5 Tips to Getting the Most Out of Your Pizza Recipe

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Who said that you need to be an Italian chef to make great pizza? Honestly speaking, I enjoyed a delicious brick oven pizza and it wasn’t from delivery – it was homemade. Today, I’ll share a few tips on how you will make better pizza next time you’re trying out a new pizza recipe. It’s possible to improve your cooking skills overnight. Seriously.

1. Don’t buy dough

Start off on the right flour by making your dough instead. It’s time to take matters into your hands – literally. You’ll need a pizza stone, your favorite oil (I prefer fine virgin olive oil) and yeast. The secret to making the perfect pizza crust lies in using warm water that’s at about 100 degrees Fahrenheit. Blend in a generous amount of sugar (and a little salt) as you stir for that extra crispy crust. Note that these ingredients are arbitrary and you need to follow your pizza recipe.

2. Knead your dough by hand

Knead your dough by handThere’s no room for shortcuts. Well, you could use a bread machine to do this too but its impossible to get the texture right. Aren’t you trying to make classic Neapolitan pizza? Besides, kneading is a great upper body workout – if this makes you feel any better. The dough will be shaggy and unworkable at first. Let it “marinate” for a few minutes and it will be firm. Once the dough is cohesive and hard to separate, let it rise in an oiled bowl. We use oil to prevent it from sticking. Cover t with a clean warm towel and let time do its magic. You will see it slowly doubling in size. Bonus points if you can toss the dough like a pro.
Take your time. Practice patience and

let your dough rest for longer

than you’re used to.

3. Make the most out of your pizza stone

There is a contemporary baking steel that does the same job but I prefer to use time tested solutions. To achieve that classic brick oven pizza taste, first preheat your pizza stone. The oven will preheat too at this stage. Here’s how to choose the right one  Who doesn’t like killing two birds with one stone? Pizza stones make the best crust but there’s a catch – you will need to utilize a peel when putting and removing your pizza lest you burn yourself. If cash flow is tight and you don’t have a pizza stone nearby, use a nonstick pan to prebake your crust. “I love a soggy pizza crust.” Said no one ever. The best crust is crispy and a little chewy.
Pro Tip: Never cut your pizza while it’s still on the pizza stone.

4. Follow the pizza recipe religiously

Following a pizza recipe

This is where most of us err. There’s such a thing as too much toppings. When it comes to topping your best, experts believe that simplicity is everything. Take their word for it. Choose a few ingredients and stick to them.

Keep it simple.

You don’t have to use every topping on your pizza recipe. You’ve already spent too much time making the perfect pizza dough. Don’t let your efforts go into waste. Borrow a leaf form the minimalist’s book and believe that simplicity is everything.

5. Don’t be scared of cranking up the heat knob

Have you ever wondered if restaurant kitchens have a secret recipe that they use? I mean, why does pizza from pizzerias taste so much better than the stuff we make at home? They use an oven that’s way hotter than your typical clay oven. In the early stages of baking, “aeration: occurs. This is where the dough swells resulting in a crust that’s both crispy and airy. For beginners, start by turning the heat know all the way up. You may even consider other high heat options (if you’re not on a limited budget)