The preparation of pizza is an art that requires precision, Experience and knowledge of the right techniques. However, Even the most experienced pizza chefs can make mistakes that compromise the final result. If you want to become a professional pizza chef and stand out in the sector, It is essential to know these errors and learn how to avoid them. In our Courses for Pizzaioli, We teach to perfect each phase of the processing to always guarantee an excellent product.
1. Make the doses of the ingredients
One of the most common errors in the preparation of pizza is the incorrect dosage of the ingredients. A dough too salty, Too wet or too dry can compromise the final result. Following a precise recipe and using a scale to weigh the ingredients is essential to obtain a perfect pizza.
Solution:
- Use digital scales to measure flour accurately, water, salt and yeast.
- Respects hydration and leavening times to obtain a well -structured dough.
2. Use a wrong flour
Not all flours are the same and choose the wrong one can compromise the consistency of the dough. The flours with a W (strength index) too low do not guarantee good elasticity, while the too strong ones can make the dough difficult to work.
Solution:
- Choose flours with a W adequate to the type of pizza you want to prepare (The 260-300 For a Neapolitan pizza).
- Mix different flours to obtain the best balance between strength and elasticity.
3. Incorrect management of leavening
Leavening is a crucial phase of the preparation of pizza. A unrelated dough will be rubbery, while one too leavened could be difficult to spread and cook correctly.
Solution:
- Check the room temperature and the maturation time of the dough.
- Use the refrigerator for a controlled leavening if necessary.
- Do not add too much yeast to accelerate the process: Better a long leavening with little yeast.
4. Roll out the dough in the wrong way
Many inexperienced pizza chefs make the mistake of using a rolling pin to spread the dough. This eliminates natural air bubbles formed during leavening, compromising the lightness of the pizza.
Solution:
- Use your hands to spread the dough, Starting from the center and spreading outwards.
- Avoid pressing too strong to keep the air inside the dough.
5. Miss the temperature and the type of cooking
Cooking is one of the most important aspects in the preparation of pizza. Temperatures too low make pizza little crunchy, While too high temperatures can burn the ingredients on the surface leaving the dough raw inside.
Solution:
- For a Neapolitan pizza, The oven must be at about 450-500 ° C.
- If you use an electric oven, pre-heating the refractory stone well to obtain uniform cooking.
- Check the pizza during cooking to avoid burns.
6. Use poor quality ingredients
Even the best technique cannot compensate for low quality ingredients. A watery mozzarella or too acid tomato can ruin a well -prepared pizza.
Solution:
- Use only fresh and high quality ingredients.
- Choose San Marzano tomatoes and Mozzarella Fior di Latte or Bufala.
- Experiment with DOP ingredients to give an authentic touch to your pizza.
7. Do not respect the resting times of the dough
After the preparation of the dough, It is important to let it rest to allow the development of flavors and the structure. Too young doughs are difficult to work and less digestible.
Solution:
- Let the dough rest at least 24 hours for better maturation.
- Keep it in the refrigerator for controlled fermentation.
Conclusion: Learn from the best in our Pizzaioli school
Avoiding these errors is essential to obtain a perfect pizza. If you want to refine your technique and become a real professional, Sign up for our Pizzaioli courses. Our pizza school will guide you step by step to transform you into an expert pizza chef, capable of creating delicious and quality pizzas.
Greetings from Silvio Cicchi