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The Secret of The Perfect Pizza

The Secret of The Perfect Pizza in 2018 Healthtipsa.comThere is nothing like a pizza just out of the oven. With crispy bottom, fresh tomato sauce, melted cheese and the tastiest toppings. But what is the secret of the perfect pizza? And how can a pizza from their own oven compete with one of a real pizza baker? This road map teaches you the fine Italian tricks

The Secret of The Perfect Pizza

You have pizzas and pizzas. A frozen pizza can not be compared to a pizza from a brick oven. Most takeaway pizzas can not match that of a professional pizza baker. And if you try to bake a pizza in your own kitchen, it often leads to a disappointment. A too soggy bottom or just too crispy. A too thick bottom or a too thin one. Can not it be different? Yes! These tips help you bake the tastiest pizzas:


Step 1: Choose your flower

If there is still a leftover wheat flour or patent flower in your kitchen cabinet, you can use that fine. Even better is to make a pizza with Italian flour. This flower has a finer structure and is therefore especially suitable for pizzas. In the supermarket you can recognize it as ‘type 00’ flower.

Step 2: Make the tastiest dough

A pizza stands or falls with the right dough. Just as there are many recipes in the circulation for pancake batter , this also applies to pizza dough. One thing is certain: do not buy ready-made pizza flour where you only need to add a few ingredients. Much better and almost as easy is making your own pizza dough. With this recipe you can hardly go wrong. It is enough for two pizzas:

  • 250 grams of flour
  • 5 grams of yeast
  • 1 teaspoon of salt
  • 130 ml of lukewarm water
  • 1 tablespoon of olive oil

Mix the water and the yeast. Wait until the yeast is completely dissolved, usually it takes about ten minutes. Mix the flour and salt in a bowl. Make a dimple here and pour in water and olive oil. Knead the dough by hand until it is soft and firm. Then make a ball.



Tip: take plenty of time to knead the dough. By kneading you activate the gluten, making your dough airy.

Step 3: Let the dough rise

A pizza is not something you need to make quickly, quickly and quickly. It is a question of good planning, because it takes time to rise. Did you make a ball from the dough? Then put it on a baking tin or plate with a little flour. Cover the dough loosely with a clean, damp tea towel. Put it in the fridge for about six to eight hours. If you have little time, you can leave the dough on the counter for about four hours. Also cover it with a tea towel. It’s time to bake pizzas when you see that the dough is doubled.

Step 4: Give your pizza a round shape

A square pizza tastes not less tasty, but it is so nice to give it the classic round shape. For a real Italian pizza you can leave the rolling pin in your cupboard. First try your worktop or table with a little flour so that the dough does not stick. Take a piece of the dough, make a ball of it and press your fingertips from the middle to the outside. This way you push the air in the dough to the outer edge. Repeat this expression until your pizza has the right shape and the inside is not thicker than half a centimeter. The edge of the perfect pizza must be between one and two centimeters wide. Do not try to press it here to keep it airy.

If you do not find this explanation sufficiently clear, look for ‘Shaping perfect Pizza Dough By Hand’ or ‘Pizza bottom without rolling pin’ for a video.

Step 5: Make the perfect tomato sauce

Rom tomatoes are most suitable for making tomato sauce. Buy half a kilo, cross them and let them soak for a minute in water that has just been cooked. The skinning is then so pounded. Press two garlic cloves and finely chop a shallot. Add two sprigs of fresh oregano and fresh thyme. Add some pepper and salt and two tablespoons of olive oil. Puree the whole with a hand blender. Heat the tomato sauce for about ten minutes at medium temperature. Once it has cooled down, you can divide it over your perfect pizza.

Tips for tomato sauce to lick your fingers:

  • If you have little time, you can replace the fresh tomatoes with a tin of peeled tomatoes and a can of tomato paste. Rather no pack of pasta, that is too thick.
  • Do not be too excited with the tomato sauce. Better something too little on your perfect pizza than something too much. Otherwise you run the risk that your pizza is not being cooked properly.
  • Spoon with a spoon, preferably with a flat bottom, the tomato sauce in the middle of the pizza. Spread it by making circular motions. Leave an inch at the edge.

Step 6: Experiment with the toppings

Pizza Marguerite is always good, but also a bit boring. Speak on the menu of a pizzeria for inspiration or be inspired by these combinations:


  • Green asparagus + red pepper + goat cheese + red onion
  • Mozzarella + Gorgonzola + taleggio + Parmesan cheese
  • Mushrooms + artichokes + Parmesan + arugula
  • Mozzarella + spinach + pittance
  • Tuna + red onion + mozzarella + red pepper + capers
  • Grilled eggplant + peppers + goat cheese + spinach + cherry tomatoes
  • Tomato + mozzarella + black olives + anchovies
  • Mozzarella + pesto + cherry tomatoes
  • Beet + goat cheese + mozzarella + kale

Good to know:

  • Do not overdo the toppings. It does not benefit the taste and you run the risk that the dough is not properly cooked.
  • There are many cheeses that taste good on a pizza. The famous (buffalo) mozzarella and Parmesan cheese, the hard sheep cheeses Orinoco and ptarmigan, the mild ricotta and the spicy Gorgonzola. Mix and match!
  • You give the flavors of your perfect pizza a boost by sprinkling some olive oil when it just comes out of the oven.
  • Ingredients where you are afraid that they burn, such as sundries tomatoes, you better add halfway baking. Mushrooms can be baked before you put them on the pizza.
  • Sprinkle fresh herbs, like basil, over your pizza at the last minute. That tastes better.

Step 7: Bake your pizza exactly long enough

If you have used the recipe from step two, you must preheat the oven to 250 degrees. The pizza is ready when the crust is golden brown and the cheese bubbles slightly. This is probably after a minute or ten. Do not use a simple knife to cut the pizza, but a pizza scissors (yes, really!) Or a pizza.

Tip: With a pizza stone you can simulate a brick oven a little bit. You put this stone in the oven during preheating.

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