The tricks of making perfect pizza at home

First, the main difference between pizza we eat outside, and homemade is the oven.

Because the pizzas you eat outside are cooked either in a wood oven or in stone-based ovens. The degree of cooking is about 350 degrees, the cooking time is on average 3-4 minutes.

So, what should we do if we want a pizza close to what we eat while making pizza at home? all we need to do is to cut a suitable oven (pizza) stone for our oven. Unfortunately, we are not able to approach the taste of the pizza we eat outside in another way. I said to be close, because in home ovens, the max. The temperature is 250 degrees, which means that in no way can we make the pizza we eat outside, sorry, but that’s the truth.

We took out the pizza stone, it’s time for the most important part, namely the dough

The dough portion is a little more complicated. You can make dozens of different pizza dough at home. Sour yeast, yeast, creamy, fatty, sweetened etc. it’s entirely up to you. I think the best pizza dough is made from sourdough and whole wheat flour. But my advice to those who will make it at home will be if you can find pizza flour (called type 00) and make your pizza with this flour. Unfortunately, the quality of household flours is not very good in our country, so making an excellent dough is almost impossible under home conditions.

Let’s get to the dough kneading and resting part. Knead all ingredients in a pedestal mixer, if available, or by hand until you get a smooth dough. Separate the dough you knead into the cloths and cover it in a floured container and cover it for 48 to 72 hours in the refrigerator. If you skip this resting part, it is very difficult to find the taste you want. It also happens without rest, but if you rest, it will be another.

And it’s time to sos

The sauce part is completely up to your taste. Classic pizza sauce (tomato based), pesto sauce, creamy sauce and more. My advice would be to do a little Google search and find the pomodoro sauce recipe and use it. You can use fresh tomatoes in summer and canned tomatoes in winter. As a spice, thyme, dry basil and white pepper are indispensable. If these are not available, you cannot obtain a delicious sauce.

I do not recommend using cheese as a cheese, it is now possible to find grated mozzarella cheese in almost all markets. You can also mix 3 of parmesan, cheddar and mozzarella optionally.

It’s time for the top materials

This part is entirely up to your imagination and taste. Salami, sausage, sausage, smoked, olive, bacon, mushroom, corn, pepper, onion, zucchini, eggplant, broccoli and more … my advice will be to add the delicatessen products close to cooking, otherwise it may dry and shrink. After your pizza is cooked, you can optionally add arugula or fresh basil, if you take a few drops of olive oil, it will not be eaten.

Adding the last few

Never, but never too much sauce, do not fill the ingredients too much. The most liked pizza is the one with little and essential ingredients. If you can open the dough, you can use the roller if you say you can open it by hand.

For those who say weight and size, thick dough-thin dough is important to me, let me leave:

Thin dough for pizza

Small size (20-22 cm, 100 g)
Medium size (30-32 cm, 200 gr)
Large size (40-42 cm, 350 g)

Thick dough for pizza

Small size (20-22 cm, 200 gr)
Medium size (30-32 cm, 350 gr)
Large size (40-42 cm, 550 gr)

Bon Appetit.

Source: eksisozluk.com