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]]>Cool the pizza before storing
Allow the pizza to cool down to room temperature before storing it. This will prevent condensation from forming inside the container, which can cause the crust to become soggy.
Store in an airtight container
Place the pizza in an airtight container to prevent air and moisture from entering. This will help to keep the pizza fresh for longer and prevent it from drying out.
Keep in the refrigerator
Store the pizza in the refrigerator for up to four days. Avoid storing the pizza on the counter, as this can cause it to spoil quickly and become unsafe to eat.
Freeze for long-term storage
If you plan to keep the pizza for longer than four days, consider freezing it. Place the pizza in an airtight container or wrap it tightly in plastic wrap and aluminium foil before placing it in the freezer. Frozen pizza can be stored for up to two months.
Reheat properly
When reheating leftover pizza, make sure to do so properly to ensure that it stays safe to eat and retains its flavor and texture. Preheat the oven to 375-400 degrees Fahrenheit and place the pizza directly on the rack or on a baking sheet. Cook for 10-12 minutes or until heated through. Alternatively, you can reheat pizza in a skillet on medium-high heat until the cheese is melted and the crust is crispy.
Store individual slices separately
If you only need to store a few slices of pizza, consider storing them separately in a small container or plastic bag. This will make it easier to reheat them without having to heat up the entire pizza.
Conclusion
Properly storing leftover pizza is essential to ensure that it remains fresh and safe to eat. By cooling the pizza before storing it, using an airtight container, refrigerating or freezing it, reheating it properly, and storing individual slices separately, you can enjoy delicious leftover pizza without compromising on taste or quality.
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]]>The post The Best Pizza Oven Thermometer? appeared first on Best Home Pizza Ovens.
]]>A pizza oven thermometer is an essential tool if you want a consistent result in your pizza oven. Use a thermometer to make sure your oven has the right temperature, and you can get perfect pizza every time!
A pizza oven is great for cooking pizza, but knowing the temperature of your oven is important. Not knowing the temperature of your pizza oven can have devastating consequences. If your pizza oven is too hot or too cold, your pizza will not bake well. Also, if your pizza oven is too hot, the dough may burn before the cheese melts.
A pizza oven thermometer is a must if you want to cook the perfect pizza. It also helps you set the right temperature for your wood-fired pizza oven. Wood-fired pizza ovens can be unforgiving, so a thermometer will help you create and regulate the perfect flame.
However, finding the best pizza oven thermometer is easier said than done. Keep reading and we will see if we can help you make the right decision for your needs.
DOES TEMPERATURE MATTER?
Simply put, Yes! Temperature is extremely important. You need to only think of your regular kitchen over and you will realise different meals and food need to be cooked at different temperatures and lengths of time.
With regard to cooking pizza, different types require different cooking methods. The best example to give is that of the Neapolitan style, versus the Chicago Deep Dish style of pizza. Neapolitan Pizzas should be cooked very quickly in a very hot oven (up to 850 degrees F). Chicago Deep Dish Pizzas are cooked for a longer period of time at a lower temperature (up to 425 degrees F).
This is why it is so important to know what temperature your oven is cooking at.
TWO MAIN TYPES OF PIZZA OVEN THERMOMETERS
Infrared Pizza Oven Thermometer
Infrared thermometers, also referred to as laser thermometers or temperature guns, are a thermometer that measures temperature from a distance. They measure temperature by using a lens that reflects the infrared thermal radiation on to a detector, which is then converted to an electric signal. The signal is then processed and displayed on the thermometer screen as the measured temperature.
Infrared Thermometers are very easy to use. You just need to point and click! Point the laser at the spot you want measured (for example the pizza oven wall or floor), and you will be shown the temperature of the surface you are pointing at. And because you can use the Infrared Thermometers at a distance, you don’t need to burn yourself by having to put your hand and arm in or near the oven. They are great to identify any hot or cooler spots on a pizza oven floor.
Pizza Oven Probe Thermometer
A Probe Thermometer is used to measure the radiating temperature inside the pizza oven. As the oven is heated by the fire, heat will begin to be reflected off the walls, ceiling and floor. The Probe Thermometer is most commonly mounted on the door of the pizza oven, but it can also be mounted on the wall. If you do decide to mount the Probe Thermometer on the wall, please make sure you do not place it where you intend to light a fire. This is because we need to measure the radiating temperature, not the extreme heat of the fire, as you will not get an accurate reading.
Pizza Oven Probe Thermometers can be a more affordable option to the Infrared Thermometer as they don’t have the advanced features. Having said that they will still give accurate pizza oven temperature readings and are much easier to use.
CONCLUSION
Every pizza making enthusiast should own a Pizza Oven Thermometer. It is a very important tool required to make excellent and consistent Pizzas. They can be used for both wood and gas fired pizza ovens.
An Infrared Pizza Oven Thermometer is excellent for making Neapolitan style pizzas, as they can help to ensure you get an extremely hot oven (particularly floor temperature).
The Pizza Oven Prove Thermometer is excellent for making Deep Dish Style Pizzas as they tell you the radiant temperature of the oven. Less heat and longer cooking time is important for these pizzas.
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]]>The post Pizza Peel – Is Perforated Better? appeared first on Best Home Pizza Ovens.
]]>Just to be clear, when referring to the Pizza Peel in this article, we are talking about the launching peel, not turning/spinning peel. So, is the Perforated Pizza Peel better than the solid peel?
WHAT IS A PIZZA PEEL?
Pizza peels are shovel-like tools that are used to pick up pizzas from the work surface and launch them into the oven.
The flat surface is referred to as the blade of the pizza peel, and is where you place your pizza. It needs to be large enough to fit whatever size pizza you are making and they are usually rectangular in shape.
TWO MAIN TYPES OF PIZZA PEEL
The two main types of Pizza Peel we will refer to are Perforated and Solid.
Perforated – A pizza peel that has a lot of small holes on the blade (or surface). The purpose of the holes is to rid your pizza base of the extra flour on your dough. It works by allowing the excess flour to fall off of the base of your dough when you pick it up (and give it a little shake). Excess flour left on the base of your pizza will likely burn in the oven, create unnecessary smoke, discoloration and may lead to an unpleasant tasting pizza crust. The perforations also mean that the pizza is less likely to stick to your peel than if it were a solid surface. Mostly, perforated pizza peels tend to be metal rather than any other material.
Solid – A pizza peel that has a flat surface without any holes. It generally lacks any holes, dents or grooves. It is more of a traditional peel, but as a launching peel it is becoming less common than a perforated pizza peel due to its inability to rid the pizza dough of excess flour.
IS A PERFORATED PIZZA PEEL BETTER?
In our opinion, the answer is yes! One main complaint from beginner pizza makers is burnt pizza bases – and this is caused, primarily, by excess flour left on the base of the pizza dough. For this reason alone, we recommend beginner pizza makers purchase and use a perforated pizza peel. But let’s look at a few more reasons why we recommend perforated pizza peels:
Remove excess flour – The main purpose of a perforated peel is to remove any excess flour from your pizza dough base. Burnt flour will leave your pizza tasting less than desirable.
Reduce sticking dough – Your dough is more likely to stick to a solid flat surface (unless you use lots of flour/semolina). The perforations in the peels make it easier to slide your dough onto it, or sliding your peel under the dough. The reduced surface area also means less surface for the pizza dough to stick – easier to slide the pizza on and off, with less wasted flour/semolina!
Less weight – Because the pizza peel has holes in it, naturally there is less material (steel) in it. And because of this, the perforated pizza peel will generally be lighter – this makes it much easier to use.
A Perforated Pizza Peel seems to be the ultimate in peel for making and launching hour pizzas. It will help you to make the best pizza possible. They allow air to flow beneath the dough, they prevent sticking and burnt bases, are thin enough to slide underneath your pizza and are light enough to make pizza cooking a breeze!
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]]>The post Essential Pizza Oven Tools and Accessories appeared first on Best Home Pizza Ovens.
]]>Making the perfect pizza is easier if you have the right tools and accessories. Without them, your pizza making life is going to be difficult. So, let’s give you some tips on what are the essential tools and accessories for your pizza oven, and describe why you need them. Whether you are looking to upgrade your pizza making tools and accessories or are new to pizza cooking, read on and we will help you select what you need.
PIZZA PEEL
Arguably, the most important item is the Pizza Peel – you need one (or two) to launch, spin and retrieve your pizzas from the oven.
The first and most essential item is a pizza peel – the sort of tool you use to launch, turn/spin and remove those pizzas.
Pizzas peels come in a variety of widths. All pizza ovens have a different width entrance, so make sure you choose the correct one. As the entrance sizes are different, the internal dimensions will vary as well. For this reason, you need to determine the correct length of the pizza peel handle. When launching your pizza (particularly in a wood fired oven) it is suitable to have a handle that has a relatively short length. This is because launching is a quick action – you won’t have your hand/arm in the oven for very long time, if at all. However, when turning/spinning the pizza inside the oven, and retrieving it, you will want a longer handle to keep your arm out of the oven. If you have a smaller/compact pizza oven, then the long handle will not be necessary.
The shape of the pizza peel is also important. They will generally be either round or square. The round pizza peel is used to turn or spin your pizza whilst in your pizza oven. The square peel is used for launching your pizza. Your pizzas will fit a lot better on the wider, square shaped peel.
INFRA-RED THERMOMETER
Knowing the temperature of your pizza oven is important when cooking different styles of pizza. For example. The Neapolitan style will require an extremely hot over, whereas a Sicilian style will require a slightly cooler oven (as the dough is thicker, it will require a longer cooking time).
PIZZA OVEN BRUSH
Making a mess on your pizza stone? You will need a pizza oven brush to clean it properly. Melted and burnt cheese, sauce, meats, etc left on the stone will affect the cook and taste of pizzas that you try to cook after you have made the mess. Clean it off! You can get metal bristles or natural bristles. Obviously the metal bristles will clean a lot more, but you risk damaging your stone if not done properly. Natural bristle pizza oven brushes are much more kind on your stone, but they tend to wear down/burn after a while.
PIZZA CUTTER
Making a pizza? You will need to cut it! There are a few main styles of Pizza Cutters – Wheel Pizza Cutters, Rocker Pizza Cutters, and Scissors
Wheel cutters are easy to use, generally child safe (if they have covers), and there are an endless number of options to buy.
Rocker cutters make you feel like a professional pizza maker. One swift movement and you have cut right through that pizza! With handles on either end of the rocker cutter, they are so simple to use.
With these essential tools and accessories in your pizza making arsenal, you will be on your way to cooking the perfect home-made pizzas.
PIZZA OVEN COVERS
Protect your assets! If your pizza oven is used and stored outside (most likely), then you will extend its life if you cover it. Wind, rain, sun and any exposure to the elements will all have an affect on your oven. I would say a pizza oven cover is a ‘must have’.
The above is a small list of home pizza oven tools and accessories. There are so many others available that it is worth your time to do a little research to find what it is that you need and want. Here is a short list of extra pizza oven tools and accessories that you may also be interested in:
- Heat resistant gloves,
- Cast iron pans,
- Pizza cutting boards,
- Pizza Cookbook,
- Scales.
Good tools will make your pizza making experience so much better. Enjoy!
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]]>The post Best Mixer for your Pizza Dough appeared first on Best Home Pizza Ovens.
]]>Are you a pizza enthusiast who loves making homemade pizzas with the perfect crust? If so, you probably know that one of the key elements to achieving that delightful crispy crust is properly mixed pizza dough. A high-quality pizza dough mixer can be your best ally in achieving that mouthwatering texture and flavor. In this guide, we’ll walk you through everything you need to know about selecting the best pizza dough mixer for your culinary adventures.
Introduction
Pizza-making is an art, and the dough is its canvas. The process of crafting the ideal pizza dough begins with selecting the right mixer. A pizza dough mixer not only saves time and effort but also ensures consistent dough texture, which is crucial for achieving a perfect crust.
Ok, so we have already written an article on using a Stand Mixer or Hand Mixing for pizza dough – the opinions are divided! We also said that we use both – start with the Stand Mixer, then finish kneading your pizza dough by hand. Now we need to discuss which Stand Mixer is best to make your dough.
Should I use a mixer for pizza dough?
Anyone who has ever mixed dough by hand knows how physical it can be. It is a great skill to have, but it is not necessary to just use your hands to make the dough. By all means, finish kneading your pizza dough by hand – you get the true feel of the dough and will know when it is ready – but to start the mixing process, Stand Mixers are just fine to use. Some might say that they are essential.
Let’s help you get the best pizza dough mixer. Continue reading this page to learn more about what this amazing tool has to offer and how to choose the best pizza dough mixer.
A badly kneaded pizza dough is going to ruin your pizza experience as it can cause the pizza to end up too dry, too moist or too chewy.
Kneading pizza dough by hand is not always easy or convenient. It takes time and effort – which we don’t always have. Do you always have a spare 15 minutes, just to knead the dough?
A pizza dough mixer can save you time and prepares the desired pizza dough in no time. It will make the kneading process much easier. And while the mixer is working it’s magic, you have time to prepare all of the toppings.
Why the Right Pizza Dough Mixer Matters
The texture and flavor of your pizza crust heavily depend on how well the dough is mixed. Properly mixed dough results in a more uniform and consistent crust, ensuring that every slice is a delight to savor.
Types of Pizza Dough Mixers
Understanding Stand Mixers
Stand mixers are a popular choice among home bakers and pizza enthusiasts. They offer versatility and ease of use, making them a great option for various recipes beyond pizza.
Exploring Spiral Mixers
Spiral mixers are known for their unique mixing technique that gently kneads the dough. This makes them perfect for handling larger batches of dough without overheating or overworking the mixture.
The Versatility of Planetary Mixers
Planetary mixers come with a tilting head and a stationary bowl, resembling the movement of planets (hence the name). They are excellent for mixing different types of dough, making them a favorite in many commercial kitchens.
Key Features to Look for
Motor Power and Bowl Capacity
The motor’s power determines how effectively the mixer can handle heavy dough. Opt for a higher wattage if you plan on making large pizzas frequently.
Speed Settings and Control
Having multiple speed options gives you better control over the mixing process. Slow speeds are great for initial mixing, while higher speeds are ideal for kneading.
Durability and Build Quality
Invest in a mixer with a sturdy build, preferably one with metal gears, as it’s more likely to withstand the demands of pizza dough preparation.
Additional Attachments
Some mixers come with attachments like dough hooks and paddles, enhancing their versatility. These attachments can be handy for other culinary endeavors as well.
What are the benefits of a Pizza Dough Stand Mixer?
Less Physical Effort:
This is one of the main benefits of the pizza dough mixer. It will also mean you have more time to prepare the best taste in toppings for your pizzas.
Time Saving:
Why wouldn’t you want to have a great end product, while saving time? With a pizza dough mixer, you won’t have to bend over the kitchen bench for 15 minutes, tiring your arms and building up a sweat! Save time and have the Pizza Dough Stand Mixer do the work for you.
Quality Pizza Dough:
The Pizza Dough Mixer will generate heat in the mix, which is an important factor in successful fermentation (dough rise). A slight rise in temperature is important to have the yeast working at an optimum level.
Pizza Dough Mixer – What to Consider:
With all of the Pizza Dough Stand Mixers available today, not all will fulfil your needs or fit in your kitchen. You will need to consider the quantity of dough (or pizzas) you want to make, and what other food you want to prepare and make with the mixer. Other considerations are as follows:
Material Quality:
The first thing to consider when buying the best pizza dough mixer is the quality of the build (or material quality). How long will the mixer last? How often are you going to us it? Is it strong enough to withstand the force required to spin the attachments and mix the dough? You wont want a pizza dough mixer that is going to flex and bounce off of the kitchen bench!
Size and Capacity:
Where are you going to put your mixer for convenient use. If you live in a small apartment and just make pizza for yourself, then maybe a small machine will suffice. However, if you make pizza on a regular basis or want to entertain and feed numerous people then you will need to consider a bigger option, so you have a greater dough capacity. This will save you time, so you don’t need to mix several batches of pizza dough.
Ideally, consideration should be given to a larger bowl as this will allow enough extra space for the dough to rise – you won’t need to transfer the dough into another container just for the rise.
Speed/Control Settings:
The pizza dough mixer offers various speed settings and controls. If you plan to make dough for more than just pizza, you should consider this option before purchasing.
If you’re a beginner, look for easy-to-use controls, and nothing that is too complicated. If it is too difficult to use, you are less likely to want to use it!
Different speed settings are important as you may want to start off with a slow mix and then gradually build it up. Several speed settings are an advantage.
Attachments:
Make sure your mixer comes with a dough hook! There are many different types of mixers, whisks and beaters, but to knead the dough properly you will need a Dough Hook attachment.
Now you know what to look for in a Pizza Dough Stand Mixer, make sure you pick the best one for your needs.
Selecting the Perfect Mixer for Home Use
Reviews of Top Home Pizza Dough Mixers
Serie artesanal KitchenAid KSM150PSAC: Con su potente motor y accesorios versátiles, esta batidora ofrece comodidad y durabilidad para los pizzeros caseros.
- VEVOR Stand Mixer: Su tamaño compacto y su mezcla eficiente lo convierten en un complemento perfecto para cualquier cocina.
Commercial Pizza Dough Mixers
Top Choices for Busy Pizzerias
Primo PSM-80E: This commercial-grade mixer can handle large volumes of dough with ease, making it a staple in busy pizzerias.
- Winco Commercial Grade Planetary Mixer: Its advanced kneading technology ensures consistent results even during prolonged use.
Maintenance and Care
Extending the Lifespan of Your Mixer
Regular cleaning and proper maintenance can significantly prolong the life of your mixer. Follow the manufacturer’s guidelines for upkeep.
Tips for Perfect Pizza Dough
Flour and Water Ratios
Achieving the right consistency starts with using the correct flour-to-water ratio. Experiment to find the balance that suits your taste.
Kneading Techniques
Different mixers may require varying kneading techniques. Follow your mixer’s instructions for optimal results.
Resting Periods
Allowing your dough to rest before rolling it out enhances its elasticity and flavor. Patience is key!
Comparing Price Points
Finding Value for Your Budget
While it’s tempting to go for the most expensive option, choose a mixer that fits your needs and budget. There are great options available at various price points.
Conclusion
Investing in the best pizza dough mixer can transform your pizza-making experience. Whether you’re a home cook or a professional, the right mixer can elevate your dough and crust to a whole new level of perfection.
FAQs
Q: Can I use a stand mixer for purposes other than pizza dough?
A: Absolutely! Stand mixers are versatile tools that can handle a wide range of recipes, from bread to cakes.
Q: How often should I clean my pizza dough mixer?
A: It’s recommended to clean your mixer after each use to prevent any buildup of dough residue.
Q: Are spiral mixers suitable for small-scale home baking?
A: While spiral mixers are often used in commercial settings, they can be a great choice for home bakers who frequently make larger batches of dough.
Q: What’s the ideal motor power for a home pizza dough mixer?
A: For home use, a mixer with a motor power of 500 to 1000 watts should suffice for most pizza dough recipes.
Q: Can I make gluten-free pizza dough in these mixers?
A: Yes, most mixers can handle gluten-free dough. Be sure to check the manufacturer’s instructions for specifics.
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]]>The post Pizza Dough Kneading – Hand or Mixer? appeared first on Best Home Pizza Ovens.
]]>Why Do We Need To Knead Pizza Dough?
Flour contains two proteins, gliadin and glutenin, which combine to form gluten. When the pizza dough is first mixed, the proteins are all mixed up and knotted together in no particular order. However, when the dough is kneaded, the proteins line up to form large chains of amino acids that form a matrix within the dough itself. Kneading also assists with distributing the yeast evenly throughout the pizza dough. This process, along with the warmth in the dough created by the mixing, is what leads to the dough trapping gasses released by the yeast which results in the dough rising.
Basically, kneading will bring the pizza dough together, developing gluten strands, and creating a silky, firm dough. The protein strands align, creating a gluten matrix in the dough that traps air and helps the bread rise.
Kneading By Hand
Kneading the pizza dough by hand is the easiest way to control it’s consistency. Some may say that it is the most fun part about making pizza (eating it is much better though!!). Kneading by hand gives you full control over the finished texture of your dough. There are countless techniques to knead your pizza dough by hand, but they almost all involve punching, folding and stretching repeatedly.
If you knead your pizza dough by hand, it will take about 10 minutes for enough gluten to form. Adding the flour slowly to the dough as you knead helps prevent sticking, but don’t overdo it – too much flour can make the dough tough and crumbly. The well-kneaded dough springs back when you poke it, and it should have a soft and silky feel.
Kneading With A Mixer
Your pizza dough can also be kneaded in a stand mixer (with a dough hook attachment) or bread machine. While using a bread machine to mix your dough is almost fool proof (they should always have the correct settings/timing), a stand mixer will require a little more attention. It is quite easy to over-knead your dough in a stand mixer. Kneading in a stand mixer should only take about eight minutes – the first three to four minutes should be mixing on slow, until the sides of the bowl are clean. Then mix for a further three to four minutes on a slightly higher speed until the dough forms a ball.
How To Tell When Your Dough Is Perfectly Kneaded
Your dough is ‘under kneaded’ if it is still floppy, unstructured and tears easily. Your dough is ‘over kneaded’ if it becomes tough and hard to knead further.
To know when your dough is ready, you can perform the ‘Window Test’ – take a small piece of dough and gently stretch it until it is thin enough to see through. Hold it up against the light – if it stays in one piece and you can see through it, it is ready. If it rips easily, it needs more kneading. Your dough ball should feel nicely elastic and bounce back when you poke it with your finger.
Hand Kneading: Advantages
Using a stand mixer will save saves time and effort, but kneading your pizza dough by hand does have advantages. If you’re working with your hands, you can’t over knead the dough (as long as you are paying attention to what you are doing!). According to some dough experts, hand kneading can increase gluten formation. The more gluten, the better the texture of the finished dough. Also, when kneading the dough with your hands, you can feel the development and change in the consistency of the dough – this is the gluten forming as you knead the dough.
Stand Mixer: Advantages
One of the main advantages of using a stand mixer to knead your pizza dough is the ease in which you can do it. You don’t have to clear a large area on your counter or get your hands ‘dirty’. Stand mixers are also an easier (ie: less sticky) way to knead high hydration pizza dough. It can be a messy job if doing it by hand. A stand mixer will make light work of kneading a very heavy dough – that means no strain you your hands and arms!
Hand Kneading: Disadvantages
There aren’t too many serious disadvantages to hand kneading your pizza dough. When kneading wet dough by hand, it can be tempting to add extra flour to make the dough more manageable. However, adding too much flour will make the resulting dough tough (not light and airy as we want in a good pizza dough). The work of kneading by hand is also very messy. You usually end up with flour all over the counter and the dough sticks to your fingers – then everything else you touch! Plus, it’s tiring work, and can be a little rough on your arms and wrists.
Stand Mixer: Disadvantages
Stand mixers are potentially not an overly dough-friendly appliance. They can treat your pizza dough fairly rough and can break strands of developed gluten which will affect the finished quality. Over mixing can also cause the dough to overheat, sometimes up to three degrees per minute while kneading. When kneading in a food processor, the temperature of the dough can rise up to 3 degrees per minute. If the dough gets too warm, it can rise too quickly, causing it to over-proof. Kneading heavy dough can also be bad for the stand mixer. If the motor is old or too small, you could potentially break it. For some, another disadvantage of the stand mixer is the cost. Whilst there are numerous options available, if you don’t use it regularly, it may not be a worth-while expense (however, we don’t necessarily agree with this).
Conclusion
Well…….unfortunately there is no one correct answer. As we have discussed above, there are pros and cons to both hand kneading and using a stand mixer. How you knead your pizza dough is personal preference, really. However, if you look at many pizza making tutorials, you will see that a lot will use both methods. Start with the machine mixer and then finish with hand kneading. Hand kneading feels more authentic and you get a better feel for your dough. Its fun, and you can get the kids involved as well. Here at Best Home Pizza Ovens, we like to use the stand mixer for about six to seven minutes, then turn the pizza dough out onto your dusted surface. Finish with about five more minutes of hand kneading.
Either way, you’ll be eating delicious pizza in no time!
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]]>The post Why Does My Pizza Dough Stick to the Peel? appeared first on Best Home Pizza Ovens.
]]>Does your pizza dough stick to the peel and tear? Need a solution to prevent it? Here is the answer!
Making the ideal pizza dough combines elements of art and science, and manipulating the dough is undeniably an artistic activity. But as wonderful as this creation is, Pizza dough can cause headaches when it comes time to launch your freshly made home pizza into your pizza oven.
Although a certain degree of stickiness in pizza dough is preferred, it is not unusual for the dough to become excessively sticky – so sticky that it clings to the peel and shreds when you try to remove it, rather than slipping off cleanly.
How can you prevent the pizza dough from sticking to the pizza peel? We share the best advice for picking the right ingredients and the most reliable methods for preparing the dough.
Why is my pizza dough so sticky?
It all has to do with the ingredients. When water, flour, and yeast are mixed, two of the flour’s proteins, called glutenin and gliadin, interact with the water to form the protein known as gluten. Kneading the dough causes gluten to rise, resulting in the formation of stronger and longer strands. The dough’s gluten contributes to its strength, smoothness, and elasticity, which are desirable attributes in pizza dough. However, difficulties may occur if the pizza dough turns out to be overly sticky. In most cases, it can be attributed to one of the following factors:
Excessive absorption by the dough:
When it takes on excessive water, pizza dough develops a texture that is difficult to work with. Because it has absorbed too much liquid, the dough can easily be overstretched and torn apart. The solution to this issue and the only way to save the pizza base is to add flour into the dough in small amounts.
Incorrect handling of the yeast:
When mixing the yeast into the dough, it is essential to handle it properly, regardless of whether the recipe allows for fresh or quick-dry yeast. Yeast can be very temperature-sensitive. If the temperature is too cold or too hot, the yeast action will be stopped, which will prevent the normal formation of gluten – hence a weak, easily torn dough.
Insufficiently kneaded dough:
If the pizza dough hasn’t been kneaded for long enough, the gluten won’t have a chance to mature and become stronger. Consequently, the pizza dough has a grainy appearance and does not stretch as it should, leaving the dough of your pizza at risk of breaking apart.
How to Stop your Pizza Dough Sticking to the Peel?
Consider making a few of these improvements to avoid the dough from sticking and tearing as you stretch the pizza dough:
Stretch carefully:
You should have the pizza dough ready on a separate piece of workspace. The dough should not be kneaded or stretched on the peel surface itself. Use a counter that is smooth, and before beginning work, ensure that there is a generous amount of flour/semolina spread across the surface of your workspace. Stretch the pizza dough out evenly to remove any thin places that could lead to tears later on.
Don’t use too much sauce:
When topping a dough with an excessive amount of heavy or moist toppings, you run the risk of it becoming sticky. An excessive amount of sauce will cause the dough to be wet and heavy, making it very difficult to launch from your peel.
Use proteinaceous flour:
Make use of flour that has a higher protein content. Sprinkle flour on your pizza peel before using it. The loose flour creates a layer between the pizza dough and the peel, functioning like tiny ball bearings and acting as a barrier. You could also use a small bit of cornmeal/semolina, but you should be careful not to use too much of it because it can burn onto your pizza dough.
Proper mixing:
Make sure to mix for a sufficient amount of time but not for too long. After mixing the ingredients, give the dough time to rise and loosen up so the gluten fibers may relax.
Do not heat your peel:
You should try to avoid leaving a metal peel inside or too close to the hot oven. The heat will be transferred to the metal peel and the pizza can begin to cook well before it makes contact with the stone! It’s another factor that might lead pizzas to become stuck.
Work rapidly:
You will need to work rapidly as soon as the dough is placed on the peel. You just have a few minutes left before the flour in the dough naturally starts to stick, making it difficult to launch from the peel. While preparing your pizza on the peel, give it a few shakes every so often. This is a simple way to test, early on, that your dough is not stickingl. If you detect a spot sticking, you can throw a little extra flour under the pizza base.
Give small ‘jerks’ to your peel when launching:
When launching your pizza into the oven, you need to make sure to use a quick, rapid ‘jerking’ motion to remove the pizza from the peel – it is a quick back and forth movement. The momentum of the pizza dough will ensure that it continues to move forward, allowing it to slide off your peel onto your steel or stone easily.
Conclusion
Handling pizza dough while making pizza is not easy for a beginner. You need to take care, have patience and practice. If it sticks and starts to fall apart, don’t panic, just fold it onto itself and make a Calzone!!
Use good ingredients, in the correct way, and use plenty of flour/semolina on the prep bench. Also dust a little onto the peel before putting the pizza onto it. This should all be a good start to help you launch that perfect pizza into your home pizza oven.
NEW STAR WOODEN PIZZA PEEL
Comes in a variety of different sizes.
Sturdy, durable, and lightweight basswood with a fine, even texture ensures our peels are less prone to cracking & free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels.
Wood peels feature a tapered half-inch blade designed to easily slide under, and lift pizza from a distance
Available in various lengths and sizes; Hand wash only peels are simple and easy to clean
Perfect for putting pizzas in and out of the oven, while keeping hands and arms away from the heat.
THE ITALIAN KITCHEN PERFORATED PIZZA PEEL
No más sabor a harina quemada: la hoja perforada evita que se pegue y elimina el exceso de harina del fondo de la pizza, lo que permite cocinar una mejor corteza sin el sabor a harina quemada de las cáscaras de pizza estándar no perforadas.
Se desliza fácilmente debajo de todos los estilos de pizza: ya sea que esté haciendo estilo napolitano, neoyorquino o cualquier estilo intermedio, el borde cónico flexible se desliza justo debajo de la masa con un mínimo o nada de harina. Funciona muy bien en todos los tamaños de hornos para pizza Ooni (modelos de 12 y 16 pulgadas).
La última pizza es tan buena como la primera: con 27,3 pulgadas, el mango de aluminio liviano actúa como una extensión de su brazo. La hoja de 13 × 16,7 pulgadas está hecha de aluminio de alta calidad que se enfría rápidamente entre lanzamientos de pizza.
Diseño perfeccionado para el “Pizzaiolo” serio: el diseño de calidad superior lo hace perfecto para restaurantes comerciales y uso personal. Viene con asa resistente y lazo para colgar para un fácil almacenamiento.
La promesa familiar de la cocina italiana: de nuestra familia a la suya, si no está satisfecho con la calidad de nuestra pala para pizza, comuníquese con nuestro equipo de servicio al cliente y lo arreglaremos.
OONI PIZZA TURNING PEEL – LONG HANDLE
Great pizza! – A motto that Ooni Pizza Ovens live by – We believe that everybody deserves great pizza and our pizza peels have been designed with that sole purpose in mind!
Faster cooking – By using the Ooni turning pizza peel while cooking your favourite pizza the base stays in contact with the pizza stone baking board as you spin your pizza like a pro cooking your pie faster in your flaming hot Ooni pizza oven.
Lightweight and easy to use – With a handle manufactured from glass-reinforced nylon our Ooni Pizza Turning Pizza Peel is extremely lightweight and exceptionally durable – allowing you to easily turn your pizza as they cook with ease
Super smooth surface – Made with an anodised aluminium surface this Ooni pizza peel has a non-stick effect for sliding right under your pizza creation. While the perforations on the 7” pizza paddle let excess flour fall away for a perfectly cooked base
Long handle – The extra-long handle on our Ooni Pizza Turning Peel allows you to cook great pizza in your Ooni pizza oven without needing to get too close to the ultra-high temperatures needed for truly great pizzas.
The above are only a selected range of pizza peels and paddles. Be sure to check out our page on a full range of great quality and priced home pizza tools and accessories – Home Pizza Oven Tools and Accessories
The post Why Does My Pizza Dough Stick to the Peel? appeared first on Best Home Pizza Ovens.
]]>The post The Best Home Pizza Peel and Paddle 2022 appeared first on Best Home Pizza Ovens.
]]>If you want your pizza to have a nice crisp and well-charred underside, you need a technique and tool to shift it to the blazing-hot surface of your pizza oven. Using a pizza peel (or paddle) – a utensil with a long handle and a flat paddle at the end that is used to place and withdraw pizzas from the oven – is the most effective method for accomplishing this task.
Most experts utilize a peel with a long handle and good quality metal heads with rounded tips to move their pizzas around the oven. They are also used to place the pizzas inside a very hot oven, without having to reach in and burn their hands and arms. But what about those of us who cook at home? Which pizza peel is ideal for use in our Home Pizza Ovens? In this article, you’ll come to know the best types of Pizza Peels! Let’s Commence!
What are the qualities of the Best Pizza Peel?
Some qualities need to be considered while buying a Pizza peel. Let’s discuss some qualities of the best pizza peels.
Shape – Peels used by professional pizza chefs typically feature a circular head. They must be eligible to work with pizzas in every area of a vast oven. The pizza peel with small circular head is used to move the pizzas within the oven.
A square-headed peel is used to ‘launch’ the pizzas inside the oven. The head needs to be big enough to fit the entire pizza onto it.
If you are using a small pizza oven, a square shaped head will be sufficient for launching and removing the pizza. In a small pizza oven, you will not turn the pizza whilst still inside; instead you will remove it slightly from the oven and use your hand to turn the pizza whilst still on the peel. You will then place it back in the oven for further cooking.
Materials – Pizza peels are generally available in two primary materials:
- Wooden peels have a nice authentic feel to them. Wood is the greatest material when placing uncooked pizza into an oven because it is less likely to stick to the dough (you may still need semolina or flour on it first though). Your pizza can be cut and served straight from the peel without hurting your knives or pizza wheel. You will need to be mindful of the wood warping. The peel should be dried thoroughly after washing. Moreover, wood peels are also not fireproof.
- Metal peels are available in a variety of steel materials. Metal blades seem super-thin and simple to slip beneath a pizza. They are easy to clean and long-lasting.
So, which is the best one of them? It really comes down to personal preference. Many pizza cooks will use a wooden pizza peel/paddle to prepare their pizzas on, then launch into the oven; and a metal pizza peel for turning the pizza inside the oven and then removing it.
Length of Handle – The pizza peel handle should be long enough to let you retain your hand at least 4-5 inches away from the oven door while letting the blade access the back of the oven.
Here is our selection of the Best Types of Pizza Peels available:
NEW STAR WOODEN PIZZA PEEL
Comes in a variety of different sizes.
Sturdy, durable, and lightweight basswood with a fine, even texture ensures our peels are less prone to cracking & free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels.
Wood peels feature a tapered half-inch blade designed to easily slide under, and lift pizza from a distance
Available in various lengths and sizes; Hand wash only peels are simple and easy to clean
Perfect for putting pizzas in and out of the oven, while keeping hands and arms away from the heat.
THE ITALIAN KITCHEN PERFORATED PIZZA PEEL
No More Burnt Flour Taste – The perforated blade prevents sticking and removes excess flour from the bottom of the pizza, allows for cooking a better crust without that burnt flour taste from standard non-perforated pizza peels.
Easily Slides Under All Pizza Styles – Whether you’re making Neapolitan, New York style or anything in between, the flexible tapered edge slides right under the dough with minimal to no flour. Works great in all Ooni Pizza Oven sizes (12 and 16 inch models).
Last Pizza as Good as Your First – At 27.3 inches, the lightweight aluminum handle acts as an extension of your arm. The 13 × 16.7 inch blade is made from a high-grade aluminum that cools quickly between pizza launches.
Design Perfected for the Serious “Pizzaiolo” – Premium quality design makes it perfect for commercial restaurant and personal use. Comes with sturdy handle and hanging loop for easy storage.
The Italian Kitchen Family Promise – From our family to yours, if you aren’t satisfied with the quality of our pizza peel, reach out to our customer service team and we’ll make it right.
OONI PIZZA TURNING PEEL - LONG HANDLE
Great pizza! – A motto that Ooni Pizza Ovens live by – We believe that everybody deserves great pizza and our pizza peels have been designed with that sole purpose in mind!
Faster cooking – By using the Ooni turning pizza peel while cooking your favourite pizza the base stays in contact with the pizza stone baking board as you spin your pizza like a pro cooking your pie faster in your flaming hot Ooni pizza oven.
Lightweight and easy to use – With a handle manufactured from glass-reinforced nylon our Ooni Pizza Turning Pizza Peel is extremely lightweight and exceptionally durable – allowing you to easily turn your pizza as they cook with ease
Super smooth surface – Made with an anodised aluminium surface this Ooni pizza peel has a non-stick effect for sliding right under your pizza creation. While the perforations on the 7” pizza paddle let excess flour fall away for a perfectly cooked base
Long handle – The extra-long handle on our Ooni Pizza Turning Peel allows you to cook great pizza in your Ooni pizza oven without needing to get too close to the ultra-high temperatures needed for truly great pizzas.
The above are only a selected range of pizza peels and paddles. Be sure to check out our page on a full range of great quality and priced home pizza tools and accessories – Home Pizza Oven Tools and Accessories
The post The Best Home Pizza Peel and Paddle 2022 appeared first on Best Home Pizza Ovens.
]]>The post Best Wood for your Wood Fired Pizza Oven appeared first on Best Home Pizza Ovens.
]]>Not all wood is created equal! If you use the wrong type of wood, your pizza oven cannot get to the desired temperature and it might be difficult to clean. The initial heat-up time might be too long or the burn may produce too much smoke. Temperature and smoke can have a significant impact on flavors imparted in the food and the quality of the final pizza.
To cook pizza, a very hot oven should be used. This is the main reason you need that specific type of wood. Making a thoughtful choice will cut down on inefficiencies and the end result is your perfectly baked pizza.
The following are five factors that determine the best wood for a wood fired pizza oven:
1) Availability
2) Seasonality
3) Moisture content
4) Burn time
5) Heat output
If you want to cook the best pizza in your wood fire oven, you will need a hardwood. Hardwood provides the most heat possible and will last longer than softwood, which is lighter, less dense and will burn faster.
We recommend you use wood native to your region so you don’t waste time, money, and energy bringing in materials. The pest-free wood you can find locally is the best option.
There are many different types of hardwood, which are classified according to the level of heat they produce and flavor they have.
Here are some of our favorite woods to use with your home wood fired pizza oven:
Applewood – Pizza ovens work best with applewood and many pizzaiolos will swear by it. This particular tree is perfect for pizzas because of its high burning temperature. With a slightly sweet, fruity flavor, applewood goes with almost every topping. One small issue is that it ‘pops’ easily which could drop a little ash on your pizza if you have a small oven.
Ash – Ash trees are native to central and eastern America.
Ashwood is an excellent choice of fuel for pizza ovens because it burns hot and has a neutral, mild flavor. It burns long and consistently and is easy to light.
Ashwood is an excellent option when cooking fish and red meats in your home pizza oven. It has a clean burn, without smoke and takes only about 6 months to season.
Beechwood – Beechwood is a great alternative when cooking fish, poultry, and vegies in your wood fired oven. Beechwood has a high water content which means it requires a longer time for seasoning than other types of cooking wood – It will take over a year to properly season, but the best result will come with two years of drying time. This wood gives off a slightly nutty and mild aroma. It is readily available and affordable, making a great option to heat your home wood fired pizza oven.
Oak – This is one of the most popular choices of hardwood because it can be found in many places. The slow burning and mild flavor of oak makes it perfect for cooking. It can be used to prepare seafood, lamb, beef, vegetables and various other dishes like pizza. Oakwood is the easiest wood to use in a wood oven and one of the most popular choices. If you are unsure about which type, this could be a very good starting point.
Oak is a very heavy, dense wood that’s perfect for cooking pizzas. These are perfect for the high temperatures that you need in your home wood fired pizza oven.
Hickory – Hickory wood gives off a stronger taste than oak, but not as strong of a flavor as mesquite. Hickory is one of the most popular woods because it creates a nice bacon-like smoky flavor. Known for its heat output, this type of wood is perfect for meat racks such as sausages, bacon, ham or pork ribs.
Don’t use too much of it though, because you may end up with a mild bitter taste to your food. Because of that, we recommend that you mix it with a milder wood such as pecan or oak. Hickory wood can be hard to split. It can take about one year to season, to ensure it only gives off a small smoke content.
Maple – Maple wood is perfect for heating your wood fired pizza oven. It produces a very high heat, and has a nice sweet aroma. Maple is suitable for cooking many types of food, with the most popular, aside from pizza, being vegetables, poultry and pork. When cooking, make sure to use more of this wood because of its lower density.
Cooking in a wood-fire oven is much more pleasurable, and the pizzas tastier, when you pick the correct type of wood to burn. More nutrients are preserved in food that is cooked in the wood fire oven because the higher cooking temperature means a shorter cooking time. The quick cooking time also means your toppings will not dry out.
Not all wood is created equal! Well-seasoned hardwood, with its dense composition and long, high burning temperature is the wood of choice for your home wood fired pizza oven.
The post Best Wood for your Wood Fired Pizza Oven appeared first on Best Home Pizza Ovens.
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