One of the most common problems concerns the preparation of the dough. Many people want to start working with their pizza dough immediately and try to stretch and form their dough before it is completely lifted. This will shrink the dough and resist stretching in a beautiful crust. If this is the case, you must let your dough rise (push) at room temperature for at least 30 minutes additional as the growth time indicated on your recipe before stretching it.
Sometimes if you add too much flour, the pizza dough can be hard. This can also be caused by excessive work of the dough by hand or with a roller. An overly worked paste will burst all the tiny bubbles that make the pizza crust so airy and soft once cooked. The hard crust can also be caused by the type of flour you use. The best flour for pizza dough is the flour '00' because it is a thinner version than ordinary cooking flour.
The most common error when you start making Neapolitan pizzas is probably the pizza dough which is soggy at the outlet of the oven. This is due to the overload of the pizza with which too many garnishes - including sauce and cheese! Although it is easy to get excited and think that the more fittings there are, the better! This excitement will quickly cause a lot of problems. Excess garnishes will make the dough raw and wet; And therefore difficult to move from the crazy shovel. Likewise, the added garnishes will also extend the cooking of the pizza and risk burning the bottom before all the top layers are ready and causing an insufficiently cooked dough in the middle of the dough.
Many people spend a lot of time preparing their dough and will neglect the pizza by adding a ready -made sauce. This is a huge mistake because the strongest flavors from your pizza are the dough and the sauce! Make your own sauce will give you much more control over the type of pizza you are trying to make, for an excellent recipe for homemade sauce, you can consult our recipe for (real) Neapolitan pizza sauce. In addition to being delicious it is very simple and quick to prepare. Indeed on a real Neapolitan pizza the sauce is never precuit! So beware of Neapolitan pizza recipes that say the opposite.
Doing your pizza may seem complicated at first, yet a little bit of training is probably enough to quickly take the hand. This makes it one of the most fun foods to prepare, whether alone in families, with your children or friends. In addition, pizza is extremely customizable! So continue to train and we hope that these tips will help your pizzas reach a new level! If you have any other questions, do not hesitate to contact us! We are happy to see you make your pizzas and are here so that you go the best Giuliz experience possible.
]]>Cleaning your UFO 12 house pizza oven is very simple, however, you should scrupulously follow the steps to follow to avoid damaging it.
So if you want to have a clean pizza oven, am this full guide specially designed for the Giuliz 12 Gaz 12 oven and your homemade pizza oven will be like new.
Never use sharp, toxic and / or aggressive products such as alcohols to burn, industrial scourants, solvents to clean your device because they may damage it.
Clean the outer surface of the device with a soft moistened sponge of soapy hot water.
Pass a moistened sponge with clear water on the surfaces and then dry with a clean and dry cloth.
Be sure not to get water into the device.
The ovens are cleaned by itself thanks to pyrolysis (pyro: fire, lysis: dissolution), a process that uses strong heat to decompose organic materials and transform them into volatile compounds. This operation is carried out at a temperature of 500 ° C for 10 minutes.
Turn on the oven and let it heat up for about 10 minutes in the maximum position (large flame).
Once the pyrolysis is finished, wait for the oven to cool and then eliminate the residues using a brush and a damp cloth.
Attention ! Be sure to clean the stone to cook only after its full cooling. Never perform the cleaning operation when the stone is still hot, you may damage it.
Make sure you never plunge the stone into water because humidity could cause cracks or greater break
To clean it, scrape the charred residues using a plastic spatula or a barbecue brush, then rub it with a damp cloth, without using soap or detergent and let it dry.
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We are currently looking for Giuliz ambassadors. So if you want to make pizzas, that you have more than 10,000 followers, and you want to receive a free UFO 12 oven, it happens here.
For that, nothing could be simpler, subscribe to our Instagram account and Taggue us on a story to have the chance to win our oven with pizza UFO 12!
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