Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect base for any great pizza! Knead these ingredients together and you will have the best pizza base. That said, you need to do a lot more than knead the dough to perfection to enjoy a soft, chewy pizza loaded with the toppings you want. So, in this article, we’ll share some of the best-kept secrets of making restaurant-style pizzas at home.
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Here are 6 easy tips for making restaurant-style pizza at home:
Get the right ingredients:
The only things you will need to make the perfect pizza dough are flour, water, yeast and salt. The main ingredients for a soft and chewy dough are active dry yeast, high-quality all-purpose flour, and filtered water. Use cold, filtered water that is free of pollutants, salts and minerals.
Choose the right flour:
Flour is the most important component of pizza dough, and the type you use can have a big impact on the final product. All-purpose flour will suffice, although type 00 flour, the highest grade of ground flour, is recommended for better hole structure and better dough texture.
Knead, knead, knead:
The texture of pizza is strongly influenced by the way it is kneaded. Making the right dough requires the right kneading technique. So, once you have gathered all the necessary ingredients into a ball, knead the dough with both hands for 10 minutes or until firm and stretchy. To test if the dough will rise, probe it with your fingertips. When the dough slowly bounces back, it is ready to rise. If it still doesn’t seem right, knead it for another 2-3 minutes.
Let your dough rise cold:
The term “cold fermentation” refers to storing your dough after it has been made in the refrigerator. As the yeast begins to break down the carbohydrates, the flavor and browning qualities improve. Be sure to grease the bowl you will use to rest the dough.
Start with a rounded ball of pizza dough as this makes it easier to shape the base into a circle. Place the ball of dough on a lightly floured surface, flour your hands and push the dough into a small flat disc with your fingertips. Push the dough outward while spreading your fingers away from the center, slightly puffing out the disk. Continue until you have a pizza base of about 12 to 16 inches. Becausepizzas like Neapolitan style pizza bases are so thin you should be able to see through the basewhen you hold them up to the light. Be careful when doing this – you don’t want it to tear. Don’t be discouraged if your pizza isn’t a perfect oval, the beauty of homemade pizza is its character, not its uniformity.
When it comes to toppings, less is more:
In particular, tomato sauce should be used sparingly. Your pizza dough can become soggy and difficult to transfer to the oven if you add too much sauce. Also, avoid putting sauce (or any other toppings) directly on the edges of the crust. Another important thing to remember is that using fresh ingredients is key to making a restaurant-style pizza. Precook meats before adding them to the pizza as they will take longer to cook than the pizza itself.
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And finally, set your pizza oven to 500 degrees Celsius for restaurant quality pizza. To reach this temperature, we recommend using a portable wood or gas oven. Why do we recommend this oven temperature? Because the hotter the oven, the better the pizza. 500 degrees Celsius is the ideal temperature for the perfect pizza – crispy on the outside, airy on the inside. Because a home oven can only go up to 250 degrees Celsius, making authentic restaurant-style brick oven pizza at home can be a challenge. Therefore, a modern, stylish and portable outdoor oven is your best option. They’re much easier to set up, come at a reasonable price that won’t break the bank, and provide tremendous heat and fast cooking time. They manage to provide all the benefits of a traditional brick oven without any of the drawbacks. The flavor and texture that these ovens provide are unmatched; they are simply not possible with a home oven or grill.
So, if you follow these tips, you will be amazed at how great your pizza making skills will become. You’ll soon find yourself looking for your own pizza stone and oven rather than ordering takeout. Making restaurant-style pizza at home takes a little longer, but the results are worth it!
Author Bio: Priyamvada Aggarwal and Karan Raj Aggarwal are co-founders of Pizza Pro (Authorized Distributors of Ooni Pizza Ovens for India)
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