Yeah, you all know how to make a pizza, just… It’s not that perfect as the one you order from the pizzeria. Have you ever asked yourself „Why“? We’ll try to give you the answer: the secret of perfect pizza isn’t just in ingredients, but in the simple trick which imitates professional pizza oven.
You probably think that perfect pizza dough is the main condition of perfect homemade pizza, and you are right. It’s the first and the main step in making pizza, which needs the most attention.
Although you can read online about difference between Neapolitan and Rome pizza ( Neapolitan pizza has a thick edge and the dough must pass the rising process ) that’s not important right now: pizza needs to be, as you can read here “crispy, tender and fragrant”, and these three words are the main characteristics of perfect pizza dough.
- 22 ounces of wheat flour (type 0 and/or 00)
- 2 ounces of dry yeast
- 0.03 oz of milk
- 2.5 cups of hot water
- 2 tablespoons of sea salt
- 1 tablespoon of sugar
- 3.4 oz of olive oil
- Knead the dough on the flat surface or inside the bowl ( whatever works best for you ), form it into the smooth ball, and leave it for about 1 – 3 hours. After rising process evenly stretch the dough, brush it with olive oil and top it off with pizza ingredients of your choice ( tomato sauce, mozzarella cheese, ham, pepperoni, spices ). However, don’t go overboard. Namely, pizza dough covered with too much ingredients, will not be baked, but cooked, or in other words, dough will be wet instead of crusty.
Simple trick for perfect pizza
However, using the piece of granite which will fit into your oven dimensions, you can imitate professional pizza oven. Place the granite into the oven and heat it up. This way, when you open the oven, the temperature will remain the same – due to the granite.
Bake the pizza for 10 – 15 minutes. At the end, spread the basil and few drops of olive oil over the hot pizza, wait few minutes, and serve it. That’s it, Bon appetite.