ingredents for the perfect pzza
The domestic countertop electric pizza ovens are brilliant as they can generate enough heat to make a commercial-quality pizza at home. This is because they have heat elements at the top and bottom, as well as a ceramic pizzastone, which helps to create the perect crispy crust. The instructions or using this oven are on page 11.A conventional oven, with the aid o a pizza stone (a at piece o unglazed stoneware) heated to its hottest settingwill also give good results. All domestic ovens dier, but as a general rule, the higher you place the pizza stone in theoven, the better the result. I you have a hooded grill at home, then crank it up as hot as it goes and ollow the stepsthat I have outlined or a conventional oven. And, o course, i you’re lucky enough to have a wood-fred oven athome, this will also do the trick.
Making pizza dough is so easy; take the time to give it a go. You can store prooed dough balls in the reezer, thenderost when ready to use. It’s un or the kids and very cost eective. You need to use bread our to make a properpizza dough. In our restaurants, and in this book, we use dry yeast which we activate with lukewarm water beoremixing into the dough. Next step is proofng. This is when the dough rests, giving it time to rise and or the yeastto erment beore baking. The ideal temperature is between 80°F (27°C) and 110°F (43°C). Any hotter and the yeastwill be destroyed, resulting in a heavy and stodgy dough; any cooler and the yeast will not activate, resulting in aninerior dough. I roll out the pizza bases with semolina or our as it gives the dough a beautiul crisp fnish. I love athin crust, so that I don’t bloat my guests’ bellies, but i you like a thicker dough, then by all means go or it. Finally,remember to dock the pizza (prick the base with a ork), to stop the dough rom bubbling up when it’s cooked.