Creating the Perfect Pizza at Home
Are you a big fan of pizza, but tired of ordering in from your local pizzeria? Well, the good news is that with the Juno gas pizza oven, you can create a restaurant-quality pizza right in the comfort of your own home! In this blog post, we'll be sharing some helpful hints, tips, and recipes for creating authentic dough and sauce that will take your homemade pizza to the next level using the Juno gas pizza oven. So, whether you're a seasoned pizza maker or just starting out, get ready to impress your taste buds and wow your dinner guests with some delicious and perfectly cooked pizza!
Creating an authentic taste of Italy at home is not a challenging as you may think. Invest in good quality simple ingredients such as 00 flour a finer texture to traditional British flour with a lower gluten content which is essential for a crispy texture.
1KG: 00 Flour
600ml room temperature water
½ tsp Dry Yeast
1) Put all dry ingredients into a bowl & mix.
2) Add water in parts at a time & keep combining by hand until a sticky dough has formed.
3) Generously flour your work surface & knead by hand for 8 minutes – you are looking for a smooth texture that forms easily into a ball. Do not overwork the dough,
4) Prove the dough in a warm environment on an oiled baking tray and cover with a tea towel for an initial 2 hours. The end dough should have doubled in size.
5) Shape the dough into 8 equal boules this can be used for 8 bases
6) Continue to prove the dough for as long as possible, the longer you can prove the better. Overnight is ideal but can be left for a couple of days if you can wait that long.
Take your dough & press down in the middle to start shaping. Do not use a rolling pin & only shape the middle to help maintain crispy air bubbles in the crust.
After forming the round shape you can start thinning out the base by holding the crust & turning the base until the base is almost opaque. Try to aim for a 1cm wide & deep crust – don’t forget this will rise in the oven.
The secret to delicious tomato sauce is to use high-quality tomatoes: The quality of your tomatoes will make a big difference in the flavour of your sauce. Look for ripe, juicy tomatoes with a deep red colour - we particularly love the San Marzano variety.
2 Garlic Cloves
2 400g cans of chopped tomatoes
Salt & Pepper for seasoning
1 tablespoon of olive oil
1) Finely chop the garlic & fry in the olive oil for a minute until fragrant
2) Blend the tomatoes until smooth & add to the pan with the garlic
3) Simmer on a low heat for 30 minutes until the water has evaporated and you are left with a thick tomato sauce
4) Season to taste
At home, pizza making is all about experimentation! There are no rules, so feel free to get creative with your toppings - even pineapple is fair game. For those who prefer to stick to tradition and experience the authentic taste of Neapolitan pizza, we recommend using classic mozzarella and fresh basil. Just make sure to drain and dry the mozzarella as much as possible to prevent a soggy crust. And for a final touch of flavour, add a handful of torn fresh basil after baking to avoid burning. Serve on a traditional bamboo pizza board for the ultimate wow factor!
Top Tips for a Perfect Bake:
If you're looking to make a restaurant-quality pizza at home, here are some top tips to follow:
- Use a pizza peel!. Sprinkle flour onto the peel before using to ensure smooth transition in and out of the oven.
- Wait for the oven to reach 400 degrees celsius. The flames should have settled down & will provide the optimum conditions for a quick & even bake. You are aiming for 60-90 seconds in the centre of the oven with regular turning (every 10 seconds).
- To maintain consistent temperature angle your oven away from strong winds which may enter the oven and extinguish flames
When finished using the oven, fire it back up at a high temperature to burn off any remaining food from inside the oven & once dry wipe off any ash marks on the exterior with a soft dry cloth.
Don’t forget to use a cover to protect your oven from the elements when not in use