What changes from the pizzeria?

Let’s see now how to achieve excellent results in making pizza at home.

To do this, we must first understand the differences between the professional tools of the pizzerias and those that we have available in our kitchen.

The fundamental elements that distinguish the preparation of pizza at home from that in a professional kitchen are the tools that we will use and the spaces that we have available. The three main mechanisms that concern us are:

The kneading machine: the more abundant pizzerias also make more than a quintal of dough per day, do it by hand is unthinkable for reasons of time and practicality. Moreover, the kneading machine (which often has two speeds), in its movement, gives the dough heat, which is a factor that favors leavening. The amount of heat transmitted mechanically in this phase is usually reported in the technical specifications of the machine, and the most experienced and precise pizza makers go to counter this factor by controlling the temperature of the water of the dough. There is, therefore, a big difference in making the dough at home, first of all for the quantity of money (usually at home, you make a few pizzas at a time), but also for the purely mechanical factor of energy given to the money with the manual processing.

The refrigerator: this is a fundamental tool that allows the preservation of food and professional kitchens have at least one enormous and excellent performance (in terms of capacity and temperature control), while the more equipped and spacious kitchens have one or more cold rooms (i.e., a refrigerator as large as a room). The fridge is fundamental for the maturation of the dough, because the cold slows down the rising process (which almost stops when the mass reaches around 3 – 4 degrees) and allows the money to have more time to mature (rising and growing are two distinct processes, as we have explained in this article).

The oven: the oven is the heart of the pizzeria. It can be wood-fired, electric or gas-fired, but the important thing is that it guarantees excellent performance. What is the difference between the three types of food? The wood-fired oven reaches higher temperatures (usually above 450 – 500 degrees) and gives food aromas and nuances of taste that other types of furnaces can not provide, which is right for pizza but also for all other dishes, such as roasts. Electric or gas ovens reach lower temperatures than wood-burning stoves, but still higher than those of home ovens (pizza usually cooks between 300 and 400 degrees) but they have the advantage of practicality (it feeds itself, I don’t have to add wood to regulate the flame) and faster cleaning (no wood, no ash).

The oven in the house usually barely reaches 250 degrees, the most modern and performing almost 300 degrees. Many new models now have a pizza function but, if it is not able to increase considerably the temperature reached by the oven, it does not make a big difference.

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