6 Pizza Making Tips And Tricks You Should Know

Pizza-making can be a combination of simplicity and complexity in cooking. First, it can be simple since there are a lot of established and well-proven ways to make it. At the same time, making pizza can be entirely experimental that is more focused on the experience. 

Whatever the process is, pizza-making has definitely made pizza parties more fun and memorable. You can me a pizza based on your mood, your taste, or the preference of your guest. One thing is for sure, you can never get it wrong. A pizza can cater to different needs and cravings which makes it more enjoyable to eat. 

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If you think you know how to make a pizza on your own, here are some tips and tricks to make your pizza miles better:

Don’t Put Too Much Tomato Sauce

If you put wet sauce on, then you are getting wet toppings when it comes out of the oven. The oven doesn’t have enough time to get the toppings to dry out. This makes the top get soggy. This also affects the base and crust too. It won’t get crispy if that is what you are going after.

You should make sure that your sauce is not too watery. Get some quality tomatoes, use dry mozzarella, and precooked vegetables.

There are exceptions though – if you are making Neapolitan pizza then this uses wet mozzarella and lots of tomato sauce. This makes a pizza that you eat with a knife and fork instead of picking it up by the slice.

Turn Up The Heat

Why does the local pizzeria’s pizza taste better than the stuff you make at home? It’s likely because their oven is hotter than yours. A hotter oven leads to superior oven-spring—the early phase of baking. This is when air and vapor bubbles inside the dough rapidly expand, causing the dough to become airy and full of holes. A hot oven also creates better contrast between a crisp, lightly charred exterior, and a soft, cloud-like interior.

At the very least, you should be baking your pizzas as hot as your oven will go. Generally, bake in the 550°F range. If you want to up your game even further, consider a higher heat approach like our skillet-broiler method. This will up your pizza game by several hundred degrees.

Watch Out For Mozarella

Try squeezing the mozzarella over the sink (in your hands) to remove as much of the water as you can. To remove the rest, you can tear it up and place it on a couple of sheets of kitchen roll. Then take a couple of extra sheets of kitchen roll and sandwich the mozzarella in the middle.

At this stage, you can either pat it dry and use it straight away or leave it out for a while like this before using it. If you are super prepared, you can do these hours in advance. Place it in the fridge to keep for when you’re ready to use it.

The result will be a much drier mozzarella that, when melted, will still produce that wonderful creamy soft cheese, but without the sogginess.

Bake Adequately

You need to take your pizzas just a few minutes more. When you think it’s done, then give it a little longer before you take it out. As long as the crust or toppings isn’t getting burned, then you are fine. The dough won’t get tough – it isn’t properly cooked yet, so taking it too far is hard to do. 

The extra cooking will improve the flavor of the crust as it browns. The cheese will also toast more and the bottom will crisp up. You will get better with practice, but for now, just keep an eye on the crust. If it is white, then don’t take it out.

Preheat Your Oven

Pretty simple – a hotter oven makes a better pizza. Preheat the oven for long enough so that your pizza stone or steel gets to the top temperatures. Take around 30 minutes minimum of preheating For some, the best pizzas are always where the oven has been on for an hour or so.

If you don’t heat it long enough, you get less oven “spring”. This is the action that happens to the dough when it hits a hot oven and puffs up before it hardens. You will probably end up with a doughy pizza base too.

Be Intentional With Toppings 

As for other toppings, the urge to go crazy with them can be intense, but the best pies keep the toppings minimal and balanced. Try to limit it to two or three, asking at each step whether what you are adding is complementing the ingredients you added before. Also, think about whether they all come together into a synergistic whole that is greater than the sum of its parts.

An abundance of toppings can lead to a soggy, dense crust that isn’t cooked through. Pre-cooking the toppings also cuts back on their moisture and ensures that they’re not still raw by the time the crust is done.

Key Takeaway

For decades, pizza has topped the charts as one of the most loved foods all over the world. Cheese pizza, pepperoni pizza, Hawaiian pizza—no matter the toppings, pizzas are loved by nearly everyone. However, pizza is usually ordered at restaurants and often not thought of as an “easy” meal to make at home. 

Over the years, the tips and tricks for making the best pizza have continuously grown. One important thing to note after reading this interesting list of pizza tips though: you create your own food experience. And so, cook your pizza as long as you enjoy the taste and the process of making it.

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