5 Secrets to Make Pizza Crust Like a Pro
We all love when our favorite pizza is crispy on the outside, soft on the inside and full of flavor! Here are 5 tips for you to always make your pizza as you want!
1.Use enough salt
Use a good coffee spoon for 4 cups flour is a minimum. Don’t forget the saltiness of your toppings and scale back accordingly if needed—especially when using anchovies, black olives, cured ham…
2.Never use a rolling pin
A rolling pin removes air bubbles leaving the finished product dense and tough.
Work with your hands to pull and stretch the dough out to your desired shape and size.
The irregular shape is not a problem, your pizza can be in all shapes: It can be any shape you want it to be. Or you can simply let it sit at room temperature for 15 minutes to let the gluten relax and the temperature rises before trying again.
3.Don’t go heavy on the toppings
An authentic pizza is without tons of toppings.
Using the 4-cheese mix, 3 sorts of sausage, meatballs, smoked ham, mushrooms, egg yolks, pineapple, will ruining the key factor to a crisp pizza crust.
The best is to choose a handful of ingredients that complement each other and use restraint. Optimal mozzarella, tomato sauce, ham and a drizzle of olive oil once the pizza comes out of the oven .
4.Par-bake if necessary
This keeps the crust from getting soggy. If (anyway) you’re topping your pizza with something moist or wet like fresh mozzarella or pickled capers, you need to partially bake the crust before proceeding with the add-ons.
This way the crust will be firm enough to stand up to the extra weight.
5.Bake at maximum temp
Must go very hot and quick: push that oven temperature to 500°F (260°C), or as high as you can go and keep watching the pizza. When the cheese is melty and bubbly and the crust is golden brown, pizza is done!
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