Plus they share their best tips for on making pizzeria-worthy pies at home.
Pizzerias Have Really Hot Ovens
The No.
This trick works with a pizza stone or baking steel as well.
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“So they discover little things like how a two-degree temperature change will affect extensibility during the rush.”
He also recently launched his own frozen pizza line, Genio della Pizza.
He also suggests trading tips onPizzaMaking.com"a website from the Stone Age with a wonderful community."
Baldwin suggests making your toppings yourself for the best homemade pizza.
“Doing all these things from scratch makes the pizza truly great.”
You might be able to get your hands on some of the same ingredients.
“Remember that the No.
“I would suggest buying a small mill.”
Then he suggests seeking out wheat berries to grind: “Red Fife?
If it’s freshly milled, it’s biodiverse and great food for your starter.”
Mangieri recommends mixing different types of grains for your dough.
The Water
Moisture is also essential to a great dough.
The Oil
While not all pizza dough recipes call for oil, Baldwin is a fan.
“It will help crisp up your crust and make it taste great.”
And when shaping it, take care not to compress all the air out of it, says Mangieri.
Ancona concurs, saying that over-topping is an easy trap to fall into.
“Remember it’s bread with some stuff on it.
Let the bread part shine.
If your slice droops, it’s now a fork-and-knife experience.
Do you want that?
Another pro tip: Ingredients like mushrooms that produce a lot of moisture should be precooked.
“Some ingredients are great when they burn a littlemeat, onions, some vegetables,” Ancona adds.
“Some ingredients taste quite bad when they burn.
Heat concentrates flavors, so use that knowledge to push the limits you want to push.
Then apply fresh flavors that are as intense as the cooked ones.
Flavors are like voices in a chorus; sometimes they sing together, sometimes they solo.”
“Gotta certify that it’s slidable/fireable before topping.
Remember, speed is your friend.”
“The cooling rack should prevent the crust from becoming soggy as you eat it.”
Ancona also recommends giving yourself permission to stray from the strict rules and traditions of Neapolitan-style pizza.
“Or take it further and get a small wood-burning oven,” he says.
“Don’t give up!
you could do it!”
Try turning up your heat a little.
Ask yourself questions about your ultimate moisture balance, structure, foldability.
How crunchy or chewy do you want it?
Are you trying to make Una Pizza Napoletana at home?
Or are you trying to make a Prince Street square slice at home?
Are you enjoying the journey and taking notes?
Or are you just trying to make a 10-year-old happy?”
Bottom Line
Pizzeria pros have tons of practice, professional ovens and top-quality ingredients.
But you don’t need to be an expert to level up your pizza-making game at home.
