Exploring Pizza Oven Options

Why Isn't Your Homemade Pizza Turning Out Restaurant-Quality?

As much as you love going out for pizza, it's nice to be able to make good pizza at home, too. Yet, many home cooks find that their homemade pizza does not measure up to restaurant standards. Thankfully, most common issues with homemade pizza are pretty simple to fix. Here's a look at some common pizza "deficiencies" and how to solve them. You can have that restaurant-quality pizza after all!

Problem: It's Too Soggy

There are a few possible issues that could be to blame here. If the cheese and toppings are definitely done, you may be baking your pizza too far up in the oven. Move the rack down lower so the crust cooks faster and the toppings don't cook as quickly. Also, make sure you're not putting too many toppings on your pizza. Pre-cook veggies and pat them dry so they don't make your crust soggy, and only use about a cup of sauce per average-size pizza.

If you make your own pizza dough, soggy crust could also mean you're not adding enough flour to the recipe. Make sure you're adding enough so that the dough is not sticky after kneading.

Problem: The Crust is Done, But Not Crunchy

This problem can usually be explained by the type of flour you're using in your dough. All-purpose flour makes an okay pizza crust, but it will never get that crispy, crunchy texture you crave. Start using bread flour in your pizza dough for a better result. Also, consider putting some cornmeal down on the pan before baking the pizza. This helps it crisp up without sticking to the pan.

Problem: The Pizza Does Not Have a Lot of Flavor

Usually, this one can be blamed on the cheese. There's this common misconception that mozzarella is the pizza cheese, but in fact, the best pizza places use a blend of cheeses. Mozzarella gives your pizza that stringy goodness, but you need to add some provolone, cheddar, or Asiago to give it some body. Give it a good sprinkle of Parmesan before baking, too. Finally, finish it off with a few sprinkles of dried oregano, and it will taste like a restaurant-quality pie.

Problem: The Pizza Sticks To The Pan

One way to solve this is to use a pizza stone rather than a pizza pan. Preheat it in the oven, and then put your pizza crust on the hot pizza. If you do not have a pizza pan or wish to buy one, make sure you're dusting your pan with either cornmeal or flour on the pan to prevent sticking. 

For more information, contact companies like UNO Pizzeria & Grill.

About Me

Exploring Pizza Oven Options

Hello everyone, I am Mystique Flanders. Welcome to my website about pizza ovens. I absolutely love to make and bake my own pizza dough. The process is amazingly relaxing and the final product tastes so good. The consistency and taste of the pizza dough greatly relies on the oven used for proofing. The proofing process readies the pie for all of the delicious toppings. I use a brick oven in my backyard, but there are many options available, especially for restaurant owners. I hope that you will follow my site to learn about all of the pizza ovens available. I will also discuss the different ways to ready the dough for service. I hope that you will learn all you need to know from my site. Thank you for coming by.