What Makes A Good Pizza

What Makes A Good Pizza?

What makes a good Pizza? Although a very simple question, its answer is not as simple. A good pizza is a combination of excellent dough, nice cheese, perfect sauce and toppings baked to perfection. A perfect harmony of ingredients makes the perfect pizza, and we are going to explain what makes a good pizza and also how to pick the right one for you.
Let’s start with talking about the good pizza base, its crust.


Step to Makes a Good Pizza:

The Perfect Pizza Dough:

Dough is the main part of any pizza, get it right and you will end up with a pizza that is always delicious. You can change the toppings as long as you have the perfect pizza. The dough is what makes the crust soft, crispy, chewy and melty at the same time.


You need to find that right spot of moisture, thickness and consistency of the flour, yeast, salt and sugar to make the best base for your pizza.


It all starts with choosing the right flour. Too fine and you will end up with a hard to knead dough, too brown and it will be runny.


If you can’t find the right mix of flour, make your own blend.


Get yourself white and brown flour, sift it and mix it properly to get the perfect flour mix for your dough.

Proper measurement is the key for a consistent, same best quality crust – every time!

Make sure you measure everything correctly. 

Using cups to measure flour is not the right way to do it. Flour can be compressed, and you may end up with more than needed, ruining the whole batch. 

Get yourself a kitchen scale and properly weight your flour and measure the water with a scaled container; after all, you want to do it right, don’t you?

Once you got the right amount of ingredients, mix it, add water slowly, don’t dump all at once. Add a little and mix it and keep doing it until you get the right consistency. 

When it comes to yeast, using instant yeast may not be a very good idea. We are not against it, but its results are not as good. 

Get some warm water, add a little sugar to it and mix in your yeast.

Let it sit for a short while and you will end up in a smelly bubbly solution.

Add it to your dough, again, slowly.

Next, you need to knead the dough and you need to knead it good. The more you knead it, the better it will turn out to be.

After you are done kneading your dough, it needs to rest at the right temperature. Rest your dough in a little warmer environment, maybe near the stove. 

Cover the bowl with a slightly damp cloth and let it rest and rise. Let the yeast do its job.
Here we are going to skip prepping the toppings for a shortwhile. 

Once rested and risen up, knead your dough once more and let it rest for a few minutes (just one extra small step that we do).

Now you can proceed with flattening your dough to make the pizza base.

Making the right pizza sauce:

Ah, the pizza sauce, yum. If you think you can skip on the correct sauce and rely on your toppings to make your pizza taste great, you are wrong! 

As we mentioned earlier, everything has to work in perfect harmony to make your pizza experience the best. 

While making your pizza sauce, you need to balance the acid to control the tanginess of your sauce.


Tomatoes are tricky to work with and if you are planning on using tomatoes in the toppings as well, you will need to control salt and vinegar in your sauce.


When making a pizza at home, you can use the canned pizza sauce but when you are a pizza joint, a fast-food restaurant, you cannot use pre-made sauce.

You need to make it yourself. You need to practice and come up with a perfect mix of tomato paste, puree and some ketchup as well. You need to balance the herbs, salts, some sugar and vinegar in your pizza sauce.

Consistency is key. Too thick and you won’t be able to spread it evenly on your pizza base, too thin, and it will be runny, ruining everything else.

You should always make your sauce on medium to low heat and be always present, running a spoon in the pan to make sure you have a consistent and unburnt sauce.

Taste test it every 2 to 3 minutes.

Check its consistency constantly and keep adjusting the flame. High flame will always destroy your sauce, so avoid it at all costs.


Pizza Toppings:

Authentic pizza has very less toppings but pizzas now a days comes loaded, ranging anywhere from just beef, sausages, pepperoni, chicken and all kinds of meats to fruit and even just the cheese.

All the hard work you did till now leads to this step.

Although you can almost put anything on your pizza as toppings, you shouldn’t. Just like we kept a balance till now we are going to exercise the same caution here as well.

Like you cannot put carrot and radish on your pizza, but you can use capsicum, fresh basil, spinach and even some broccoli as well.

Make sure all the veggies retain their color after coming out of the oven. That means you need to be extra careful when you are pre-cooking them before they go into the oven.

Capsicum, onions and tomato slices can be used raw as pizza toppings but it’s always a good idea to blanch the broccoli.

It’s time you decide how much spices you are going to need; however, be careful with the salt.

Your pizza dough and sauce already have salt in it and all the tomatoes in the sauce are also salty.

Same is the case if you are going to use spinach leaves. Just hold back on the salt.

If you are going to pre-cook anything that is going on top of your pizza dough, make sure it is dry and there is no gravy, liquidy and runny, also it shouldn’t be oily as well.

Drain everything as much as you can before it goes on as pizza topping.

Choosing The Right Cheese For Your Pizza:

One of the most important ingredients in making the best pizza is the cheese.

Although you can use almost any kind of cheese, it is always a good idea to include mozzarella cheese. This is the stringiest of all cheeses when baked and tastes excellent as well. A combination of cheddar cheese and parmesan is also heavenly.

Remember, the right cheese for your pizza is not always the most expensive cheese.

Pro Tip: Always use shredded cheese on your pizza

Make sure to balance the salt based on the cheese that you are using. If possible, go for unsalted and freshest cheese. Keep the melting point of your cheese in mind as well because you do not need burnt cheese nor do you want to pull it before it is completely melted for obvious reasons, like that stringy feature.

Baking The Perfect Pizza:

This is the final step in making your pizza. This step can make or destroy your pizza. It is the step that everything that you did till now will come to light.

All the kneading, cooking, shredding is going to come to life once your pizza is baked. Make sure you do it right.

Choose the right oven:

The most authentic way of baking a pizza is using a brick oven. Brick oven pizzas have a distinctive taste,but the modern ovens are also not much behind.

Make sure your oven cooks your pizza evenly from the bottom and the top. Make sure to maintain proper temperatures and keep an eye on your pizza as well.

The heat from the top should be less compared to the bottom. Everything on top is either pre-cooked or sautéed and will require gentle heat, while from the bottom an even heating, higher than the top setting is required.

Your dough needs to cook so that it is crunchy on the outside but soft in the middle. It should melt in your mouth.
Once properly baked, pull your pizza out of the oven and bring it away from the excessive heat.

Give it a couple of minutes and then cut it into slices. Again give it a minute and dig in. Enjoy your perfect pizza.


There you have it. This is how you make the perfect pizza. You now know making a good pizza is an art and to become a good artist, you need to practice and use the right and correct tools (ingredients).

When it comes to pizza, you should never settle for anything less than perfection. Making the best pizza requires work, love and passion and experience.

Always get your pizza from a place that loves making it and is not in just for the business or make one yourself.

By the way, making pizza with your kids at home is one of the best indoor fun activities.


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