2/3/2016 - Secrets to Great Homemade Pizza
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A pizza will be the sum of its parts; namely, the pizza crust, the pizza toppings as well as the pizza sauce. Make every one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.

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Pizza Crust Secrets

Bake your pizza crust separately: It could be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one justified reason for doing this. If you bake everyone at one and the same time, you could possibly end up with a pizza containing overcooked toppings, burnt cheese and an undercooked, flat crust. Obviously, you should not bake your crust fully the first time so that you won't get a pizza that has a burnt crust after one last baking stage.

Mixing pizza dough ingredients: Start by putting in a bowl no less than one-tenth of the warm water per your homemade pizza recipe. Add yeast gradually for the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir within the sugar and salt (if your recipe requires these ingredients) and the other dry ingredients except the flour, add some water and yeast mixture, stir all then immediately add some rest of the ingredients.

Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You need to knead the pizza dough only until it reaches the correct consistency: the dough doesn't adhere to the container and individual portions may be stretched without breaking. Over-kneading will lead to brittle pizza dough. While kneading the dough, use flour in order to avoid the mixture from staying with your hands and the bowl, but use only a small amount flour as possible.

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Let your pizza dough rise before making use of it: After kneading your pizza dough, you need to give it enough time to rise for your desired thickness. Generally, the more the fermentation time you provide your pizza, better the taste of the pizza crust. However, do not use too much yeast if you are planning to let the dough rise for a long time (say you prepared the dough each day and let it relax for the rest of the day in preparation for baking by day end).

If speed is critical: If you need the pizza dough as fast as possible, you can let it rise faster by having more yeast on the mixture or by increasing the temperature of the dough. To complete the latter, you can heat your oven for some minutes, turn it off, cool the oven off a bit by leaving the oven door open for a couple seconds, put the dough in the covered bowl, place the bowl in the oven and close the door. Let the mixture be in the warm oven for about 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you could apply for a faster fermentation period is to use warm water. The higher the hot and cold levels, the faster yeast action will likely be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum volume of yeast generally results in a better-tasting pizza crust so it is best that you mix and knead your dough hours when you actually need it.

Frozen homemade pizza dough preparation: For those who have prepared pizza dough the night before and left it within the refrigerator for next day's baking, take it out in the morning and let it rise for at least many hours before you use it. Again, the minus the yeast used, the longer the rising period required.

To make a thin pizza crust: In case you are aiming for a thin crust pizza, you will want to use less dough per pan. It's also possible to just stretch your pizza dough more about the pan. It will naturally reduce the crust thickness.

To obtain a thick pizza crust: For a thicker crust, you should employ a pizza pan using a smaller circumference, use more pizza dough per pan or fully stretch the dough less. The result would be increased crust thickness.

To obtain a crispy pizza crust: For any crispy pizza crust, it will be best if you reduce the amount of water. Drier pizza dough usually means that a crispier pizza crust. Stiffer pizza dough does mean crispier crust so it might be best to use flour with high gluten content if you prefer a crispy crust.

To get a soft and gooey crust: To get a soft and chewy crust, you have to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To realize better results, use flour with low gluten content. You may make gluten-free pizza dough through the use of gluten-free flour

If you live in a high-altitude location: Keep an eye on the effect of high altitude on pizza dough. A higher altitude means less air pressure hence the dough will rise faster, and yes it means a faster rate of evaporation so the dough will dry out faster. Thus, should you be in a high-altitude location, it can be generally advisable to use more water and much less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location.

Pizza Toppings

Simply speaking, the pizza toppings you should use depend on the type of pizza you want. Fresh mozzarella cheese is essential if you want to make a New York pizza. New York style pizza is commonly minimalist; that is to say, they'll use as few toppings as you can. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and various kinds of cheese over a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, alternatively, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, along with other unusual toppings.

For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages remaining from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you've. Naturally, cooked toppings will need less time in the oven so take this into account when baking your pizza.

Fresh toppings: It is recommended that you use fresh ingredients to your pizza toppings. Use fresh mozzarella cheese, when possible.

Finger crush herbs: To release the flavor of dried herbs, it's best to finger crush them before you add them to your pizza.

Drain and dry toppings: To prevent getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you ought to drain your toppings of excess moisture prior to deciding to arrange them on your pizza base.

Pizza Sauce

Your pizza sauce can give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to check out. You can even try making your own personal trademark pizza sauce.

Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces obtainable in your local supermarket. On the other hand, you should use spaghetti sauce as the pizza sauce. Another easy alternative is usually to sauté some onions and garlic in organic olive oil, add tomato sauce (chunky tomato sauce is ok or tomato paste/puree diluted by incorporating water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You may even add some balsamic vinegar if you would like. You can also add some cooked ground meat on your sauce if you prefer.

Thicker sauce is best: Use thick pizza sauce in your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, measure the thickness. If too thin, permit the sauce simmer before making use of it on your pizza.

Pizza sauce at the top: When cooking your pizza, make sure you put the sauce on the top. This will prevent your cheese as well as other ingredients from burning.

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