Have you ever tried to make pizza at home?

We all have tried at least once to make pizza at home, obtaining different results, satisfied by some
product obtained, Delicious, nice to see, with carefully selected ingredients, it happens sometimes, that our pizza
just as we can not imagine the.

It does not seem the case to be discouraged, becoming a po’ attention and following our advice, you can get
excellent results even in your own home.
In the many years that I do this work, I have acquired the necessary experience and knowledge, it happened to me many times
taste the homemade pizza made from various more or less good, and I tried to incorporate into this article a list
defects encountered, so that you can face and solve during the preparation of your home made pizzas
your.
This is a list of the most common mistakes:

Strong smell of yeast
The use of flour are not suitable for the pizza dough
An incorrect use of’dough in the preparation of pizza
Misuse of ingredients “aqueous” such as tomato, i funghi, mozzarella.

Strong smell of yeast

The fear that all those who prepare pizza at home is as follows: But if he does not rise, what we eat for dinner? that figure we make with the guests? and then…..down with a lot of yeast!!!! Of course so your dough will rise for sure, but there will be negative consequences for your pizza. This is what could happen: You will have a very rapid rising, but this prevents the maturation of the, while feasting your pizza, you will have a strong smell of yeast dough and pizza, a little fragrance and a subtle aroma,the dominant fragrance will only be that of lievito.La your pizza will be spongy, and will tend to dry out and crumble easily.
Solve this error easily, testing yourself the right amount of yeast for every kilo of flour is really a few grams, as you can see from our basic recipe for pizza, Start by using only half a cube of yeast, then in the next mixes usatene less, until you find the right balance between your mixing times and the proper maturation.

The use of flour are not suitable for the pizza dough

When you decide to make pizza at home, do not always have the right flour to prepare the pre impasto.Magari there remained half bag of flour that you used to make sweets lately and decide to use that.
The results obtained may be:
A rising very rapidly, A little mass consistent, during the preparation of the dough you will notice that it tends to tear and
a bucarsi, after cooking the dough may be too friable. The reason for this is due to the low amount of gluten contained in farina.La his weakness he will puncture during processing, also oppose little resistance to the gases that are formed during the leavening and then will swell rapidly.
With these features you will get, as in the case of too much yeast, a little pizza fragrant and aromatic and always for the
same reason: little time for the aging and the formation of aromatic compounds to rapidly rising.
To avoid this problem you need to choose meals with higher content of glutine.Sommariamente can be said to use
flour “0” and maybe check that the protein content reported in the nutrition labeling is at least 10%.

An incorrect use in the preparation of pizza dough

When we prepare the pizzas to our house and we spread the dough, of any shape we want to get, inexperience often we happen to work it too long, or maybe reimpastarlo again to be able to start again.
The dough must never be treated so, and reacts in this way:
Will become increasingly more difficult drafting balls
becomes hard and too elastic to roll out
In the cooking step, the pizza does not swell and remains compact and biscuit
All this because manipulating the dough too long we have the loss of gas rising and reaction to gluten
which hardens the dough.
The loss of leavening gas is due to the repeated crushing: crushes and rischiaccia, gases that made
l’impasto gonfio, soft leavened and escape out by returning the mixture almost to the starting volume and leaving much gluten compatto.Il, that we can imagine as consisting of tiny strings, reacts to the manipulation “curling”. The consequence, to the level of sensation under the hands, a dough is harder, more elastic and therefore more difficult to roll out.
We must do everything possible upstream to prevent this problem is present:
prepare the balls with care, avoiding mash too, accompanying the movement only with the palms of your hands. A
ball that has maintained its right amount of gas is the seed to be able to obtain a regular shape and texture
let stand corrected balls, in order to make him shoot a bit’ rising to “reload” il gas perduto
the rest also helps the gluten and gluten ridistendersi and a relaxed facilitates greatly the spread because it decreases the elasticity
learn how to write good crushing the ball as little as possible with your hands. “Ok, but however if for any reason I have to manipulate the dough does not have much hope?”
If also using all the attention, you are forced to reshuffle or having to manipulate a ball, convenient to proceed by reforming the ball and letting it sit for at least 10 minutes (maybe if you have more to spread, leave this for last), always to give a minimum of time to gluten to relax and the rising of a little reform’ di gas.

Overdo the tomato or other toppings aqueous

Cook a pizza to perfection means being able to lose water to the ingredients of seasoning, bathrooms without the dough and remains there to make the puddle.
When you are unable to obtain this result:
the pizza does not cook well in the central disk, remains rubbery and semicruda in the layer just beneath the dressing
excess water remains over the pizza and the cut bathes all
water can leak from cooking pizza and go on the cooking surface, soiling and scorching
It is a serious flaw, because it compromises the success of pizza, making it inedible even in the worst cases.
The more risk you run with the use of:
very watery mozzarella, not drained
very watery tomato, not drained
too much tomato
too many mushrooms
oven temperature too low

We continue with the discussion on ingredients of the mixture, is the time to dedicate to the other two compulsory ingredients: water and salt.

We will also discuss the use of fat, but in this case already enter into the field of the optional ingredients, su cui, for a change, usually vehemently opposed philosophies differ in their.

We start from the water, second only in order of quantity over flour, but equivalent to it in terms of importance; is in fact the meeting between water and flour to make possible the formation of a dough.

What and how to use it is another important element to understand to prepare pizza at home. The first tip is to use natural mineral water because it is more convenient than tap water for three reasons::

1. Tap water contains chlorine, used as a disinfectant; this characteristic makes it an antiseptic enemy of yeast and therefore there is no need to put it inside our bodies. If you find yourself without bottled water, and you're forced to use the tap water, first you have to leave in a jug for at least an hour in order to allow time for the chlorine to evaporate.
2. In some areas, tap water can be overly harsh and in this case the only way to get more fresh water is to take it to the supermarket (Sant'Anna, Even the slightest, Sanbenedetto, Santacroce, etc.);
3. It 'easier to manage the temperature, putting it in the refrigerator or less depending on season and room temperature.

This last point is important because the temperature of the water is the only element that can vary to control the final temperature of the mixture. Between summer and winter we may have differences in temperature (understood as the temperature of the room where we make our dough) also 10 degrees and this must be taken into account.

The dough for our pizza should have a temperature of about 24 degrees. Considering that produce heat during kneading, if the ambient temperature is 30 ° we have a little problem. The only way to intervene is the temperature of the water that in fact we have to put in the refrigerator during the hot season.

A good rule of thumb is the so-called rule 55: the sum of the ambient temperature, the temperature of the flour (consider that conventionally equals the ambient temperature) and water temperature must give us the value 55.

Let's take an example: if our temperature is 20 °, then the water will be more or less than 15 ° (20 + 20 + 15 = 55); but if we have 25 degrees as ambient temperature, then the water will be around 5 °.

Let the salt and even here it is necessary to keep in mind a couple of little things on how to use it properly.

Salt is an inhibitor of yeast in the dough, it must be put as late as possible (instead you put the yeast dissolved in water immediately). salt has a positive effect on the formation of the gluten, therefore helps in closing the final dough.

The use of fat in the dough for the pizza is widespread, but it is not absolutely essential, in particular at home. One of the functions of the fat in the dough is to delay the staling, little fearful danger when the pizza is torn by 15 minutes maximum by cooking.

There remains the question of personal taste and their propensity intake of fat, in every way, If you decide to use them, know that it should be placed slurry already closed and very gradually.

The most common type of fat is definitely extra virgin olive oil, but lard is a plausible option.

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Yeast or brewer's yeast for pizza dough. The task of the yeast in the dough, and to increase the volume; for proving it means just that.

The increase in the volume of a dough is substantially due to the introduction of gas inside, This can happen in different ways.

If we prepare a sponge introduce air into when we incorporate the egg whites, while if we prepare cookies generally exploit a chemical reaction using a leavening agent (sodium bicarbonate or ammonium) che produce anidride carbonica.

Yeast or brewer's yeast for pizza dough

For bread and pizza, instead, using a leavening of biological. The production of carbon dioxide takes place by effect of the metabolism of the particular micro-organisms; there are two types of yeasts biological: the brewer's yeast and the so-called sourdough or natural.

The name is a bit 'confusing as any natural yeast is (in the sense that all exist in nature), but the name of "natural" means that around this type of yeast often develops an aura of "myth". So, the yeast is considered, no particular reasons, a more "organic".

The main difference between the yeast and the yeast is in the fact that while the first is composed of a single type of micro-organism, the second is a colony of many types of micro-organisms, many of which have complementary effects to those responsible for the rising and this means that a product made with natural yeast aromas and flavors develop richer, while improving the keeping quality and digestibility.

So better to use natural yeast for pizza? I would say no and I'll explain why.

1. First, the natural yeast is much more complex to manage at home. Its creation and its proper maintenance require constant attention (is a bit 'like having a pet at home, maybe you do not need to take it out to make the needs, but he also wants to eat well and sometimes you have to give him a bath).
2. The second downside is the lack of natural yeast consistent performance, particularly if it is not used very often (as is the case for example in a pizzeria).
3. The third consideration is that the pizza is eaten freshly baked, and then the benefits on the shelf in this case we lose.

Brewer's yeast is rather simple to use and takes only a few rules to keep attention properly. The results are much more regular; if you really are a fan of sourdough, I recommend you not use it in place of yeast but in addition; in this way you can use the motor leavening of yeast and at the same time have the benefit organoleptic of the yeast.

Give birth to their own natural yeast is not complicated, but it requires a bit 'of time; if you are going to make the bread, worth having one on hand.

Let's go back to the yeast; the most common format is the dough from 25 grams of fresh yeast; You can also buy the yeast in dry form, but personally I do not recommend. When you buy the yeast, make sure that the expiry date is as far as possible and then hurry up and put it back in the refrigerator at 4 °.

You'll find that a loaf from 25 grams is an enormity of yeast, we'll be using very little; Once opened, however, the dough does not keep it more than a week wrapped in plastic wrap, then throw it well; seems like a waste if you always think that it costs about 25 cents, better to have it forever young and strong, a half-dead yeast will have a final result unsatisfactory.

The fresh yeast should be uniform beige color, if you notice parts with colorings "strange" try to eliminate them and look for a non-contaminated; generally the central part is less exposed to contaminants, and is therefore to be preferred.

Yeast or brewer's yeast for pizza dough

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