Pizza is one of our most popular Italian dishes because it can be topped with many different ingredients and can be baked thick or thin according to taste. Our tips will tell you how to make a perfect pizza. We have also prepared some pizza recipes.
The pizza dough and the pizza ingredients
- Roll out the yeast dough from water, flour, olive oil, salt and yeast thinly (possibly pre-bake, the pizza dough will then not become so lightly mushy), then cover. If pizza dough remains, form small pizza rolls and bake with it.
- Also suitable for pizza: Quark oil dough. As a quick pizza alternative, flat bread, rolls etc. can also be topped and baked.
- Reduce the tomato sauce a little before spreading it on the pizza dough. This will cause it to lose liquid and the pizza will remain crispier.
- Drain vegetables and wet ingredients (such as pickled artichokes) well, defrost frozen ingredients such as gambas and pat dry.
- To gratinate, use cheese that goes well. E.g. Mozzarella, Emmentaler, Gouda. Only pour the hard cheese (and also ingredients such as rocket and fresh basil) over the pizza after baking.
- Let your imagination run wild when topping the pizza. Two to three dominant flavours are usually sufficient for the perfect pizza, because less is sometimes more.
- Those who like to top their pizza with salty ingredients like anchovies or olives or with spicy sausage should be sparing when salting.
Pizza plate, pizza stone or pizza oven?
- Bake the pizza on the tray: Preheat the oven (preferably with the baking tray) so that it is evenly heated. Grease the trays with heatable olive oil or line them with baking paper. Then spread the dough on top. If you like round pizzas, you can use special round pizza moulds made of metal.
- Pizza and bread can be prepared just as crispy on ceramic bricks as in a wood oven. The stones transfer the stored heat to the dough so that the pizza is beautifully evenly baked. When using a pizza stone, preheat either the stone or the oven and bake in the lower part of the oven.
- The classic way to bake pizza is to use a wood-burning oven. A wood fire heats the Schamottsteine in the interior. When the ideal temperature is reached, the embers are either removed from the oven or, in larger pizza ovens, pushed together in the rear part of the oven or on the side. The bottom of the pizza oven is cleared of ash residues and the pizza is baked on the stones. The stones pass on the stored heat evenly to the dough.
The baking temperature
- If one bakes one’s pizza in the pizza oven, the finished pizza should already be taken out after approximately three minutes with the wooden slide, as the baking temperature in the pizza oven with approximately 350 degrees is much higher than in the electric oven. By baking the pizza in the pizza oven, it gets a slightly spicy taste, the dough becomes wonderfully crispy and the topping remains nicely juicy.
- If you prepare your pizza in an electric oven, you should make sure that the temperature is always as high as possible – just like in a pizza oven. The following applies: 240-250 degrees for thin pizzas that are only baked for a short time (approx. ten minutes). Thicker pizzas and focaccia that remain in the oven for 30-40 minutes should be baked at 220 degrees.
Quark oil pizza dough
Mix flour with baking powder in a mixing bowl. Add the remaining ingredients for the dough and mix everything with a hand mixer (dough hook) first briefly to lowest, then at highest speed quickly to a smooth dough. Then roll out the dough on a floured work surface and place on a baking tray.
The baking time is approx. 35 minutes, depending on the toppings.
Cooker setting (preheated): Electric cooker: 180 °C, convection cooker: 160 °C, gas cooker: level 2