Be Gone, Delivery Man! Tips for Homemade Pizza

Be Gone, Delivery Man! Tips for Homemade Pizza

I eat delivered pizza at least three times a week. I rotate all my favorite spots, but recently, I’ve grown tired of what those tempters have to offer. I want the real thing at home. I want to hear the dough crisping and flaking in the oven, see the cheese bubble as it succumbs to intense heat, and smell the fragrant basil in the sauce as it unites all the ingredients in a glorious marriage of flavor. Wow, I think I might have just written marriage vows to a pizza. Anyway, here are some tips I’ve discovered for making a better pizza at home!

In case you haven’t noticed, we here at Recipe4Living love pizza! Why don’t you take a look at more of our pizza articles, like How to Make the Perfect Pizza Crust, 6 Grilled Pizzas, and 11 Dessert Pizzas? They’re delicious!

Rest the Dough: I know, I know, if you’re a pizza lover like me, this one might be a little tricky to do, but it’s important for a really easy-to-shape crust. Just make the dough into a ball, place into a covered and oiled bowl, and allow to rest in the refrigerator overnight. Just plan ahead and order a delivered pizza the day you make the dough. It’ll give you your pizza fix, plus you can have delicious homemade pizza the next day!

One Stone To Rule Them All: A pizza stone is a must for any homemade pizza aficionado. Basically, it’s a way to replicate the effects of a brick oven. The stone should be placed into a cold oven and heated to 500 degrees. Then lower the oven temperature to that needed to cook the pizza recipe, and enjoy the results! Pizza stones disperse heat evenly, and result in a crust that’s crusty on the outside and chewy on the inside. Most can be purchased for under $40 and will last a lifetime!

Top Lightly: At local pizza places, they frequently pile on as many ingredients as they’re asked to. At home, I like to savor each ingredient more, so I find that placing less of each ingredient than I thought I’d need results in a more delicious experience. Less sauce, less cheese, and less veggies allow the flavors (including the crust) to pop more. 

A Little Something Extra: Usually, I get too excited for my pizza when it’s almost done and I pull it out too early. What I find is that when I think the pizza’s done, I turn the oven off and allow it to cook for two more minutes. The residual heat will make sure that the dough is fully cooked and has a crispy crust. Remember, dark crust doesn’t mean burnt crust!

Have any additional tips for making pizza at home? Just let us know!

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