Hi friends, this is a long-awaited post. This is my method of making pizzeria-style pizza at home. You can trust me when I say it’s perfect, I’ve tossed a ton of pizzas in the last year and a half. I’ve put time, effort, sweat and a lot of research into this method and I’m finally ready to share it on the internet.
There are 3 things you need to know about my pizza method.
1. You need your oven hot as hell
Or at least 550F. Yes, you read correctly. Household ovens don’t get as hot as pizza ovens do, it would be insane if they did. The pizzas you get at pizzerias are cooked at around 700-800F.
My oven only goes up to 550F but if yours goes up more then do it! The hotter the better. You may want to turn the AC on, your house will get hot. Check the heat tolerance of your pizza stone before doing this!
2. Your dough is important
You can buy store-bought dough if you can find it, however, I like homemade dough more. The reason being is that the dough at the store more than likely has been sitting. My grocery store sells dough and it has a sour smell to it. That smell means it’s over-proofed.
Over-proofed dough no bueno. However, if you’re a first-timer at this pizza thing, the storebought dough could be very beneficial for you to get familiar with. Learn how it should feel, stretch, etc. I use Bobby Flay’s pizza dough recipe and it comes out perfectly every time.
3. Preheat your stone!
Okay, this may be a little biased but you should get a pizza steel. It’s the only thing I use. They’re extremely heavy but I find they retain the heat from the oven well. If you’re serious about pizza, you should invest in one, but at the very least you need a pizza stone.
Oh, and you need to preheat it for an hour. Don’t give me that look! Remember the thing I said about how pizzerias ovens are ridiculously hot? Well, you need to make your oven and stone at least semi-ridiculously hot. Be sure to check what the heat tolerance of your stone is first before listening to me, as I said, I don’t have one.
The tips above are imperative, but I’ll go ahead and list some other useful tips that can help you greatly:
- Make sure your dough is kneaded enough. I have under-kneaded my dough before and it prevents the crust from getting crisp and airy in the oven. Still tasty but not what we’re looking for.
- Use cornmeal to dust your pizza peel instead of flour. Flour is too absorbent and if you’re not quick enough, your dough could stick to the peel.
- Watch a video on how to stretch your dough. I lied at the beginning of this post, I can’t toss dough to save my life.
- Saute your veggies before putting it on the pizza. They will dry out in the high heat of the oven and taste like a desert.
- OREGANO! Fresh oregano! I like it a million times more than fresh basil! Sprinkle it on top of the sauce and below your toppings.
- The best sauce is a thin sauce. Don’t use those squeezy pizza sauce bottles you find at the grocery store. You are better than that. Get a can of whole peeled tomatoes and crush them yourself. Add onion powder, garlic powder, salt, and pepper. You will thank me.
- I find the sweet spot for baking time (at 550F) is around 6-8 minutes. Keep an eye on it, these pizzas cook quickly at this temp.
I don’t think I’m missing anything but if I come up with more tips I will surely add them in. Happy pizza making!