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For these reasons, your children will not be satisfied with homemade pizza… Mistakes that most mothers make

You will waste a lot of time arguing with your children about the superiority of home-made pizza over restaurant pizza. Let us first emphasize that homemade pizza includes generously delicious ingredients and is made with the love and warmth of the home, but it seems that love alone is not enough to convince your children of your delicious meal that you followed. All the right steps from chefs on YouTube, social media platforms and girlfriend advice.

Undoubtedly, restaurant pizza differs from its home theory, let’s start first with the oven, which reaches a temperature of 550 degrees Celsius, but this is not the only reason. There are fundamental differences in making the dough, the sauce, the formation of the dough, the filling ingredients and the method of cooking.

dough

Why is restaurant pizza fragile? The secret is in the dough, the more water in the dough, the more brittle it will be on the outside and the more chewy it will be on the inside.

The more slowly you allow the dough to rise, the more delicious flavor is drawn from the flour, as the yeast slowly makes its way through the sugar added to it.

No housewife would imagine that the perfect pizza dough would require 18 hours to rise and ferment properly. Here are some secrets Professional pizza ingredients.

the ingredients:

3 cups all-purpose flour, you may need more to shape the dough

Two teaspoons of sea salt

½ teaspoon active dry yeast

1 cup water

Method: Whisk flour, salt and yeast in a medium bowl. While stirring with a wooden spoon, gradually add water; Stir until well incorporated.

Gently mix the dough with your hands until it comes together and forms a rough ball. Transfer it to a large, clean bowl. Cover the dough with plastic wrap, and let the dough rise at room temperature in an air-free area until the surface is covered with small bubbles and the dough has doubled in size, you need about 18 hours to perform this step.

Transfer the dough to a kitchen work surface and gently shape the dough into a rectangle. Divide it into 3 equal parts. Start with the first part by kneading in 4 corners in the center to create 4 folds. Gently flip the dough and make a ball. Repeat with the remaining parts.

Let the dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about an hour, before shaping your pizza.

You need an oven with a temperature of at least 500°C (German)

the sauce

The best pizza sauce is made with high-quality canned tomatoes. Don’t try to cook the sauce. Pizza sauce is different from the way you cook pasta, but if you want to make the sauce at home too, here’s how:

the ingredients

1 (28 ounce) can peeled whole tomatoes

1 clove garlic

Half a teaspoon of sea salt

Red pepper flakes, to taste

1 teaspoon dried oregano

Method: Drain the tomatoes in a colander over a bowl, gently squeezing them to drain more liquid. Save the accumulated juice for another use.

Add the rest of the ingredients to the tomatoes and transfer to a blender. Mix the ingredients until smooth, then add a little sugar.

dough forming

Gluten is the protein responsible for making bread products, but to get to it you need a little more pulling of the dough with a heavy hand, and the dough will resist and bounce back.

Chef warns Stephanie Harris Oede From using a rolling pin to rolling out the dough, making pizza dough depends largely on rolling the dough and not rolling it with heavy tools. You need more patience, but use your hands better.

Chefs warn against using the wooden rolling pin to roll out the dough (Pixabi)

Don’t add too much flour when shaping, or the pizza crust will be tough, not doughy. If you need to, wet your hands instead of adding flour to prevent the dough from sticking. Remember that hydration is key to a chewy pizza crust.

When forming the pizza, make sure that it is not less than half an inch thick so that it does not become dry and hard, use baking paper (butter paper) at the bottom of the tray, and then add a little cornmeal at the bottom of the pizza to prevent sticking and to hold the pizza itself.

Filling Ingredients (Additives)

It is essential to cover the pizza with sauce and cheese. Don’t use too much sauce because it will make the pizza too moist to the point of getting wet. You should also choose a low-moisture mozzarella.

To get a really tasty pizza, you don’t need heavy or complicated toppings, you just need something fresh that will make your family happy, so don’t overdo it with minced meat or processed meat products like sausage and pepperoni.

To get a really tasty pizza, you don’t need heavy or complicated toppings (Pixabi)

the oven

Challenge time, the previous steps may be under your control, but if you don’t have a very hot oven you don’t need to make pizza at home, you need an oven with a temperature of at least 500 degrees Celsius, do not cook pizza at a temperature lower than the highest temperature You can get it from your oven.

Put the pizza on the middle rack of the oven, not directly facing the heat. Follow the pizza in the oven, it only takes 4 to 5 minutes before it’s ready.

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Reference-www.aljazeera.net

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