Hey, it’s Rudee here and today we will uncover the tips (they’re straightforward and really painless) that will make your homemade pizza look and taste like what you would get from Armando’s Pizzaria down the street. So let’s get on with it.
Armando has been making the best pizza for almost 20 years and I’m sure you don’t have the equipment that he has. We’re talking stone lined oven that can take some serious heat. So we have to do with your regular metal pan. If you have one of those fancy perforated pizza pan (who doesn’t) that will work better. So here’s secret #1: The pan has to be seasoned to get that professional crisp to your pie. One way is to prime the pan by baking it a couple of times with oil (like vegee) until it darkens. Also, apply a film of olive oil to the pan before the dough. I’ve heard a dusting of corn meal works too.
Now for the pizza dough – we need to knead it. Use a machine instead of your hand, we’re in the 21st century here people! Use an electric mixer with a dough attachment hook or if you have a bread machine, on mixer mode. Tip #2: Use as little water as possible with the dough to get the crispiest crust. So when you’re adding water while kneading, add as little as possible, like in tablespooon portions. In terms of temperature, the dough rises best when it’s liquid component is at around 110 degrees. When salting the dough, be careful with it because it can diminish the yeast’s behavior and flavor.
The cheese topping is pretty straightforward. Experiment with different kinds, you don’t have to always use mozzarella. But with the tomato sauce, plum tomatoes have proven to be the most dependable because if it’s firmness and low moisture. Canned or fresh tomatoes work equally well. Have fun!