How To Make A Pizza Tips and Step By Step Instructions Of A Perfect Professional Chef

Make the Perfect Pizza.

Here are some tips and tricks to improve your pizza.

Use a pizza stone, bricks, terracotta tile or pizza oven to cook your pizza. P
izza pans, nonstick pans and other things from the oven "regular" just does not cut it.

Slipping your pizza in a preheated oven bricks, terracotta or stone around 240 degrees C or 470 degrees F will give you a texture and a crisp base

Make thin base. The dough should be well educated and flexible, able to be rolled up or stretched pretty thin. Pizza must have a crispy base - not a thick slab of bread. Learn how to make a proper pizza and play with it later, when you have a benchmark.

You will lose texture and your basic pizza become soggy and it will fall under the weight of wet sloppy coverage. No matter how the basics of good practice or the Boboli pizza and frozen ground are, they will never be able to compete with mass recently rolled raw pizza cooked from scratch. NEVER pre-cook a pizza base without fittings. Roll out the dough, cover with sauce, cheese, toppings, in that order. Make or buy a great tasting sauce. Pizza is so simple - so that success is all about the quality of ingredients - be subtle and investors, and allowing the ingredients to work together. Tomato sauce, mozzarella and grated tasty quality coverage also can not. Next, get the right temperature, and slide your pizza on a baking stone and voila, the perfect time.

How to Make a Pizza

Make the dough and let it prove (rise) at room temperature until doubled in size.

Making tomato sauce on pizza, or use a very tasty one purchased.

Preheat oven to 220 to 240 degrees C (425 and 470 degrees F).

Cut your ingredients. Cut into thin slices.

Spread thin pizza dough on a floured bench. 1/2 or 1/5 cm is great little semolina or polenta thickness.Device well as help to crisp it inches. If you do not have a pizza peel to slide under and lift it with, then roll on paper.

Locate the tomato sauce on the pizza into thin slices. Not much sauce, but cover the base leaving a centimeter or 1/2 inch around the outside edge, without sauce. The amount of pizza sauce should be slightly less than half the mass of weight 80-90g We use tomato sauce in a mass of 220g.

Cover with a very light sprinkling of shredded mozzarella cheese. 220 g pizza dough, use cheese as 70-80g. (About 1/3 of mass weight)

Sprinkle toppings sparingly on pizza. Pre-cook the ingredients that will lose water and become moist and wet pizza.

Slide the pizza onto the hot pizza stone or directly to the floor of the hot oven.

Bake about 7 minutes.The pizza sides should begin to brown. The base of the pizza must be golden and crisp. The top of the pizza should be shaken and delicious.

Remove from oven, and then cut and eat or serve.

Here are three pizza dough recipes.

Enjoy your new and improved pizza.

Wheat and rye sourdough pizza base

Flour, bread (high protein) 1000g

Rye flour - 200g dark

Sourdough (daily lot) 200g

30g salt

600g of water

Yeast, instant dry, powder 2g

Mix with a dough hook in the mixing machine. Cover with plastic wrap or a damp cloth and prove (growth).

Recipe 2 basis Pizza

Flour, bread (high protein) 1500 grass

S
emolina flour 150 grams

Olive oil 75 g

20 g salt

900 grams of water

Yeast, dried, 2 g (fresh or 10g)

Mix, knead for 10 minutes until elastic.

Deposit 220g balls and prove in a warm place without direct heat.

Recipe 3 basis Pizza

Yeast, instant dry, 7g powder (35g fresh yeast) 21g / 105g

570 g water 190 g

60 Honey 20g

Flour, bread (high protein) 375g 1125

5g salt 15

Oil 100g 300.
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