Equally as astonishing is the fact that a few thousand years later the Hot Dog Crust Pizza was invented. Despite this, pizza will continue to be enjoyed all over the world, and while it may make you feel better about your takeaway expenditure to know that making pizza from scratch can be a challenging and tricky process, you’ll never know just how much better homemade pizzas taste until you give it a go. Let’s call beans on toast ‘plan B’, take it from the top and start with the basics of how to make the perfect pizza.
- If you really want to get it right, the ingredients must be fresh. Whether you’re going fully loaded or keeping it veggie, you will enjoy the experience all the more if you use fresh ingredients. A good mozzarella will go a long way to making your dish look like a real Neapolitan pizza while salami is easy to prepare and gives a nice kick of flavour.
- Secondly, the oven (ideally a wood oven - like ours), must be very hot before the pizza even goes in; this will help create an authentic, crisp crust.
- When rolling out your dough, roll from the centre outwards and keep it moving so that the dough flattens well. Be sure to keep your surface floured. If you find yourself struggling to roll a good base, allow the dough to sit for a few minutes before trying again.
- Once you’ve got your base and you’ve added your fresh toppings use a generous amount of cornflour to prevent the pizza base from sticking. Another tip worth remembering is that by adding an extra half inch or so of dough around the edge of your pizza, you’ll stop those lovely toppings from spilling over and burning. Try putting the pizza in on a lower shelf for the best browning.
5. Once it’s cooked and ready to eat, make sure you use a sharp pizza-cutter that slices right through the whole pizza and doesn’t spoil your presentation.
6. Upon serving, be sure to mention your new fact about pizza dating back to 79AD. Bon appetite!
By Aisling Lewis