The pizza parlour is brought out a lot, especially around the holidays. It is also very cosy, I can tell you. Nice and cosy around the table while everyone bakes their own pizzas. There is something about it. The bottoms are still a bit of a problem. Today I will go through everything you need to know about pizza parlour bases with you.
Spatula important for pizza oven 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 centimetres. You need to make sure all pizzas are the same size, otherwise, it’s not going to fit in the pizzarette. 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 bases will always bake well as long as they are the size of the spatula.
A protrusion mould 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, is prettier and is much tastier than those ready-made bases. Making pizza dough bases is very simple. 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 a centimetre. Roll out the base as wide as possible, so you can make lots of pizza bases. Next, take the dough cutter and try to cut out as many bases as possible. Keep going until you run out of dough.
Here’s a handy bonus tip: dust the pizza dough bases with some flour. At least then they won’t stick together. The bases will look delicious and also everyone can just keep on eating. You can easily clean the cut-out.
Tips for preparing pizza oven bases
I would like to give you a few tips on how to prepare good pizza dough bases. There are a number of tips that everyone should know before starting to make pizza dough 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. Too much actually changes the flavour.
- Dough too dry? Then it is best to add lukewarm water.
- Do not 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 dough ball on the work surface again 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 foil. This way, you activate the gluten in the dough better, which enhances its flavour.