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Eight Mistakes to Avoid When Making Pizza at Home (and How to Avoid Them)

In this article, we talk about eight mistakes not to make when preparing pizza at home; mistakes that may seem trivial but are often made even after years of experience.

WRITTEN by

 Rudy 

of

 18 October
Otto errori quando prepari la pizza a casa

What are the eight mistakes to avoid when making pizza at home, and how can you prevent them?

 

Hello home baker, today I’ll talk to you about eight mistakes you should avoid when making pizza at home.

Mistakes we’ve all made and often still make even after a few years of experience. Don’t take them for granted because they will help you take your pizzas to the next level.

 

If instead of reading the article, you prefer to watch the video, here’s the link to the content on my YouTube channel: 🎬 8 MISTAKES to avoid when making pizza at home and how to correct them.

 

But let’s not waste any time and let’s start with the first one.

 

1. Leaving the dough uncovered

 

Let’s start with a common mistake: letting the dough rise without covering it. This can undermine all your efforts.

The surface would develop a rubbery, more or less thick film, or even dry out. If a slight film has formed, you can moisten the surface and proceed with the dough. However, if the film is thick or has dried out, unfortunately, you’ll have to discard your preparation.

 

To avoid this issue, simply cover the container holding the dough with its lid or with plastic wrap, preferably avoiding damp cloths that can carry the scent of detergents and softeners.

 

2. Not weighing all the ingredients before starting.

 

Yes, I know how “tempting” it can be to skip this step, but I strongly recommend preparing everything well-weighed before you start. Not doing so means risking forgetting to add ingredients or adding them twice.

 

Weighing and measuring each ingredient carefully will make your work more relaxed, safe and organized. I urge you never to overlook this point, even if you are highly experienced.

 

3. Using the wrong type of flour.

 

Not all types of pizza flour are the same. Make sure to use the right one to achieve the desired texture.

This is a somewhat more technical topic; it’s not very easy to know in advance whether a flour will work well for the type of dough you’re about to make.

 

  • If you’re just starting out, trust the recipes and don’t take any initiatives.
  • If the recipe doesn’t specify which type of flour to use for that dough, move on and don’t waste your time.
  • If, on the other hand, you want to delve deeper into the topic, I’ve made some videos on my YouTube channel, and here’s the link:

 

🎬 How to Choose the RIGHT FLOUR explained simply Part 1

 

🎬 How to Choose the RIGHT FLOUR explained simply Part 2

 

And I’ve written an article here on my blog:

 

📖 Pizza Flour: How to Choose It

 

To give you a rough guideline, use type 00 or type 1 flours with a strength of around 300W, and with experience, you’ll be able to fine-tune your choice.

 

4. Throwing away dough that didn’t turn out well

 

Doughs are (almost) never thrown away! If something has gone wrong:

  • Try to place it in a baking pan
  • Roll it out in the best way you can, even using parchment paper for assistance.
  • Let it double in size without making the first mistake (you must cover it).
  • Water it generously with plenty of oil and place it in the oven at 250 degrees for 15 minutes.

You’ll see that it will turn out to be an amazing focaccia.

 

5. Baking at too low a temperature

 

It’s a very common mistake and it happens more often than you think. In a freshly heated oven, you’ll have some areas that aren’t perfectly hot. The temperature probe is placed in a remote area of the oven (often more convenient than functional).

 

It’s important to have even heating throughout the oven chamber, so wait for 20-25 minutes after the thermostat turns off, especially in less efficient built-in ovens.

 

6. Overdoing it with the toppings

 

The temptation to go overboard with the fillings is always strong, but the weight and excessive moisture of the ingredients are the enemies of a good bake.

 

If you want your pizza to be beautiful, soft on the inside, and crispy on the outside, start with the bare minimum of ingredients and finish topping it 3 or 4 minutes before it’s fully cooked, or even as it comes out.

 

7. Not letting the pizza cool properly

 

Imagine if, after all that work and effort, you ruined your creation by letting it cool inside the pan or on the cutting board. The bottom of your super crispy pizza would become moist and soggy.

 

Ricordati sempre, una volta tolta la tua pizza dal forno o estratta dalla teglia, di appoggiarla su una griglia rialzata in modo che il vapore possa sfogare e non ammorbidisca la crosta croccante.

 

8. Not having fun

 

This is the most serious mistake. Kneading with the wrong mood makes us make all the mistakes we’ve seen so far and doesn’t let us fully appreciate our efforts. Making pizza at home should be an absolute pleasure; it’s not a competition, no one is chasing us, and we don’t have to prove anything to anyone but ourselves.

 

If you didn’t have fun, you won’t be able to fully enjoy your creation. So, put down your smartphone right away and savor every single moment.

 

In conclusion

 

What we’ve seen together are the main mistakes you could make when preparing pizza at home. I’ll try to follow these tips the next time I’m kneading, and if it goes well, I’ll let you know if this article was helpful by commenting on the video you’ve left below:

 

 

…And now knead, enjoy and taste!

 

Rudy

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