There are many delicious foods you can make at home; however, nothing beats having homemade pizza. The taste, the preparation and the overall experience of eating homemade pizza are incomparable to that of a restaurant pizza. With homemade pizza, you get the true flavour and fresh ingredients. Below are 5 top secret tips for pizza topping recipes that will blow you away.
For thin-crusted pizza, try using a fine aluminium seasoned pizza oven or an aluminium-coated frying pan. Do not use steel or aluminium bowls for thin-crusted pizza. Aluminium is an excellent choice because it is easily seasoned with olive oil or herbs, which makes for a great homemade pizza topping. Using a steel bowl would defeat the purpose of making a crust.
For an authentic Italian pizza, the pizza dough should be thicker and add more garlic. The sauce should also be thicker and add garlic cloves, chopped onions, chopped tomatoes, salt and pepper to taste. Cheese is always an essential ingredient for an authentic homemade pizza and should be shredded before putting in the oven. You can also add tomato sauce, bell pepper or Worcestershire sauce for added flavour and to improve the overall texture.
Making a traditional tomato sauce is easy. Just simply add tomato paste to water in the recipe above. Bring to a boil and then let simmer for about five minutes until the paste thickens. Then you can remove it from the heat and pour it into a blender or food processor. Add in extra liquid if needed to thin out the sauce.
The next step in making an authentic Italian pizza is rolling out the dough. Get a pastry brush or floured surface and roll out the dough using even strokes. Be sure to leave about one inch on the bottom of the pizza for the sauce to fit. Brush or flour the top and sides of the dough to seal it. Place into the preheated oven and let cook for about one hour, or until the bottom crust burns.
Once the dough has finished rising, you will want to cut it into equal pieces. Form the pieces into rounds on your working surface with a toothpick. Roll the flattened dough around the pre-fermented crust, securing it at the corners. Cover with a piece of plastic wrap and let sit for about twenty minutes, so that the toppings will have time to work.
While the dough is sitting in the refrigerator, make another batch of homemade pizza dough to roll out. This time, use only about one-third of the total dough than what you made in the first round. Roll out and cut into six equal pieces. Put these on the pizza stones or directly onto the pre-fermented dough.
Take your pizza stone and roll it out into a sausage shape. Spread melted mozzarella cheese over all of the toppings. Secure with the help of a toothpick or a rolling pin. Cover the dough with more plastic wrap and let sit for about twenty minutes, so the cheese will have time to work.
When the cheese has completely melted, spread some additional olive oil over the top of the pizza. Using your wooden surface, roll the pizza over the oiled toppings. This should give you the appearance of an authentic pizza. Place the dough on top of the oiled toppings and let sit for about five minutes. At this point, the cheese should have melted and will be easily sliding off the toppings.
When the toppings are melted and the cheese is sliding off easily, remove the pizza from the wooden work surface and place it on a clean dry towel. If you measure your dough by grams, you need to also work with a very dirty towel so the ingredients won’t stick together. Once your pizza is done cooking, remove it from the towel and let it stand to finish cooking in its own brown sugar-infused sauce.