Pizza. Ask anyone about their favourite foods, and you’ll find this combination of cheese, saucy, and crusty to be a top choice. How many people make this at home every day? It is not enough.
It’s well worth it, and we’re here to tell you. You can make your own pizza. Invite your friends and family to join you for a fun night in. The feeling of achievement when that beautiful pizza is pulled out of the oven is priceless. Even if the pizza isn’t perfect, it’s still delicious. You’re gonna eat it.
We know the challenges. It’s as simple as ordering delivery or stopping by your favorite neighborhood spot to get a pizza. For novices, the dough can be tricky, unpredictable, and intimidating. You must plan ahead. Your kitchen heats up, even though it isn’t at the same temperature as a restaurant to bake perfect crust.
We have a few tips, tricks, and recipes that will help you succeed. While shaping dough is not an easy task, the right recipe will make it much more enjoyable. If you prefer your pizza base to be wholemeal, or gluten-free, we can help. Are you looking for a wood-burning pizza oven? No problem. You can use a super-hot skillet made of cast iron or your grill to do the job.
Let’s get started with some pizza tips.
Turn it up
Heat is essential. This helps to give your crust the right colour and texture. Preheat the oven to high heat for 30 minutes. The pizzas should be cooked on a preheated surface, such as a pizza pan or pizza stone. It is a good idea to heat your cast iron pan on the stovetop before baking. It’s important to watch your pizza while it’s baking in the oven. Pizza can quickly burn at high temperatures.
Give it some time
To a certain degree, more time can mean more flavor. Time is crucial for yeast to get the sugars it needs and create the delicious byproducts that make pizza dough so delicious. It is important to allow the dough to rise and form. The dough can be left in the refrigerator for several days to improve the structure and flavor. Don’t rush if your recipe only requires a few hours. You will be rewarded for your patience.
It’s possible to stretch it
It takes some practice to shape the dough. The traditional Neapolitan-style pizza dough is made with bread flour. It’s elastic so it can withstand more handling. Place the dough on a bench and wrap your hands around it. Because it is less elastic, you need to take more care as it can easily tear. Begin by gently twirling the dough out. No matter how sticky your dough is, make sure to use enough flour to prevent it sticking to your hands and work surface. Rotate the dough often.
Gluten-free pizza chefs know that working with wheat-free dough requires different techniques. It is sticky and moist; you will need to wet your hands to prevent it sticking. The resting time is in minutes rather than hours. The dough is very wet so it’s best that you bake the crust first before adding toppings. The dough can be refrigerated for up to a day. However, it should only be frozen once it is par-baked.
While a standard delivery pizza might be loaded with toppings and cheese, homemade pizzas are much simpler. A dense, soggy crust can result in a hardened crust that’s not cooked through. The toppings can be pre-cooked to reduce their moisture and make sure they are not still raw when the crust is finished. Freshly grated cheese, honey, and greens (such a rocket) can all be added to the pizza after it comes out of the oven.
It’s okay to not sweat it
Although it sounds cliché, the saying “practice makes perfect” applies especially to pizza. It doesn’t matter if you are a beginner or an experienced pizza maker, there are many things that can go wrong. For example, the humidity can affect the dough’s moisture, and your crust may flop over when you attempt to transfer it onto a pan or to a pizza stone. (Been there!) But that’s okay. It takes time to master your dough and your oven. It’s okay. You can patch the dough and call the flopped pizza “calzone” before you eat. More practice means more pizza, right?