What makes each crust style different?▼
New York: High-gluten flour, thin, hand-stretched. Neapolitan: 00 flour, 65% hydration, baked at 900F for 90 seconds. Deep Dish: Buttery dough, reverse layered - cheese first, toppings, sauce on top. Detroit: Baked in oiled steel pans, cheese caramelizes to the edges. St. Louis: Unleavened cracker crust, cut into squares.
Fresh mozzarella vs low-moisture?▼
Fresh mozzarella is creamier but releases water - always pat dry first. Low-moisture melts more evenly and browns better. For best results use both or pat fresh dry very thoroughly before using.
How do I get a crispier crust at home?▼
Preheat oven to maximum (500-550F) with a pizza stone or steel inside for at least 45-60 minutes. Less sauce, pat toppings dry, bake on lowest rack. The stone must be fully saturated with heat before the pizza goes in.
Should I cook the sauce first?▼
For San Marzano marinara - no. Crush tomatoes by hand, salt, done. The oven cooks it. For cream sauces like bechamel or Alfredo - yes, cook first and let cool before spreading on dough.
How long should I cold ferment my dough?▼
24 hours minimum, 72 hours is the sweet spot. Cold fermentation develops complex flavor you simply cannot get from a quick rise. Make your dough Thursday night for a Saturday pizza and you will taste the difference immediately.
Why does prosciutto go on after baking?▼
Prosciutto dries out and goes rubbery if baked. Draped on a hot pizza right out of the oven, residual heat wilts it perfectly in about 30 seconds. Same rule applies to smoked salmon - never cook it on the pizza.
