<p>Pizzas are a hot favourite for millions across the globe. You can experiment with pizzas to get the perfect combination of topping and base that is just right for you. Pizzas can easily be made at home. Here are some tips that can help you get it right:</p>.<p>Use a measuring scale. This allows you put all your ingredients i.e. flour, yeast, salt, and water etc, directly into the bowl, making clean-up a snap.</p>.<p>After you’ve mixed a healthy blend of atta and maida, chill the dough in the fridge for an hour to get the best texture. This also helps in getting the gluten out in the mixture. The atta-maida mix is great for pizza. However, if you want a chewier base, I suggest you go for high-protein bread flour.</p>.<p>Avoid rolling the dough directly after it’s taken from the refrigerator and allow it to reach room temperature. Instead of using a rolling pin, try to hand stretch the dough.</p>.<p>Pre-heat the oven to around 250-300°C. Remember, the hotter the oven, the better, especially if you’re making a more traditional thin-crust pizza.</p>.<p>Your toppings, excluding pepperoni or any other pre-processed food, should be cooked before you make the pizza. Salami or ham should be added last.</p>.<p>Always add your herbs such as parsley, basil and oregano, only after you’ve taken the pizza out of the oven. Adding these aromatics on a hot pizza brings out the best in them.</p>.<p>Pouring too much sauce on the base will make it soggy. To get a crunchy pizza base, brush the sides with olive oil for the best colour and texture.</p>.<p>If you’re making pizza for an Indian palette, add a bit of cheddar to the mozzarella. Ensure that the mozzarella is fresh. Always cut it into thin slices before putting it on the base.</p>.<p>The best pizza cooking time is 6 to 8 minutes.</p>.<p>(The author is culinary head at Ciclo Café)</p>
<p>Pizzas are a hot favourite for millions across the globe. You can experiment with pizzas to get the perfect combination of topping and base that is just right for you. Pizzas can easily be made at home. Here are some tips that can help you get it right:</p>.<p>Use a measuring scale. This allows you put all your ingredients i.e. flour, yeast, salt, and water etc, directly into the bowl, making clean-up a snap.</p>.<p>After you’ve mixed a healthy blend of atta and maida, chill the dough in the fridge for an hour to get the best texture. This also helps in getting the gluten out in the mixture. The atta-maida mix is great for pizza. However, if you want a chewier base, I suggest you go for high-protein bread flour.</p>.<p>Avoid rolling the dough directly after it’s taken from the refrigerator and allow it to reach room temperature. Instead of using a rolling pin, try to hand stretch the dough.</p>.<p>Pre-heat the oven to around 250-300°C. Remember, the hotter the oven, the better, especially if you’re making a more traditional thin-crust pizza.</p>.<p>Your toppings, excluding pepperoni or any other pre-processed food, should be cooked before you make the pizza. Salami or ham should be added last.</p>.<p>Always add your herbs such as parsley, basil and oregano, only after you’ve taken the pizza out of the oven. Adding these aromatics on a hot pizza brings out the best in them.</p>.<p>Pouring too much sauce on the base will make it soggy. To get a crunchy pizza base, brush the sides with olive oil for the best colour and texture.</p>.<p>If you’re making pizza for an Indian palette, add a bit of cheddar to the mozzarella. Ensure that the mozzarella is fresh. Always cut it into thin slices before putting it on the base.</p>.<p>The best pizza cooking time is 6 to 8 minutes.</p>.<p>(The author is culinary head at Ciclo Café)</p>