Who said that delicious pizza can only be tasted in a pizzeria? If you know some secrets and strictly follow some rules, the perfect dough cake with different fillings can be made at home.
We’ve collected tips from different chefs to help make homemade pizza as good as the one you try at the establishment. And maybe even better – who knows.

1. Mix several types of flour. In addition to wheat, from which we often cook, there are many other varieties of flour: buckwheat, for example, or corn, or rye. Each of them has its own unique taste, aroma, and color. Thus, for pizza dough, you can mix two types of flour: standard wheat flour and non-standard rye flour. However, they should be added to the dough in a small ratio – for example, in a 4 to 1 ratio.
2. Don’t be afraid to experiment with toppings. Pizza dough is like a canvas for an artist; you can “paint” anything on it. Therefore, the filling on the test is a complete flight of imagination. Any product can be the basis. As a result, you can get meat, vegetable, fish, or even berry-sweet pizza.
3. Knead the dough with your hands. Of course, food processors can do everything faster and more efficiently. But tactile sensations are very important in making pizza. By touch, you can understand what is the consistency of the dough and whether it is elastic enough. And these nuances greatly affect the taste of pizza.
4. Roll out the dough with your fists. This method is both cooking and therapy. Firstly, the dough is filled with air and becomes more elastic. And, secondly, such work will perfectly help relieve accumulated stress.
5. Preheat the oven beforehand. Pizza should only be placed in a hot oven, so it is very important to preheat the oven while working with the dough. In a professional wood-burning oven, the temperature reaches 400 degrees, while in a home oven you can heat up to a maximum of 250 degrees. Just remember that for pizza, 5-7 minutes is enough for the dough and ingredients to brown, so be careful not to burn it.
6. Sauce for the sides. If you are one of those who do not eat pizza sides, we advise you to pour them with some sauce during cooking or wrap any filling in them – for example, sausages or Philadelphia cheese. This way, you won’t feel like you’re just eating a dry piece of dough.

Making pizza at home is now easier than ever. In supermarkets, you can find a ready-made pizza base, which is very easy to prepare with your favorite filling. You don’t need to be a chef to do this, just follow a few simple tips and you’ll save money by not ordering this dish at home. Here are some pizza-making tips you should know before you get started.

1. Always preheat the oven before baking your pizza. If you start baking in a cold oven, then the pizza will be raw, it will take longer to bake it, and it will lose its taste.
2. To evenly and thoroughly bake a pizza with a double filling and a diameter of 30 cm, preheat the oven to 200 ° C.
3. Always place the pizza tray in the center of the oven.
4. Don’t forget about potholders! You don’t want to get burned!
5. Put the finished pizza on a flat horizontal surface, so you can cut it as evenly as possible. The layout on a wooden board or tea towel.
6. To correctly determine if the pizza is done, make sure the cheese is completely melted and golden brown. The edge of the base should be slightly ruddy, and if you raise the bottom of the pizza a little, then the dough should have a uniform brownish color.
7. To make your pizza taste as fresh as possible, use different herbs and spices: a mixture of Italian herbs, garlic powder, sesame seeds, etc.
8. Pre-grease the base ready for baking with a small amount of olive oil, then it will absorb its aroma and taste very pleasant.
9. Remember to dust the work surface with flour when rolling. Always check the thickness so that the dough is not too thin.
10. Roll out the dough from the center to the edge, so it is evenly distributed.
11. If the rolled base is larger than the pallet, you can cut off the excess with a knife or simply roll it up with a “tube”, but then the edge will be thick. You can also use curly scissors or edging tins to make the pizza grooved.
12. Some vegetables, like carrots, zucchini, broccoli, require preliminary heat treatment, otherwise, the dough will not bake, but will remain raw. Onions, mushrooms, spinach, and bell peppers contain a lot of moisture and the dough can be sticky. Therefore, lightly fry (until half cooked) these products, and drain the excess liquid.