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5 Tips on Perfecting the Best Pizza Crust from a Pizzaiolo

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Beniamino Bilali is the young and talented pizzaiolo who fell in love with pizza making as a boy and now coordinates the group of Pummà pizzerias, in Bologna, Milan, Milano Marittima and Ibiza.

Fine Dining Lovers caught up with the pizza expert to discover his top tips on making the best pizza base for all those trying their hand at spinning pizzas at home.

From the hydration of the dough to the rising time to the tomato used, here is all you need to know before going wild with the most whimsical toppings you can conjure up.

Best Pizza Crust Tips

Hydrating the Dough

The amount of water present in a dough is called “hydration” and is expressed as a percentage of the kilograms of flour.” For an optimal result I recommend hydrating the mixture to at least 60%,” explains Bilali.

Leavening Time 

It's the opinion of many, and also of pizza maker Pummà that “In addition to using the right amount of yeast, it's essential to leaven the dough for at least 24 hours.” 

Cooking the Pizza

A small but equally important detail is related to cooking: “Don't cook a mixture that's too cold:  the dough should be at room temperature before going into the oven.”

Quality not Quantity

Once the dough has been stretched out, it's time to think about the basic condiment: “Never season the tomato sauce excessively, choose better quality tomatoes, letting them express their personality “without needing too much help.”  Season gradually, to taste, with oil, salt and other ingredients.

Quality Olive Oil

It's essential to always use a quality extra virgin olive oil, even if a splash should be used to season the tomato. Beniamino Bilali says: “Use a good raw EVO oil.” Avoid using excess olive oil during the preparation of the base, sometimes to add a little drop after extraction from the oven, perhaps before adding a topping that doesn't need cooking.

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5 Tips on Perfecting the Best Pizza Crust from a Pizzaiolo was originally posted at https://www.finedininglovers.com/blog/food-drinks/best-pizza-crust/ by Simone Zeni

 

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Grilled Vegetables and Israeli Couscous Salad

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Well, it felt like the heat would never relent, but finally, the seasons are starting to change here in Durham. It's not quite feeling like fall yet though, but more how a pleasant summer should be—warm and comfortable, just generally good times to be outside. So I have not yet transitioned into my orange veggie, fall extravaganza mode, but instead am enjoying the last hurrays of the summer season, and this grilled vegetable and Israeli couscous salad is good note to go out on.

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Grilled Vegetables and Israeli Couscous Salad was originally posted at http://www.meatwave.com/blog/grilled-vegetables-and-israeli-couscous-salad-recipe by Joshua Bousel

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The Meat-Atlantic

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I seriously think this Meatwave season has been cursed. In no other year have I had to cancel or postpone more Meatwaves, and when we did host cookouts, we often faced adverse weather conditions. This particular event, comprised of Mid-Atlnatic specialities, was supposed to happen back in March, but a continuing cold snap forced its delay. Then it was supposed to happen in September, but again we were foiled, this time by Hurricane Florence, so we pushed it to October. When it came to Meatwave week this time, we faced yet another hurricane, but luckily this one passed through quickly and we were looking at sunny and pleasant weather on a Sunday for once. Then that morning came, and what had been a favorable forecast turned into a cold and rainy morning, but luckily the rain stopped right in time for the meat to start flowing, and while the sun never did come out, we were finally able to put this long-awaited Meat-Atlantic in the books.

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The Meat-Atlantic was originally posted at http://www.meatwave.com/blog/the-meat-atlantic by Joshua Bousel

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Thanksgiving Stuffed Roast Pumpkins

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Thanksgiving Stuffed Roast Pumpkins was originally posted at http://feedproxy.google.com/~r/seriouseats/recipes/~3/uguVvSWPYvY/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe.html by Sasha Marx

 

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