Managing a visit from your nephew, age 8, might be a challenge. Sure, whip up some pizza!How long do you bake homemade pizza in the oven?
That’s not the case, of course. Unfortunately, it didn’t occur to me until we were completely spent. I’m sorry, but you’ve lost in gin rummy and Monopoly. My father had just gotten a baking stone for Christmas, and my nephew, who is a pizza fanatic, loves to bake potatoes in the microwave oven, so it was a win-win situation.
I promised to give him some publicity on my website if he helped me get ahead. Apparently, that was enough to get his attention. While he found the dough to be “slimy and gross,” he enjoyed getting to choose his own toppings and declared the final product “awesome.”
The Top-Rated Flour for Pizza Crust
Homemade pizza dough is ideal when made using bread flour. You can substitute all-purpose flour for the bread flour if you’d like, but bread flour has more gluten and will result in a crunchier crust for your pizza.
How to make Homemade Pizza – Step by Step
Pizza is great since it can be thrown together quickly if you have all the ingredients on hand. My family and I have been utilizing this pizza baking method for close to a decade, and I’m going to reveal every detail of it.It’s been tried and true for years, and it always produces excellent, crispy-edged pizza with just the right amount of cheese.
To begin, turn on your oven’s highest temperature setting. Be patient; preheating the oven completely takes more time than you might imagine. Allow at least 30 minutes for the oven to reach the proper temperature. Make sure your pizza stone is already inside the oven before you turn it on.
How hot should you get the oven while making pizza at home?
As hot as your small oven can get is always the correct response. This can reach a high of 550 degrees Fahrenheit in high-quality ovens. Oven temperatures won’t rise past 475 degrees Fahrenheit, as these are relatively subpar appliances.
Traditional pizza oven temperatures range from 900 to 1,000 degrees Fahrenheit. Although our home ovens aren’t capable of reaching such high temperatures, we’d like to come as close as possible. Learn the limits of your oven, and then push them to the limit.
A smoke alarm is a good reminder to keep a stack of towels nearby. In the event that any food debris (oil, sauce, or cheese) falls to the oven floor, it will immediately begin smoking and set off the alarm.
Instructions for shaping pizza dough
Use 12 to 16 ounces of dough as a starting point. I put in a lot of time and effort to create my pizza dough recipe, and you should definitely try it out. However, you can use store-bought or handmade pizza dough with no problems.Get your desk set up.
Most recipes call for flouring the work surface, but I’ve found that doing so makes the dough harsher than it has to be. A crust with too much flour makes a difficult pie.When I’m baking, I prefer to use olive oil instead of flour. Rub it with your hands to work it in.
Roll the dough into a ball, place it in the middle of your work area, and begin pressing down on it with your hands from the center out. Maintain a light touch as you pat the dough out, working from the center to the edges. When I bake, I always make sure to leave a good crust on the borders.
To make a circle about 12 inches across, continue to pat and stretch the dough with your hands. If you want to use a rolling pin, by all means do so! When you’re done (use your hands to lift up the sides of the pizza to obtain more of a lip for the crust), it’s best to serve the pizza at room temperature.
On a sheet of parchment paper, stretch and shape the dough. If the dough contracts as you pick it up, gently stretch it out again and continue working with it.
Pour some olive oil over the top of the dough. Oil the dough’s surface, paying careful attention to the crust’s edges, and then either use your hands or a pastry brush to evenly distribute the oil. Spreading a thin layer of oil on top of the dough will keep the toppings from melting into the dough and ensure uniform cooking. And it tastes great, especially when spread on bread.
Do you need a pizza peel?
You may have noticed that restaurants use a flat wooden board with a handle called a “pizza peel” to place and remove pizzas from the oven.For my purposes, a standard flat baking sheet suffices, and it also takes up much less room. However, I have no doubt that the use of a specialized peel will make you feel like a million bucks. In other words, just be yourself. For the next part, you’ll need a level surface: