Make a perfect pizza.
After 22 years as a chef, I learned a difficult way of making pizza.
I saw it being done in the wrong way and in the right way.
The two things I learned is that you do not have to be Italian and there is no right way.
But there are lots of wrong ways.
There are some tips and tricks for completing your pizza.
Please use pizza stone, brick, pizza oven or terracotta slab to bake your pizza. Pizza tray, non-stick tray, & # 39; Regular & # 39; Please do not cut only with those of the oven.
Sliding your pizza at about 240 degrees or 470 degrees F above preheated brick, terracotta or stone will give you a wonderful texture and crispy base
Make the base thinner. The fabric is adequately strong and stable and can be rolled up and stretched very thin. Pizza should have a thin crispy base - it is not a thick bread slab. Learn to make appropriate pizza and let's play it after obtaining reference standards.
Do not put sauce, cheese, toppings too much. It may seem generous and gorgeous, but it is not. You lose the texture and your pizza base gets cloudy and slides with all the heavy soiled topping. Not good! This is golden rule
Please make your own dough. Even if Boboli base and frozen pizza dough are good or convenient, they can never compete with raw raw pizza dough cooked from the beginning. It is easy to make your own dough. Perhaps it's easier than traveling to a supermarket.
Never bake pizza base without topping. It is too dry, crisp and not attractive. Roll out the fabric and place it in the order of sauce, cheese, topping. Then bake from the raw one. Follow the steps in the section below.
Build and buy tasty sauces. Pizza is very simple, so success is all about ingredient quality. Subtle and discreet, ingredients can work together. Delicious tomato sauce, quality shreds mozzarella, you can topping too. That's it. Then increase the temperature and slide the pizza over the stone stone and bubbles to complete each time.
How to make pizza
Make the dough and prove it at room temperature (rise) until it doubles.
Make pizza sauce in tomato, or use very delicious shopping.
Preheat the oven to 220 to 240 ° C (425 to 470 ° F).
Cut your ingredients. Slice thinly.
Thinly extend the pizza fabric with a thin bench. 1/2 cm or 1/5 inch is sufficient thickness. Small semolina or fine polenta helps to make it clearer. option.
Please make sure that flour powder is under your pizza and do not stick. If you do not lift the pizza pile by sliding it up, please wind it on the baking paper.
Apply tomato sauce thinly to the pizza. Too much sauce covers the base leaving one centimeter or half an inch around the outer frame without source. The amount of pizza sauce must be exactly half of the weight of the dough. We use 80 - 90 g of tomato sauce for 220 g dough.
Cover with very light sprinkling of shredded mozzarella cheese. For 220g pizza dough, please use 70-80g cheese. (About 1/3 of the weight of the fabric)
Sprinkle toppings little by little on the pizza. There will be fewer central toppings so that you will not deflect as you slice it up.
The topping should be about half of the fabric base volume. Please cook ingredients that will lose moisture and wet the pizza wet.
Slide the pizza on the hot pizza stone or slide it directly to the floor of the hot oven.
The dish is about 7 minutes. The side of the pizza becomes brown. The bottom of the pizza must be brown and clear. The upper part of pizza should be delicious by bubbling.
Take it out of the oven and slice it to eat or serve.
Here are three pizza fabric recipes.
We use sourdough. The other two are useful if you are not comfortable making the sourdough. All three people taste good and work every time.
Please enjoy new and improved pizza.
Pizza base of wheat and ryeowau
Flour, bread (high protein) 1000 g
Rye powder - dark 200 g
Sourdough (daily batch) 200 g
Salt 30 g
600 g of water
East, instant, dry, powder 2 g
Mix with dough hook in the mixer. 6 minutes late, medium speed 1 minute
10 minutes break
Please run for more than 3 minutes
Take a 10 minute break and let it run for 3 minutes.
Scale 210 - 240 g. Cover with clipping lap or damp cloth and let it float up.
Pizza based recipe 2
Wheat flour, bread (high protein) 1500 g
150 grams of semolina powder
75 g of olive oil
Salt 20 g
900 grams of water
Yeast, dry, 2 grams (or fresh 10 grams)
Mix everything and knead for 10 minutes until it stretches.
Divide it into 220 g balls and prove it in a warm place without direct heat.
Pizza based recipe 3
Yeast, instant, dry, powder 7 g (35 g fresh yeast) 21 g / 105 g
Water 190 g 570 g
Honey 20g 60
Flour, bread (high protein) 375 g 1125
Salt 5 g 15
Olive oil 100 g 300.
