Pizza Base... do it yourself:
You should know these 10 tricks
I'm not a pizza snob, but frozen pizzas leave me completely cold. And when the pizza guy recently stood in front of my front door with a sad, lousy copy - no trace of airy-crusty crust or juicy topping - I thought: There must be better!
Fortunately, some of my fellow Italian pizza experts, who not only have valuable tips but also tell me their secret recipe for perfect pizza dough, are among my colleagues.
You want to skip the pizza theory? Here it goes directly to the practice exam!
Table of Contents
1 The basic mix for good pizza dough
2 Knead your pizza dough correctly
3 Let it go right or why pizza dough needs time for itself
4 For those in a hurry: pizza dough without yeast
5 Get your pizza dough in shape
6 The right temperature: pizza dough likes it hot
7 The thing about topping or how your pizza never gets soggy again
8 pizza dough special
8.1 With cheese rim
8.2 low-carb pizza
8.3 paleo style
9 Make your pizza fit for the summer
10 pizza accessories or why you should get help
11 And as a bonus: even more pizza recipe ideas
The basic mix for good pizza dough
The simplest pizza dough consists of only 4 ingredients - flour, salt, yeast and water.
The right ratio and what else belongs in a good dough raises heated discussions among pizza fans. We agreed on the following:
Actually, original Italian pizza dough calls for "brewer's yeast". Normal baker's yeast does it too.
A good pizza dough has about 60% moisture. On 500 g of flour so come about 280-300 ml of water.
An extra dash of olive oil and a little milk help to soften the dough.
Sugar acts as a turbo boost for the yeast.
The dough should be allowed to go for at least 2-3 hours.
Knead pizza dough properly
Your pizza dough feels friable or too sticky? Before you attempt a rescue with more flour, water or olive oil, you should thoroughly knead the dough again. Pizza experts work their dough for 10-20 minutes (no, that's not a typo) to get all ingredients together optimally.
Thorough kneading is the alpha and omega of pizza do-it-yourself
Let it go right or why pizza dough needs time for itself
Classic pizza dough is prepared with yeast, which is responsible for the much sought-after, airy-fluffy consistency of the pizza dough. Dry yeast has the advantage that it can be processed easily and unpretentious does its job. For die-hard pizza fans, however, nothing beats fresh yeast, which gives the pizza dough its typical, slightly sour taste. Fresh yeast needs food. A spoonful of sugar or honey helps the yeast get active.
Yeast works more effectively in a warm environment. But beware: From temperatures above 45 ° C it dies.
The easiest way to process it is to first dissolve it in lukewarm water.
Fast pizza dough
For those in a hurry: pizza dough without yeast
There are plenty of pizza dough recipes that do without yeast and are therefore particularly suitable for spontaneous cravings:
Quick yeast free pizza #1
TO PREPARE
10 minutes
PREPARE
10 minutes
LEVEL
Light
ingredients for 2 people
280 g of flour
1 tablespoon baking soda
1/4 teaspoon salt
240 ml of milk
60 g of soft butter
Sometimes it has to be delicious AND go fast. How good that this pizza dough gets by without yeast and is therefore prepared in no time. If you still need some tips for the next pizza dough, have a look at the big pizza guide. Even meaty delicious pizza sauce can be made easily yourself. This pizza dough goes quick because the dough doesn't have to rise,so make and bake.
Yeast free fast recipe #2
Pizza dough with cottage cheese and oil
Italy pizza
TO PREPARE
10 minutes
LEVEL
Light
ingredients for 2 servings
125 g of cottage cheese
5 tablespoons olive oil
200 g of flour
1 egg
1 teaspoon baking soda
1 teaspoon salt
This pizza dough comes without yeast and is therefore ready to go. Olive oil and skimmed cottage cheese make it so supple that it can be easily kneaded, stretched and shaped. Try it now! Find even more tips and tricks for a crispy, homemade pizza dough in the great pizza guide.
Get your pizza dough in shape
Whirling pizza dough in the air is fun, but only in experienced hands leads to a nice result.
This is easier: Distribute some flour on the work surface. Roll the dough into a ball, press a little flat and stretch with your hands, pull and shape. If it's hard for you to make a uniformly thick pizza crust, use a rolling pin to help.
To keep the dough from breaking, it should be at room temperature and not too sticky. If the pizza dough pulls itself together again and again, it is either still too cold or has to be kneaded vigorously again.
Original Italian pizza dough_Step-6
Be careful when rolling out to keep the pizza dough airy.
The right temperature: pizza dough likes it hot
Very hot! Pizza is baked at around 400 ° C in a classic wood-burning oven. Since a commercial oven at 250 ° C is over, there are resourceful little tools to properly heat the pizza dough. For example pizza stones made of natural stone such as fireclay . Actually, the principle is quite simple - once heated, the stone stores the heat, gives it evenly to the pizza dough and transforms it into a crispy dream in a short time.
Pizza with smoked salmon and-Avocado_mag
Pizza with smoked salmon and rocket
OUR TIP
Pizza like the favorite Italian
The pizza oven Peppo heats up in a short time to 350 ° C and baked pizza and tarte flambée on the pizza stone in no time at all. Exchange the pizza stone for the included enamel frying pan and Peppo will conjure up fried eggs, au gratin casseroles or bake your rolls.
WATCH NOW
The thing with the topping or how your pizza never gets muddy again
Purists have it easier in terms of pizza. A little tomato sauce, grated mozzarella and fresh herbs do not soften the pizza dough while baking and always taste good. On the other hand, those who love thick toppings or experiment with ingredients that release a lot of fluid can do the following:
Opt for a thick pizza dough that's up to your topping.
Back the pizza base for a few minutes. Then slip it with everything your heart desires and put the pizza back into the oven.
Prepare the pizza topping accordingly. For example, pre-fry mushrooms or vegetables to remove liquid from them and prevent a "soggy pizza"
Pizza dough special
With cheese rim
Sometimes cheese as a topping is just not enough. Sometimes you also need to hide melted cheese in the rim, which pulls wonderful strings bit by bit.
Low carb pizza
A true Pizzafan could bite into a crunchy piece of Margherita, Parma or Napoli every day. But who says the dough always has to supply carbohydrates. Cauliflower, tuna or chia seeds make a great base for your low carb pizza.
Paleo-Style
Pizza and Paleo do not seem to go together at first sight: pizza dough without grain? How does that work? In doing so, you can simply incorporate the principles of the Stone Age diet when baking pizza dough. Here's the recipe for a crispy, absolutely Paleo-compliant pizza dough.
Make your pizza suitable for the summer
For everyone who relocates their kitchen outside in the summer: pizza fresh from the grill tastes fantastic and is ready in no time. You need a pizza dough that is supple but not too moist. Roll the pizza base about 1 cm thick, sprinkle it with olive oil and bake it on the grill for about 3 minutes. Take over - grilled side with toppings (ideal are pre-grilled ingredients with low water content, such as green asparagus, caramelized onions or chicken) - pizza back on the grill and bake for 3-4 minutes.
Pizza accessories or why you should get a little help prepping your pizza dough.
Let's put it this way: You can prepare good pizza dough at home without any special accessories. But with the right kitchen equipment, things are much easier:
A food processor or a hand mixer with dough hook helps you to make even, smooth dough.
Thinly rolled pizza dough, which sticks to the work surface or on the baking sheet, can be solved more easily with a pizza server .
And a pizza cutter glides effortlessly through the floor and topping so you can split the pizza fairly.
Comments
Post a Comment