough at least the night before and letting it come to a long, slow rise in the fridge. As for herbs/spices, I don’t generally use any other than salt and sometimes fresh basil. Oregano is the other obvious one, but I tend to avoid it unless I’m making Chicago style pizza (either thin or deep dish) which are usually more heavily seasoned. I also like fresh garlic in the sauce (which for me is just plain San Marzano tomatoes) and perhaps some pepper flakes. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [January 19, 2009, 12:52am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/5 "2009-01-19T00:52:47Z")
I’m interested in the no yeast crust. Can you post a link? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2009, 12:57am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/6 "2009-01-19T00:57:19Z")
Oops, I didn’t notice you were using a no-yeast crust (baking powder, I presume)? Disregard my dough tip. ---
**Author:** ![hobscrk777](https://avatars.discourse-cdn.com/v4/letter/h/a6a055/32.png) [@hobscrk777](https://boards.straightdope.com/u/hobscrk777)\ **Post date:** [January 19, 2009, 12:59am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/7 "2009-01-19T00:59:59Z")
That looks like great pizza! Would you mind sharing the recipe. I’m curious how you did it without yeast. Does that mean you didn’t have to knead, either? ---
**Author:** ![Ichini\_Sanshigo](https://avatars.discourse-cdn.com/v4/letter/i/d9b06d/32.png) [@Ichini\_Sanshigo](https://boards.straightdope.com/u/Ichini_Sanshigo)\ **Post date:** [January 19, 2009, 1:05am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/8 "2009-01-19T01:05:12Z")
No Yeast Crust: 2 cups all-purpose flour 2 tsp baking powder 1 tsp salt 3 tablespoons oil (so far I’ve tried olive and corn oil, butter is next) 3/4 cup water, milk or white wine (the wine is _really_ good) Mix the dry ingredients, and the wet ingredients, stir into a dough ball, knead for 2 minutes or so, then break out the wax paper and rolling pin. I have tried oregano on top, but I had it mixed with that Italian Seasoning blend. I’m pretty sure something or things in that threw off the flavor. ---
**Author:** ![Fuzzy\_Dunlop](https://avatars.discourse-cdn.com/v4/letter/f/848f3c/32.png) [@Fuzzy\_Dunlop](https://boards.straightdope.com/u/Fuzzy_Dunlop)\ **Post date:** [January 19, 2009, 1:21am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/9 "2009-01-19T01:21:52Z")
> [@Ichini\_Sanshigo](#): > > So I’ve been trying to make pizza lately. I found a good recipe online that involves no yeast, and after a few modifications I’ve got myself a lovely crust. Pizza making also meets my requirements for speed: it takes an hour to prepare from the time I enter the kitchen to the time when I pull the finished product out of the oven. > > I fixed a [homemade pizza](http://img522.imageshack.us/img522/3351/pizza001iy2.jpg) earlier this week, and it was quite delicious. Today, I glommed some of my brother’s frozen pizza, and it was… not all that. I definitely like my pizza better than the frozen variety. My next move is to make my pizza as good as or better than pizzeria pizza. Mainly, I want to know what spices I should add. So far, all I’ve had luck with is fennel. I tried some generic “Italian Seasoning” on [this pizza](http://img522.imageshack.us/img522/3267/pizzaslice01gj3.jpg), but it didn’t taste right. Any suggestions? How do you make your sauce? It’s important not to pre-cook it. It looses its vibrancy if you cook it twice, so just cook it once on the pizza. Keep it simple. Use the spices other people recommended. A bit of red wine vinegar would be ok too. ---
**Author:** ![Huerta88](https://avatars.discourse-cdn.com/v4/letter/h/82dd89/32.png) [@Huerta88](https://boards.straightdope.com/u/Huerta88)\ **Post date:** [January 19, 2009, 2:57am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/10 "2009-01-19T02:57:58Z")
> [@Fuzzy\_Dunlop](#): > > How do you make your sauce? As works well with spaghetti sauce too sometimes, you can pre-blend in the cheesy flavor by mixing some Parmesan into the sauce. ---
**Author:** ![Ichini\_Sanshigo](https://avatars.discourse-cdn.com/v4/letter/i/d9b06d/32.png) [@Ichini\_Sanshigo](https://boards.straightdope.com/u/Ichini_Sanshigo)\ **Post date:** [January 19, 2009, 2:58am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/11 "2009-01-19T02:58:36Z")
I totally cheat and use Ragu brand pizza sauce. In a glass jar. ---
**Author:** ![Avumede](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/avumede/32/7235_2.png) [@Avumede](https://boards.straightdope.com/u/Avumede)\ **Post date:** [January 19, 2009, 3:53am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/12 "2009-01-19T03:53:39Z")
If you really want pizza perfection, use a yeasted dough. I can’t imagine how a non-yeast dough can possibly compete. The good news is that a yeasted dough can be just as easy; you just need to give it time to rest. Put it in the fridge and take it out an hour or so before you make the pizza. It looks like you are making a Chicago style deep-dish pizza. I don’t know much about that specific style, although I do make Chicago stuffed pizza. Chicago-style pizzas in general are fairly easy to make, especially with home ovens. I second the recommendation to use the pizzamaking site, it’s a great source of information. Here’s a New York style I made recently. [http://picasaweb.google.com/lh/photo/qM5ejYRpdD2Grh8DfenmiA?feat=directlink](http://picasaweb.google.com/lh/photo/qM5ejYRpdD2Grh8DfenmiA?feat=directlink) ---
**Author:** ![Ichini\_Sanshigo](https://avatars.discourse-cdn.com/v4/letter/i/d9b06d/32.png) [@Ichini\_Sanshigo](https://boards.straightdope.com/u/Ichini_Sanshigo)\ **Post date:** [January 20, 2009, 3:08am UTC](https://boards.straightdope.com/t/need-help-perfecting-pizza/481909/13 "2009-01-20T03:08:18Z")
**Avumede** , I’ve tried yeast in the dough, but I find it too chewy and it takes so long to make. That pizza does look scrumptious, though.