“The key to great pizza is the ingredients,” Gemignani says. Thanks to the global availability of ingredients, he can be more precise in his recipes. He offers specific suggestions for tomatoes, flour, and olive oil. “Better ingredients yield better results,” he says. His new book covers every pizza style, from calzones to New York and Detroit style.
Alexandra Stafford’s book, “Pizza Night,” is inspired by her family tradition of Friday pizza nights. She kept this tradition in her own family and experimented with different recipes during the pandemic. After her first cookbook, “Bread Toast Crumbs,” Stafford became known for her expertise in bread and pizza. She decided to create a cookbook with a different pizza and salad combination for each week of the year.
Stafford started her career in Philadelphia, working in professional kitchens and as a food writer. In 2006, she started her own blog for fun. She says that a great pizza needs ingredients measured by weight using a digital scale, a pizza steel to balance oven heat, and patience. Her Neapolitan-style dough takes two to three days in the fridge to reach perfection. One of her recipes is Peach Pizza with Prosciutto.
Using a digital scale is crucial for precision, which helps achieve the right ratios between water and flour. A pizza steel is like a baking stone but conducts heat better, making the dough crispier and bubblier. Stafford says a pizza steel is the best investment for making better pizza at home.
The success of a pizza crust depends on four simple ingredients: flour, yeast, salt, and water. Different flours have different protein levels, which affect gluten development and, consequently, the crust’s texture. Higher-protein flours yield a chewier crust.
Tom Gozney, founder of Gozney ovens, shares insights in his book, “The Gozney Way.” He emphasizes the importance of heat management and offers techniques for using different types of ovens. Gozney’s book covers dough preparation, sauce creation, and topping selection. He encourages experimenting with different flours and emphasizes fermentation for developing dough flavor. His recipes include classic and inventive pizzas like the Truffle Mushroom Pizza.
To add complexity to your pizza, shake up your toppings, including herbs and garnishes. Besides the usual basil and oregano, try rosemary, thyme, or parsley.
In summary, improving your home pizza game involves using high-quality ingredients, precise measurements, and patience. By following tips from Tony Gemignani, Alexandra Stafford, and Tom Gozney, you can create delicious pizzas at home. This summer, let making the perfect pizza become your new hobby.
