master-cooks | 2 Pro Tips For Making Homemade Pizza Taste Like It Came Out Of A Pizza Oven

To make homemade pizza taste like it just emerged from a professional pizza oven, start by focusing on the dough. Use high-quality ingredients such as 00 flour, which is finely milled and perfect for achieving a light, airy crust. Allow the dough to ferment slowly in the refrigerator for at least 24 hours. This cold fermentation process enhances flavor and texture by developing the gluten structure and adding a slight tang, reminiscent of artisanal pizzas. The second key is mastering the cooking technique. Instead of using a regular baking sheet, opt for a pizza stone or steel. Preheat it in your oven at the highest temperature for at least an hour before baking. This ensures that the crust will achieve the desired crispness and char. If you have access to a grill, consider using it to mimic the high heat of a pizza oven. Grilling the pizza can impart a smoky flavor and achieve a perfectly blistered crust. Finish off by experimenting with fresh ingredients like mozzarella di bufala and San Marzano tomatoes, and don’t hesitate to add fresh basil or arugula post-bake for a burst of freshness. These steps will elevate your homemade pizza to pizzeria quality.

Heat and timing for a crispy pizza crust

If you believe that 500 degrees is excessive for baking pizzas, keep in mind that Pizaro's cooks its Neapolitan pizzas at a scorching 900 degrees Fahrenheit for just 90 seconds. A well-made dough can withstand the heat. The ideal time and temperature for homemade pizzas will vary based on the type of crust you desire. For a thin crust, the quick cooking method is reliable. On the other hand, if you prefer a chewy, thick crust, patience is key; lower the temperature slightly and allow more time to ensure it cooks thoroughly. Bean suggests "[u]sing a pizza stone and positioning the rack closer to the heating element." Just be careful not to place it too close, as it could burn.

Pizza stones are crafted from materials like clay, cast iron, steel, or cordierite, which are designed to distribute heat evenly. Consider what you want from your pizza: a crust that is firm on the bottom to prevent it from sagging, and toppings that are cooked without being charred. The pizza stone channels more heat to the bottom of the crust, achieving the right level of doneness from bottom to top. This unique kitchen tool simulates a genuine wood-fired pizza oven, which is why Bean highly recommends using one.

2 Pro Tips For Making Homemade Pizza Taste Like It Came Out Of A Pizza Oven

Heat and timing for a crispy pizza crust

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