Pizza is a great product for Friday night homes with kids. But it doesn’t have to be fast food if it’s prepared with care. Its origins are in 18th-century Naples, but worldwide success has given rise to many different styles. Here are some must-have tips.
Select the base type. They are divided into three categories. with a delicate base (traditional, Brazilian and deep tray); intermediate (New York, Neapolitan, and artisan) and bread-like (focaccia, New York Square, pizza al taglio, and Detroit-style).
Set the limit. Los: pizza they are true page enthusiasts. If it is lumpy and charred, it is called cornice, a case of Neapolitan pizza. Crispy with cheese is called frico and it is characteristic of Detroit.
Know the oven Convection fan ovens, common in most homes, are not the best for most pizzas because the hot air makes the base too fast and the volume suffers. It is recommended to lower the fan as much as possible. And for a crispy bottom, a griddle or baking stone is best.
accuracy and quality. People tend to believe that this type of dish is made “to taste”, but the truth is that precision is essential. It’s a good idea to weigh all the ingredients, and use home-grown tomatoes, fresh mozzarella, and real cheeses. And it is not worth overloading it with components. Many times less. And fillings fresh, like basil, anchovies or prosciutto, it’s best to take them out of the oven.