The perfect homemade pizza
Homemade pizza is not only delicious, but with the right tips and tricks, it can be just as good as Italian pizza. In this article, we delve into the world of pizza - from the basics of dough and sauce to different varieties and creative recipe ideas. Whether you're a beginner or an experienced amateur chef, you'll find everything you need to know to make the perfect pizza at home. Let's get started and conjure up a piece of Italy at home together!
The origins of pizza – from Naples to the whole world
Pizza, pasta, gelato – pizza in particular is a well-known culinary symbol of Italy with a history dating back to ancient times. The origins of pizza lie in the city of Naples, where simple ingredients such as flour, water, salt and yeast were made into a flat dough and topped with regional toppings such as tomato sauce and mozzarella. The original form of pizza became an integral part of Neapolitan cuisine in the 18th century and is therefore still well-known today.
The term “pizza” is derived from the Latin word “pinsa”, which means “flat cake”. In the streets of Naples, the first pizzas were sold by street vendors, the so-called “pizzaioli”, and quickly became a popular snack for the working population.
During the 19th century, pizza began to spread beyond the borders of Naples and became a national phenomenon in Italy. In the 1920s, pizza also became internationally known, especially in the United States, where it was popularized by Italian immigrants.
Today, pizza comes in many variations and styles, from traditional Neapolitan pizza to frozen pizza. But whether thin and crispy or thick and juicy, pizza remains a timeless classic that brings people together all over the world.
The basics for the perfect pizza dough
Pizza dough is the basis for a perfect pizza and the basic ingredients have not changed since the early days: Flour, water, yeast and salt. It sounds simple, but the right combination and preparation is crucial. You start with high-quality flour, and you can find out what you need to bear in mind below. The yeast, whether fresh or dry, ensures perfect fermentation and loosening of the dough. The addition of salt not only affects the taste, but also the structure of the dough. After mixing the ingredients, it’s time to wait. Pizza dough needs time to rise and develop its characteristic texture. And as with so many things, the same applies here: Practice makes perfect!
One of the interesting things about pizza dough is that it is naturally vegan. Even in restaurants that don’t explicitly offer vegan dishes, vegans can often order a pizza and be assured that at least the dough is vegan. This inherent versatility of pizza dough makes it a popular choice for many people, regardless of their dietary habits.
Recipe for the best Italian-style pizza dough
With just flour, yeast, water and salt, you can form a ball of dough that develops into a crispy, airy crust – just like the Italian pizza baker. Here you will find a basic recipe for the perfect pizza dough to make at home.
- 375 ml lukewarm water
- 1½ cube yeast
- 1½ pinches of sugar
- 3 tablespoons oil
- 750 g flour and some for dough processing
- 1½ tsp salt
Preparation
- Put the flour in a bowl and mix with the salt.
- Dissolve the yeast in the water and add half of it to the flour.
- Mix roughly with a spoon until the water has been absorbed.
- Stir in the remaining yeast water by hand.
- After about 1 minute, add the olive oil and stir in.
- Once all the liquid has been absorbed, place the dough on a work surface and knead well for approx. 15 minutes.
Tip: A food processor with dough hooks is also suitable for kneading the dough. In this case, knead the dough for approx. 5 minutes. - Now stretch and fold the dough and turn it 90 degrees. Repeat this process approx. 2 times.
- Now divide the dough into 6 equal pieces, cover and leave to rest for 15 minutes.
- Now shape the dough balls back into rounds and leave to mature overnight in the fridge for approx. 20 hours.
- It is best to take the dough pieces out of the fridge 2 hours before baking.
- After topping, the pizza can be baked in a preheated oven at 250 °C or higher. Alternatively, a pizza oven can also be used, then at 330-350 °C for approx. 4 minutes.
10 tips for the perfect pizza
- The correct quantities
For the right recipe, it is particularly important to stick to the quantities. Weigh everything precisely to achieve the best possible result. - Use the right flour
Depending on the character you want your pizza to have, you need to make sure you choose the right flour. You can find out more about this further down in the article. - The right kneading technique for the perfect dough
Mix all the ingredients and knead as hard as you can. When kneading, the ingredients mix optimally to form a dough that can then be perfectly processed into a pizza. - Patience when rising
Leave the dough to rise long enough to give it the right consistency and taste. Depending on the recipe and the environment, this can take 1 to 2 hours or even overnight. - The right baking temperature
Preheat the oven to the highest possible temperature before baking to achieve a crispy crust. A pizza stone or pizza pan can help to distribute the heat evenly. - Spread evenly
Spread the sauce and toppings evenly over the pizza so that every bite tastes good. - Creative topping combinations
Experiment with different toppings and combinations to create your own unique pizza. From classic to creative – the possibilities are endless. - Not too many toppings
Try creative combinations, but don’t overdo it. Too many toppings can extend the baking time and make the crust soggy. Less is often more, especially when it comes to flavor and texture. - The right cutting technique
For a clean and attractive result, cut the pizza into even pieces using a sharp knife or pizza scissors. - Enjoy your pizza fresh
Pizza tastes best fresh from the oven. Served hot and enjoyed with friends and family, it becomes an unforgettable culinary experience.
The right flour makes all the difference
Using the right flour is crucial for the texture, taste and consistency of the pizza dough. There are many types of flour that are suitable for making pizza, but some are better than others for achieving the desired results.
Wheat flour type 00
Wheat flour type 00 is the traditional choice for making pizza dough in Italy. This fine flour has a low protein content and a fine texture, resulting in a tender and airy crust. It is particularly suitable for Neapolitan pizzas with a thin base and crispy crust.
Wheat flour type 0 or type 405
Wheat flour type 0 or type 405 are also popular options for making pizza dough. They have a slightly higher protein content than type 00 and produce a slightly firmer crust that is still light and airy. These types of flour are well suited to traditional Italian pizzas with a slightly thicker base.
Durum wheat flour (semola di grano duro)
Durum wheat flour is made from durum wheat and has a higher protein content than normal wheat flour. It gives the dough a firm consistency and a strong taste. Durum wheat flour is often used for crispy, thinner pizzas, which are very popular in southern Italy.
Wholemeal flour
A healthier option is to use wholemeal flour, which enriches the dough with fiber and nutrients. Wholemeal flour produces a slightly denser crust and a more rustic taste. It is well suited to pizzas with savory toppings and provides a sturdy base.
Regardless of the type of flour you choose, it is important to use a high quality flour and carefully measure the correct amounts and ratios to achieve consistent results. Experiment with different types of flour to find the perfect dough for your individual taste.
The variety of pizza types
Pizza is more than just a dish – it is a tradition that connects people all over the world. There is an amazing variety of styles and variations, each with its own characteristics and traditions. From the classic Neapolitan pizza to the delicious Pinsa Romana. Find out more now!
Neapolitan pizza
Neapolitan pizza is the original form of pizza and is prepared according to traditional rules. It is characterized by a thin, crispy crust and a soft, elastic dough, which is baked at high heat in a wood-fired oven. The classic toppings are tomato sauce, mozzarella and basil.
Roman pizza
Roman pizza has a thinner dough and a crispier crust than Neapolitan pizza. It is often cut into rectangles and baked on large trays. Typical toppings include various vegetables, ham and cheese.
American pizza
American pizza is known for its rich toppings and thick, soft crust. It can be prepared in different variations, e.g. as a New York pizza with a thin crust or as a Chicago deep dish pizza with a deep, crispy crust and lots of cheese and sauce.
Pizza fritta (deep-fried pizza)
Deep-fried pizza is a delicacy from Naples where the dough is deep-fried in oil before topping to create a crispy texture. It is then topped with tomato sauce, cheese and toppings and baked in the oven.
Pizza al taglio or pizzetta
Pizza al taglio, also known as pizzetta, is sold in Rome in rectangular slices and is paid for by weight. It has a thick, airy crust and can be topped with various toppings such as salami, vegetables and cheese.
Pinsa Romana
Pinsa Romana is a traditional Roman pizza with a dough made from wheat, rice and soy flour, which produces a light and airy crust. It is often topped with high-quality ingredients such as buffalo mozzarella, prosciutto and fresh herbs.
Sourdough pizza
The sourdough pizza is made with a dough made from fermented sourdough, which offers a deeper flavor dimension and an airy crust. It can be combined with a variety of toppings, from traditional to creative.
No matter which style you choose: Each pizza offers a unique taste experience and an exciting culinary journey.
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