postheadericon Want to Make Restaurant-Quality Pizza at Home? Here Are 5 Tips

If the idea of restaurant-style pizza makes your mouth water and you fancy yourself a bit of a chef – or at least know which side of knife is sharp and how to turn on an oven – we’ve got some tips for you.

Image Credit

It turns out it is actually quite easy to make restaurant-style pizza at home, and the result can be as authentic as that which you’d get in Naples – the home of the original margarita.

Get Down and Dirty with the Dough

To make real restaurant-style pizza you need to make the dough yourself, not rely on store-bought options and alternatives. If you are pressed for time, buy fresh dough from the supermarket, but if you can, get mixing and kneading from scratch so you can make the perfect light and airy authentic-tasting base.

Rise Up

You need to give your dough time to rise properly; otherwise it will be stodgy and dense. Rather than putting it in an attractive glass door refrigerator like you’d find at https://www.fridgefreezerdirect.co.uk/glass-door-refrigeration, pop it somewhere warmer. Rising time gives the dough a chance to develop its flavour, and if it’s cold it won’t rise as much. When it has risen enough you can roll it on a surface that has been floured in a thin, even circle, and then let it rest for a few minutes before you start adding sauce.

Image Credit

The Key Is Cornmeal

Cornmeal stops the dough from sticking, so cover every surface it will touch with a liberal layer. When you are ready to transfer the dough, it will slide off easily, and it also makes getting it in to the oven easier. And it provides an extra crunch when cooked.

Simmer That Sauce

Even restaurants use tinned tomatoes, so you can too! But you do need to simmer your sauce and let it develop a rich flavour profile, so don’t rush it. You can buy cans of whole tomatoes and blitz them, then add garlic, oil and onion as well as salt to taste and a spoonful of sugar to even out acidity.

Don’t Get Too Saucy

Too much sauce is a pizza killer, so go slow and err on the side of caution rather than adding too much and having a soggy mess!

Comments are closed.