Two Secrets to the Best Homemade Pizza

Homemade Pizza

Here’s a great recipe I tried last weekend for homemade pizza. I saw Mario Batali make it on The Chew. Here’s a link to the recipe:

Mario Batali’s pizza

I’ve tried many recipes before, but this one uses two key ingredients, or techniques, in making the perfect pizza at home.

The first secret is that there’s a special kind of flour called “00”; that’s double zero flour. I think it has a bit more gluten than AP flour… Or is it  less gluten (I’ll have to research that one). Using this kind of flour will make the texture very nice, and the dough will be easy to work with.

The second secret is forming smaller, more manageable disks of dough, and then “searing” or crisping the outside of the dough on a hot griddle before adding any sauce or toppings. This makes the dough disks very easy to handle and slide into your hot oven. (pssst…the recipe makes a bunch of these smaller dough disks, so I froze some after this step. I figure I can just remove them from the freezer, then add my toppings, and bake. I’ll be ready when the next pizza craving hits!)

One of my usual mistakes is trying  to make a large circle of dough, and then it’s nearly impossible to move the topped dough from the pizza peel into the oven, even with a dusting of cornmeal. Sorry but that tip never worked for me.

If you try the recipe, let me know what you think!



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