The Best PIZZA POPPERS Recipe! (2024)

FAQs

What is the secret to the best pizza? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

The Oil. While not all pizza dough recipes call for oil, Baldwin is a fan. "Don't be afraid to go heavy with olive oil at every step of making your pizza," she says. "It will help crisp up your crust and make it taste great."

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

Adding milk to a homemade pizza dough recipe can change the texture and taste of the dough. Milk contains fat and protein, which can make the dough more flavorful and tender. The fat in milk can also help to create a softer and more pliable dough, which can make it easier to stretch and shape.

The most commonly used cheese on pizza is mozzarella, because it melts beautifully without turning oily or lumpy. Cheeses such as feta, haloumi and aged gouda are tasty toppings, but they're a bit fancy for families and don't melt as well as mozzarella. Low-moisture mozzarella in particular has great melt and stretch.

The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.

As you are rolling out and topping your first pizza, switch your oven to broil. Right before you launch, swtich your oven back to bake or convection bake 500F. The idea is to get your Steel even hotter than 500 F for this thin crust bake. It really helps crisp up that bottom.

According to Inside Science, using a wood-fired brick oven is what's best for pizza. Restaurants use these ovens because the key to a well-rounded savory tomato pie is for both the toppings and the dough on the bottom to finish cooking simultaneously.

What can I add to pizza dough for flavor? ›

Pizza Dough Flavor Enhancers

Anywhere from a teaspoon to a tablespoon can be used, depending on the size of your dough recipe. Infused Oils – Increasing in popularity, infused oils like truffle oil, rosemary oil, roasted garlic oil, and sage oil are all interesting flavors to experiment with when making dough.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

The annual online guide lists the best pizzerias in the world, with about a thousand inspectors scattered across all continents. In tied in first place are Italian pizzerias I Masanielli by Francesco Martucci, in Caserta, and 10 Diego Vitagliano by Diego Vitagliano, in Naples.

Authentic Italian pizzas are based with nonna's special fresh tomato sauce (which doesn't get cooked at all!). This rich sauce must be prepared with peeled Italian tomatoes, preferably with San Marzano peeled tomatoes, and then blanched with salt, fresh basil and extra virgin olive oil to get an original taste.

Cheese always goes belowthe toppings

You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.