A pizza made in the house must be better than a business pizza. You get it fresh from the oven made with fresh components and the combination of ingredients that you want, using wood fired oven pizza.
.
But there are tricks to the method that will make that pizza genuinely wonderful.
• A great pizza must have a terrific crust. A soaked crust will never do.
• Don't under bake the crust. The crust is done when the bottom is partially browned. Utilize a spatula or tongs to lift one edge and peek at the crust.
• Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.
• A baking stone will help bake the crust. Put the baking stone in the oven a minimum of fifteen minutes ahead of the pizza. We like to bake our pizzas on a dark baking pan put on top of the hot stone.
• Place the pizza low in the oven where glowing heat from the heating elements will help bake the crust.
• If you have problem forming the pizza crust, the gluten might be the problem. When you get back, the dough will have relaxed and you can complete the crust.
• A pizza crust of uniform thickness is a much better crust. Roll it to a consistent thickness of about 1/4 inch with a rolling pin if you are not proficient at here spinning the crust. You can do that on a peel dusted with cornmeal or semolina flour so that the crust will slip off easily onto the stone or pan. A sheet of heavy cardboard or even a wooden cutting board will do if you don't have a peel. You can also form the crust in your pan. The lips on the pan will preclude a rolling pin, but you can buy a little rolling pin suggested for the task (and for rolling pasta) that will work within the rims. Get a little container and use it as a rolling pin if all else fails.
• If you do not have time to make or purchase your preferred sauce, a container of spaghetti sauce will do. Homemade is much better however an excellent commercial sauce is all right.
• Some individuals prefer tender crusts; we prefer chewy. For a tender crust, usage all-purpose flour. Our preferred crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.
• For a truly fantastic pizza crust, once the dough is kneaded, cover it and put it in the fridge over night. Permit plenty of time for the dough to come to space temperature level and increase.
• Pizza dough that is just a bit on the damp side is much easier to deal with and makes a better crust.
• Toppings can be anything you want them to be. Measurements do not count though less is normally much better. Try out a few of your favorite foods.
• Olive oil makes a much better pizza crust than grease.
• If you are having trouble cutting your pizza with a knife or pizza wheel, get the kitchen shears.
• A terrific pizza should have a fantastic crust. • A baking stone will help bake the crust. • If you have trouble forming the pizza crust, the gluten may be the issue. • A pizza crust of consistent thickness is a much better crust. • For a truly terrific pizza crust, once the dough is kneaded, cover it and position it in the fridge over night.