Magic, flat love and excellent food
Basic pizza tips and tricks from Gorm
PIZZA TIPS AND TRICKS (AND A BIT ABOUT EQUIPMENT)
I always roll out in semolina flour. One is when you need to make 200 pizzas in one evening and want as little friction on the roller table as possible. Your shoulders, arms and skull will get tired anyway. Another thing is that “breading” the dough in a slightly coarser, protein-rich flour type helps to add that extra crispiness to the pizza. The crispness that characterizes my pizzas and the crispness that will be a hit when serving guests, family – or yourself.
The oven (an ordinary household oven) is set to the top and bottom heat function and full steam on. The closer we can get to 300-325 degrees the better. No hot air and fancy pizza functions. must have firm and insistent radiant heat on calorius.
The grill is not optimal for pizzas. It’s cozy and works reasonably well with a good baking stone, but the thin lid just isn’t enough to send the heat back down over the pizza. It is best suited for a classic Margherita, Marinara or similar ultra classic pizza. If you try it with raw potatoes or hope for crispy bacon on top, you might be disappointed. But if you try: put the coals in a donut shape under the baking stone. Direct heat from the coals on your baking stone will end up charring your pizza base and maybe even crack your stone. You’ll also want to direct the heat from the coals evenly into the lid of the grill so that as much of the heat flows back down to the surface of the pizza.
There are various outdoor ovens, both home-built and store-bought. First, I’d like to tip my hat to those who have made the investment – a tip of the hat for your dedication to the pizza business. GREAT! You also know best how to light the fire. Never get between a man and his fire! But remember to use hardwood and only hardwood – pine wood is banned as it is often very resinous, which creates a harmful smoke that is not good for binding in food. And on top of that, the smoke from pine wood also gives the food a really dull flavor- And almost no matter which oven you use, it’s good to have large pieces of wood in the beginning to create lots of embers and bottom heat and smaller pieces (preferably debarked) for when you need to fire up between and during pizza baking.
Remember, controlled flames are your friend and they create high ambient heat during baking, so it’s not just bottom heat from the stone and embers.
When you’re baking pizza in a regular household oven and you’re serious about it, you can’t avoid investing in a baking stone. Full stop. The baking stone acts as a heating coil and ensures that the painstakingly rolled out, finely decorated and thin pizza gets a good shake of heat, sealing the base and preventing moisture from seeping in and making it spongy.
And then I can’t resist helping you along the way if you haven’t bought that baking stone (yet), or it’s broken, or the neighbor has borrowed it, or … Roll out the dough thinly and place it on a piece of baking paper, because you probably don’t have a pizza peel, do you? Heat a baking sheet to whatever the oven can handle and place the base on the hot baking sheet and then back in the oven. Bake for 1-2 minutes, then place the toppings on top and continue baking until the pizza is done.
You can use a rolling pin or rolling pin. Yes, you do. It is important that the pizza has an even, uniform thickness. It’s so bitter to have the perfect pizza on the shovel only to find out that it’s now (two seconds after it’s been put on) stuck beyond repair. And in the attempt to get it off on the stone, you end up with a mess of dough and filling on the stone, oven, floor and shovel. In addition to smoke throughout the cabin and a harsh oven cleaning for dessert… Yes, this has happened to me quite a few times.
A pizza shovel. It’s the first extra piece of equipment you’ll need to get your hands on after you’ve invested in a baking stone, of course. There are starting to be some great models out there for household use. Ideally, they should be made of metal (often aluminum, but steel is fine) and they should be thin. So those fancy, fancy wooden designer pizza shovels that are over 1-1.5 cm thick are a waste of money. Just saying.
You’ll never get a pizza with toppings on them. And that means that the poor wooden spatula that is sometimes included in the package for the baking stone can’t be used for anything other than serving the pizza. Ask your local pizza maker where he buys his shovels, or head down to your nearest barbecue equipment retailer and see if there’s a pizza shovel among the best-selling barbecue tools.
Read also: take away Roskilde.
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