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7 piZZA 10113 ental23 cla pzza53 modrn pzza87 sal pzza 108 indx
 
9
zza 101
ingredents for the perfect pzza
The Oven
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 perect 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 dier, 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.
The Dough
Making pizza dough is so easy; take the time to give it a go. You can store prooed dough balls in the reezer, thenderost when ready to use. It’s un or the kids and very cost eective. 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 beoremixing into the dough. Next step is proofng. This is when the dough rests, giving it time to rise and or the yeastto erment beore 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 aninerior dough. I roll out the pizza bases with semolina or our as it gives the dough a beautiul 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.
Notes
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