Hello to all, pizza friends! Today I want to share with you the secrets to obtaining a soft and fragrant pizza, just like the one you find in the best pizzerias. If you are passionate about pizza and want to improve your preparation technique, this post is perfect for you. And if you are really serious about becoming a master pizza chef, I invite you to sign up for our pizza chef courses that we organize in our Silvio Cicchi Pizza School. But let's start immediately to discover all the tricks of the trade!
The Heart of Pizza: The yeast
Yeast is the magic ingredient that transforms a simple dough into a delicious, soft and fragrant pizza. But not all yeasts are the same, and knowing which one to use can make a big difference. There are mainly two types of yeast that we can use: brewer's yeast and sourdough.
Brewer's yeast is the most common in pizza dough preparations. It is easy to use and guarantees fast and uniform leavening. However, the sourdough starter, or natural yeast, it is what gives the pizza a unique flavor and a lighter and more digestible consistency. Even if it requires more time and care, the end result is absolutely worth it.
The Preparation of the Dough: Crucial Phase
Preparing the dough is one of the most important phases in creating a perfect pizza. First of all, it is essential to choose a good flour. Strong flours, with a high protein content, they are ideal for preparing dough because they are able to better retain the gas produced by the yeast, making the dough more elastic and the pizza softer.
Here is a basic recipe for a classic dough:
- 500g of typical flour “00”
- 300ml of water
- 10g of salt
- 3g of fresh brewer's yeast (or 1g of dry yeast)
- 1 spoon of extra virgin olive oil
Start by dissolving the yeast in water at room temperature. Gradually add the flour and knead until you obtain a homogeneous mixture. At this point, add the salt and oil, continuing to knead for at least 10-15 minutes, until the dough is smooth and elastic.
Let the dough rise in a bowl covered with a damp cloth or cling film for at least 2 hours, or until it has doubled in volume. If you use sourdough, leavening may take longer, even up to 24 hours.
Cooking Pizza: The Moment of Truth
Cooking the pizza is another crucial step that can greatly influence the final result. Ideally, pizza should be cooked in a wood-fired oven, which can reach very high temperatures, around 400-500 degrees Celsius. However, even a good domestic oven can give excellent results if used correctly.
Preheat the oven to the highest possible temperature, usually around 250 degrees Celsius, and place a refractory stone on the central grill. The baking stone helps maintain an even temperature and cook the pizza more like a wood-fired oven. Once the oven is hot, transfer the rolled out dough onto the stone and cook for 10-15 minutes, until the edge is golden and crispy.
Final Tips for a Perfect Pizza
Now that you know the secrets of yeast, of the dough and cooking, here are some additional tips to further improve your pizza:
- Use fresh, quality ingredients: San Marzano tomatoes, buffalo mozzarella and fresh basil can make a big difference in the flavor of your pizza.
- Don't overdo it with the seasonings: A pizza that is too full of ingredients can become soft and difficult to cook. Keep it simple to get the best result.
- Let the dough rest: After the first leavening, divide the dough into balls and let them rest for at least 30 minutes before rolling them out. This makes the dough easier to work with and improves the texture of the pizza.
- Sign up for our pizza maker courses: If you really want to master the art of pizza, our courses are the perfect opportunity to learn from the best. Silvio Cicchi's Pizza School offers courses for all levels, from beginners to aspiring professional pizza chefs.
Greetings and Special Invitation
Thanks for reading this far! I hope these tips have been helpful and inspired you to make some amazing pizzas. I invite you to visit and subscribe to my YouTube channel, where you will find further 300 videos of pizza recipes prepared by pizza chef students who enroll in our courses. I can't wait to see your creations!
Warm greetings from Silvio Cicchi, and good pizza to everyone!