I’ve been making homemade pizza for a while now, but I feel like I’ve hit a plateau with my pie quality. I think it’s time to learn some new tricks!
What YouTube channels, books, blogs, or other resources have you used that really helped take your homemade pizza to the next level?
I’d love to learn more so I can really step up my homemade pizza game. Grazie!
Hello fellow pizza enthusiasts!
I wanted to share my pizza making journey with you all, in hopes that it might inspire or help someone who’s just starting out or looking to improve their own pizza game.
I started out making pan pizzas using pizza flour, which is high in yeast and allows for a quick, one-hour dough. The result was a pizza that was pretty tough, not at all the soft, fluffy texture that I like.
After some research and experimentation, I switched to a flour with a higher protein content and reduced the amount of yeast I was using. I also started a 48-hour cold fermentation process. The difference was night and day! My pizzas became much softer and fluffier, a huge improvement over my initial attempts.
I tried my hand at Neapolitan style pizza using a pizza oven, but I found sourcing the right ingredients locally to be a challenge. Plus, the pizza would char if I took my eyes off it for even a second. So, I ended up gravitating towards New York style pizza, which I found to be more forgiving and easier to manage.
One thing that has remained constant throughout my pizza making journey is my sauce. I prefer a cooked sauce over the often-recommended raw tomato sauce. I cook mine with garlic, olive oil, dried oregano, dried basil, powdered onion, and bicarbonate. The canned tomatoes that I use contain salt and citric acid, which is why I use sodium bicarbonate instead of salt, to counter the acid. The result is a rich, flavorful sauce that really elevates the pizza.
There are a few resources that have been instrumental in my pizza making journey:
I hope my journey and these resources can help you on your own pizza making journey. Happy baking!
Vito Iacopelli and Charlie Anderson on YouTube will get your pizza juices flowing. Testing/tweaking things with cooking is what makes it fun. I would say if you are mostly satisfied with your base recipe make 2 pies at a time and change 1 main ingredient/process and do an A/B comparison. Keep track of the things you like best and keep testing. After a while you will narrow things down to the perfect recipe for you. Cooked vs raw sauce. 2 vs 4 day cold ferment. Bulk ferment vs ball individually. Curl and crisp pepperoni vs normal etc. Charlie does this and really takes a scientific approach to getting the “best” product he can.
Also look for videos from the dough Doctor Tom Lehman (RIP). He has since passed on but his knowledge was vast and his joy was to share his knowledge. His NY dough recipe is where I started.
Thanks for the tips evrybody, i’ll have a look. Haven’t really done much tweaking in a good while.