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04/05/09(Sun)23:00 No.4196510Alright, onto the pizzas then.
If you can, make your own dough. Everyone has their own recipe, but remember to knead it well and to let it rise for a full twenty-four hours before continuing so it's silky.
But bases aside, there are a few major things one should do.
> Firstly, limit yourself to about three or four toppings. If you jam everything under the sun on your pizza, it becomes a mash of mediocre flavour. A limited amount of toppings means they can shine through much better.
> The absolute most important topping on a pizza is the choice of cheese. Cheese makes or breaks a pizza. If you can go all out on only one ingredient, make it the cheese. If you can, go to an Italian deli and pick up some Bocconcini, which is a soft white cheese, or some Mascarpone if you like a slightly pineapple taste. Otherwise, parmesan will work a treat.
> Lay off the sauce a little. Too much and that's all you can taste. Try and purchase some semi-dried tomatoes in olive oil, as you can put some tomato flavour back while not overpowering the other flavours.
> Lastly, try to make them reasonably thin so they firm up. A crispier pizza really allows the flavours to outshine the dough flavour. |
