5 mistakes to avoid when you make pizza at home.

We tell you what the most common mistakes in homemade pizzas are that you always have to flee to be like a restaurant. On Saturday, football, friends who want to watch the game at home and dine on pizza are usually a very usual weekend plan. And as we know there are already many who […]
Homemade Pizzas, Melbourne Mobile Pizza

We tell you what the most common mistakes in homemade pizzas are that you always have to flee to be like a restaurant.

On Saturday, football, friends who want to watch the game at home and dine on pizza are usually a very usual weekend plan. And as we know there are already many who have lost the fear of making pizza dough at home and you have some championship pizzas, but some still have some doubts, so today we are going to review the errors in the homemade pizzas that should be avoided in order to make sure that your pizzas seem to come from the best Italian restaurant.

Although once the dough is made, the recipe of the pizza is simple, because we simply need the dough, a good tomato sauce, cheese and some fillings or dressings, it is necessary to take into account some tips with which we will get a pizza. That will make our guests happy no matter who wins the game.

Remember that here at Romeo’s Woodfired Pizza you’ll find an excellent selection of delicious pizzas made using only premium ingredients

Mistakes in homemade pizzas that should always be avoided

Surely you have fallen into one of them sometimes, we have all done it once, and that day you probably were not sure why your pizza had not been as good as the other days, so we hope this list will help him in future occasions.

Not too thick or too thin dough

About the tastes there is nothing written, because some people prefer pizza with thin and crunchy dough and some people prefer it thicker and fluffy inside. If we like the first thing, it is better to stretch the dough with a rolling pin until it is between 3 and 6 mm thick. If we leave it much thinner, it is more than likely that our dough will not last with the sauce and the filling.

If, on the other hand, we prefer a thicker dough, slightly crispy on the outside and spongy on the inside, it is much better to stretch it with your hands, pressing and stretching.

The amount of filling, less is more

In matters of filling, it is necessary to avoid placing a mountain of things on top of the dough, since our pizza will not be baked well, since it will be left with the base badly cooked or the surface scorched.

You should also avoid ingredients that release too much liquid, as they moisten the dough to soften it and prevent it from becoming crunchy. Some people like to bake the dough for a few minutes without anything and then add the sauce, the cheese and the rest of the ingredients, so the dough is wetted even less.

Some ingredients must be cooked before

One of the mistakes in homemade pizzas that are also frequently committed is to trust that the raw ingredients will be cooked in the oven, and this is not the case. If we are going to use ingredients such as minced meat, chicken strips, fresh sausages or if we want our pizza to have, for example, onions that do not look like raw onions, or that the mushrooms do not release all their water in the dish. Mass, we should cook them first.

The tray should always be preheated.

Another common mistake is to light the oven so that it is hot but leave the tray outside to place the stretched dough on the cold tray and place it in the hot oven more comfortably. In the case of pizza, the result is infinitely better if we leave the tray inside so that it is hot and, when the time comes, we slide the dough onto the tray. If the dough is in a baking paper, it makes the task much easier, since we can place it inside the oven.

Bake at the right temperature

Although for most recipes with preheating of the oven at 180ºC is sufficient, this does not apply to pizzas, pizzas need a higher temperature, in fact, pizzeria ovens are usually at temperatures of around 300 – 310ºC, so at home you always have to preheat the oven, included, to the maximum that usually is 250ºC. With this we get the dough to cook quickly and the dough will have a crunchy golden crust.

Which oven is best used to make pizza: electric, convection, gas?

One of the questions that most make me is about what type of oven is best used to make pizza at home. It’s a question that amazes me, since I do not know if it’s because people buy the oven just to make pizza. No matter what oven we have, the trick is to try to get the most out of what we have.

At what temperature do we put the oven to make the pizza?

Another recurring question is usually the cooking time of the pizza in the oven. In this case, the answer is simple. It is always better to use the oven when making pizza at the highest possible temperature. This is one of the tips that I also include in the post of tricks to make pizzas at home and is one of the main ones that we have to take into account to get a good pizza.

Normally in many recipe books or in frozen pizza wrappers, it is usually advisable to set the oven temperature between 180-200ºC, but it is best to try to put the oven at the highest possible temperature. In the case of my oven they are 250ºC, but if your oven gets a higher temperature do not hesitate to put it. Think that wood ovens usually have between 450-600 º C and the trick is that the pizza is about a minute in the oven.

Eat a delicious and healthy pizza here at Romeo’s Woodfired Pizza and enjoy an excellent meal any day of the week with gourmet specialised people prepared to cook delicious pizzas with an unmatched flavour.