{"id":8564,"date":"2019-02-25T10:27:58","date_gmt":"2019-02-25T09:27:58","guid":{"rendered":"https:\/\/www.alfaforni.com\/?p=8564"},"modified":"2024-04-30T13:39:40","modified_gmt":"2024-04-30T11:39:40","slug":"making-pizza-at-home-4-tips-to-get-a-pro-pizza","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/en\/recipe\/making-pizza-at-home-4-tips-to-get-a-pro-pizza\/","title":{"rendered":"Making pizza at home: 4 tips to get a pro pizza."},"content":{"rendered":"

The art of Neapolitan pizzaiolos made the Unesco<\/a>\u2019s Intangible Cultural Heritage of Humanity list<\/strong>, but even making a good home-made pizza is nothing to sneeze at.<\/strong><\/p>\n

Anyway, between a pizzeria and a home kitchen there are many differences which concern all the phases of the process and will inevitably affect the finished article. Here we will pinpoint them and supply you with some handful tips for making pizzeria-quality pizza at home.  <\/strong><\/p>\n

 <\/p>\n

But what kind of pizza are we talking about here?<\/strong><\/p>\n

Home-made pizza has certainly always existed even though granny\u2019s recipes that were handed down through generations are nowadays replaced by internet searches. But the Web information overload brought about so many infinite variations on dough making, rising times, tools and techniques to use<\/strong> that finding your bearings is an uphill struggle.<\/p>\n

Making pizza is surely an art<\/strong>, not at all an exact science and preparing its recipe at home adds something uncontrollable to the process when you run up against problems such as the lack of fully-equipped professional kitchen.<\/strong><\/p>\n

To start with, Neapolitan pizza is hand-stretched and cooked in a wood-fired oven<\/strong> without any kind of pan. So, lacking the wood-fired oven, no true Neapolitan pizza<\/strong>. Obviously, you can make delicious pizzas with a gas-fired or electric oven but in no way will they meet the standards of authentic Neapolitan pizza.<\/p>\n

That said, the point is to figure out which kind of pizza you can make at home<\/strong>: there are endless variations of pizza born of cross-pollination of different Italian gastronomic traditions. Pan pizza is a really good alternative to classic one<\/strong>, it\u2019s everywhere and super tasty in Italy and even though both have almost the same ingredients, they are altogether different<\/strong>.<\/p>\n

Let\u2019s see how to tell them apart:<\/p>\n

    \n
  1. Different recipes for the pizza dough<\/strong> (hydration i.e. the amount of water contained in the pizza dough and different ingredients such as sugar or olive oil).<\/li>\n
  2. Different times and techniques in dough kneading and fermentation.<\/strong><\/li>\n
  3. Different temperatures and cooking times.<\/strong><\/li>\n
  4. All toppings <\/strong>at one fell swoop or according to their cooking times.<\/li>\n<\/ol>\n

    To sum up, pan pizza is more suitable for home cooking because it needs lower temperatures <\/strong>while the classic one requires a high-performing oven <\/strong>attaining temperatures of 300\u00b0-350\u00b0C (600\u00b0F) , far beyond a home oven reach.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

    \"\"<\/span><\/div><\/div><\/div><\/div><\/div>

    Which are the differences between a home-made pizza and a restaurant pizza?<\/h2>\n

    Let\u2019s now have a look at how you can make a pizzeria-quality pizza at home.<\/strong> Basically, main differences boil down to the availability of kitchen tools to help you cook like a chef that you can hardly have at hand in your home. Three main appliances <\/strong>stand out:<\/p>\n