Happiness in a box- that's how I consider my pizza. I mean imagine that crispy crust, a fine balance of spices mingled with oodles of cheese with exciting toppings, didn’t you slurp too? If not then, you may haven't found your favourite pizza yet. For instance, mine is a classic pepperoni. Till the time I hadn’t tried pepperoni pizza, I wasn't a person who would really crave a pizza at any given time. But ever since I went to this beautiful café, Amour in Delhi, and decided to order a pepperoni on a friend's recommendation, I was hooked. I had found 'my pizza'. Not that I didn’t love it earlier, it’s just I found the one that I can crave at any given time. Like right now, as I write this, I know where I’m headed for dinner tonight. And while going out at your favourite pizza place or ordering-in is great once a while, there’s something unique about homemade pizzas. That is, if you get it right. And my experience hasn’t been all that amazing each time, but seems like I’ve learnt something or the other from each experience. I wouldn’t say I’ve mastered the art of making restaurant-style pizzas at home, but my partner in crime in the kitchen, my sister-in-law sure has.
She is an avid cook who loves to try new things, love pizzas and let’s just say it has worked out well for all of us this way. And with her, I’ve definitely learnt a few tricks and tips to ace my pizza game at home. So, if you too love pizzas and have been trying to get it right at home, I’ve got some great hacks to share. Get ready for an authentic, homemade Italian treat.
1. Make the dough
Instead of buying packed pizza bases or crusts, make it from scratch. It isn't difficult if you just give it a little time. All you need is some unbleached flour, instant dry yeast, sugar, salt, water, and olive oil. Make sure you give enough time to the dough to rise at room temperature, it lends a lovely flavour to your pizza.
2. Time the toppings
A lot depends on the timing of your ingredients in pizza-making. Since some ingredients cook faster than others, you would have to keep a check on what may cook faster and what might be left undercooked. Sun dried tomatoes for instance, cook quickly and so, should only be added when your pizza is almost out of the oven. Pause and take out the pizza to add the tomatoes and let it cook for the remaining time.
3. Less is more
With toppings, less is more. Just a thin layer of sauce, a few slices of mozzarella cheese would be enough. Too much sauce can make your crust soggy and may make it harder to transfer into the oven.
4. Semolina to the rescue
When you are transferring the pizza dough to the oven, chances are that it may get sticky. This is where semolina flour can come to rescue. All you need to do is, smear some semolina flour on the plate you will have your dough on or the pizza peel, you'll see your dough sliding in to the oven thanks to semolina.
5. Heat up
Make sure your oven is heated to the maximum. It is the key to an evenly cooked pizza.
Click here for an easy pizza recipe that you can try at home.
