Chicken-Pesto-pizza
Food & Travel

Tips You Need To Know To Make A Great Pizza

Mushroom pizza

Follow the procedures below and produce one of the best pizzas in the world!

Tip 1. Proper dough kneading techniques

Ingredients:

  • 2 lb (900 g) flour
  • 0.4 oz (10 g) fresh yeast
  • 17 fl oz (0.5 l) water
  • .4 oz (10 g) vegetable or olive oil
  • .8 oz (20 g) sea salt (fine grind)

Knead the dough consistently. To make baked dough lighter and fluffy, sift the flour. In a bowl, crumble fresh yeast into cold water, and stir until completely dissolved. Add half the flour gradually and stir well to avoid lumps. Then knead in the remaining flour and salt.

Tip 2: Adding olive oil

To make a more elastic dough, it is better to add the olive oil to the flour mixture. Knead everything thoroughly. Transfer the dough to a clean work surface and knead until it is no longer sticky.

Tip 3: Rolling out the dough by hand

Divide the dough into several pieces and leave it to rise at room temperature for about 1 hour. Let the dough increase in volume by two times.
Working by hand, roll out the dough as thinly as you can. Sprinkle some flour over the dough and begin to gently stretch it from the middle outwards. It is best to hold the middle while pushing out the edges. Make the sides slightly thicker to form a crust

Tip 4: Making pizza crust crispy

Grease a baking pan with olive oil and sprinkle with the flour to avoid the dough sticking to the pan. Spread chosen toppings over the dough and put in an oven preheated to 390 degrees F (180-200 degrees C) for about 10 minutes.

Tip 5: Picking the sauce

Add no more than 3 tablespoons of sauce to a pizza of average diameter. For the sauce, you don’t have to use traditional tomato paste. Gentle cream cheese, hummus or pesto sauce will compliment your pizza very well. Monitor the consistency of the sauce; it should not be a liquid, otherwise the dough will become very wet.

Tip 6: Choosing toppings

Less is more: do not use more than 4 toppings for a pizza. There should be just one layer of toppings, and is should not be more than 0.4 in (1 cm) thick. It is not necessary to sprinkle the toppings over the entire surface of the dough because the top layer should be grated cheese. Ingredients such as fresh herbs should be spread over a pizza before serving.

Chicken Pesto pizza

Chicken-Pesto-pizza

Take boiled chicken breasts, shred them into small pieces using your hands and spread them over the dough sprinkled with sauce. Before putting your pizza in the oven, sprinkle grated cheese over the other ingredients.

Classic bacon pizza

Classic-bacon-pizza

Chop bell pepper into strips, salami into semicircles and slice the bacon. Spread tomato sauce over the dough, top with peppers, bacon and salami and sprinkle generously with grated cheese.

 

 

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