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Perfecting Pizza Made at Home

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Perfecting Pizza Made at Home

TC | May 16, 2006 12:46 PM

I think that I have finally mastered my recipe for making pizza at home.
The trick for me was to perfect the dough, and sauce in both recipe and quantities, and the cheese, in the type used and how the cheese is prepared for the pizza.

I make my own dough, and have slaved over the recipe, trying to come up with a recipe that makes the kind of crust that I want. Last nights effort resulted in the most chewy, delicious crust I have ever made. My taste tester pronounced it the best I have made, and I took that as a great compliment.

The secret was that the dough was rather wet, and I also gave the dough time to rest after I had allowed it to rise twice. This allowed for easier shaping by hand. Not using a rolling pin to shape the pie was another techique I tried, and it worked well.

I make my own sauce from scratch, which is prepared several days in advance and allowed to "age" in the refrigerator. I use an entire bulb of garlic, plus fresh basil and oregano in my recipe. The sauce is very thick when applied to the crust, and spread on in a thin layer. I make a point of spreading the sauce rather thin, as we prefer pizza with less sauce.

For the cheese selection, I used whole milk mozzarella. I don't shred the cheese. I slice it thin by hand. I don't know why, but this makes a big difference in how the cheese melts and how the cheese tastes.

I cook the pizza in a 450 degree on a pizza stone for 10 minutes. I turn the pie half way through the cooking process.

It may sound as though I have gone through a great deal of trouble just to make pizza. But now that I have perfected my recipe, I can whip it up in no time at all. And- its all homemade!

The next exercise will be to add toppings, and whether I can make a great sausage to add to the pie. Wish me luck!

If you're interested in the dough or sauce recipe, let me know. The recipes are simple, but the instructions and the preparation may be too detailed!! I do have a tendency to explain my methods a bit too exact.

Happy Chowing everyone!

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