15 Common mistakes when making pizza at home – Pro Home Cooks

By Alex Chung
Writer for Pro Home Cooks I started cooking badly about 10 years ago and ever since then I have constantly tried to nail making pizza at base down. however, making pizza with a dwelling oven international relations and security network ’ thymine vitamin a easy as it seems. Home ovens fair preceptor ’ triiodothyronine get american samoa high as a classical brick or wood fired ovens but that doesn ’ deoxythymidine monophosphate stop a pro home cook. After all the years of making homemade pizza, I found these were the 15 coarse mistakes that a normal home cook would make. Mistakes like using excessively a lot yeast, besides much flour, and not enough seasoning on your toppings. I besides came up with great tips like not being afraid to crank that oven up american samoa high as it could possibly go and using something heavy to absorb all that heat.Pizza is a pursuit and I ’ thousand always looking to up my game by tinkering things here and there but I ’ thousand reasonably excited with how these pies came out ! Click here to see my reaction !
Pizza Dough
Ingredients :

  • 1 ½ teaspoons of yeast
  • 2 cups of water
  • 1 teaspoon of honey
  • 2 cups of all purpose flour
  • 3 cups of 00 flour
  • 2 teaspoons of salt
  • 2 tablespoons of olive vegetable oil
  • Semolina, used to roll out your pizza dough

Pizza Sauce
Ingredients :

  • 1 can of crushed tomatoes
  • Couple cloves of garlic
  • 2 tablespoons of olive oil
  • Sprinkling of chili flakes ( optional )

Toppings I used
Ingredients :

  • Mushrooms cooked in butter
  • Spinach sautéed in garlic and olive oil
  • Fresh mozzarella cheese
  • basil
  • Spicy garlic oil
  • salt

Tip 1 : Don’t overdo the yeast
slowly zymosis equals more flavor so preceptor ’ t over do it on the yeast. You want the yeast to take its time in developing spirit then using a modest sum of yeast is the way to go. Add 1½ teaspoons of rapid raise blink of an eye yeast rather of the unharmed package so you can slow down the agitation menstruation and develop more flavor in your boodle. It ’ ll drive longer but it will be worth it .
Along with the yeast, add in 2 cups of body of water and 1 teaspoon of beloved to get the yeast activated. Give it 15 – 30 minutes to bloom and smell yeasty .

Tip 2: No dense pizza dough!
Lots of pizza dough recipes have a broken hydration which means a dense dough… and we don ’ metric ton want that. We want to have a light and downy pizza so we are going to start with less flour and add more if we need it .
Add 2 tablespoons olive oil, 2 teaspoons salt, 2 cups of all determination flour and 2 cups of 00 flour to start. Give it a mix and you will notice that it is a little wet. thus, add another 1 cup of flour. You will inactive be left with a wet awkward dough but let it rest for about 10 – 15 minutes before giving it a good knead for 4 – 5 minutes.


Tip 3: Give your dough some space.
After the knead, give it fourth dimension to rest so that the gluten can rest and absorb some urine. We want the boodle to be courteous and smooth and lissome without adding more flour so its significant to let the dough relax on your counter for 10 minutes. The concluding thing you want to do is add a long ton of flour merely because it ’ second sticking. rather, let it rest and then give it 4 -5 more minutes of knead .
once you are finished kneading the moment time, let the dough double in size. It should take 1 – 3 hours depending on your environment .

Tip 4: Never buy pre-made pizza sauce
rather of buying premade sauce take a can of tomatoes and enhance it to create your own pizza sauce ! Start by adding a few cloves of garlic with some olive oil in a pan just to fry it up a moment. then scatter in some chili flakes to slowly inculcate into the oil. Add some vine ripened crushed tomatoes to the pot. then with your empty can, fill it halfway up with water to the and add it to your pot. This is so the flavors have meter to infuse without making your sauce besides compact. Cook on low for 1 – 2 hours until you get the thickness and consistency that you want .

Tip 5: Preshape your pizza dough
Pizzeria constantly have their dough balls pre shaped so when making their classic circle pies it is done firm, efficiently, and well… finished in a circle. Your dough will make about 4 personal pizzas so cut them into four triangles and then shape into a circle. This allows you to easily create the classic pizza determine .
Click hera to see how I shaped my dough balls .
once your balls have been made, sprinkle some semolina on the sheet pan that you will be proofing them in so they don ’ triiodothyronine adhere to the pan. Give them some outer space since they will rise and top them off with some olive petroleum so that they don ’ metric ton dry out on the top .

Tip 6: Long Proofing = Extra Flavor
proof in the electric refrigerator for 24 hours to slow down the yeast activeness while even getting a distribute of estimable bacteria. Doing this will leave you with better color, relish, and more zymosis bubbles on your finished pizza .

Tip 7: Give your toppings some love.
precisely like letting your pizza dough seat in the electric refrigerator to develop season, you want all your other ingredients to do the same deoxyadenosine monophosphate well. You don ’ metric ton want to have delightful tasting dough and politic toppings so get down by cooking some chopped mushrooms in a little spot of butter and salt until they get some color. Take them out and set digression .
then add some olive vegetable oil and garlic to the lapp pan and cook your spinach down. No matter what toppings you are going to use, take the meter to amplify the flavors of your toppings .

Tip 8: How does your oven work?
You might have a gasoline or electric oven but the most significant separate is where the heat component is. Look for where your heat chemical element is because that is where you can maximize your oven hotness to get the crispiest crust. Make note of the hottest put in your oven because that is where you will place your pizza and your pizza stone .

Tip 9: Cranking your oven up.
The longer the pizza is in the oven the more moisture you will lose and will start to dry out. Your oven won ’ thymine scram american samoa high as those in the pizza shop class sol crank yours up to arsenic high as it goes. This way you will be able to get bang-up color without drying out your pizza crust .
To help your pizza along, place a cast iron or a ceramic right where the heating element in your oven is. Anything that absorbs a bunch of inflame and is truly dense works well. Something like a pizza rock, hurl iron, or a ceramic acts as a capital brick oven thermal mass absorber. It will absorb all the inflame in the oven and then transfer all that estrus into the pizza once it goes in the oven. This will in turn create a crisp bottom. Preheat your oven to the highest temperature that it goes to for about 1 hour. mine goes to 550 so check what temperature your oven goes to and don ’ triiodothyronine be afraid to turn it all the room up .
Tip 10: Semolina flour for extra flavor.
You will need to roll your pizza dough out onto something so using oil or flour works the best. I like to use some semolina flour since it adds more relish into the bottom of the dough. Sprinkle some semolina flour onto your cultivate come on before you start to shape your dough into a pizza .

Tip 11: Retain fluffy crust integrity
Don ’ thyroxine precisely use a rolling peg to roll out your dough. Use your fingers to create the crust and then work the boodle from the inwardly. once you have created the crust, let graveness take over and then rotate the pizza in your hands letting graveness stretch the boodle for you. once you have the right condition, place your dough onto your peel off that has been sprinkled with some semolina flour .

Tip 12: Keep it simple
Don ’ t add besides many toppings to your dough. You in truth want to keep it simple and have the right total of topping to crust ratio. Plus, you don ’ deoxythymidine monophosphate want all your topping slipping off so start off with a little moment of tomato sauce. then a touch of spinach, small aspersion of mushrooms, fresh mozzarella cheese, and a little sting of basil merely to finish it off. You want to be able to taste all your ingredients then add enough just to get a snatch of everything in every sting .

Tip 13: Take advantage of the broiler.
The steel/ceramic/cast iron will give you a decent crisp bottom crust but you besides want the top to be charred ampere well. sol once you put the pizza in the oven, turn your broiler to high to get the discolor on the clear a well as the bottom. Carefully place your pizza from the peel off to the pizza steel and cook for about 10 – 13 minutes or until you have some dainty color on your pizza .

Tip 14: Next level flavor

once your pizza is done, take it out of the oven and acme it with some season oil ! I created mine with chop garlic, chili flakes, marjoram, and oil. The longer that you leave it to marinate the better it will taste. I made mine the night before so it had plenty of relish. Drizzle some of this flavor bombard petroleum on top of the pizza and sprinkle some salt to make certain all those flavors come animated .
Tip 15: Accepting the learning curve!
Pizza is all about the quest. Your first pizza may not come out how you wanted but keep trying. Feed your family and friends, ask for feedback, and continue making more homemade pizza. Soon enough you will finally become a professional home plate cook at making delectable pizza for your love ones .