If you got here it’s because you’re passionate about a good Pizza, right? The taste and experience of delicious pizza is unique and marked in the history of families, hearts in love, moments with the crowd or alone. After all, pizza fits every occasion. Then comes the brilliant idea: how about doing at home?
There are some secrets and tips that will help you make a Homemade Pizza perfect! It is not possible to do exactly the same as what we order at delivery, mainly because of the special oven that the pizzerias have. But, you can look good, you can trust. Enjoy the tips and rock at home!
To begin, it is important to be aware of the ingredient choices to make the dough. The list is basic: wheat flour, water, sugar and organic yeast. But, it is important to give preference to italian flour 00, which, despite being a little more expensive, is essential because it has more gluten and helps the dough to have more elasticity and better texture. Of course, if you don’t have this, you can use the normal one, however, it can get a little more brittle.
Another point is the use of olive oil. It is not an essential ingredient for pasta, but some recipes use it to add a little flavor. However, it has to be in small quantities at all times, so as not to disturb the point of the dough. Using mineral water is also a tip to avoid chlorine in tap water.
A perfect beating + resting + opening the dough
Are three steps basics after mixing all the ingredients: knead, rest the dough and open. To follow the complete recipe, click here. But, first, read these tips that will help you follow the steps:
(1) A beating it should be done gently, so that it dissolves any piece of flour and still stimulates the gluten to gain elasticity. So: make a ball with the dough, fold it in half and squeeze it with your fists, turning the dough so that this process is repeated in all directions.
(2) The rest of the dough should happen until it doubles in size, and it can be in a refrigerator (for 24 hours) or out of it (it can be 2 hours or more, depending on the weather). If it is in the refrigerator it is important to take 3 hours before baking and let it grow twice as much.
To the open a pizza dough you should not use a roller! Ideally, the process should be done gently with your hands so as not to “break” the elasticity and softness. Make balls and squeeze gently.
With the open dough we have the step that gives flavor to any pizza flavor: the sauce! The classic is red made with tomatoes. The most delicious, of course, is a homemade one also made with tomatoes, olive oil, salt and spices (recipe here). But it can also be a pesto, how about that? Click here.
Another tip is that it is not too watery so as not to soften the dough. It is also ideal not to fill the entire mass: leave a rim without sauceafter all, when you put the filling it will spread completely.
Now is the time for filling, a moment you can go from the classics like marguerita, pepperoni… Or innovate by creating the one you prefer. The only care you need to take is not to put too much filling and distribute a lot over the dough, so that some parts are not raw.
Fresh herbs should be added after the pizza comes out of the oven, okay? You can read more about them here: Fresh herbs: types and how to use them.
Now, we have the special trick so that the pizza looks very good even without an industrial oven: put only the pasta and sauce first until you notice that the dough is pre-baked, remove it, let it rest for a few minutes, add the filling and return it to the oven until the filling is completely browned (the time is very relative to the temperature of each oven, keep an eye on it!).
Another tips are about shapes and temperature: the shapes we usually have at home are aluminum or thinner (which also work), however, the ideal ones are refractory stones or iron forms, in case you have! The oven temperature must be highest possible and don’t forget to preheat.
Ready to make pizza at home? If you want other pizza ideas, we have pizza bread, cheese bread pizza and even a layered pizza. Enjoy!