It’s actually not that hard to make good pizza at home. It takes a little time, a little patience, and a little practice. But how do you make great pizza? That takes more practice and experience plus good quality ingredients. No matter what type of pizza is your favorite, all great pizza starts at the bottom with the crust.
I’m going to assume you’re already doing the basics like starting with good ingredients and measuring by weight, not volume. Here are three often overlooked details that can take your pizza crust from merely good to great.
Plain, all-purpose white flour is a great place to start when making your own pizza dough. It has plenty of protein, strength and flexibility, making it very easy and forgiving to work with when trying to stretch it out. The downside is that all-purpose, white dough tends to lack any flavor as it’s been processed to remove the bran and germ. So if you want to take your dough to the next level and really add a dynamic shot of flavor, try adding some whole grain, which includes all three parts of the grain – bran, germ, and endosperm.
Do you think I let eating alone stop me from making pizza? Hell, no.
Michelle and Cecilia were out at a birthday party. Allison was home, but as long as the Netflix was streaming and the mac ’n cheese was cheesy enough, she would leave me alone.
So, I had a Friday night free and I was determined to find out if Trader Joe’s cauliflower pizza crust was worth the hype.