4 common mistakes to avoid when you want to bake delicious pizza yourself
Making pizza yourself can be tricky, but once you get the hang of it, it can be one of the most fun things you can do in the kitchen (or in the garden). I mean: PIZZA! How could that not put you in a good mood? Just make sure you avoid a few mistakes once you’re convinced that making pizza yourself is the way to go…
Because nobody wants an undercooked, heavy pizza base with soggy toppings. And we’re not saying everyone can reach the same level at home as some superstar pizza makers, or even the level of a pizza restaurant around the corner (because guys, you can find amazing pizza in the Netherlands!). But with some decent kneading and patience, this can be such a fun project! So let’s avoid these mistakes:
Not letting the dough rest
And we really mean loooong rest. We understand that you get impatient and would rather tuck into that delicious result as soon as possible, but it really does get better if you give the dough time. If it can rise undisturbed, your pizza base will be light and deliciously chewy: try to imagine being able to pull it apart instead of it crumbling and breaking. Dough rises faster in warm temperatures, but the flavor can develop better when the ambient temperature isn’t too warm. If you can, try letting the dough rise in the fridge for 24 hours.
Not kneading the dough long enough
Just like letting it rise, kneading the dough is an essential step on the road to perfect pizza dough. The longer you knead, the more even the texture becomes; in fact, you’re rearranging the molecular structure. The only problem is that this may take longer than you feel like kneading, or longer than you have the strength for. Ten to twelve minutes should do it; think of it as a workout! Or, if you’re lucky enough to own a stand mixer with a dough hook, let it do the work for you… You’ll know the dough is ready when you poke it with a finger and it springs back immediately.
Shaping the dough with a rolling pin
Don’t! You’ve just kneaded all that lovely air into it (for a light, airy base), only to immediately knock it back out by rolling everything nice and flat with a rolling pin. What a waste… You certainly don’t have to start tossing a pizza in the air while spinning it like a pro, but you really should leave the rolling pin in the cupboard or kitchen drawer. Just use your fingers to gently stretch the dough into shape. It’s fine if it isn’t perfectly round; that looks wonderfully authentic, so delightfully rustic! Do try to make sure the thickness is fairly even, and that the base isn’t too thin overall: after all, you’re going to cover it with delicious toppings that shouldn’t immediately sink through it.
Overloading it with toppings
And if you’re thinking that when it comes to toppings, more is more: no, keep it nicely minimalist. Piling everything on will probably leave you with an uneven, soggy mess, making it difficult to take a good bite. If you really want lots of different toppings, make several small pizzas if necessary, but don’t put them all on one pizza.
By now my mouth is watering—how about yours?! Then be sure to read our article on how to make the perfect pizza step by step again.
Also read:
- Eating pizza EVERY DAY for 25 years—this man really does it
- Have you gone mad? Who eats their pizza like that?
- You can now buy a pizza oven at Lidl, and it costs next to nothing
Source: 11 inch pizza
