Secrets Of Great Homemade Pizza

The pizza is the sum of its parts; namely, pizza dough, pizza toppings and pizza sauce.

Pizza dough Secrets

Cook your pizza dough separately: It would be better if you can cook your pizza dough before adding the toppings and sauce. If you cook a lot and at the same time, you can end up with a pizza that was overcooked toppings, burnt cheese and undercooked, flat crust.

Pizza dough ingredients of the mixture: First place in a bowl at least one tenth of hot water provided in your home pizza recipe. Meanwhile, in a bowl, pour the remaining hot water, mix sugar and salt (if your recipe calls for these ingredients) and other dry ingredients except the flour, add the mixture of water and yeast, mix the lot, then immediately adding the other ingredients.

Knead the mixture pizza: Knead let the air mix with your pizza dough mixture. Excess mixing will result in brittle pizza dough. Knead the dough, use flour to prevent the mixture sticking to your hands and bowl, but use as little flour as possible.

Let your pizza dough rise before use: After kneading your pizza dough, you should give yourself enough time to climb to the desired thickness. Generally, the duration of the subsequent fermentation enable it to pizza, better taste of the pizza dough.

If speed is of the essence: If you need the fastest possible pizza dough, you can leave it up faster by adding more yeast to the mixture or by increasing the temperature of the mass. The temperature of the higher water, the faster will the action of the yeast. Just a note of caution, however, that the pizza dough was allowed to ferment longer using minimum amount of yeast usually results in a pizza crust taste better to you better mix and knead their dough before hours really need.

Homemade pizza mass preparation frozen: If you have prepared pizza dough the night before and left in the refrigerator for cooking next day taken in the morning and let rise for at least several hours before using.

To make a thin crust pizza: If you aim for a thin-crust pizza, you'll want to use less weight per pan. You can also simply stretch your pizza dough on the pan.
For a thick crust pizza: For a thicker crust, you must use a pizza pan with a smaller circumference, use more pizza dough to pan or stretch the dough less. The result would be to increase the thickness of the crust.

For a crispy crust pizza: For a crispy crust pizza, it would be better if you reduce the amount of water. Dryer Mass pizza usually means a mass of crispy pizzas. Stiffer pizza dough also means crispy crust so it would be best to use high-gluten flour, if you want a crispy crust.

For a soft and gooey crust: For a moist and tender crust, you need to add more water to your dough mixture or use less flour.
Mass softer damping means pizza pizza crust.

You can do mass gluten-free pizzas, using gluten free flour

If you live in a high altitude location: Be aware of the effect of high altitude on the pizza dough. The highest elevation of less than the mass means air pressure will grow faster, and that means a faster evaporation rate so that the paste dries faster. So if you are in a place of high altitude, it is generally advisable to use more water and less yeast in a pizza dough mix as you normally would if you were in a low-lying area.

Pizza toppings

Simply speaking, the pizza toppings, you should use depends on the type of pizza you want.
Cheese fresh mozzarella is necessary if you want a pizza in New York. You will also see the peppers, mushrooms and different kinds of cheese in a typical Chicago pizza. Cheese, tomato, anchovies, garlic and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California Pizza, on the other hand, is characterized by seasonal vegetables toppings, fruit toppings, fillings, pizza toppings chicken, smoked salmon and other unusual fittings.

For great savings: Use of pizza toppings that you already have on hand. Of course, cooked fillings require less time in the oven so be sure to take this into account when cooking your pizza.

Fresh toppings: It is recommended to use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible.

Herbs finger crush: To release the flavor of dried herbs, it is preferable to crush the finger before adding them to your pizza.

Drain and dry covers: To avoid soggy pizza, especially if you use a lot of ingredients and canned wet, you must clear your excess moisture covers before placing them on your pizza base.

Pizza sauce

Their pizza sauce will give your pizza its unique flavor. On the web, you can find lots of sauce pizza recipes easy to follow. You can even try making your own brand of pizza sauce.

Pizza sauce recipe easy: It should not be canned, premixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as their pizza sauce. Another alternative would be easier fry the onion and garlic in oil extra virgin olive oil, add the tomato sauce (tomato sauce is robust fine or tomato paste / puree diluted in water) add salt (and pepper crushed, if you prefer) boil the sauce, then add the basil and oregano. You can also add some cooked ground meat to your sauce if you prefer.

Thicker sauce is better: Use thick pizza sauce on your pizza. Very liquid pizza sauce means a soggy pizza. If using canned pizza sauce, assess the thickness. If too thin, simmer the sauce before using it on your pizza.

Pizza sauce on top: When you cook your pizza, it is advisable to put the sauce on top.

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