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There are a few things to consider so that your homemade pizza is as close as possible to that of your favorite Italian.
Pizza is very popular with both children and adults – the Italian classic exists in different versions, so there is something for every taste. The dish is also ideal for vegetarians, as meat does not necessarily have to be used for the topping. There are a few things to consider so that the Neapolitan recipe works at home and tastes almost like your favorite Italian.
The wrong ingredients are often chosen, which means that the taste does not come close to the original, even if the preparation is otherwise correct. If you avoid the following ten mistakes, the pizza at home will also be a complete success.
Mistake 1: not enough water
Sufficient water is crucial for the perfect pizza dough that does not become too dry during baking. Many only use a third of the liquid, which is not enough. It is better to mix about 40 percent water with 60 percent flour. A mistake that can easily be avoided.
Mistake 2: Wrong type of flour
Anyone who simply chooses the classic 405-type wheat flour for the dough should not be surprised if the dish does not taste like it does in Italy. This is because in the homeland of pizza as we know it today, a different flour is used for preparation: Tipo 00. It is available for example in some delicatessens or online. Only the right flour ensures an airy, flexible dough that does not shrink immediately after rolling out.
Mistake 3: too much yeast
A little yeast is enough for the dough to rise nicely. Adding too much of it will not only affect the flavor but also the texture of the base for the pizza. One and a half grams of the leavening agent is sufficient for every 250 grams of flour. It is also better to use fresh yeast rather than dry yeast.
Mistake 4: no patience
A factor not to be underestimated with this classic Italian dish is patience. For example, if you only knead the dough for a short time, it will not be airy enough. The ingredients must be mixed for a whole 20 minutes. An effort worth it when you finally enjoy the homemade pizza.
Do not be impatient while the dough rests, which you cover well. There is no fixed guideline, but you should plan at least eight hours for it, twelve hours is better.
Mistake 5: Let the dough rest when it is warm
Often yeast dough is left to rest while warm to speed up the rise. However, this damages the dough, which is why it is better to store it longer and at room temperature, i.e. at around 22 degrees.
Mistake 6: Use ready-made sauce or tomato paste
If you have taken everything into account when preparing the dough, you should not make the mistake of spreading a ready-made tomato sauce or tomato paste on the pizza. So that the sauce does not become too dry when baked and tastes nice and aromatic, it is advisable to make it yourself.
The best pizza restaurants in Switzerland
According to our readers, these pizzerias are the best in Switzerland. The community told us where they order their favorite pizzas.
According to our readers, these pizzerias are the best in Switzerland. The community told us where they order their favorite pizzas.
To do this, wash the desired amount of tomatoes, chop them and let them drain in a sieve over a bowl. If you sprinkle them with salt, you can intensify and speed up this process. They also get more flavor that way. Alternatively, chopped canned tomatoes can also be used. Then you puree the whole thing with some garlic, oregano and basil. Season the sauce with salt, pepper and sugar.
Mistake 7: Do not drain the mozzarella thoroughly
Many people wonder why the mozzarella on the pizza at home is so watery. This is because the cheese could not drain sufficiently and the heat of baking causes it to release liquid. You must first slice the mozzarella and then let it drain in a sieve over a container. Patience is also required here: at least two hours are required for this.
Mistake 8: Immediately cover the pizza completely
If you do not have a stone oven and bake the pizza in the oven in the kitchen, you should not immediately top it with vegetables, meat or cheese. Since a regular oven generates less heat and takes longer to bake, the cooking times of each ingredient vary significantly. It is best to bake only the dough covered with tomato sauce at first and cover with the remaining ingredients halfway through the baking time. In the oven at 240 degrees, a homemade pizza takes about ten minutes, depending on the thickness of the dough, up to a quarter of an hour.
Mistake 9: too much topping on the dough
Another common mistake is too much and too tightly spread topping. This ensures that the dough is soft and does not come out of the oven crispy. A rule of thumb says you should only use three ingredients for a pizza. In this way, the individual aromas come into their own and the dough is not so densely covered.
Mistake 10: Baking at low temperatures
Ideally, you have a stone oven in your garden to bake your pizza the traditional way. But this is the case for very few. And even if a normal kitchen oven does not reach the more than 400 degrees of a stone oven, the Italian dish can still be prepared well in it if you use high temperatures of around 240 degrees and, as described above, the right technique and the ideal time for topping pay attention
If you also use a pizza stone in the oven, which is also preheated, you can speed up the baking process and get closer to the stone oven and the perfect pizza.
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