Are you attempting to make pizza at home? If you are, then you need to be very careful not to make these 18 very common pizza-making errors. Pizza can be very fun to make at home but it can also be tricky. Read through all of these tips before you fire up your pizza oven. Then, you'll be fully prepared to make the best pizza of your life!
Note: The content of this article does not reflect the Writer's personal beliefs.
Not using high-quality and high-protein flour
Using low-quality flour can make your pizza dough sad and flat, lacking that perfect chewiness and flavor. High-protein so-called bread flour gives your pizza that texture we all crave!
Skimping on high-quality flour is like wearing flip-flops to a fancy party—it just doesn't work! You need the good stuff to give your pizza that perfect texture and flavor.
Not using enough or using too much yeast
Yeast is like the tiny wizard that makes your dough rise and come to life. Use too little yeast, and your pizza will be flatter than a pancake. If you have too much yeast, your pizza will puff up like an overinflated balloon.
Finding the right amount of yeast is like finding the perfect dance partner—they need to be in sync! Just the right amount will give your pizza crust a beautiful rise, with a perfect balance of lightness and chewiness.
Rolling or stretching the dough too thin or thick
Rolling or stretching your dough too thin can make it as thin as a cracker, leaving you with a sad excuse for a pizza. Rolling it too thick, on the other hand, will result in a doughy disaster that's more like a bread loaf.
Finding that sweet spot is key—roll it just right, and you'll achieve a pizza crust that's crispy on the outside and tender on the inside.
Using ketchup instead of homemade tomato sauce
This is possibly the worst! Using ketchup instead of homemade tomato sauce is like replacing a fancy ball gown with a tacky t-shirt—it's just not the same! Ketchup lacks the depth of flavor and freshness that homemade tomato sauce brings to a pizza.
Tomato sauce is the soul of a great pizza, while ketchup is better suited for hot dogs and burgers.
Overloading with toppings
Piling on too many toppings especially if they don´t even match, is like trying to fit an elephant in a tiny car—it's just too much! Overloading your pizza can lead to a soggy and unbalanced outcome, where the crust gets weighed down and the flavors become overwhelming. Remember, less is more!
Choose a handful of well-selected toppings that complement each other, allowing each ingredient to shine and create a harmonious flavor experience.
Putting pineapple on top
No, this is the worst! Some love the sweet and tangy burst it adds, while others prefer a more traditional approach. Ultimately, deciding if you want to embark on this unique flavor adventure is up to you.
Just be aware that adding pineapple may evoke strong opinions from pizza purists, so be ready for a lively discussion around the dinner table!
Neglecting to preheat the oven
Forgetting to preheat your oven is like jumping into a pool before checking if it's filled with water—it's a recipe for disappointment! Preheating is crucial for achieving a crisp and evenly cooked crust, particularly as pizza needs to be baked at a very high temperature. Without preheating, your pizza may end up undercooked, with a soggy bottom and an overall bad texture.
Take the required time to preheat your oven properly, and you'll be rewarded with a pizza that's cooked to perfection.
Not using a pizza stone
Using a baking sheet instead of a pizza stone is like wearing sandals on an icy mountain—it just won't give you the same grip! A pizza stone helps distribute heat evenly, resulting in a crispy crust and a more professional-looking pizza.
Invest in a pizza stone to take your homemade pizza game to the next level and impress your friends and family with exceptional results.
Overbaking or underbaking
Overbaking can lead to a dry and charred crust, sacrificing the overall enjoyment. On the other hand, underbaking results in a doughy and undercooked pizza that's far from desirable.
Keep a close eye on your pizza while it's in the oven, and remove it when the crust is golden and the cheese is beautifully melted. Finding the perfect baking time is essential for achieving a pizza that's cooked to perfection.
Reheating
Reheating pizza is like trying to revive a wilted flower—it just won't bring it back to life! Microwaving leftover pizza can result in a soggy and rubbery mess, while using a high oven temperature can cause the toppings to burn.
To enjoy your leftover pizza, try reheating it in a skillet or on a preheated baking sheet in the oven. This method will help crisp up the crust and somewhat maintain the delicious flavors but best if you finish your pizza without any leftovers.
Using pre-shredded cheese
Using pre-shredded cheese may seem convenient, but it can have a bad effect on the quality of your pizza. The main issue lies in pre-shredded cheese's additives and anti-caking agents.
These substances are often used to prevent the cheese from clumping together, but they can negatively impact the texture and flavor of your pizza. Plus, pre-shredded cheese tends to have a higher moisture content, which can lead to a soggy crust.
Not using dipping sauces
Neglecting to pair your pizza with dipping sauces can be a serious mistake that compromises the full flavor experience. Dipping sauces, such as marinara, garlic butter, or ranch, provide an additional layer of taste and texture that takes your pizza enjoyment to new heights. These sauces amplify the flavors of the toppings, add a delightful moistness, and introduce a contrasting element that enhances each bite.
Making the dough too late
Pizza dough needs time to rise and proof. This will help the crust be light and fluffy rather than dense and chewy. If you start making your dough too close to dinner time, it will not have enough time to rise. Check your pizza dough recipe and see how much time your dough needs. It is typically a few hours of rising time.
Use Extra Flour
Remember to sprinkle your pizza stone or baking tray with a little extra semolina flour to prevent the dough from sticking. As it bakes, the dough tends to adhere to the baking surface and can easily stick. This will make your pizza not only look bad but also make cleanup a lot harder.
Making the dough too early
We all like to get ahead when it comes to cooking but making pizza dough too far in advance can be a serious disaster. When you make the dough too early, the yeast will continue to grow and the dough will become large, airy, and difficult to use.
Pizza dough that is left to sit too long will also have a very tangy, sour taste and bake poorly when it finally goes into the oven. Follow your pizza dough recipe directions carefully and don't make the dough too early.
Baking too cold
Pizza needs to be baked at very high, hot temperatures. If you try to bake a pizza in a regular 350 degree F oven, it will fail. Pizza needs that high, immediate heat in order to puff up, get crisp on the outside, and stay soft and chewy inside. If you bake your pizza at too low of a temperature, it will not only take forever to cook, but the crust will not be the right texture at all.
Make sure you use a real pizza oven that can reach a super high temperature or crank up your oven as high as it goes!
Skipping the flour
You added flour to your pizza dough, but did you sprinkle flour on your baking tray, on your rolling surface, or on top of your baking stone? The bottom of the pizza dough needs to be dusted with flour or it will 100% stick to the pan as it bakes.
If your dough sticks, it will tear apart and cause a huge mess. To prevent sticking, lightly dust the bottom of the pizza dough with flour before you bake.
Skipping the Oil
If your pizza crust looks dried out, it is probably because you didn't use any oil. Before you put your pizza into the oven, rub a little olive oil around the outside edge of the crust. This will help your pizza bake to golden brown perfection.
Plus, olive oil adds a great, authentic Italian taste that is irresistible! You need that oiled edge!
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This article was originally published at Spatula Desserts.
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