At what temperature to cook the pizza. To make our pizzas "special", it takes quality ingredients, some knowledge and some advice. Sometimes, unfortunately, this is not enough, if you are not familiar with the characteristics and potential of the oven that is used.
Then, before starting it would be appropriate to read these tips and learn some tricks to get even at home excellent pizzas.
The secrets of pizza: the oven
We assume that all the pizza professionals are already aware of the temperatures of cooking pizza: about 300-320 degrees for an electric furnace or gas, and around the 450 degrees for the wood stove, then this article will deepen the topic of pizza baking for those who ventured to do it at home, with the classic home oven.
Iovens, cooking gas, which have a maximum temperature of 250° C, can be of two types: vented and unvented. If your oven is not ventilated, cook the pizza on the bottom; on the contrary, if it is ventilated, cook it in the center of the oven. The only exception is thepizza pan, that in both types of oven is better to cook the center.
Theadvice: The major problem encountered in cooking pizza in the oven at home, is when you bake the pizza. Opening the door of the oven, we will have the total dispersion of accumulated heat, to obviate this drawback, we suggest you use a baking stone on the oven floor, that in this way be able to maintain high temperatures even when we open the oven to bake pizzas. Remember to always bring your oven to maximum temperature, that usually is reached after having left it on for at least 15 minutes.
**** I do not have a baking stone, how do i? Easy, take four classic brick and place them on the bottom of your oven gas. You will get the same results.
At what temperature to cook the pizza
Inelectric ovens, ventilated and not, the pizza should be cooked in the upper part close to the heating elements: also in this case the board to use the refractory stone to maintain high temperatures even after the oven will be open. For pizza pan, the first part of the cooking should be made on the bottom of the oven, then ultimarla top, near the resistances.
Electric furnaces and gas is useful to add abowl with hot water before baking: serve to confer humidity at’dough.
As regards themono-pizza ovens with refractory stone at high temperatures or even ovens that can cook in 5 minutes, the pizzas are inserted already stuffed and ready to be cooked.
The secrets of pizza: tomato
Tomatoes most suitable for the pizzas are thepeeled San Marzano or similar type. To get the maximum flavor, shall be broken up with your hands and then seasoned with salt, extra virgin olive oil and basil.
Council to prepare thetomato topping even a day before cooking the pizza. In this way, the filling will acquire even more flavor, but you'll have to take care to keep it well covered in the refrigerator to prevent contamination with other flavors.
The secrets of pizza: mozzarella
Always buy thefresh mozzarella, cut into slices or julienne for a round pizza, but remember that for the one in the pan is always better to cut à julienne.
You should always use fresh mozzarella not only for its taste but also to ensure that the pizza is not present never dry.
Thebuffalo mozzarella should only be used when cooking is short (type wood oven or 400 oven° C), because otherwise the pizza would be too watery. For ovens that do not reach high temperatures should always be placed at the last minute.
At what temperature to cook the pizza
The secrets of pizza: vegetables
Blanch the vegetables slightly and ripassatele in a pan with a drizzle of extra virgin olive oil. Add them on pizza or tomato before baking, covering them with mozzarella. If the oven does not exceed 300° C add them at the last minute.
The grilled vegetables instead should be laid on the pizza always exits the furnace and hot product , leaving unchanged all the culinary properties.
The secrets of pizza: salami
One trick to avoid the salami from drying out and lose flavor: place them under the mozzarella, in this way it preserves the flavor and quality. Exceptions are obviously those recipes that specify explicitly add the sausages out of the oven.
The secrets of pizza: flour
One thing to know about the W flour is that the lower the value of W, shorter leavening. But first you need to understand what to indicate theThe: is there’unit of measure of the strength of the flour, that is, the pressure resistance of the kneaded flour.
For thebread the choice of suitable flour part by W 180 until you get to 380, depends on the result you want: varieties are so many, from the basic model (bread "boor", the one with a lot of crumbs) up to a blown.
In the preparation ofcake it is best to use a flour with W 180-200 for a soft dough type Genovese, whereas it can reach up to W 260 a dough for crispy.
Forpizza, the choice is from W 180 (for a short leavening) a W 350 (for a medium-long leavening also using dl fridge).
If you do not know the W value or it is not mentioned on the label, you can mix 70% flour 00 classical 30% of flour Manitoba and certainly can not go wrong.
The secrets of pizza: water
During the winter season, the water must be at room temperature. D'estate, instead, advice to use very cold, but remember to dissolve the yeast in a little water at room temperature and add it directly to the flour. If tap water is too limestone used the mineral.
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