How To Make The Perfect Pizza

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1.SUGAR ENHANCES FLAVOR AND HELPS CRUST BROWN EVENLY
2. SALT PROVIDES FLAVOR AND STRENGTHENS DOUGH

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3. OLIVE OIL ADDS FLAVOR AND TENDERNESS WHILE MAKING DOUGH EASIER TO STRETCH
4. YEAST MAKES THE DOUGH RISE AND CREATES AIRY CRUST

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5. BREAD FLOUR MAKES CRUST CRISPY ON THE OUTSIDE AND CHEWY ON THE INSIDE
6. THE PADDLE ATTACHMENT BEST INCORPORATES INGREDIENTS
- NOT THE DOUGH HOOK!

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7. KNEAD BY HAND TO EASILY ASSESS DOUGH BY SIGHT AND TOUCH
8. KNEAD UNTIL SMOOTH, ELASTIC AND NO LONGER STICKY

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9. USE THE WINDOWPANE TEST TO KNOW IF DOUGH IS READY
GRAB A SMALL PEACE
STRECH INTO A SEE-THROUGH SQUARE

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UH OH! A RIP MEANS KEEP KNEADING!

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NO RIP? YOU´RE READY TO MOVE ON!

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TOO WET! ADD MORE FLOUR

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JUST RIGHT! SMOOTH AND ELASTIC

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12. FLAVOR TO PREVENT STICKINESS
GREASED BOWL
13. REST AND LET RISE FOR 2 HOURS AT ROOM TEMPERATURE

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14. THIS PROOFING STEP CREATES AIRY, FLUFF PIZZA CRUST
15. SEMOLINA PREVENTS STICKING AND WON´T CHAR MUCH IN THE OVEN
16. ROLL OUT BY HAND TO PRESERVE AIR BUBBLES

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17. PRESS EVENLY FROM THE MIDDLE OUTWARD, LEAVING A PUFFY PERIMETER
18. LIFT AND STRETCH TO SHAPE

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TEARS IN YOUR DOUGH?

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20. OLIVE OIL GIVES YOU A GOLDEN, CRISPY CRUST
21. USE 1/3 CUP OF SAUCE... BUT PAY ATTENTION TO THICKNESS!

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22. SKIP PRESERVATIVES IN PRE-GRATED CHEESE! GRATE YOUR OWN FOR BETTER MELTING AND FLAVOR
23. ADD YOUR FAVORITE TOPPINGS!

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24. ADD PARMESAN AFTER BAKING, IT WILL BURN IN THE OVEN
25. ADD CHILI FLAKES FOR SPICE

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How To Make The Perfect Pizza

1.SUGAR ENHANCES FLAVOR AND HELPS CRUST BROWN EVENLY
2. SALT PROVIDES FLAVOR AND STRENGTHENS DOUGH

3. OLIVE OIL ADDS FLAVOR AND TENDERNESS WHILE MAKING DOUGH EASIER TO STRETCH
4. YEAST MAKES THE DOUGH RISE AND CREATES AIRY CRUST

5. BREAD FLOUR MAKES CRUST CRISPY ON THE OUTSIDE AND CHEWY ON THE INSIDE
6. THE PADDLE ATTACHMENT BEST INCORPORATES INGREDIENTS
- NOT THE DOUGH HOOK!

7. KNEAD BY HAND TO EASILY ASSESS DOUGH BY SIGHT AND TOUCH
8. KNEAD UNTIL SMOOTH, ELASTIC AND NO LONGER STICKY

9. USE THE WINDOWPANE TEST TO KNOW IF DOUGH IS READY
GRAB A SMALL PEACE
STRECH INTO A SEE-THROUGH SQUARE

UH OH! A RIP MEANS KEEP KNEADING!

NO RIP? YOU´RE READY TO MOVE ON!

TOO WET! ADD MORE FLOUR

TOO DRY! ADD WATER INCREMENTALLY!

OVER-KNEADED! TOO TOUGH. NEED TO START OVER!

JUST RIGHT! SMOOTH AND ELASTIC

10. STORE IN AIRTIGHT CONTANITER IN FRIDGE TO STRENGTHEN, RISE AND DEVELOP FLAVOR
11. MINIMUM 8 HOURS, 4 DAYS FOR BEST FLAVOR AND STRUCTURE

12. FLAVOR TO PREVENT STICKINESS
GREASED BOWL
13. REST AND LET RISE FOR 2 HOURS AT ROOM TEMPERATURE

14. THIS PROOFING STEP CREATES AIRY, FLUFF PIZZA CRUST
15. SEMOLINA PREVENTS STICKING AND WON´T CHAR MUCH IN THE OVEN
16. ROLL OUT BY HAND TO PRESERVE AIR BUBBLES

17. PRESS EVENLY FROM THE MIDDLE OUTWARD, LEAVING A PUFFY PERIMETER
18. LIFT AND STRETCH TO SHAPE

TEARS IN YOUR DOUGH?

19. PINCH, FOLD AND PRESS!

20. OLIVE OIL GIVES YOU A GOLDEN, CRISPY CRUST
21. USE 1/3 CUP OF SAUCE... BUT PAY ATTENTION TO THICKNESS!

PREVENT CRUST FROM RISING!

TOO THICK!

MAKES YOUR PIZZA SOGGY!

TOO THIN!

PERFECT FOR PIZZA!

JUST RIGHT!

22. SKIP PRESERVATIVES IN PRE-GRATED CHEESE! GRATE YOUR OWN FOR BETTER MELTING AND FLAVOR
23. ADD YOUR FAVORITE TOPPINGS!

24. ADD PARMESAN AFTER BAKING, IT WILL BURN IN THE OVEN
25. ADD CHILI FLAKES FOR SPICE

How To Make The Perfect Pizza

1.SUGAR ENHANCES FLAVOR AND HELPS CRUST BROWN EVENLY2. SALT PROVIDES FLAVOR AND STRENGTHENS DOUGH

3. OLIVE OIL ADDS FLAVOR AND TENDERNESS WHILE MAKING DOUGH EASIER TO STRETCH4. YEAST MAKES THE DOUGH RISE AND CREATES AIRY CRUST

5. BREAD FLOUR MAKES CRUST CRISPY ON THE OUTSIDE AND CHEWY ON THE INSIDE6. THE PADDLE ATTACHMENT BEST INCORPORATES INGREDIENTS- NOT THE DOUGH HOOK!

7. KNEAD BY HAND TO EASILY ASSESS DOUGH BY SIGHT AND TOUCH8. KNEAD UNTIL SMOOTH, ELASTIC AND NO LONGER STICKY

9. USE THE WINDOWPANE TEST TO KNOW IF DOUGH IS READYGRAB A SMALL PEACESTRECH INTO A SEE-THROUGH SQUARE

UH OH! A RIP MEANS KEEP KNEADING!

NO RIP? YOU´RE READY TO MOVE ON!

TOO WET! ADD MORE FLOUR

TOO DRY! ADD WATER INCREMENTALLY!

OVER-KNEADED! TOO TOUGH. NEED TO START OVER!

JUST RIGHT! SMOOTH AND ELASTIC

10. STORE IN AIRTIGHT CONTANITER IN FRIDGE TO STRENGTHEN, RISE AND DEVELOP FLAVOR11. MINIMUM 8 HOURS, 4 DAYS FOR BEST FLAVOR AND STRUCTURE

12. FLAVOR TO PREVENT STICKINESSGREASED BOWL13. REST AND LET RISE FOR 2 HOURS AT ROOM TEMPERATURE

14. THIS PROOFING STEP CREATES AIRY, FLUFF PIZZA CRUST15. SEMOLINA PREVENTS STICKING AND WON´T CHAR MUCH IN THE OVEN 16. ROLL OUT BY HAND TO PRESERVE AIR BUBBLES

17. PRESS EVENLY FROM THE MIDDLE OUTWARD, LEAVING A PUFFY PERIMETER18. LIFT AND STRETCH TO SHAPE

TEARS IN YOUR DOUGH?

19. PINCH, FOLD AND PRESS!

20. OLIVE OIL GIVES YOU A GOLDEN, CRISPY CRUST21. USE 1/3 CUP OF SAUCE... BUT PAY ATTENTION TO THICKNESS!

PREVENT CRUST FROM RISING!

TOO THICK!

MAKES YOUR PIZZA SOGGY!

TOO THIN!

PERFECT FOR PIZZA!

JUST RIGHT!

22. SKIP PRESERVATIVES IN PRE-GRATED CHEESE! GRATE YOUR OWN FOR BETTER MELTING AND FLAVOR23. ADD YOUR FAVORITE TOPPINGS!

24. ADD PARMESAN AFTER BAKING, IT WILL BURN IN THE OVEN25. ADD CHILI FLAKES FOR SPICE

1.SUGAR ENHANCES FLAVOR AND HELPS CRUST BROWN EVENLY
2. SALT PROVIDES FLAVOR AND STRENGTHENS DOUGH

3. OLIVE OIL ADDS FLAVOR AND TENDERNESS WHILE MAKING DOUGH EASIER TO STRETCH
4. YEAST MAKES THE DOUGH RISE AND CREATES AIRY CRUST

5. BREAD FLOUR MAKES CRUST CRISPY ON THE OUTSIDE AND CHEWY ON THE INSIDE
6. THE PADDLE ATTACHMENT BEST INCORPORATES INGREDIENTS
- NOT THE DOUGH HOOK!

7. KNEAD BY HAND TO EASILY ASSESS DOUGH BY SIGHT AND TOUCH
8. KNEAD UNTIL SMOOTH, ELASTIC AND NO LONGER STICKY

9. USE THE WINDOWPANE TEST TO KNOW IF DOUGH IS READY
GRAB A SMALL PEACE
STRECH INTO A SEE-THROUGH SQUARE

10. STORE IN AIRTIGHT CONTANITER IN FRIDGE TO STRENGTHEN, RISE AND DEVELOP FLAVOR
11. MINIMUM 8 HOURS, 4 DAYS FOR BEST FLAVOR AND STRUCTURE

12. FLAVOR TO PREVENT STICKINESS
GREASED BOWL
13. REST AND LET RISE FOR 2 HOURS AT ROOM TEMPERATURE

14. THIS PROOFING STEP CREATES AIRY, FLUFF PIZZA CRUST
15. SEMOLINA PREVENTS STICKING AND WON´T CHAR MUCH IN THE OVEN
16. ROLL OUT BY HAND TO PRESERVE AIR BUBBLES

17. PRESS EVENLY FROM THE MIDDLE OUTWARD, LEAVING A PUFFY PERIMETER
18. LIFT AND STRETCH TO SHAPE

20. OLIVE OIL GIVES YOU A GOLDEN, CRISPY CRUST
21. USE 1/3 CUP OF SAUCE... BUT PAY ATTENTION TO THICKNESS!

22. SKIP PRESERVATIVES IN PRE-GRATED CHEESE! GRATE YOUR OWN FOR BETTER MELTING AND FLAVOR
23. ADD YOUR FAVORITE TOPPINGS!

24. ADD PARMESAN AFTER BAKING, IT WILL BURN IN THE OVEN
25. ADD CHILI FLAKES FOR SPICE