Do you want to delight in preparing tasty and crumbly homemade pizza and are you looking for some advice to make a real impression with your guests? After all, it is a relatively simple dish that, especially in our country, we love to eat at least once a week . Yet preparing tasty and crumbly pizza is not as simple as it might seem because you have to know how to handle doses, dough and cooking by dealing with a domestic oven that is generally less powerful than that of a pizzeria. In this in-depth study we will see three ways to prepare it at home that simplify your life by offering you delicious results.
1. Roman-style pizza
First you have to try the Roman-style pizza , adding semolina to the dough which gives it a more colorful appearance making the homemade pizza tasty and crunchy. Roman-style pizza is baked in a pan and cut into rectangles but is also characterized by being higher than normal while remaining crunchy and crumbly. To obtain this effect, the dough must be very leavened and placed on a wide pan with low sides that you will have previously greased with top quality extra virgin olive oil.
The oil will also help you roll out the dough for which I do not recommend using a rolling pin. Better to proceed by rolling it out by hand, in a coarse and homemade way . Sprinkle with the sauce of your choice but remember to add the mozzarella only after cooking. Cut into generous rectangular slices and taste it with your hands to enjoy its goodness even more.
2. The tasty “combo” pizza
The pizza combo is so called for the combination of cooking that allows you to obtain an effect incredibly similar to that of a pizzeria. Basically you will need a less watery dough and, therefore, that does not stick on your hands . Roll out the pizza giving it a rounded shape and place it on a non-stick pan over high heat to cook the base directly on the stove.
When it is ready (a few minutes will be enough) you will hold the pan , quickly season with tomato and favorite ingredients and place it, as it is, in the upper part of the oven, a short distance from the grill.
3. The high hydration pizza
Finally, there is the ” high hydration ” pizza method . This means nothing more than kneading a mixture of flour, oil, salt and yeast with high concentrations of water. For these reasons the dough will be sticky and moist and will be very difficult to handle with your hands. Moreover, it will have to be left to rise for many hours but the meticulousness of the process will give life to a truly spectacular high and soft pizza, tasty and crumbly.
In practice , when you work the dough you will not have to make a ball to put away to rise but you just need to mix the ingredients by doubling the amount of water which, together with the other ingredients, will start a slow but extremely soft and airy leavening.
After at least 12 hours of rising , all you have to do is oil a pan and roll out the dough with your hands, pushing with your fingertips to distribute it evenly. At this point you can season and bake and enjoy the result.
