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Homemade Pizza Parlor – They'll Beg You To Make Another!

3 Deadly Sins That WILL Ruin YOUR Home Pizza Masterpiece!

Posted by Lock On October - 14 - 2015

Great Home Pizza

This article was produced by HomepizzaChef.com. Grab a Free Home Pizza Making Guide
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The LAST thing you need is a homemade pizza that just doesn’t cut it when you’re entertaining guest or simply making pizza at home for family and friends.

There are 3 main factors (Deadly Sins) that need to be examined with respect to making great pizza at home… especially if you want a great tasting crust. Let’s examine these key elements of home pizza making to insure that your next homemade pizza pie is certainly a success.

1-Dough Selection

2-Oven Temperature

3-Moisture Content

Let’s take a look at these specific factors and how they can contribute to the overall make up of your final pizza masterpiece.

Selection of Dough

Back in Italy when pizza makers select dough, there is a classification system.  Flour is classified by way of numbers. 1,0, or 00, refers to how finely ground the flour is and how much of bran and germ have been removed from the final flour product.

To paint a clearer picture of how this works… “00” flour is the most highly refined flour available and is comparable to talcum-powder.  Most Italian  “ 00” flour is made from Italian grains and sometimes blends of Italian and imported grains to achieve a range of protein somewhere in the 10-12.5% range.

Lucky for us, common brands of 00 flour can be found at the retail level in standard U.S. grocery stores. Several companies produces a close “clone” of the 00 flour (some call it Italian 00 flour) with a protein level of approximately 8.5% which is somewhat lower than the imported Italian 00 flours.

Though it’s not exactly the authentic Italian flour it usually produces good results even though you can expect slight variations from time to time.

This type of flour continues to be very good flour for baking pizza at home.
All Purpose Flour:

This type of flour refers to flour with a protein level between 10-12%.  All purpose flour is ideal for general purpose baking.  Prepared correctly, it can also be used effectively for making good pizza crust.

It’s important to note that higher protein flours make stronger, firmer doughs while lower protein flours produce softer weaker doughs. Protein values differ however as cake flour is somewhere around 7-9% protein. Pastry and cookies tend to be in the neighborhood of 9-10%.

Bread usually yields approximately 12.5-13.5% protein, whereas clear and high gluten yield 14-15% protein and gluten “flour” (the actual refined gluten) yields approximately 45% protein.

Absorption:

I know… I know… we seem to be making a big deal about flour types… well here’s why…

Absorption as defined by many baking experts is simply a measurement that was established by flour producers to describe the capacity of a particular flour to absorb water and achieve a specific and desired dough consistency.

The value is typically expressed in terms of percent of water absorbed by a flour sampling during the measurement test. Of course these are laboratory measurements so this value is not identical to what is termed “hydration ratio” which is actually achieved in commercial applications at pizza parlors, restaurants and the like. Absorption however is still quite close for measuring this process.

Though there are several additional factors to consider, since our focus is on flour for home pizza making there is one more critical element to consider…

Oven Temperature:

It’s important to understand that most home pizza maestro’s are typically using conventional ovens to bake their masterpieces. This is a major consideration considering the fact that we tend to compare our homemade creation to those we purchase at the pizza parlor.

In light of this one simple fact, we need to make sure we have accommodated for the distinct difference in temperature due to our use of standard conventional ovens.  Because of the “temperature factor”, we need for things to happen quickly when we slide that great pizza pie into the oven. We don’t want lots of moisture content in our pizza crust so here’s  a few things we need to do.

1- Never place your home made pizza creation in a cold oven (thinking… it will warm up as it cooks…).

2 – Use a pizza stone to insure that the surface on which the pizza rest is very hot, therefore absorbing moisture much quicker than if the pizza were setting atop a pizza pan.

Keep in mind that most home ovens measure temperature based upon the “air temperature” inside the oven. Though this is good for most baking, we really want to concentrate on how hot the temperature is where the pizza meets the stone.

So there we have it. Three deadly mistakes to avoid like the plague when you’re creating a home pizza masterpiece!

This article was produced by  HomepizzaChef.com. Grab a Free Home Pizza Making Guide HERE

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