Tips For Making Great Pizzas
A pizza made at home can taste better than a commercial pizza. You get it fresh
from the oven made with fresh ingredients and the combination of ingredients
that you want, on a homemade crust, and with the care that is not possible
commercially.
But there are tricks to the technique that will make that pizza truly
wonderful.
A great pizza must have a great crust. A soggy crust will never do.
Instead of piling the goodies on the uncooked dough, partially bake it first.
Usually about eight minutes will do. Then pull it out of the oven, put the
toppings on, and finish baking.
Don't under bake
the crust. The crust is done when the bottom is partially browned. Use 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 at least fifteen minutes
ahead of the pizza. We like to bake our pizzas on a dark baking pan placed on
top of the hot stone.
Place the pizza low
in the oven where radiant heat from the heating elements will help bake the
crust.
If you have trouble
forming the pizza crust, the gluten may be the problem. Gluten gives the dough
elasticity and a tight dough wants to spring back into shape. Partially shape
the crust and then walk away for five to ten minutes. When you get back, the
dough will have relaxed and you can finish the crust.
A pizza crust of
uniform thickness is a better crust. If you are not adept at spinning the crust,
roll it to a uniform thickness of about 1/4 inch with a rolling pin. 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. If you don't have a peel, a sheet of
heavy cardboard or even a wooden cutting board will do. You can also form the
crust in your pan. The lips on the pan will preclude a rolling pin, but you can
purchase a little rolling pin meant for the task (and for rolling pasta) that
will work within the rims. If all else fails, grab a small jar and use it as a
rolling pin.
If you don't have
time to make or buy your favorite sauce, a jar of spaghetti sauce will do.
Homemade is better but a good commercial sauce is okay.
Some people prefer
tender crusts; others prefer chewy. For a tender crust, use all-purpose flour.
Our favorite crusts are made with bread flour tempered just a bit with whole
wheat, rye, or all-purpose flours.
For a really great
pizza crust, once the dough is kneaded, cover it and place it in the
refrigerator over night. The next day, remove the dough and let it rise on the
counter. Allow plenty of time for the dough to come to room temperature and
rise. At lower temperatures, the yeast produces a complex yeasty flavor that is
very good.
Pizza dough that is
just a bit on the wet side is easier to work with and makes a nicer crust.
Toppings can be
anything you want them to be. Measurements don't count though less is usually
better. Experiment with some of your favorite foods.
Olive oil makes a
much nicer pizza crust than vegetable oil.
If you are having
trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears.
Enjoy great pizza from your own "at-home Pizza Parlor"!