The pizza parlor gets pulled out a lot especially around the holidays. I can tell you that it is also very cozy. All together around the table while everyone bakes their own pizzas. There is something to it. The bottoms are still a bit of a problem. Today I will go over everything you need to know about pizza parlor bases.
Spatula important for pizza parlor bases
The pizzarette only has a small entrance. The beauty of it is that you can make mini pizzas with the whole family. The pizzas should be made with a diameter of around 10 centimeters. You need to make sure that all the pizzas are the same size, otherwise it’s not going to fit in the pizza terette. You also need to use the spatulas provided, otherwise the dough will stick to the bottom. The spatula fits exactly through the opening and so pizza parte bottoms will always bake properly as long as they are the size of the spatula.
A protrusion mold is included with the pizzarette. This one is important because you can use it to make all pizzas the same size. You can cut out your own homemade dough to the right sizes.
By the way, it is best to just make pizza dough all by yourself. Fresh dough bakes better, prettier and is just a lot tastier than those ready-made bases. Making pizza dough bases is very easy. For this you can check out one of our other posts.
Roll out well
It is important to roll out the dough well to a thickness of just under an inch. Roll out the bottom as wide as possible, so you can cut out a lot of pizza bases. Then take the pizza cutter, trying to cut out as many bases as possible, of course. Continue until you run out of dough.
Then another handy bonus tip: Dust the pizza parget bases with some flour. At least then they won’t stick together. The bases will look delicious and also everyone can just keep eating. You can easily clean the protrusion mold.
Tips for preparing pizza dough bases
I would like to give you some tips for preparing good pizza parlor bases. There are a few tricks that everyone should know before starting to make pizza parte bases.
- Knead the base long enough, before you let it rise it is important to know that you have kneaded the dough well. You should knead the dough for around 10 minutes.
- Dough too sticky? Then add flour. Be careful with the amount, though. After all, too much changes the taste.
- Dough too dry? Then add lukewarm water.
- Don’t just roll out a ball of dough. Dust the work surface with flour and stretch your hand before using a rolling pin. Then place the ball of dough back on the work surface and press the palm of your hand on it for that round shape. Next, you can use a rolling pin.
Let the dough rise for at least an hour. This is best done when you have covered the dough in a bowl with a damp cloth or with foil. This way, you activate the gluten in the dough better, which enhances the flavor of the dough.