The Pizza is not just a dough and topping, but a delicate craft. Top Italian bakers share their tips on the road to the coveted pastry
Bread destined for maximum crispness
A tip from anis chef was handed over to Speedy's Pizza recipes|All in one place, pizza consultant and referee for international pizza competitions.
Bake pizza in a professional oven at 300-400 degrees for about a minute. In the home oven, the baking time is prolonged, the liquids do not get stuck in the dough but rather evaporate and the dough loses the unique mixture of pizza, between crispness and softness. My trick, which brings some of this feature back to the dough, is graded baking: first bake the dough and the sauce only for 3-4 minutes in a hot oven (on a preheated stone for at least 1 hour in the oven), take the pizza put into a dedicated cooling grill and bake for 3 Another minute with cheese and toppings. The transition between heat and cold increases the effect of fragility.
Gently treat the sauce
For a good pizza sauce, work with Italian tomatoes (San Marciano preferred) and try to emphasize their excellent taste without overloading them. Picked from the shelves — and canned when crushed, diced or whole — these tomatoes are best for sauce. For each 400g (1 tin) whole tomato, heat 3-4 tablespoons of good olive oil in a small saucepan with 3-4 garlic cloves chopped about 5 minutes over low heat, discard the garlic and add the tomatoes with the liquid in the can in In a small bowl, add water 10 percent by weight of the tomato and a pinch of sea salt. Cook over medium heat for 40 minutes without a lid. At the end of cooking, mix the sauce with a large amount of basil for 3-4 minutes (so that the taste of the leaves in the sauce is gently decided). Grind with a hand crushing rod and the sauce is ready."
Sour for the perfect dough There are three things about good pizza dough - the lack of yeast, the long fermentation time and the use of sourdough - the last section is less complicated than it sounds. How to grow sourdough for pizza: Mix 100 grams of flour and 100 grams of water in a bowl, cover with cling film, pierce and leave out of the refrigerator for 12 hours. Stir occasionally. After 12 hours, the pickle is fed in 100 grams of water and 100 grams of flour, mixed, covered again with perforated plastic and left for another 12 hours, stirring occasionally.
After 12 hours, discard half of the yeast and feed the rest with 100 grams of water and 100 grams of flour. Set aside for 24 hours, during which time the pickle should begin to ferment. After seeing the fermentation, move the pickle to the refrigerator and feed it once a week - always with an equal amount of flour and water whose total weight is the weight of the pickle (for example, a 200g pickle fed in 100g water and 100g flour). Mix the sourdough into pizza dough according to the following rules (no matter what dough recipe you're working with): The yeast in the recipe is turned into a dough that weighs 20 percent of the amount of flour in the recipe. For every 100 grams of sourdough, add 2 grams of dry yeast (so in a recipe with a kilogram of flour, replace the yeast with 200 grams of sourdough + 5 grams of dry yeast).
Secret flour and hot stone
Advice from Chef Mana Ström, culinary advisor and culinary guide
The hardest-to-fill gap when baking pizza at home is the oven - a good pizza needs about 350 degrees, and a home oven scratches at 250 degrees. what are you doing? Equipped with a stone for baking pizza - stores heat and brings the oven to a higher temperature than it can reach on its own. Put the stone in the upper third of the oven, preheat the oven for an hour in advance and turn on the upper grill mode - the stone will heat up. Before baking, turn off the grill and lower the stone onto the oven floor. Bake the pizza on the stone (transfer to the oven using wooden rebar or a custom grate) for no more than 7 minutes.
And another little secret to getting the perfect dough: pizza will be better because its dough contains less yeast and rises longer. Regular pizza flour is great, but professional pizza flour sold exclusively in 5kg bags is the real thing (available in all specialty stores), its rating is W, and without going into long explanations, it means it's a solid flour designed for a long puff.
Every pizza is an opportunity to eat
Michel Tip Chevet Brown (Rome)
At home, pizza is made in small quantities, in ovens that reach about half the temperature of professional pizza ovens, so the whole approach to homemade pizza should be a little different - the dough doesn't really have to rise for two days and the pizza is the basis for a full meal. You can decide to eat and enjoy pizza within an hour and you don't need anything to eat - it becomes a meal in itself. First, heat the oven and the stone, make a yeast dough and let it swell for half an hour, then roll it into circles (circles of the desired diameter, press the edges (just like a cheek disc) and form a kind of fence. Grease the dough with good olive oil seasoned with a little garlic or Dried herbs, put whatever you find in the fridge: slightly thawed spinach or watercress leaves (or other vegetables you like), hard or semi-hard cheese of some kind and marbling (or two or three), bake for 6 minutes, and that's it, you have a meal.
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