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🍕 A Few Pizza Tips Before Tomorrow
Quick drop-by with the kind of stuff that doesn’t make it into the recipe but makes the difference between a good pizza and a great one. Save these for tomorrow.
🔥 Give your oven plenty of time. Crank it to max and let it preheat a full 45 minutes to an hour with the stone or steel inside. Not 10 minutes, not 20. The stone needs to be saturated all the way through. Heat from below is the whole game.
🍕No stone or steel? You’re still in business. Flip a heavy sheet pan upside down and preheat that the same way. A ripping hot inverted cookie sheet bakes a beautiful crust.
Flour your peel well before you load it. Semolina or extra flour underneath the dough. Give the peel a quick test shake before you start adding sauce. If the dough slides freely, you’re good. If it sticks, lift an edge and dust more flour underneath. Fix it now, not later.
😬 Worried about the launch? Use parchment. Slide a piece of parchment paper under the dough, build the pizza on it, and launch parchment and all onto the stone. Pull the parchment out halfway through the bake when the crust has set. Zero stress.
🥫Less is more. Light sauce. Moderate cheese. Toppings spread out, not piled. Crowded pizza means soggy pizza, every time. You should still see cheese peeking through.
🧂Paint the bare rim. Right before launching, use your fingers or a brush to coat the bare dough edge with a thin layer of olive oil. Then a pinch of flaky salt or kosher salt. Three seconds of work. Turns a pale, bland crust into one that browns, blisters, and tastes like something.
🌿Hold the basil. Fresh basil goes on after the pizza comes out of the oven. If you put it on before, it burns to a brown spot. Tear it by hand and scatter it on the hot top. The residual heat wakes it up.
🔪Let it rest before slicing. Two minutes on a cutting board after it comes out. Lets the cheese set so it doesn’t slide off when you cut. Hard to wait, worth it.
That’s it. Tomorrow’s gonna be fun.
Henry ⭐🔥
22
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🍕 A Few Pizza Tips Before Tomorrow
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