When it comes to pizza, it’s all about the sauce. No matter what kind of pie you specialize in, we’ve got the recipe to give your pizzas a kicking zing. Behold, our saucy goodness.
Pizza shops go through a lot of dough throughout an average day. This dough starts out as a large 50 to 60 pound blob that is cut and formed into smaller pizza dough balls. The dough balls can be formed either by hand or by machine, depending on the pizza shop’s output. Large scale pizzerias will most likely use a machine, but small shops or those that want to advertise handmade dough will want to form the pizza dough balls by hand.
To enhance authenticity and flavor, most pizzerias make their own dough in-house. Before the pizza is splashed with sauce, topped with cheese, tapped with toppings and baked in an oven, the individual dough balls will have to be flattened and shaped into the appropriate size and thickness whenever a pizza order comes back to the kitchen. The method used to shape the dough depends on the establishment’s size and preferences. Here are the four most common techniques for shaping pizza dough:
Good pizza starts and ends with a great crust. No matter what style is your pizzeria's specialty, these pizza dough recipes will have you on your way to tasty pies and repeat customers.
Whoever decided the world has four corners is wrong. Earth is flawlessly round, just like a piping hot pizza straight from the oven. I like to think of Earth's regions as slices, and each slice of the globe has taken traditional pizza recipes and methods and adapted them to their specific tastes. In the U.S., there are four distinct pizza styles that are regularly enjoyed.