Great pizza starts with the right tools: a precise scale for working with small amounts of yeast, a metal dough scraper, airtight proofing containers that fit in the refrigerator, and ideally a stand mixer. For baking and serving, the pizza set with a pizza steel and wooden peel are the duo of choice.
The ingredients make all the difference. High-protein flour provides structure. Cold water keeps yeast activity in check. Fresh yeast is often more predictable than dry. Choose ripe tomatoes or pelati (whole peeled tomatoes) and firm mozzarella that melts well without getting soggy.
Good dough takes time. Knead well and allow it to rest and let the gluten develop for a stretchy, easy-to-shape texture. If it resists, give it another ten minutes of proofing. The less yeast, the longer it needs to ferment, which adds flavour and makes the final result easier to digest.
Wet dough can feel sticky and hard to handle, but stretching and folding builds structure and strength. Don’t use extra flour. Instead, oil your hands lightly and stretch and fold the dough. With each round, it becomes stronger, more elastic and less sticky.
Gently push the air from the centre to the edge of the dough – and stop just before reaching the crust. Use your fingertips or the backs of your hands to stretch the dough evenly. This technique preserves the structure of the dough and helps create a beautifully airy edge.
Have all your toppings prepared and ready before you start shaping the dough. Once stretched, work quickly – letting it sit too long can cause sticking. Lightly flour both the peel and worktop, then transfer the pizza with one smooth, confident motion first onto the peel and then into the oven.
Tomato sauce is often used uncooked – just blend and mix the ingredients. But why stop there? How about new sauce options like creamy pumpkin purée, fresh pesto, smooth ricotta or even nut butter for a unique twist? Pizza is endlessly versatile. It doesn’t always have to be tomato.
Neapolitan pizza requires intense heat. With the professional pizza function at 350 °C, it’s ready in four minutes – airy, crunchy, melty. For thicker pizza styles like “a taglio”, the slightly lower temperatures of the PizzaPlus function (between 280 and 300 °C) allow the dough to bake evenly before browning.
