Home Pizza The Biggest Mistakes Everyone Makes When Making Homemade Pizza

The Biggest Mistakes Everyone Makes When Making Homemade Pizza

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Pizza evening is the very best evening of the week and making your personal is less complicated than you assume. However, there are many tiny steps that might journey you up, or make issues way more difficult than they should be. Avoid these frequent pitfalls to attain an ideal selfmade pizza.

Most grocery shops promote all method of pre-made pizza crusts, however taking this shortcut will make your ultimate product less-than-stellar.

So, what are you able to do? Making your personal crust is simpler than you in all probability assume, particularly when you’ve got some sourdough starter operating. A easy sourdough crust might be agency sufficient to face as much as all of the toppings you might presumably need to pile on, but when you do not have the time, there’s just a few different choices.

Consider calling your favourite pizza joint to ask if they’re going to promote you a little bit of their dough, or head to the grocery retailer and assume outdoors the field. Pick up some naan and use that in your crust, or get a pleasant loaf of French bread and make French bread pizzas. All of those are higher choices than a disappointing pre-made crust, we promise.

Watch the video for extra on the most important errors everybody makes when making selfmade pizza.

#Pizza #HomemadePizza

Pre-made crust | 0:14
Skipping the salt | 0:53
Working with chilly dough | 1:28
Treating the dough poorly | 1:51
Using all uncooked toppings | 2:37
Adding too many toppings | 3:06
Not preheating your pan | 3:36
Low temperatures | 4:05

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47 Comments

  1. Mashed

    May 15, 2019 at 8:25 pm

    What's the BEST topping for a pizza? GO!

    Reply

  2. RoadBlaster

    May 15, 2019 at 8:25 pm

    Whats the background music for this video?

    Reply

  3. sheldon pereira

    May 15, 2019 at 8:25 pm

    Naan really

    Reply

  4. John-Del

    May 15, 2019 at 8:25 pm

    Guys, if you are getting pizza with a shitty crust, then more cheese will "improve" it. A well made, fully proofed and fermented dough will make a crust that is spectacular in it's own right. A wonderful crust should NOT be overwhelmed by too much topping: it's all about balance. I suspect a lot of people are used to Pizza Hut, Papa John's, Domino's, Costco, or school cafeteria pizza. If you've never had NY or NH type pizza, you won't understand what I'm talking about, but you can replicate this at home if you make your own dough and proof it for two full days. Once you acquire this skill, you won't want commercial pizza again.

    Reply

  5. Christina Sloan

    May 15, 2019 at 8:25 pm

    Chucke cheese

    Reply

  6. normie x

    May 15, 2019 at 8:25 pm

    Even if when i mess up, my home made pizza still beats store pizza 90% of the time.

    Reply

  7. Ethan Johnson

    May 15, 2019 at 8:25 pm

    Choosing to order instead to make

    Reply

  8. Patricia Medlin

    May 15, 2019 at 8:25 pm

    I have used sourdough to make one, just because I was making bread. It tasted good, but as far as the rest, it came out like about all other pizza crusts. Kind of tough, not worth it me.

    Reply

  9. Richard

    May 15, 2019 at 8:25 pm

    Real pizza does not use sour dough

    Reply

  10. Volcanoman

    May 15, 2019 at 8:25 pm

    I made homemade pizza just this night, and it worked out great. A tip they didn't mention here – proof the dough A LOT. I proofed once, then punched it down and let it rise again (proofing in a 200 degree oven that I shut off and let cool to around 150 before putting the dough in (and it obviously retains a lot of heat, but does cool with time). Then I stretched the dough into 2 pizza crusts, before proofing a THIRD time, also in a warm oven (making the thin crust a bit thicker, and nice and airy). Also, because it's been punched down twice already (removing large air pockets) and thinned out by hand, you don't get big bubbles in the dough this way…they're small and even.

    I made a sauce too, out of cooked tomato purée that's from my garden (made in the summer and frozen), plus minced onion + garlic, 1/2 tsp of red pepper flakes, a bit of brown sugar (1 tsp) to cut the acidity of the tomatoes, a small amount of concentrated chicken stock (bouillon) and Italian seasoning (oregano, basil, rosemary, etc.). I boiled down what started as 2 cups of purée to 1 cup (and had leftover sauce at the end, for next time). Toppings (put on without pre-cooking, but they didn't really need it): pepperoni, red pepper, white onion, and pineapple (I know, I know…that's a love/hate ingredient on pizza, but I adore the sweetness of the fruit contrasting with the spicy sauce and pepperoni). Baked at 500 F for 8-9 minutes, took it out just as the mozzarella was starting to brown and blister, onions and peppers still a bit crunchy (nice textural contrast). Best pizza I've ever made (and way better than most take-out/delivery).

    Reply

  11. Theo Lamp

    May 15, 2019 at 8:25 pm

    French bread pizzas are great for a party. You just put all the ingredients on a table. Everyone gets a chance to make their own pizza. What could be better than that ?

    Reply

  12. PrestigeWorldWide179

    May 15, 2019 at 8:25 pm

    Hate this annoying bitch voice

    Reply

  13. BEN GHANA

    May 15, 2019 at 8:25 pm

    Tips coming so fast, makes it all seem like a blur, bound for the exact mistakes we're supposed to be trying to avoid.

    Reply

  14. Dylan Thomas

    May 15, 2019 at 8:25 pm

    Mashed spreading lies. Using a rolling pin or wine bottle is absolutely the best way for a thin crispy crust.

    Lucalis is one of the absolute best pizza places in NYC and he rolls every pizza with a wine bottle.

    Reply

  15. Kevin Tuttle

    May 15, 2019 at 8:25 pm

    Sourdough starter = not easy. In fact it'll take much longer if you don't have one on hand, but if you have one then go for it!

    Otherwise stick to a pouch of yeast. Add it to some luke-warm water (no hotter than 90 degrees) and whisk it together. Once bubbles form, mix it in with your dry ingredients. Easy-peasy.

    Reply

  16. Edward Mitchell

    May 15, 2019 at 8:25 pm

    🍕

    Reply

  17. Mary Williams

    May 15, 2019 at 8:25 pm

    Sour dough gross

    Reply

  18. Apotheosis

    May 15, 2019 at 8:25 pm

    I just make English muffin pizzas

    – Toast the muffins a little, prevents the muffin becoming soggy from the sauce
    -Apply sauce, fresh mozzarella and a good Parmesan. (Olive oil adds a little more flavor)
    – 10 minutes at 400 degrees in oven/toaster oven until mozzarella is slightly brown
    – eat

    Reply

  19. Rockin Russ

    May 15, 2019 at 8:25 pm

    BS.Get a Boboli crust and just pile on the toppings.Only broke ass losers skimp out on toppings.Fake mozzarella cheese and pepperoni is the bottom.NASTY

    Reply

  20. Sena miller

    May 15, 2019 at 8:25 pm

    You're not going to tell me what I should and shouldn't put on my pizza! You probably don't even season your food…

    Reply

  21. Jimmy Sprinkles

    May 15, 2019 at 8:25 pm

    High hydrated dough %70-75.
    San Marzano tomatoes.
    Local mozzarella cheese.
    The best toppings you can afford.
    Toppings: less IS more.
    Baking stone.
    500-550° heated oven.
    4-5 minutes bake time.
    You're welcome.

    Reply

  22. Leonator805

    May 15, 2019 at 8:25 pm

    "Cmon guys, all we are looking for is, you know a nice soft dough, always look for a nice soft dough when making pizza"

    -Quang Tran

    Reply

  23. Rosemary Knapp

    May 15, 2019 at 8:25 pm

    Saw this in my feed the day after I made pizza….

    Reply

  24. John Skudsikker

    May 15, 2019 at 8:25 pm

    Fuck that! I do it the way I want 😀

    Reply

  25. Vickie Clark

    May 15, 2019 at 8:25 pm

    There is no such thing as too much toppings IMHO. Unless it's a deluxe–I'm not going to eat it.

    Reply

  26. Terra SilverShade

    May 15, 2019 at 8:25 pm

    Sorry mashed you can pry my pre made dough out of my cold dead hands

    Reply

  27. Boujee Baboon

    May 15, 2019 at 8:25 pm

    You need to make many

    Reply

  28. Killer Tom Johnson

    May 15, 2019 at 8:25 pm

    John Podesta likes cheese pizza and pasta with walnut sauce

    Reply

  29. Ralph The Wonder Llama

    May 15, 2019 at 8:25 pm

    The biggest mistake you've made is not parbaking the crust before topping it. By not doing so, you'll end up with undercooked, raw dough under the toppings.

    Reply

  30. undertaker666dead

    May 15, 2019 at 8:25 pm

    The biggest mistakes everyone makes when making homemade pizza. Putting vegetables on pizza

    Reply

  31. leon

    May 15, 2019 at 8:25 pm

    Darf Kevin heute bei mir kommen woahh

    Reply

  32. deeprose4

    May 15, 2019 at 8:25 pm

    Wow, now being judged for making pizza. If you wanna use store crust, go for it. Premade sauce? Yep, that’s your choice too. As long as you like it, who cares. So GTF mashed.

    Reply

  33. Luke McGhee

    May 15, 2019 at 8:25 pm

    From my experience it’s a balancing act between cheese, sauce and toppings.

    Crust recipe I use: 3-1/2 to 4 cups bread flour, 1-1/2 cup warm water at 110 degrees add packet of yeast stir with 1 teaspoon of sugar. Add yeast(active dry, NOT rapid rise) water mixture to bread flour, then add 1 tablespoon olive oil and mix together until dough is shaggy. Once dough is shaggy kneed until smooth or for 10 minutes, separate the dough into two even balls. Oil bowls carefully for the dough to rest. I say carefully, because you can over saturate the dough. Let it rest for 1 hour. Then spread out cornmeal over the surface to be stretched on. I would say pre-heat at 400 degrees, but could also use 500 degrees. Take 20 or 30 minutes at 400. Add whatever amount of tomato sauce, cheese, or toppings as desired.

    My personal experiences you want to make a small balanced sheet of tomato sauce and cheese. You can either have a mess or choke on too much cheese.

    Reply

  34. Angela Eager

    May 15, 2019 at 8:25 pm

    Not easy to make as it said!!

    Reply

  35. Rjm0007

    May 15, 2019 at 8:25 pm

    With the price of all the ingredients buy a pizza would be cheaper

    Reply

  36. Matt5

    May 15, 2019 at 8:25 pm

    Not having a pizza oven.

    Reply

  37. Fred Ceely

    May 15, 2019 at 8:25 pm

    That was actually some good info, without wasting any time.

    Reply

  38. Aaron Bryant

    May 15, 2019 at 8:25 pm

    Criticises premade pizza base but recommends premade French bread and premade Naan…

    Reply

  39. Megha Trivedi

    May 15, 2019 at 8:25 pm

    The biggest mistake people make while making pizza is not giving me some after

    Reply

  40. Curiosity

    May 15, 2019 at 8:25 pm

    I thought the Sour Dough starter was pretty far out in left field but if you are so inclined go at it. Salt in the dough is way over rated as most of what you put on the pizza is going to be rich in Salt. If possible leave it out of the dough and you have a chance to sprinkle some really nice salt on top to taste. Leave it out and add it later.

    Reply

  41. Less Talk, More Delicious

    May 15, 2019 at 8:25 pm

    Peeeetchaaa! 🍕🤤

    Reply

  42. patrick Wall

    May 15, 2019 at 8:25 pm

    Put it on the top rack and the crust and top will bake more evenly.

    Reply

  43. Zenn Lozanno

    May 15, 2019 at 8:25 pm

    You're offended the cheese god! There's no such a thing as too much cheese and pepperoni

    Reply

  44. Judas-Priest

    May 15, 2019 at 8:25 pm

    This is making me hungry.

    Reply

  45. Mike Anderson

    May 15, 2019 at 8:25 pm

    Dear God her voice is pedantic! Is ~ she ~ trying~to ~ sound ~ like ~ a ~robot?

    Reply

  46. 10,000 subscribers for no reason

    May 15, 2019 at 8:25 pm

    The biggest mistake is BURNING it.

    Reply

  47. nevermore0

    May 15, 2019 at 8:25 pm

    Er… is that James May cooking pizza?

    Reply

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