Like many pizza lovers, I've also tried on many occasions to make pizza at home. Those kitchen experiments have usually ended up with me creating something approximating a pizza, but a lot of the time, something seemed to be missing. A lot of the time, the crust was weird in some way, or the sauce, or something. Those homemade pies always seemed to have some element about them that was different than the pizzas I'd had from restaurants. So with those "not quite right" homemade pizzas in mind, I thought I'd share a few strategies that can make a difference when you decide to build your pizza at home.
4. It's all about the crust.
OK, maybe that's not entirely true, but a large part of what gives any particular pizza its foundational tastiness is how good the crust is. Yes, you can go buy one of those Boboli ready made pizza crusts, and just load it up with goodies. I've gone that route and enjoyed the result, but while easy, those ready made crusts aren't authentically pizza-like to me. They have their own thing going on. They're yummy enough but they don't really do the trick.
To really get into homemade pizza bliss territory, the average home cook has two real choices:
Either make the dough from scratch (or at least a mix), or buy some already prepared raw pizza dough.
Chances are, if you're making pizza dough from scratch, then you're already a full blown pizza making expert. Heck, you probably own your own pizza place. If not, but the idea appeals to you, I suggest looking at the many available how-to guides and pizza dough recipes available online, and experiment. This recipe is a very good place to start for those who want to really start from scratch.
My preferred method is the easy one. Buy a ball of pizza dough from the grocery store, or convince your local pizzeria to sell you some. Many stores do sell pizza dough these days, and some pizza joints will sell you their dough too. For a guy like me, whose experiments with making bread have almost all ended in bitter tears and flour filled disaster, buying a nice glob of pizza dough removes one chink of uncertainty. I have friends who laugh at my dough making ineptitude and claim it's pretty easy to do right, so bear that in mind when choosing how you make yours.
A few other crusty tips:
The more moisture in your dough, the crispier the resulting crust will be.
If you make your own dough, I'm told that refrigerating it for as much as three days, and at least overnight will give it a better texture and flavor. It's a form of fermentation, and improves the final baking characteristics.
When it comes to taking that dough and forming the pizza crust, it's best to shape it by hand rather than using a rolling pin. The rolling pin route is certainly tempting and will taste good, but it can result in a tougher crust.
3. Maybe it's the sauce that really matters. People like different types of pizza sauce. Some prefer sauces that are a little sweet, others like a thick or thin marinara sauce, and I have found that using a store bought sauce will work fine (as long as you find one you dig), but making your own sauce is simple and results in a customizable foundation for your pizza.
A basic sauce can be made by warming a skillet over a medium heat, and then adding a few tablespoons of olive oil. Then toss in some chopped onions and garlic, and sauté them until they begin to brown. Next add diced fresh tomatoes, and then allow things to cook down for a few minutes, stirring as necessary. Season this with fresh herbs such as oregano and simmer until the sauce begins to slightly thicken. Add salt and pepper as desired, and you have a basic marinara pizza sauce.
One great tip I picked up is to add the rinds of Parmesan cheese wedges to the sauce as it simmers. This adds a savory edge that's hard to beat. Fans of New York style pizzas will also enjoy this recipe a lot.
