Several things are needed to do this.
- The oven
First, an oven that comes at least to 250°C or above.Best with circulating air and ring heat + Lower heat. The hotter the better. (I don’t assume that someone has a stone oven at home.)
As an alternative, you can also make small pizzas on a grill with hood.For the grill, it definitely needs a pizza stone, as it releases the heat evenly to the ground. A spray bottle, a thermometer, gloves and a pizza shovel.
Good dough needs the right flour.The pizza flour (type 00) is best suited as it is almost completely shell-free. 405 or 505 also goes, but the consistency will be different. To start, you can take dry or fresh yeast. The fresh yeast makes the taste a bit better, but really only something. With dough, less is actually more. Too many additives such as spices, etc. make the dough heavy and burn on the outside. For the dough, use the flour, yeast, water, salt, a small pinch of sugar and a (small) shot of oil. The oil is also a flavouring and can add a special touch to the dough. But if it is too sensitive to heat (I look at you, olive oil) the taste can also backfire.
Leave the dough for at least an hour after putting on it.From my experience, I would say that the dough can also rest quietly longer. Here you should decide for yourself when the best mixture of air, sweetness and acidity is produced. By the way, leaving the dough in the fridge for a day can improve the consistency for processing, as this allows the starch to swell without the yeast cultures starting their work.
In my opinion, the most important element in self-made pizza:
Durum wheat gries.
This does not come into the dough, but underneath. Sprinkle the baking surface (i.e. the baking sheet or the pizza stone) generously with the semolina and then lay the dough on. The semolina removes moisture from the bottom of the dough and allows the heat to produce a beautiful crust in a short time.
Between the topping and the dough you need a sauce or at least oil. Because wherever there is no liquid, the dough forms a crust.For the edge, it is an option to make the edge more digestible, but under the flooring it is simply necessary to not let the ground rise too far. By the way, thinly sliced tomato slices make the edge a pleasure.
The classic pizza sauce can be easily boiled from a pack of past tomatoes, water, (depending on the sweetness of the tomatoes) sugar and the corresponding herbs and some salt.From a pack of passed tomatoes you get about 600 ml of sauce. For a normal size baking tray, 200ml is enough. So I take small 200ml sauce glasses from the pre-filled pizza dough pack and fill my own sauce boiling, turn the glass on the lid and let it cool. In the refrigerator, the sauce so cooked stays for a few weeks. Here please pay attention to mold or the lack of fresh crack. Do not use the sauce again!
Especially when it comes to flooring, less and more is more and more.The pizza as a poor people’s meal uses the saturation through the floor and emphasizes the taste of the topping. So it doesn’t take that much. I recommend cutting the salami or ham into long strips. Cut too small, both are only hard. (Knurzelig as the Thuringians say.) Uncut, they become small fat bowls or unbreakable soles.Mushrooms from the can are only an emergency solution. Clean fresh mushrooms, slice and spread generously on the pizza. The drier they are, the better, because there is not much time left in the oven to turn the mushrooms into a grilled delicacy. The wetter they are, the sooner they just get hot but labyrinthine. Especially canned mushrooms are simply too moist for this. (Trick 17: Bake the mushrooms in the oven a little, and then place on the pizza.)
Vegetables should be used in moderation.Again, the flooring is not too moist. Each gram of water must be laboriously evaporated from the flooring in the few minutes of baking time.
Pineapple… If someone absolutely has to put pineapple on the pizza, then pat the pieces first and turn in brown sugar.With a little skill, the pineapple then caramelizes and punishes all the lies that think that pineapple NEVER has something to look for on a pizza. However, if you simply put a can ananas on the pizza, please cut yourself at the edge of the can and, deservedly, catch a multi-resistant germ.
By the way, the sugared pineapple must then ON the cheese.
The cheese is the golden end of pizza preparation.And here, too, less is more. It is the protective layer and at the same time the corpse cloth of the covering. Too much of it and the topping only steams under the cheese layer. Too little and the pizza loses an important aroma and the topping and the dough dries out. If you like it mathematically, I would say that about 90% of the area of the pizza should be covered with a thin layer of cheese. When choosing the cheese, it is important that it tastes alone. If it is too mild, it goes under the other ingredients, it is too vigorously covered everything. If you want a strong or even tart cheese (e.g. Gorgonzola) on it, then in moderation as a small crumb between a rather mild cheese, which acts as a variety and mediator.
The cheese comes as a last element on the pizza (except the sugared pineapple)!No excuses. If the topping were on the cheese, the dough would not absorb the juices from the topping properly, and instead would only become greasy and, in the worst case, dry.
The oven must be hot.Not just preheated. Not 180°C according to the rotary knob. In the case of the electric stove, the pizza baking is the Iron Man. The stone oven in the pizzeria bakes at 350°C. Few herds will come home, so you have to take what you can get. The first thing to do is to check how hot the oven actually gets with an oven thermometer. The baking time at 350°C is 3-4 minutes. At 270°C (which my stove manages in the opposite way), it is already between 6 and 8 minutes. The problem is that unlike a steak, the pizza is best when it bakes quickly. Then the inside life rises, the crust forms with cheese and dough, and the topping is just cooked properly. If it lasts longer, the inside of the dough starts to dry, the crust gets harder and the topping may still not be quite through or the cheese will not brown before the dough is already a briquette.
Once the oven has reached its maximum temperature, the electricity meter is comfortably wandering in the background an Italian love song and the pizza is spread out, spread out, covered and sprinkled with cheese, it has to go fast.Open the flap, dodge the swell of hot air or stoically endure it, and ram the pizza molto rapidamente into the oven and then close the flap.
After about 3 minutes, the kitchen fills up with a delicious pizza scent and the pizza takes shape. After 5 minutes you should keep an eye on the pizza.Depending on the flooring, it’s very fast. If the cheese is golden brown, the dough is dark brown and the ham is crispy, then it is time to open the flap.
ATTENTION: The steam coming out of the oven has much more heat in it than the hot air at the beginning of the baking.Please don’t stand right in front of it!
Remove the sheet from the oven, slide it onto a large board and then cut it.The baking tray will thank the pizza baker in the long run.
And now Good appetite!