Never make homemade pizza like this: mistakes that everyone makes

It's much cheaper to make pizza at home than to order delivery. But even experienced housewives have problems with this dish. The pastry becomes more like a pie, the dough is hard to chew or simply burns.

That's why FoodOboz editorial team shares the most common mistakes that are often made when making pizza. You will be able to fix them very easily.

Using the wrong flour

All-purpose flour does not create the desired texture for pizza because it does not have enough protein to form a stable gluten structure. Use high-gluten bread flour to create a dense and elastic dough.

Under- or over-kneading the dough

Under-kneading results in a weak dough structure, while over-kneading results in a stiff dough. Knead the dough for about 8-10 minutes and check the elasticity by stretching a thin piece of dough.

Rolling out the dough too thin

Thin dough cannot hold the filling and becomes brittle. Leave a slightly thicker edge and roll out the dough evenly, sprinkling flour on the work surface.

Too much filling

A large amount of toppings makes the pizza moist. Use a few quality ingredients, distribute the toppings evenly, and avoid excessive amounts of cheese.

Use of cold sauce and cheese

Cold ingredients affect the evenness of cooking. Allow sauce and cheese to come to room temperature before using.

The oven is not preheating properly

A cold oven does not create the right temperature for the crust. Preheat the oven, including the container in which the pizza will be baked.

Failure to observe the cooking time

Pizza can burn quickly. Keep track of the time and temperature - thin crusts are baked at 180 degrees for 10-15 minutes, thick crusts for 20-30 minutes.

Cutting the pizza too early

Slicing a hot pizza causes the cheese and toppings to move. Allow the pizza to cool for a few minutes so that the cheese hardens and the toppings hold together.