| -- End Ad Box ---> | | | | To get a crispy pizza crust: For a crispy pizza |
| A pizza is the sum of its parts; namely, the pizza | | | | crust, it would be best if you reduce the amount |
| crust, the pizza toppings and the pizza sauce. | | | | of water. Drier pizza dough usually means a |
| Make each one as wonderful as you can make it | | | | crispier pizza crust. Stiffer pizza dough also means |
| and you'll be assured of turning out the best | | | | crispier crust so it would be best to use flour with |
| homemade pizza possible. Try out the following | | | | high gluten content if you want a crispy crust. |
| secrets when you make your homemade pizza. | | | | For a soft and gooey crust: To get a soft and |
| Pizza Crust Secrets | | | | chewy crust, you need to add more water to |
| Bake your pizza crust separately: It would be | | | | your dough mixture or use less flour. More moist |
| best if you can bake your pizza crust first before | | | | pizza dough means softer pizza crust. To achieve |
| you add on the toppings and sauce. There's one | | | | better results, use flour with low gluten content. |
| good reason for doing this. If you bake the lot at | | | | You may make gluten-free pizza dough by using |
| one and the same time, you may end up with a | | | | gluten-free flour |
| pizza that has overcooked toppings, burnt cheese | | | | If you live in a high-altitude location: Be mindful of |
| and an undercooked, flat crust. Of course, you | | | | the effect of high altitude on pizza dough. A higher |
| should not bake your crust fully the first time so | | | | altitude means less air pressure so the dough will |
| that you won't end up with a pizza that has a | | | | rise faster, and it means a faster rate of |
| burnt crust after your final baking stage. | | | | evaporation so the dough will dry out faster. |
| Mixing pizza dough ingredients: Begin by putting in | | | | Thus, if you are in a high-altitude location, it is |
| a bowl at least one-tenth of the warm water | | | | generally advisable to use more water and less |
| specified in your homemade pizza recipe. Add | | | | yeast in your pizza dough mixture than you would |
| yeast gradually to the water, stir and let it stand | | | | normally use if you were in a low-altitude location. |
| for a few minutes. Meanwhile, in a separate bowl, | | | | Pizza Toppings |
| put the remaining warm water, stir in the sugar | | | | Simply speaking, the pizza toppings you should |
| and salt (if your recipe calls for these ingredients) | | | | use depend on the type of pizza that you want. |
| and the other dry ingredients except the flour, | | | | Fresh mozzarella cheese is necessary if you want |
| add the water and yeast mixture, stir the lot then | | | | to make a New York pizza. New York style pizza |
| immediately add the rest of the ingredients. | | | | is typically minimalist; that is to say, they use as |
| Kneading the pizza mixture: Kneading will let air | | | | few toppings as possible. On the other hand, a |
| mix with your pizza dough mixture. You should | | | | Chicago deep dish pizza is usually loaded with |
| knead the pizza dough only until it reaches the | | | | meaty toppings: pepperoni, beef sausage, pork |
| proper consistency: the dough doesn't stick to the | | | | sausage, ground beef, bacon, ham, etc. You will |
| container and individual portions can be stretched | | | | also see bell peppers, mushrooms, and different |
| without breaking. Over-kneading will result in brittle | | | | kinds of cheese on a typical Chicago pizza. |
| pizza dough. While kneading the dough, use flour | | | | Tomatoes, cheese, anchovies, garlic, and herbs |
| to prevent the mixture from sticking to your | | | | like basil and oregano, on the other hand, are |
| hands and the bowl, but use as little flour as | | | | typical of Italian pizza. California pizza, on the other |
| possible. | | | | hand, is characterized by seasonal vegetable |
| Let your pizza dough rise before using it: After | | | | toppings, fruit toppings, chicken pizza toppings, |
| kneading your pizza dough, you must give it | | | | smoked salmon toppings, and other unusual |
| enough time to rise to your desired thickness. | | | | toppings. |
| Generally, the longer the fermentation time you | | | | For great economy: Use pizza toppings that you |
| allow your pizza, the better the taste of the pizza | | | | already have on hand. Bacon, ham and sausages |
| crust. However, be careful not to use too much | | | | left over from breakfast, for instance, will make |
| yeast if you are going to let the dough rise for | | | | great toppings. Innovate depending on what |
| hours (say you prepared the dough in the | | | | ingredients you have. Naturally, cooked toppings |
| morning and let it relax for the rest of the day in | | | | will require less time in the oven so be sure to |
| preparation for baking by day end). | | | | take this into account when baking your pizza. |
| If speed is of the essence: If you need the pizza | | | | Fresh toppings: It is recommended that you use |
| dough as quickly as possible, you can let it rise | | | | fresh ingredients for your pizza toppings. Use |
| faster by adding more yeast to the mixture or | | | | fresh mozzarella cheese, if possible. |
| by increasing the temperature of the dough. To | | | | Finger crush herbs: To release the flavor of dried |
| do the latter, you can heat your oven for a few | | | | herbs, it is best to finger crush them before you |
| minutes, turn it off, cool the oven off a bit by | | | | add them to your pizza. |
| leaving the oven door open for a few seconds, | | | | Drain and dry toppings: To avoid getting a soggy |
| put the dough in a covered bowl, put the bowl in | | | | pizza, especially if you are using lots of canned |
| the oven and close the door. Let the mixture | | | | and moist ingredients, you should drain your |
| stay in the warm oven for at least 30 minutes, | | | | toppings of excess moisture before you arrange |
| take it out, softly press the dough down then | | | | them on your pizza base. |
| repeat the "rising" exercise for another 30 | | | | Pizza Sauce |
| minutes. Another technique that you can apply for | | | | Your pizza sauce will give your pizza its distinctive |
| a faster fermentation period is to use warm | | | | flavor. In the web, you can find a lot of easy |
| water. The higher the water temperature, the | | | | pizza sauce recipes to follow. You can even try |
| faster yeast action will be. Just a note of caution, | | | | making your own trademark pizza sauce. |
| however, the pizza dough which has been allowed | | | | Easy pizza sauce recipe: There should be canned, |
| to ferment longer using minimum amount of | | | | pre-mixed pizza sauces available in your local |
| yeast generally results into a better-tasting pizza | | | | supermarket. On the other hand, you can use |
| crust so it's best that you mix and knead your | | | | spaghetti sauce as your pizza sauce. Another |
| dough hours before you actually need it. | | | | easy alternative would be to sauté some |
| Frozen homemade pizza dough preparation: If you | | | | onions and garlic in extra virgin olive oil, add |
| have prepared pizza dough the night before and | | | | tomato sauce (chunky tomato sauce is fine or |
| left it in the refrigerator for next day's baking, | | | | tomato paste/puree diluted with some water), |
| take it out in the morning and let it rise for at | | | | add salt (and crushed pepper if preferred), let the |
| least several hours before you use it. Again, the | | | | sauce simmer then add basil and oregano. You |
| less the yeast used, the longer the rising period | | | | can even add some balsamic vinegar if you wish. |
| required. | | | | You can also add some cooked ground meat to |
| To make a thin pizza crust: If you are aiming for | | | | your sauce if you prefer. |
| a thin crust pizza, you will want to use less dough | | | | Thicker sauce is better: Use thick pizza sauce on |
| per pan. You can also just stretch your pizza | | | | your pizza. Too watery pizza sauce means a |
| dough more on the pan. Doing this will naturally | | | | soggy pizza. If you are using canned pizza sauce, |
| reduce the crust thickness. | | | | evaluate the thickness. If too thin, let the sauce |
| To get a thick pizza crust: For a thicker crust, | | | | simmer before using it on your pizza. |
| you need to use a pizza pan with a smaller | | | | Pizza sauce on top: When cooking your pizza, it is |
| circumference, use more pizza dough per pan or | | | | advisable to put the sauce on top. This will |
| stretch out the dough less. The result would be | | | | prevent your cheese and other ingredients from |
| increased crust thickness. | | | | burning. |