We love creating pizza all year long, whether it’s a No-Knead, No-Stretch Pan Pizza in the winter, a Grilled Pizza Party in the summer, or a Neapolitan Pie. These universal standards will help you get the job done whether you’re cooking a simple or complicated pizza.
Utilize a Scale
To us, the most prevalent cause of terrible dough is incorrect flour measurement, and a cup measure is by far the worst. The best pizza (and bread) recipes call on weight measurements rather than volume measurements. What exactly is going on here? The reason is that flour is flexible.
Sifting flour into a cup yields approximately four ounces of flour when the cup is entirely full. By firmly inserting your cup measure into a bag of flour and levelling it out, you can receive up to six ounces of flour in the same cup. Isn’t there a significant difference? Using a scale guarantees that the amount you’re using is always exact, no matter how densely packed your flour is. Aside from that, measuring flour, yeast, salt, and water all into the same bowl simplifies clean-up. If all of this has made you hungry, buy some Torquay pasta.
Learn how to utilize the metric system and calculate baker’s percentage, if you want to take your pizza game seriously, you need to learn to read and think in baker’s percentages, the traditional notation used by skilled bakers. Every ingredient in a recipe is represented in baker’s percentages by its weight in proportion to the flour. When used with the metric system, the metric system, and its logical base-ten measures free you from recipes which allows you to scale up and down a recipe without having to recalculate intricate cups and teaspoons. If you get a gramme scale, you’ll be able to mix up large and little amounts of dough in no time.
Choosing the Correct Flour
Choosing the appropriate flour may have a big influence on the result. Instead of all-purpose flour, use high protein bread flour for a chewier crumb and better whole formation.
Choose a Theme
Before you begin preparing the dough or preheating the oven, decide on the type of pizza you want to make. This is everything you’re searching for, with a soft, crunchy crust and fresh mozzarella. New York-style pizza has a more significant crunch and a layer of grated, dry mozzarella. If you want to feed a big group with minimal effort and guaranteed results, consider creating a Sicilian-style square pie or a simple no-knead, no-stretch pan pizza. Because our recipes are so simple to follow, even beginners may master them on their first try.
Why don’t you have a stand mixer in your kitchen? There’s nothing to be concerned about. Bread and other baked goods retain their form thanks to kneading. Even if you have a large amount of dough to knead, a stand mixer isn’t your only option. Using a food processor instead of a stand mixer can help to speed up the gluten development process.
