Homemade pizza, even though the highest quality ingredients are used to prepare it, still doesn’t measure up to the ones prepared in pizzerias.
It’s good if only the edges are hard, but sometimes even mayonnaise and ketchup don’t allow the dough baked in the center to be soaked.
Let's figure out what the cook did wrong.
1. Yeast
The yeast must be fresh. If you want a soft pizza with a crispy crust, then the remains of the yeast lying around on the refrigerator shelf are best left for making top dressing at the dacha.
It makes sense to use dry yeast if the packet has just been opened. The longer it is stored in an open form, the worse the quality of the yeast and baked goods.
2. Flour
An equally important ingredient. The product must have a high percentage of gluten. Without it, it will be difficult to achieve the necessary structure and consistency from the dough. It should be durum wheat flour, and the composition is approximately as follows: protein 10.5 g; carbohydrates 68.9 g; fats - 1 g.
3. Temperature
If the dough is yeast, then the oven is heated to 200 degrees; if the dough is puff pastry, the pizza is baked at 240 degrees, and it would also be good to activate the convection mode.
And the last secret, according to chefs, is a good mood, without which it will never be possible to knead normal dough.
