A Pizza can be as simple or as hard as you’d like it to be. There’s a lot of factors will influence the outcome of your pizza-making efforts. Leading among these factors are its ingredients and pizza equipment used like the Electric Pizza Oven and Stand Mixer. The following are 11 good, universal rules for better pizza that anyone who makes pizza should follow.
1. USE A SCALE.
The majority of problems people are experiencing with making their pizza dough comes down to incorrect measurement of flour, and the worst way to do it is you use a cup measure. The perfect pizza recipes will measure the ingredients by weight instead of by volume, it’s because flour can be compressed. Using a scale will ensure that regardless of how compressed your flour is, you will always be using precisely the correct amount of flour for your pizza dough. It also allows you to measure your ingredients, flour, salt, yeast and water, directly into the same bowl, making the clean-up super easy.
2. LEARN HOW TO READ AND USE THE METRIC SYSTEM AND BAKER’S PERCENTAGES
Learn how to read and use the metric system and baker’s percentages, the standard notation for professional baker. With baker’s percentages, each ingredient is represented by its proportion by weight to the flour in a recipe. When paired with the metric system and its base-ten measures, it will help liberate you from recipes.
The advantage of it is that it allows you to measure a recipe up and down freely without having to recalculate in meticulous cups or tablespoons. When you get yourself a scale that measures in grams, you will be throwing together batches of large or small dough in no time.
3. CHOOSE THE RIGHT FLOUR
A Flour is the main ingredient in a pizza dough and the type you use can have a huge effect on the output. All-purpose flour will work fine, but if you want your pizza to have a chewier crumb and a better structure, you may consider buying some high protein bread flour.
4. PICK A STYLE
Before you start mixing your pizza dough or firing up the pizza oven, make sure that you know what type of pizza you’re going for. If you’re looking to feed a large crowd with less to worry and fool-proof end results, then you might consider trying a Sicilian-style square pie. Our recipes are simple enough that a complete beginner in pizza baking can make them without fail on their first try. Of course, that’s just dipping your toe into the world of pizza styles out there.
5. COLD FERMENT FOR BETTER FLAVOR AND TEXTURE
Storing your dough in the refrigerator after forming it can help improve both its flavor and its browning characteristics. The dough gets better and better over the course of a few days in the as the yeast slowly gets to work digesting carbohydrates. Put your pizza dough in a sealed wrap bag, and refrigerate it for few days. Take it out, shape it, and allow it to sit at room temperature before stretching and baking.
6. DONT STRESS YOURSELF ON STRETCHING
It takes some practice to stretch out a dough into a perfect circle, but there are two good things for beginners to know; first, even a misshapen pizza will still taste delicious, and second, it is still possible to make great pizza even without proper stretching.
It’s a certain that whether you’re making a ready-made sauce or simply using hand-crushed tomatoes straight out of the can, you should be using a good quality brand. Likewise, the cheese you will use is very important, whether it’s fresh mozzarella or grated dry mozzarella. For the other toppings, the desire to go crazy with them can be intense, but the best pizza keep the toppings minimal and balanced.
8. BLAST THAT HEAT
Why does the local pizzeria’s pizza taste better than that made at home? It is likely because their pizza oven is hotter than they use at home. A hotter pizza oven leads to superior oven-spring, the early phase of baking which air and vapor bubbles inside the dough rapidly increase, causing the pizza dough to become airy and full of holes in it. A hot oven also makes a better difference between crisp, lightly charred exterior and soft interior. At the very least, you should be baking your pizzas as hot as your oven will go, generally in the 550 degrees Fahrenheit range. It will up your pizza game by several hundred degrees.
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