Hone your pizza skills is a modest investment of time and a lifetime gift to your family, friends and yourself. Fortunately, home cooks have access to many great pizza tricks.
Although our oven can’t soar above 500 degrees similar like the wood-fired chambers of Naples, we still have many valuable cards in our deck.
Prepare your own dough and try longer fermentations:
Few ingredients are: flour, water, yeast, salt, and sometimes olive oil.
It can last from an hour to three to four days. When you store the dough in the refrigerator (to slow the rise), you can make it the night before you plan to bake the pizza. You will find that dough with a longer rise time produces more flavor.
Use cooked marinara sauce:
Most pizzerias are topped with red pies made from uncooked tomato paste. At home, you can add flavor by using long-cooked Sunday sauce. This gives the red pies a concentrated intensity and can be done with almost no active work, especially if you happen to have marinara left in the refrigerator. And because the sauce is already cooked, it will produce less moisture during baking. (Tip: If you use cooked sauce, please cool first.)
Embrace the baking pan:
You don’t need fancy, hard-to-clean stones to make a pizza. All you need is a workhorse nonstick sheet pan. Before you start to shape the dough, make sure to wipe the pan with a thin slicking of olive oil. Using a sheet pan, it can develop a crisp exterior.
Don’t add too many toppings:
Although it may seem interesting to rain on peppers, olives and meat, you don’t need a lot of toppings at all. The topping will give up moisture when it is baked. They moisten the dough.
In addition, some toppings carry more water than others. If you are using mushrooms, please roast or fry them first so that they have dried a little. You may want to consider blotting wet ingredients like jarred peppers or artichokes dry with paper towels before adding
You must be mighty with topping:
When you use as few toppings as possible, make sure to use the most delicious toppings. Chopping garlic is a miracle. The same goes for pickled chili flakes. And you don’t need me to tell you about the torn basil.
With the toppings, follow the season. If the potatoes are in their heyday when winter comes, consider using potato thin coins, cheese like Fontina and rosemary to make a white pie.
Ensure a new flour bag for pizza dough:
Unlike canned corn or dry soba, flour is not a completely stable product. The best is the fresh side. If you want to spend time making homemade dough, make sure you have opened a new flour bag, if you have opened it for more than a few months.
End up with good olive oil and aged cheese:
Your pizza is cooked, steaming and ready to be cut. Now, you have one more opportunities to add flavor! Shaving Parmesan or even a cheese (such as aged Gouda) (for white pie) can increase the depth of the last minute. Finally, you can soak in your favorite extra virgin olive oil.
