In times of lockdown and curfew everyone has tried to use the time in some way. Learning the culinary art was among the most carried out and appreciated activities. For lovers of good food but also for those who are not very able to juggle the kitchen, the ProiezionidiBorsa gourmet experts want to show some little secrets for the preparation of a “must” of Italian cuisine, pizza.
Whether it is white or red, seasoned or dietetic, traditional or gluten-free, pizza is a true marvel of the Italian culture. Identity of a people, the Italian one, who wants to leave the black period of the coronavirus behind, to devote themselves to the riches of its territory. Below, a rundown of common mistakes that we often make in the kitchen during the preparation of the much loved pizza.
5 common mistakes not to make anymore to have a perfect homemade pizza
a) One flour is as good as another, since it doesn’t affect leavening.
Here is the first classic mistake that may seem trivial but, instead, can compromise the final result. It should be noted that a recipe requires a certain flour for a specific time of leavening. The type of flour will affect the leavening of the dough due to the different characteristics. Therefore, you have to strictly follow the right steps with the right ingredients.
b) Sugar is not needed.
Sugar, on the other hand, is crucial for improving leavening. It is usually added with yeast to facilitate its reaction.
c) Roll out the pizza with a rolling pin.
Expert pizza makers recommend rolling out the dough by hand. The palms of the hands will help the dough to expand in the blink of an eye, already composing the desired shape.
d) Handle the dough too much
Taken by the euphoria of being accredited bakers, we tend to handle the dough too much. Especially when creating the portions, then the different loaves. Moving the dough too much, however, nullifies the results of the previous leavening. So be careful.
e) Mozzarella with a lot of milk or whey.
An element that cannot be missing on pizza is mozzarella. The mistake that is generally made is to cut it and put it on the pizza. The operation, on the other hand, must be done only after having squeezed it perhaps by inserting it inside a colander and crushing it with a fork, or the mozzarella should be cut the day before. In this way, the “watery” effect of stringy mozzarella is avoided.
If “5 common mistakes not to commit anymore to have a perfect homemade pizza” was useful to the reader, we also recommend “Charm guests with the taste of Neapolitan fried calzones“.
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