You would like to make a pizza as good as at the restaurant but unfortunately, your oven does not heat as strong as the device that the chefs use? Here is the unstoppable technique of a professional to achieve it all the same.
Pizza is an easy and above all quick Italian specialty to make. Very appreciated in Italian restaurants, this specialty is available in many recipes. It can also be carried out by you directly at home. Only problem: cooking.
Indeed, with your domestic oven, you may find it difficult to get the same result as pizzaiolos. So, to help you, the Italian chef at the head of six restaurants in Paris, also world champion in pizza, shared his best tips.
In a video published on his tiktok @Peppeficiel account, the latter unveiled the procedure to obtain a perfectly cooked pizza with a domestic and non -professional oven.
How to cook pizza in a domestic oven like a real pizzaiolo?
According to the specialist born in the Italian peninsula, the first golden rule to succeed in a pizza at home is the temperature. A domestic oven cannot compete with the 400 ° C of a wood oven. But it can still produce optimal cooking by being adjusted to the maximum, or generally 250 ° C.
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To reproduce the conditions of a professional oven, a refractory stone is also an essential ally. Place it in the oven and preheat the device before dropping off the pizza. Start by spreading your dough and Add a generous layer of tomato sauce. Then put your pizza in the refractory stone and activate the rotating heat mode.
Cook for 6 minutes at full power. Halfway through cooking, take out the pizza and add the mozzarella. This secret prevents it from burning under the intensity of the heat and guarantees it a melting and golden texture as desired.
Once the mozzarella and other garnishes (like the basil) added, put the pizza in the oven for an additional 6 minutes. After 12 minutes of cookingyour pizza will be ready. The paste of your preparation is crisp on the outside, without being dryand soft inside. The garnish is tasty at will.
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So, ready to test these tips during your next Pizza evening? You will clearly enjoy!
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
