Pizza is a simple thing to do. In principle.
You just need flour, oil, water, salt and brewer’s yeast.
But you can make a lot of mistakes.
This evening my pizza was not as good as it could be, so I thought I would tell you about the mistakes you can do with pizza-making:
1. Brewer’s yeast. The fresh one is better than the dry one. In both cases you have to melt it very well in the water, otherwise the dough might not rise properly. Also add a little bit of sugar. Amount should be 0,2% of flour, i.e. 200 gr flour => 200/100 *2 = 4 gr
2. Water. The rule is approx 70% of flour, i.e. 200 gr flour => 200/100 *70 = 140 gr or 140 ml. The dough should be soft
3. Salt. The rule is 2,5% of flour, i.e. 200 gr flour => 200/100 *2,5 = 5 gr
4. Rising. You should let it rise at least for 2 hour. 3 are better. It should at least double it’s volume. So start to do it only when you know there is enough time. And: you have to put it in some slightly warm place, like your oven turned off, but with the inner light on.
5. Mix tomato and oil before you spread it on the dough. Otherwise oil can stand only in certain parts and it won’t be nice.
6. Cook it in 2 times. Why ? Because Mozzarella is a watery cheese (and easily burns). 1st time: you put tomato on and cook it for about 20 minutes. 2nd time: you take it out, put mozzarella (and other toppings) on it and finish cooking until the mozzarella is ok.
7. Don’t exaggerate with toppings. The best pizza is margherita, which means only tomato, mozzarella and oregano. One more ingredient is ok, like another cheese or ham or sausage or tuna etc. Two more ingredients can go. Three are too much. Ok: it’s your taste, but this is my opinion. The more you add, the more difficult the cooking will be .
Maybe it looks good, but it’s not as it should be.
So try and learn from mistakes.