THANK YOU FOR USING GOARTICLES.COM
The Articles Search Engine
Take A Moment To Visit Our Other Top Web Sites:
http://www.dropjack.com http://www.seo-news.com
http://www.sitepronews.com http://www.exactseek.com
http://www.blog-search.com http://www.smartwebgadgets.com
Use and distribution of this article is subject to our Publisher
Guidelines at http://www.goarticles.com/publisher.html
================================================================
Title: Tips For Great Pizzas
Author: Dennis Weaver
Article:
A pizza made at home should be better than a commercial pizza.
You get it fresh from the oven made with fresh ingredients and
the combination of ingredients that you want, on a homemade
crust, and with the care that is not possible commercially.
But there are tricks to the technique that will make that pizza
truly wonderful.
* A great pizza must have a great crust. A soggy crust will
never do. Instead of piling the goodies on the uncooked dough,
partially bake it first. Usually about eight minutes will do.
Then pull it out of the oven, put the toppings on, and finish
baking.
* Don't under bake the crust. The crust is done when the bottom
is partially browned. Use a spatula or tongs to lift one edge
and peek at the crust.
* Never use a light-colored pan for baking a pizza. It will
reflect the heat and you will have a hard time baking the crust
thoroughly.
* A baking stone will help bake the crust. Put the baking stone
in the oven at least fifteen minutes ahead of the pizza. We like
to bake our pizzas on a dark baking pan placed on top of the hot
stone.
* Place the pizza low in the oven where radiant heat from the
heating elements will help bake the crust.
* If you have trouble forming the pizza crust, the gluten may be
the problem. Gluten gives the dough elasticity and a tight dough
wants to spring back into shape. Partially shape the crust and
then walk away for five to ten minutes. When you get back, the
dough will have relaxed and you can finish the crust.
* A pizza crust of uniform thickness is a better crust. If you
are not adept at spinning the crust, roll it to a uniform
thickness of about 1/4 inch with a rolling pin. You can do that
on a peel dusted with cornmeal or semolina flour so that the
crust will slip off easily onto the stone or pan. If you don't
have a peel, a sheet of heavy cardboard or even a wooden cutting
board will do. You can also form the crust in your pan. The lips
on the pan will preclude a rolling pin, but you can purchase a
little rolling pin meant for the task (and for rolling pasta)
that will work within the rims. If all else fails, grab a small
jar and use it as a rolling pin. * If you don't have time to
make or buy your favorite sauce, a jar of spaghetti sauce will
do. Homemade is better but a good commercial sauce is okay. *
Some people prefer tender crusts; we prefer chewy. For a tender
crust, use all-purpose flour. Our favorite crusts are made with
bread flour tempered just a bit with whole wheat, rye, or
all-purpose flours.
* For a really great pizza crust, once the dough is kneaded,
cover it and place it in the refrigerator over night. The next
day, remove the dough and let it rise on the counter. Allow
plenty of time for the dough to come to room temperature and
rise. At lower temperatures, the yeast produces a complex yeasty
flavor that is very good.
* Pizza dough that is just a bit on the wet side is easier to
work with and makes a nicer crust.
* Toppings can be anything you want them to be. Measurements
don't count though less is usually better. Experiment with some
of your favorite foods.
* Olive oil makes a much nicer pizza crust than vegetable oil.
* If you are having trouble cutting your pizza with a knife or
pizza wheel, grab the kitchen shears.
About the author:
Dennis Weaver is a baker, a recipe designer, and a writer. He
has written many baking guides and <a
href="http://www.preparedpantry.com/BookSignUp.htm ">How to
Bake, </a> a comprehensive baking and reference
e-book--available free at <a
href="http://www.preparedpantry.com">The Prepared Pantry</a>
which sells baking and pizza supplies and has a free online
baking library.
================================================================
FORGET EXPENSIVE PPC ADVERTISING
Give your Website Top 10 Exposure across 100's of Search
Engines and Web Directories delivering 150 Million+ Searches/Mo.
$3 - $4/Month - Quick Inclusion - World Wide Placement!
Your Keywords - No Bidding - No Click Fraud - Stats Tracking
< http://www.exactseek.com/featured_listings.html >
================================================================
No comments:
Post a Comment