Who doesn’t love a great pizza? At New York Brick Oven, we do. One of the most rewarding things that someone can do is craft a homemade pizza masterpiece. From the dough to the toppings, the process of making your own pizza at home is a beautiful thing. Today, we’re going to tell you about ingredients for homemade pizza you must have. At New York Brick Oven, one of our favorite things to do is share our passion with the world. So, let’s jump in and talk about what you need to gather for the best homemade pizza ever.
4 Ingredients For Homemade Pizza
Undoubtedly the most important part of a pizza, aside from the dough itself, is yeast. This key ingredient is what gives pizza dough its fluffy texture through rising. People often ask what the best kind of yeast to use is, and we’ll say it depends. If you want to have pizza the same day, instant yeast is your best bet. For a more developed, stronger dough, active dry yeast is the ticket. The active dry yeast requires blooming and maturation in the dough which can take anywhere from eight to twelve hours. To see the best results for any pizza dough, the best bet is to allow it to rise overnight in the refrigerator. This will result in a fluffy, yet chewy, texture.
Water is important for pizza dough. Things that affect water quality include pH, purity, and hardness. The most important of these is hardness, though. Water that is hard tends to have a higher pH, and thus, is more alkaline. Hard water inhibits the yeast’s ability to activate. Some people prefer to use spring water and swear by its effect on pizza dough. The most important thing to consider is that pH. If it’s higher than 7, you should probably find a different water source in order to have the best yeast activation.
We’ve talked about the best flour for pizza dough in the past, and our opinion is the same. Tipo ’00’ flour is the best for pizza dough. When you’re choosing what kind of flour to use for your pizza dough, the most important thing to consider is gluten content. If you have too much, the dough will be too springy. If you have too little, the dough will fall apart. The best percentage of gluten sits around 12 to 13%.
The most fun part of the homemade pizza-making adventure—toppings. We’re not here to tell you what’s best on top of a pizza. The reason this part is so fun is because when you have the dough down pat, the toppings are up to you. This is when true art begins, and you can let your imagination run wild. You may go classic and choose mozzarella, olive oil, and basil, or you might want to mix it up and add some pineapple. It’s all up to you!
Want To Learn More?
So, now you know the ingredients for homemade pizza you need. At New York Brick Oven, we’re pizza-making experts. Give us a call today with any questions about your pizza making. We also have a pizza school if you’re interested in learning how to make next-level pizza for your business.