15 secrets of baking delicious Italian-style homemade pizza

By following simple tips and tricks, we can quickly cook more delicious homemade pizza, which is closer to the main recipe of Italian pizza. Following these tips will make our simple pizza a professional pizza. Of course, mastering making homemade pizza is a little time-consuming and complex, but with practice, you will gradually improve, and you will cook a better pizza each time. Pizza consists of four main parts: dough, sauce, cheese, and ingredients on pizza, so we have divided the critical points of preparing homemade pizza into several pizza doughs, sauce, cheese, and elements on pizza. Finally, we have stated some tips for baking pizza.

1. Gently ferment the dough in the refrigerator

The dough is fermented in the refrigerator for 48 hours in Italy and then baked pizza. This improves the taste of the dough and maximizes the elasticity of gluten without making it rubbery or hard. Whether you make the dough yourself or buy it ready-made, keeping it in the refrigerator for a long time will make it taste good.

Reducing the dough’s temperature slows down the fermentation process and gives it a better taste and texture. In this way, the yeast breaks down more starch, and the dough texture becomes softer and lighter. This process produces many by-products that give the dough a better taste.

After kneading, let the dough rest for an hour at room temperature and then transfer to the refrigerator to continue the fermentation process in the fridge. When it’s time to bake the pizza, separate the 220 g pieces of dough and roll them on the table. Then cover them and rest for at least 1 hour. If the air in your kitchen is cold, it is better to rest the dough for 2 hours. The dough should reach room temperature before using it for baking pizza.

The minimum rest time of the dough in the refrigerator is 24 hours. Of course, if you can only refrigerate it overnight, it’s still better than nothing.

2. Do not spread the cold dough

If you take the dough out of the fridge directly, the cold will cause the gluten to accumulate and the dough to harden. It is tough to spread the cold dough because it returns to its previous state every time you apply it. When you put the stiff dough in the oven, the pizza dough also moves upwards and thickens.

3. Spread the dough by hand

Opening the dough with a rolling pin causes the air inside to escape, and the dough is squeezed, and the pizza bread thickens. When we spread the dough by hand, we control it. Even a poorly shaped dough will taste and have a good texture. Many videos on the internet teach you how to spread pizza dough by hand.

4. Do not knead the dough too much

If you can roll the dough so that it is thin and lightly passed through, it is ready. Of course, in the case of pizza dough, it means that you have kneaded your dough a lot. Such a dough is difficult to spread because its gluten is very strong, and the pizza bread becomes hard and like bread.

5. Use the suitable flour

Using the right flour has a significant effect on the texture of the pizza. You can use bread flour to make homemade pizza.

The protein content of flour should be between 12 and 15%. The dough made from this flour is more suitable for hours in the refrigerator because gluten decomposes over time.

Do not use cake flour or all-purpose flour, as it is less gluten-free, and the pizza bread thickens like a cake or biscuit.

6. Use less yeast

You do not need to use as much yeast as the recipe mentions. By reducing the amount of yeast, you prevent the strong taste of yeast. Most beginners face this problem.

The long fermentation process is eliminated in most recipes, and the pizza is ready in a few hours. The dough should work quickly to prepare the pizza speed in a few hours, but if you ferment your dough in the refrigerator for a longer time (24 to 48 hours), you do not need this amount of dough. More time allows the yeast to feed on the sugar and break down the starch to create a bubble and taste of carbon dioxide.

7. You have to make precise measurements to make homemade pizza. Otherwise, you may make mistakes when preparing the dough, errors that cause the dough not to bake or swell well, or the pizza bread taste like yeast or bread. In addition, you should always use constant amounts of ingredients, and this isn’t easy with measuring cups and spoons. Get an excellent 0.1-gram digital scale for yeast, salt, and sugar.

1. Pizza sauce

 To prepare the sauce, mash and puree the tomatoes. Then season them with salt and pepper. Do not cook the sauce because it cooks the oven and cooks tomatoes. We lose the bait while cooking the pizza with high heat if we cook the sauce. Do not add oil to the sauce as it will cause a pungent burning taste.

2. Use less sauce than you think

A small spoon of sauce is enough for a pizza with a diameter of 30 cm. It would help if you did not use too much sauce. Just a thin layer is enough. Pizza sauce is more like the glue placed between the dough and the ingredients on the pizza.

In addition, the pizza sauce should not be juicy because the oven does not have enough time to dry the ingredients, and the ingredients are soaked on the pizza. The juiciness of the sauce also affects the pizza bread and prevents the pizza bread from becoming crispy and dry.

Fresh mozzarella cheese

Most of us put a thick layer of grated or sliced ​​mozzarella cheese on the pizza. But in Italian pizza, fresh mozzarella is used. Pizza cheese is cut thin and long, placed on the pizza ingredients, and does not cover the components entirely.

In this way, the cheese is melted and spread and does not affect the taste of other ingredients taste and is only combined with dough and sauce. Fresh mozzarella does not melt or return oil like old mozzarella. If you want to use aged mozzarella, buy it whole and sliced, not grated or sliced.

Do not overdo the ingredients on the pizza.

The fewer ingredients on the pizza, the better. Putting too many elements on the dough makes it difficult to transfer the pizza to the oven and soak and knead it. Using fewer ingredients, i.e., spraying ingredients instead of spilling them, makes you feel the flavors one by one under your teeth when eating pizza.

Do not add oil to the ingredients on the pizza in any way, as it will cause a burning sensation. Of course, you can immediately sprinkle some oil on the pizza after taking it out of the oven to give it a little fresh taste.

Use raw materials on pizza.

After removing the pizza from the oven, adding some ingredients will improve the pizza. Fresh vegetables wither in the range and burn. After cooking pizza, the pizza taste will be much better if you add them. Raw mushrooms taste good after cooking, but grating the small and delicate mushrooms on the prepared pizza is better. The pizza’s heat is enough to cook the grated mushrooms, soften them, and get the taste out. Adding spicy vegetables, fresh peppers such as shank, olive oil, and lemon juice to a simple pizza makes it great.

After cooking the pizza, you can sprinkle some grated Parmesan cheese, oil mixed with garlic, or dried oregano on it.

Use pizza stone

Home ovens are not designed for pizza baking and are not hot enough. This is where the pizza stone comes into play. This stone creates a hot surface for baking pizza. In addition, it removes moisture and makes the pizza crispy. When you cook the pizza on a cold, thin tray shell, you will have a doughy, not fully cooked pizza.

Preheat the oven

You can cook a better pizza in a hot oven. Preheating the oven causes the pizza stone to reach the highest temperature. Preheat the oven for at least 30 minutes. Of course, for best results, preheat the oven for an hour or more.

By preheating the oven, the spring puffs of the stove are reduced. Baking breath occurs when the dough puffs in a hot oven before it hardens. Preheating the oven makes the pizza bread dough instead of crispy and toasted.

Do not take out the pizza too soon.

By quickly removing the pizza from the oven, the middle of the dough becomes doughy, and the pizza bread does not become crispy. Do not rush to bring out the pizza. If the bread or ingredients do not burn on the pizza, it is not a problem for the pizza to stay in the oven. The longer the baking time, the better the bread tastes because it becomes crispier and browner.


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