Between the pizzeria and the home kitchen, there are enormous differences, which involve all stages of making pizza, and that inevitably go to affect the product that is baked. In this article, we will see what they are, and we will give you some tips to get a pizza at home as in pizzeria.
What pizza are we talking about?
Homemade pizza has always existed. Until a few years ago it was handed down the classic recipe of grandmother, now, like anything else, you can learn on the internet. But some so many people write online variations on dough recipes and tips on leavening times, techniques and tools to use, that you are never entirely sure what to do or who to listen to.
If making pizza is considered an art and not an exact science even among professionals, let alone inside the kitchens of our homes, where you can do the most imaginative tests on every variable of this process.
The domestic environment, however, puts us in front of limits that we would not have with a professional kitchen, which is usually larger and better equipped.
Let’s say right away that the real Neapolitan pizza is the one laid out by hand and cooked in a wood-fired oven, without any kind of baking tray. In the absence of a wood-burning stove, it is not possible to speak of a real Neapolitan pizza. Many pizzerias on the plate use electric or gas furnaces, and most of them bake delicious pizzas, but they can’t say they respect all the Neapolitan art.
The point is to understand what kind of pizza we can make at home: there is an infinite number of variations of pizza, born from the countless contaminations of the Italian gastronomic history. Pizza on a baking sheet is a very valid alternative to pizza on a plate, it is widespread throughout Italy (and around the world), and the exceptional results are not lacking.
There are significant differences between flat and pan pizza: even if the result can be just as good and the ingredients are more or less the same, they are practically two different dishes. Each pizza maker has his recipe and as an excellent craftsman jealously guards his secrets. However, we can summarize the main differences between flat pizza and pizza by the cut in a few places:
Different recipe of the dough (hydration, given by the ratio between water and flour, and the presence or replacement of some ingredients, such as sugar or oil).
Completely different times, working methods, and dough leavening.
Different cooking temperatures and times.
Seasoning all at once or several times depending on the cooking time of each ingredient.
To sum up, we can say that the baked pizza is better suited to be made at home because it requires lower temperatures for cooking. Flat pizza needs an oven with excellent performance that guarantees a minimum temperature of 300 – 350 degrees, not reachable by standard domestic ovens.