Here are a few tricks to avoid ruining your pizza.
1. Salt/Lye Union: “put the salt away from the yeast.”
The story goes that salt kills yeast cells, rendering the leavening process null and void. In the reality of the facts, this is not really the case: salt inhibits the action of the yeast, and there is no doubt about that.
In Neapolitan pizza, for example, it is customary to increase the doses of salt in long leavening at room temperature precisely to slow down the action of the yeast.
In classic doughs , the salt is always diluted in water as well as the yeast, and so the alleged harm is extremely small.
2. The wrong flour the dough will not be the way you want it.
Every flour has its own time to make its dough excellent: if you use a cookie flour to make a pizza, you cannot let it rise too many hours otherwise you would end up with a dough that pits and does not hold up to the rising time. Conversely, with a manitoba to make a pizza at home in three hours, you will most likely have a tough dough that will be chewy and difficult to digest after baking.
Every pizza wants its own flour. It is not difficult, just get into that frame of mind.
3. Incorrect resting times: schedule the rising time to give support to the dough (gluten mesh).
A second rest is necessary when the dough ball has been formed to make the dough easy for rolling out and baking.
Keep in mind that the times are approximate because temperature and weather conditions also affect the rising of the dough.
The important thing is to put the container in which the rising takes place in a place away from temperature changes
4. Overhandling the dough: when going to make the buns, one should be careful not to overhandle them.
Kneading them again would cause the gluten mesh to stiffen, wiping out the benefits gained from resting.
After the final rise then, gently roll out the buns, and if they should feel overly elastic, just wait a little longer to complete the rolling out.
Remember that rolling out is a key step in achieving a workmanlike homemade pizza
5. Mozzarella flooding the pizza: this dairy product is indispensable in pizza.
Classic mozzarella, which has quite a lot of whey inside, always risks the lake effect on pizza. To avoid this just cut it into slices or strips and put it in a colander for two or three hours, following which squeeze it with your hands and use it on pizza.
Another way is to cut it the night before and leave it in the refrigerator in a covered colander.
6.Toppings and cooking times: the most practical example is mozzarella cheese, which should be added almost when it is cooked.
Each topping has its own cooking time so it is necessary to calculate the times well to avoid nasty surprises. There are toppings such as sliced meat that you put in raw when the pizza is out of the oven or others such as potatoes that hold up 15-20 minutes of cooking time.
7.The right oven temperature: pizza needs heat, it is usually baked in a wood-fired pizza oven with temperatures as high as 450 degrees and in electric ovens that reach 300 degrees.
These types of ovens in the home are rare to have, so just bake the pizza with as much heat as possible.
Preheat the oven to maximum and bake only when the temperature has been reached. A static oven is preferable to a fan oven.
Also discover best ovens for making pizza at home.
