Want A Slice? The Trend Of Artisanal Pizza

There was once a time when making pizza was an art form. But long gone are days when people made homemade pizza from scratch without any modern tools. Pizzas are now perfectly round and the truth is they have lost much of their authenticity and individualism. Artisan or artisanal pizza is the comeback of hand made pizza with the added twist of new flavours and combinations. Pizzerias around the globe are introducing artisan pizzas as a way to make the process of making and enjoying pizza more traditional. But the downfall is pizzas take longer to make and stores can make fewer numbers than fast food pizzerias. 

For the flour, make sure to 00 flour. 00 flour is a standard for pizza and pasta. It is specially ground and made from durum wheat which contains mid-level of protein. It is different from basic all-purpose white flour. Pizza sauce should not be cooked. The raw tastes of tomatoes, basil and garlic are necessary for an artisanal pizza. The kneading and shaping of the dough have it be entirely handmade. 

 You’ll need to use a pizza stone and pizza peel to make the trip to the oven easier. Some pizza artisans recommend using a special oven that bakes up to 1000 degrees Fahrenheit. There is also a version. Of artisanal pizzas that are cooked in a wood fire oven which makes the end product even better.

The Crust

The crust of an artisanal pizza is crispy and thin even though the pizza itself remains thick. There are slightly blackened bursts on its crust. 

The Toppings

The toppings on an artisan pizza are easily the best part. From dollops of ricotta to fresh arugula, the toppings on an artisanal pizza can be as basic or as experimental as you like. In fact, there are some pizzerias that don’t use cheese at all. And the original version of Italian pizza back in the early years also didn’t have any cheese on them.