10 Tips for Making Restaurant -Style Pizza at Home 1 of 10. Do the Dough. In order to make restaurant style pizza , you must start with a good dough. 2 of 10. Rise Above. Rising time allows the dough to develop flavour. 3 of 10. Cornmeal is Key. 4 of 10. Simmer Your Sauce. 5 of 10. Steady on the Sauce. 6 of 10. Less is More. 7 of 10. Set on Stone. 8 of 10. Crank the Heat.
There’s a noticeable difference between your standard slapped-together, one-hour rise pizza dough and a really good, flavorful crust. The difference is found equally in the dough hydration and the rise time. The more water in the dough, the crisper it will be on the outside and the chewier it will be on the inside.
Flour is the main ingredient in pizza dough , and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
Cook it hot and fast: Cook your pizza at a high temperature, around 500 degrees Fahrenheit. Most pizza restaurants use a minimum of 800 degrees Fahrenheit. You’ll need to keep a close eye on your pizza at such a high temp, and it should only take four or five minutes to cook .
Pizza Dough Flavor Enhancers Anywhere from a teaspoon to a tablespoon can be used, depending on the size of your dough recipe. Infused Oils – Increasing in popularity, infused oils like truffle oil, rosemary oil, roasted garlic oil, and sage oil are all interesting flavors to experiment with when making dough .
It’s absolutely essential to pre- bake the dough for 5-6 minutes before adding your toppings . Once you ‘ve added Pizza Sauce and all your toppings , return it to the oven to finish baking ! This will result in a crust that holds on it’s own and is crispy on the outside, and soft and airy on the inside.
It might be that you have just over fermented the culture, or that you have some form of a lactic acid producing bacteria present that is giving you the very sour /acid taste where as a different lactic acid producing bacteria strain might give a totally different flavor profile.
Another important feature of a good pizza is that all the ingredients should be fresh and balance each other. Having the right ratio of cheese and tomato sauce is extremely important. You don’t want the flavor of the tomato sauce to overpower the complex taste of the cheese.
All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts. Freshly milled from certified organic, hard red wheat, this premium organic all-purpose baking flour is perfect for baking delicious pizza crusts.
However, these general tips will help: use a pizza stone and put the pizza on the stone directly. heat the oven to 500F for at least 1/2 hour, with the stone in it, before baking. roll your pizza dough very thin. don’t put a lot of wet toppings on it.
Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours . Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread.
Always stretch the dough on your table and transfer to a wooden peel (or pan if you are cooking in a regular oven) before adding toppings. Brush on the olive oil – To get that crispy, crackly crust, use a brush to slather on some olive oil. Use a flavorful extra virgin olive oil for maximum flavor points.
The best oven temperature for pizza is between 450 and 500 degrees F ( 250 to 260 degrees C ). How to cook pizza on a stone: Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F ( 250 to 260 degrees C ) — the stone needs heat up while the oven heats.