PIZZA – a beginner’s guide

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Do you want to make pizza for the first time and don’t know how to do it? Good pizza is really simple! You just need to learn some simple tricks and tips.

Making pizza dough

  1. Pizza dough is a yeast dough, and yeast like heat, so remember that flour and other ingredients should be at room temperature.
  2. The pizza dough will be much better if you use flour sifted through a sieve to knead it.
  3. Knead the dough vigorously until its consistency changes, ideally shaped dough should be smooth, soft, elastic and not stick to your hands.

Dough rising

  1. Even the best-made dough is only half the success, so remember that rising must take place under the right conditions: warm, covered, so that the dough does not lose moisture and does not cool down too much – it would stop the yeast from working and the dough will not rise.
  2. In short, the pizza dough grows perfectly in a warm and humid environment.
  3. In professional pizzerias, pizza dough rises for up to 24 hours, but in home cooking, I suggest it is 30-40 minutes, until the dough clearly increases in volume.

Pizza sauce

  1. The simplest pizza sauce is to use canned tomatoes (preferably sliced). All you need to do is pick out the tomato pieces with a spoon and drain the thin liquid. Add some salt, pepper and a little olive oil, and it’s ready!
  2. Good dough only need tomato sauce in the form of an additional accent, so do not overdo it with its quantity and do not season it too much.

Pizza cheese

  1. Traditionally, mozzarella cheese is used for pizza, but in your own kitchen you decide… that’s why I always recommend using the kind of cheese you want.
  2. Mozzarella works best on pizzas with a small amount of toppings, I also use various types of yellow cheese (e.g. cheddar), which are not too hard and melt nicely in the oven.
  3. When buying mozzarella, pay attention to its quality. Cheap cheeses, have a high water content and release too much juice during baking, making the pizza float, it is not crunchy and it is difficult to eat it.

Pizza toppings

  1. Pizza toppings are the coolest part of all the fun.
  2. I really encourage you to experiment and combine flavours.
  3. Even pizza beets, pears, eggs, nuts, grapes and many other products that we would cross out of the list of toppings.
  4. Remember not to overdo it with the amount of toppings – the best pizza is not too heavy, and that’s when it tastes the best.
  5. Instead of heavy sauces such as ketchup or garlic sauce, pour some good olive oil and sprinkle with a bit of balsamic vinegar.

What went wrong?

  1. Fresh yeast were out-of-date or poorly stored.
  2. The temperature of the ingredients or the air temperature in the kitchen were too low and the yeast did not “get up” to work.
  3. The temperature of the water in which you dissolve the yeast was too high and all died. Yeast dies above 40 degrees C.
  4. The dough came out hard and compact because the flour was not sieved or the dough was kneaded too short.
  5. The dough has not risen – most likely it has to do with one of the problems described above.

If you have any questions, go ahead – leave comment. I will explain any missing information.

Now let’s make some PIZZA…

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