You've bought yourself a lovely new pizza oven.
Can't wait to plug it in and try it out, but have you got everything you need before you begin? Do you know how to make the perfect dough? Do you have a rolling pin and clean bench to make the base? Do you know what you want to put on your pizza? Here are 6 tips to help even the most novice pizza fan into a pizza pro at home! 1.
Recipe There are lots of recipes out there, claiming to be the best.
But did you know that to make the easiest and best dough it does not take a lot of skill or effort? All you need is 350g of flour, 1 sachet or 7g of dried yeast, 1 tablespoon of salt,1 cup of warm water and 2 tablespoons of olive oil.
If you have a mixer, use the dough hooks for super fast dough, but otherwise, use a bowl and your hands for great results.
Mix the dry ingredients together, then slowly add the wet.
Easy.
Mix and knead until the dough is smooth and elastic, it doesn't take that long.
2.
Proofing It sounds simple, but proofing dough can be a disaster if you don't have the perfect ambient temperature to rise dough in a room in your house.
Proofing dough is simply letting the yeast activate and rise to about double the size.
Once you have your dough, smear it with olive oil, to prevent drying out, and cover the bowl with a moist tea towel.
A couple of ideas of places and ways to proof your dough are in a warm, sunny spot in the summer, that will be warm enough, but keep it out of a draught.
You can also try putting in your car on a warm day.
We all know how toasty cars can get in the sun.
Or, if like most normal people you are making the dough at night, you can turn your oven on, get it to a warm - not hot- temperature.
Make sure you turn the oven off first, and then put the dough inside, with the door closed.
This will provide the perfect spot to proof your dough every time, no matter what the weather.
3.
Rolling out the dough It sounds simple but actually rolling the dough out can be where you really make a difference.
Make sure the bench is clean and lightly dusted with flour.
You will probably have to split your dough in half or more, depending on the size of your pizza oven.
Roll out the dough with a rolling pin and dust again once you have made it flat to prevent the pin from sticking.
Roll thin, for a crispy crust and roll a little thicker for a softer crust.
Make sure the base is even.
4.
Base To make a great pizza base, you don't need much at all.
Tomato passata, mixed with fresh minced garlic, salt and oregano is all you need for a perfect pizza base.
5.
Toppings One rule here; Keep It Simple.
People too often put too many ingredients on their pizza.
Not only does this overload the delicate pizza base, but it also overloads the senses.
A classic margarita will always be the best.
Always use mozzarella, don't be tempted to try cheddar or anything else.
Fresh basil and tomato make it light and fresh tasting.
Now you can get a little creative here and perhaps add either olives, or cured meat such as prosciutto or salami, or perhaps you like mushroom or capsicum.
But don't put all of these extras on.
Keep it simple and it will be perfect.
6.
Cooking Using pizza ovens is the best way to get restaurant quality results from your pizza.
The appliances heat the base and air enough to make a crisp, crunchy base and bubbling melted cheese on top.
Domestic ovens rarely get hot enough to get those takeaway pizza results.