Joe Ibarra When I was a teenager, I developed an unhealthy preoccupation with cooking my own pizza and attempting to duplicate the tastes that I cherished most in retail and restaurant pizzas. Through the years, I’ve picked up a few pointers and strategies that have helped me simplify the process and make the most of my homemade pizza. Today, I’d want to talk to you about some of those useful hints and suggestions!
Place Your Pizzas On A Surface That Has Been Heated In Advance
It is recommended that you cook your pizza on a sturdy surface that has been prepared to achieve the authentic appearance and taste of an artisan pizza shop such as best pizza Waurn Ponds. A baking sheet designed for heavy-duty use, a stone, an inverted cast-iron pan, and other similar items are just some of the possibilities here. Make use of any resources you have at your disposal! Before you put your pizza in the oven, however, you need to ensure that the baking surface has been heated for at least half an hour in a hot oven.
Preheat The Oven To An Extremely High Temperature Before Cooking The Pizza
Pizza ovens in restaurants may reach extremely high temperatures. If you want to duplicate that flavour, you need to make sure that the temperature in your oven is high enough. 500 degrees Fahrenheit is the temperature that I recommend.
Prepare Your Pizza By Cooking It On Parchment Paper
When I first began cooking pizza from scratch, I would always start by sprinkling cornmeal on my pizza peel, then I would place my dough on top of the cornmeal, then I would shape my pizza, and then I would place it in the oven. Cornmeal assisted in releasing the pizza off the peel, but did it make a mess in the process? It was inevitable that some of it could fall on the floor of the oven and catch fire. Not pleasant.
After that, I learned about parchment paper! The transfer goes SO much more smoothly as a result, and there is a significant reduction in the amount of mess. If you use paper instead of cornmeal for the crust, it won’t become quite as crispy as it would if you used cornmeal, but I think you’ll agree that the trade-off is well worth it.
When It Comes To Your Sauces, Think Creatively Beyond The Box
It’s easy to fall into a rut and always go for the same red pizza sauce when you’re making pizza at home. However, there are numerous other choices available to you! Just a few suggestions are as follows: pesto, salsa, Ranch dressing, ketchup, refried beans, BBQ sauce, and Alfredo sauce.
Make Sure Your Protein Isn’t Overcooked
Because the protein will continue to cook even after it is placed on the pizza, it is best to prepare it so that it is just a little underdone. For instance, if you want to avoid having the bacon burn when you take the pizza out of the oven, don’t let it become as crispy as it normally would.
Experiment With Different Combinations Of Toppings
In the same vein as my recommendation regarding sauces, I think you should get creative with your toppings. I’ll be among the first to say that my go-to pizza toppings are simply pepperoni, cheese, and tomato sauce. But it’s a lot of fun to get creative with the toppings you put on your ice cream.
