Pizza is one of the most popular foods in America today with 93% of Americans eating at least 1 pizza a month. What’s the secret behind this Italian specialty and why are Americans so in love with it? According to the experts, a perfect pizza begins with the perfect crust. The best pizza is only as good as its crust and a large number of Americans agree with this. In a recent poll, over 1/3 of Americans believe that the crust is the most important part of the pizza. Whether the pizza is thick or thin, cheese-stuffed or with meat, spinach and other vegetables, deep-dish or hand-made, a good crust is the key.
A well-made pizza crust has the optimum combination of flavor and texture. It should never be bland or difficult to chew. Most pizza crusts contain only basic ingredients: water, flour, yeast, shortening, salt and sugar. What magic makes this simple combination so mouthwatering? Starting with the right kind of flour (usually an all-purpose unbleached flour) will help ensure the proper texture of the final product. Yeast that is still active is critical to making the dough rise. Water is the simplest and yet most important ingredient, because it blends the others together into perfect union.
The best pizza dough is smooth and elastic but never too sticky, resulting in an irresistible crust. Some people believe that refrigerating pizza dough gives it a more desirable flavor. Sometimes corn meal is added, especially to deep-dish pizza crust, giving it a yellowish hue. Adding whole wheat or rye flour contributes both flavor and nutrition to the pizza crust. Whole-wheat pizza crusts are becoming more common among health-conscious Americans.
Many people swear by a thin crust, which is the most common size. Portions have become so enormous that everyone has to eat less than a standard size pie. Convenience, which means the ability to store food in a refrigerator or freezer, has led many people to the advantage of the pre-made pie. Storing in the refrigerator allows more flexibility in the event you are not in one location.
The type of dough used for a pie can make a big difference. Buffet type crusts are traditional but can get soggy if leftovers are consumed too quickly. They are inexpensive but packed with flavor. Deep-dish crusts offer chewier consistency but are often more filling. Pepperoni is available in many flavors, including cheese. Cheese is added directly to the dough rather than including it to the topping.
If you are making your own pizza at home, it is easier to make the dough yourself. You can choose whatever type of dough you prefer and how thick you want it to be, as well. All you need is three basic ingredients: flour, water and yeast. Add salt to the water, then add the yeast in one teaspoon gradually, stirring until the yeast becomes undetectable. For one batch I used 2 1/2 cups of flour, 5 tablespoons of water and 3 tablespoons of yeast. After three hours add the remaining flour and make a soft dough. Knead gently until smooth. Put the dough in a warm spot to rise, usually the refrigerator for a couple of hours.
At the conclusion of the fermentation process, the yeast should have risen to the surface. It is at this time that you should feel a little lump in the middle of the dough. This means that you have reached the peak of your bread making ability. Drop the dough on a lightly floured surface, cover with a clean towel and let rise for an hour. Then cross the dough over the other dough and put it back in the refrigerator for a few minutes before rising again. This is repeated until the dough rises to approximately double its original size.
The best time to take the next step is at least two hours from the end of the fermentation period. You can feel when the bread has finished rising when it has doubled in size. Add your sauce to the bread, then cover tightly with a towel. There should be enough space in the dough to ensure that the cheese goes in evenly.
Place the newly shaped bread on a floured surface. Divide the dough into 16 pieces and roll each piece into a circle. Once you have a small enough circle, put a teaspoon inside the circle and push the circle down. The hole should be neatly sealed.
You can now make the cheese. It is important to note that you will need to have the plastic wrap on the bread and also allow it to come into contact with the cheese.
