Everyone knows how good homemade pizza is. To make it successful, follow the advice of Dr. Etker.
- Do not be lazy to peel and fluff the flour before you start cooking. Use a sieve. The process fills the product with air – the pizza dough will be fluffier.
- Stick yeast is good, but freshness can be questionable. Use the granular version from the Etker collection.
- The awakening of yeast-like organisms requires conditions – warmth and a sweetish environment.
- Too much-granulated sugar makes the baked goods tough.
- A properly rolled layer of dough is the foundation of the art of a pizza maker. The base should not be high, but nobody canceled softness and airiness.
- Make a border around the perimeter of the cake before placing the pizza filling on it – the products will not spread out.
- By the way, the filling is different – from meat, smoked meats, fish, seafood, vegetables, fruits. Of the canonical components, the type of hard cheese and the taste of ketchup are important.
- The cheese for the dish should not be of sweet varieties. Choose spicy or creamy.
- Choose ketchup according to the type of filling. Spicy taste for meat and smoked meats, without spices for fish and seafood.
- The pizza in the oven doesn’t have to be giant in diameter. Make comfortable little cakes.
