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10 Pizza Tips & Tricks

Everyone knows how good homemade pizza is. To make it successful, follow the advice of Dr. Etker.

  1. 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.
  2. Stick yeast is good, but freshness can be questionable. Use the granular version from the Etker collection.
  3. The awakening of yeast-like organisms requires conditions – warmth and a sweetish environment.
  4. Too much-granulated sugar makes the baked goods tough.
  5. 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.
  6. Make a border around the perimeter of the cake before placing the pizza filling on it – the products will not spread out.
  7. 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.
  8. The cheese for the dish should not be of sweet varieties. Choose spicy or creamy.
  9. Choose ketchup according to the type of filling. Spicy taste for meat and smoked meats, without spices for fish and seafood.
  10. The pizza in the oven doesn’t have to be giant in diameter. Make comfortable little cakes.
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Cooking Tips

8 Essential Pizza Cooking Tips

For several centuries, the technology of making pizza has hardly undergone any changes – except that the ovens became gas and electric. And everything else, including the obligatory manual preparation of the dough, remained traditional. Real Italian pizza, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.

  1. Pizza is a rather simple product, and any housewife can bake it. At home, pizza is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
  2. If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
  3. You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. Thin baking pans are not suitable! Grease the baking sheet with vegetable oil.
  4. The frying pan has a lot of advantages over baking on a baking sheet: the dough is easily removed, practically does not burn; you can bake different pizzas and put different toppings.
  5. When baking sweet pizza, you can also use cooking oil, which is then sprinkled with flour to prevent the dish from burning.
  6. You don’t have to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
  7. If you prefer to bake pizza in a frying pan – the classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina – so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place in a warm place for 10-15 minutes, and then in the oven.
  8. Before baking, the pan, like the oven, is heated to the required temperature, a small amount of vegetable oil is poured to lubricate the bottom and soak the pizza, and heated. Then spread the dough, fry on one side, and remove from the pan.
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8 Secrets of a Perfect Pizza Dough

Pizza! At the mere mention of this word, profuse salivation begins and in the subsequent time, you will not be abandoned by thoughts of a delicious aromatic pizza with the most tender dough and stretching cheese. There is hardly a person who would say that he does not like this divine delicacy, and if such an eccentric lives on this planet, then he, most likely, tried some kind of wrong pizza. The basis of a delicious pizza is, of course, the dough, which must be cooked correctly for the dish to be truly unforgettable. We have prepared for you the secrets of the perfect pizza dough.

  1. The easiest way is to roll out the dough on baking paper, after sprinkling it with flour. This will save you from unnecessary and completely unnecessary movements since you can send the pizza to the oven right on the parchment.
  2. Pizza tastes differ dramatically from person to person. If you love the fluffy dough, then take on board a simple life hack: let the rolled dough rest for 5-10 minutes. If you are worried that during this time it will have time to wind up, cover it with cling film.
  3. If, on the contrary, you like a thin dough that will crunch in your mouth, then you need to roll it out as much as possible, sparing no effort, and bake at elevated temperatures – 230-250 degrees.
  4. Another secret to the deliciously crispy dough is olive oil. They should grease a baking sheet. Put the dough on top and send it to the oven preheated to 220 degrees for 5 minutes. Only then add the filling.
  5. What if you didn’t roll out the dough on parchment? Do not worry ahead of time. You will need a rolling pin. Wrap it in half of the dough and transfer it while holding the handles.
  6. You can and should experiment with the ingredients for the dough. So, advanced gourmets prepare pizza dough from a mixture of flour and semolina. It turns out to be more crunchy and tender. You can use this mixture not only for making dough but also for dusting a baking sheet.
  7. The tedious part of making pizza is waiting for the dough to rise. Add more yeast to speed up this process. You only need 3/4 teaspoon more than the recipe says.
  8. Italians love aromatic herbs and actively use them in cooking. Take on board a cool life hack: To make the dough tastier and more aromatic, stir in oregano, basil, or other dried seasonings of your choice.
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Cooking Tips

6 Tips for Making Homemade Pizza (Thin Dough)

Homemade pizza like from a pizzeria? Is quite real. To make the perfect pizza in the most ordinary oven, it is important to remember the following:

  1. The dough recipe is not so important, the sauce recipe and the type of filling are not so important as the baking temperature. Italian pizza is originally cooked in a wood-burning oven at a temperature of 450-550 C, no more than 1 minute, due to which it turns out to be crispy on the outside, with a thin elastic crust, it is not easy to simulate a wood-burning oven with such a high baking temperature at home, therefore such methods are used: preheat the oven to the maximum (250-300 C), instead of a baking sheet, use a special stone sheet, which is heated together with the oven. Pizza is baked on the stone for no longer than 10-15 minutes. Since I have no stone, I bake on a metal baking sheet, but at the highest temperature (250-300 C) in an oven very well preheated to this temperature. It takes 10-15 minutes to bake, depending on the size of the product. As soon as the sides of the dough are browned, and the cheese melts and begins to bubble, the pizza is ready. Take it out immediately! It is important not to overdry the pizza, this often happens if it is baked at medium temperatures (about 180 C) for a long time (20-30 minutes).
  2. The pizza dough is made according to the simplest recipe for lean yeast dough with the addition of olive oil, the ascended dough is not crushed a second time but immediately stretched with the palms of the cake to the desired size. It is believed that the rolling pin destroys air bubbles in the dough, so it is not used. I still roll out the dough with a rolling pin, but I let the base “breathe” for about 20 minutes so that air bubbles inside again form.
  3. To prevent the pizza base from becoming dry and greasy during baking, after rolling out the cake, place it on a baking sheet sprinkled with flour (you do not need to grease it with butter, only flour).
  4. To prevent the base from becoming wet from excess moisture in the filling and sauce, after placing the dough in a baking sheet, first of all, grease the side on which you will spread the filling with olive oil, only then distribute the sauce and filling.
  5. To make the pizza tasty and baked well in a short time, do not overload it with ingredients, distribute the cheese in slides at a short distance.
  6. When baking pizzas in new modern ovens, use the oven manufacturer’s recommendations. See instructions. Why is it so important? Old ovens are almost always a little leaky and natural ventilation (convection) is provided during baking. In the old oven, it is enough to set the maximum heating temperature, warm up the oven itself well and the pizza turns out to be perfect – with dry crispy sides and a juicy cheese center. Furnace effect. Modern ovens are hermetically sealed and therefore with standard heating (classic heating top + bottom) moisture does not evaporate and the pizza turns out to be moist. The result is not at all the same. Therefore, I recommend using the mode for baking pizza, which is offered in the instructions for your oven, usually, it includes powerful heating + fan mode. I have such a mode called “Heating from below + ventilation heating” while the baking sheet should be placed not in the middle, but closer to the bottom of the oven. I set the temperature to 220C. The pizza turns out to be perfect, not wet, very tasty!

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Cooking Tips

5 Cool Tips on How to Make Pizza

Pizza preparation has been familiar to us for a long time. Over time, the recipe for making pizza has not changed dramatically, only the range of filling has expanded, and each chef has his own secrets in cooking. The main ingredients of the pizza are cheese and tomato paste. Even schoolchildren know how to make pizza with these ingredients.

  1. Better to use two types of cheese – hard and soft. Put soft cheese in a small amount on the sauce, but it is better to grate hard cheese on the pizza with a top layer. Using homemade sauce will greatly improve the taste of the pizza and make it taste the most individual, allowing you to use your favorite spices and herbs. Basil and “oregano” will be the key to the taste of pizza.
  2. It is necessary to cook pizza at high temperatures, which ensures fast cooking. In addition, either vegetable is used as a filling, which does not require a long cooking time, or meat brought to a half-cooked level in a pan.
  3. The use of olive oil adds a certain flavor to the cooked pizza. Provided that natural olive oil is taken. You can knead the pizza dough in a food processor, but manual kneading is preferable in this case. Pizza yeast dough is most common in recipes and uses raw yeast. You can replace natural yeast with dry, which will speed up the dough preparation process.
  4. The simplicity of preparation and the variety of flavors of pizza makes it more and more popular. Baking pizza takes a little time, most of the time is spent making the dough and filling. The taste of pizza directly depends on the taste of the dough.
  5. All food products at hand can be a filling in pizza: just tomatoes, tomatoes combined with smoked or boiled sausage, fried chicken and champignons, bell peppers, various seafood.
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Food

4 Perfect Pizza Filling Options

What is your favorite pizza topping?

  1. Classic pizza with ham. Cut sweet peppers into small strips, ham into slices, and salami into a semicircle. Spread the dough with tomato sauce, spread the ham, salami, pepper in a circle, and sprinkle generously with cheese.
  2. Pizza with mushrooms and onions. Cut the mushrooms as small as possible and fry them in a little olive oil, then add a little heavy cream. You should get a mushroom paste, which we distribute on the dough as a base, put thin onion rings on top, and sprinkle with Parmesan.
  3. Pizza with chicken, pesto, and cheese. You will need a boiled chicken breast, divided into small pieces by hand and laid out on a dough previously greased with pesto sauce. Before putting the pizza in the oven, sprinkle it with grated hard cheese so that it turns out not only delicious but also very juicy.
  4. Hearty pizza with ground beef. Peel and finely chop a small onion and a clove of garlic. Fry them in a frying pan in olive oil, add the ground beef. At this time, grease the dough with tomato paste, and then evenly distribute the meat filling on top. Sprinkle the finished pizza with fresh chopped herbs just before serving.
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Food

7 Secrets To Making Yummy Pizza

Pizza is a dish originally from sunny Italy in the form of a round open pie covered with tomatoes, melted cheese (as well as various fillings (meat, ham, salami, seafood, vegetables, fruits, mushrooms, herbs, etc.).

  1. The dough is rolled out in a small layer, spread on a preheated pan, greased with a large amount of vegetable oil, and immediately put the filling on it. Cover with a lid and reduce the heat to a minimum so that the dough is baked evenly.
  2. In a frying pan, pizza is cooked much faster than in an oven: the baking time is 15 minutes. The plain dough can be kept on the fire for 10 minutes as it roasts faster than yeast dough. We remind you: its thickness should not be too large.
  3. The readiness of the test is checked with a match, piercing it in the thickest place. If the match is dry, the pizza is ready. In an open pan, the dough is baked in 2 steps, so the baking time is slightly increased (the pancake must be allowed to cool slightly before placing the filling). On average, it takes 20-25 minutes to cook pizza.
  4. Since the dough is baked pretty quickly, the raw filling simply won’t keep up with it. Therefore, it must be prepared in advance – fried, stewed, or boiled.
  5. The thickness of the filling must also be monitored so that it does not spread, since the juice or syrup will be absorbed into the dough and will remain damp and tasteless. In addition, the liquid can seep through the dough and burn the pizza. The best filling option, in this case, is when the bottom layer is meat or fish, dry boiled vegetables, and slightly softer or raw foods on top. Then they will saturate the lower layers, but nothing will leak to the bottom of the pan.
  6. When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).
  7. Any baked goods lower the stomach tone, and not everyone can afford baked pizza, and the desire to taste such delicious food is great. For such cases, the option of cooking a dish on a steam bath is provided: for steamed pizza, light yeast dough is taken. It is kneaded on a large number of eggs, aged a little longer than simple, but it should not be peroxidized. The dough is rolled out in a rather thick layer; you can simply stretch it over the grill surface. In this case, the pizza is cooked for 40 minutes.
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6 Secrets to Perfect Pizza

Pizza is a tasty and satisfying dish that goes perfectly with any table.

  1. You will need 900 g flour; 10 g yeast (fresh); 0.5 l of water; 10 g vegetable oil (or olive oil); 20 g of sea salt (finely ground). Be sure to knead the dough in a calm, warm atmosphere and in a good mood. To make the dough airy, sift the flour through a sieve. In a bowl, dilute the yeast with cold water until completely dissolved. Gently add half of the flour and mix thoroughly so that there are no lumps. Then add the rest of the flour and salt.
  2. It is better to add olive oil to the mixed mass, which will give elasticity. We knead everything thoroughly. Then put the dough out of the bowl on the table and knead it until it lags behind the hands.
  3. Divide the dough into several pieces and leave it to rise at room temperature for about 1 hour. It should double in volume. Roll out the dough in a thin layer with your hands. Sprinkle flour on the surface of the dough and begin to gently stretch it from the middle to the edges. In this case, it is advisable to hold the middle of the cake with your hand. We make the edges a little thicker for the sides.
  4. Grease the baking dish with olive oil and sprinkle it with flour so that the dough does not stick to the baking dish. We spread the filling and send it to a heated oven (180-200 degrees) for about 10 minutes.
  5. For a pizza of medium diameter, add no more than 3 tablespoons of sauce. As a sauce, we use not only traditional tomato paste, but also delicate cream cheese, hummus, squash caviar, or pesto sauce. We monitor the consistency of the sauce: it should not be liquid.
  6. Be concise and don’t use more than 4 ingredients in one pizza. There should be only one layer of filling and no more than 1 centimeter. Do not fill the entire surface of the dough with ingredients, because there will be a layer of grated cheese on top. Place ingredients such as greens and lettuce on the pizza before serving.
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Cooking Tips

6 Tips on How to Prepare a Pizza Base

We’ve prepared tips for you to make the most delicious pizza base! This recipe is for one rectangular pizza (25 x 35 cm) or two round pizzas with a diameter of 30 cm.

  1. In a small bowl, stir in warm water (40-46 ° C) 1 tsp. Sahara. Pour in 1 tsp. dry yeast and stir. Cover loosely and let stand for about 5 minutes, until foam forms.
  2. In a food processor with a dough attachment, mix 2 cups wheat flour with 1 tbsp. l. olive oil and 1/2 tsp. salt. Combine the ingredients in a pulse mode. Add diluted yeast and 1/2 cup lukewarm water (not as warm as for yeast fermentation). Mix until a soft dough is obtained and continue kneading for 1 minute.
  3. Powder your hands lightly with flour and remove the dough. Knead with your hands for another minute. Place in a bowl dipped in olive oil. Turn the dough over so that the top is also covered with butter. Cover loosely with plastic wrap and place the bowl in a larger bowl, half full of warm water.
  4. Let it rise for 1-1.5 hours until the dough has doubled in volume. Do not crush. Lightly dust the work surface with flour. Place the dough on top of it carefully. Quickly knead and stretch the dough with your hands into a 25 x 35 cm rectangular slab. Sprinkle cornmeal on a large wooden pizza spade or baking sheet without a rim.
  5. Place the dough on a spade or baking sheet near the edge. Cover with plastic wrap and let rise for 30 minutes. Meanwhile, heat a flat baking stone or baking sheet on the lowest rack in the oven at 250 ° C for 30 minutes.
  6. Remove the foil from the dough and place the filling on the crust. Bring a shovel or baking sheet to the edge of a heated pizza stone or baking sheet. Briskly shake the pizza onto a stone or baking sheet. Bake 10 minutes until light brown and bubbles form on the filling.
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7 Tips for Delicious Pizza

There are several different ways, their advantages and features are described, but each housewife usually decides for herself which one to choose. It also depends on the degree of employment, since one pizza cooks quickly, while the other takes 2 times more time.

  1. You can also bake pizza under the lid. This is even easier since it will be baked all at once, it does not need to be turned over. There are pans with thermal glass lids; they are most convenient for baking pizza.
  2. Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this point, they take it out of the oven, layout the filling in layers, and bake until tender. The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
  3. The dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
  4. The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
  5. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
  6. It is better to spread a small layer of filling on a thin crust, but not too raw. Best of all, if it is meat, cheese, fish, squeezed or dry vegetables, as well as dried fruits.
  7. A thick layer of dough is suitable for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.
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