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For all thePizza Lovers out, these tips are for you. It's time to pause ordering your pizza from your favorite pizza articulation and trying to do it at home. It's not as difficult as you might think, as long as you follow some key guidelines that some of the country's pizza experts have been developed for you, that is to say.

The manufacture of the pizza is virtually an art, so it will take some practice before making the perfect pizza. But if you follow these 20 tips when you make a pizza at home, you will make beautiful pies in no time.

Los AngelesChief Stephanie Harris-Uyidi Warning bakers at home to never use a rolling pin. Make your pizza paste relies heavily on throwing the dough. "Rolling pins deflate the gas pockets of your pizza, getting rid of soft and soft texture," she says.

How to repair it: Learn the art of the draw of the dough. This can take practices to get the technique, but your pizza crust will be much better than if you have not manipulated it gently in the first place.

If you are going to have trouble making a pizza at home, go there and do everything from scratch. "I am a big believer by making your own pizza dough from scratch," says Alfie Szepetty, California Executive ChefSammy wooden pizza. "There are a lot of premature pasta there, but rendering it alone is quite simple and requires very few steps: water, yeast, flour."

How to repair it: Find a dough recipe and go there and try it. This does not take much more effort than using a box mix, so why not go? Although it can eventually require some additional ingredients and a little extra time, the work will be worth it.

You can not use old cheese on your homemade pizza! Well, you can, but you will be left with a very average pizza if you do it. No cheese is created equal, so it is obvious that this can be left to your personal preferences. But Chief Giovanni Vittorio Tagliafierro, New YorkTramonti Fifth Avenue, you strongly recommend that you choose carefully.

How to repair it: Find the cheese you like. Chief Tagliafierro swears from Fior di Latte Mozzarella and Provola smoked and will be content with nothing less. No shredded cheese with a bag here, please!

It's important to have any ready to go from the beginning. This means preparing your oven, your equipment and your fittingsbefore You start the dough. Chief Matt Hyland New York'sEMMY SQUARE Says it should all be treated before treating the dough. "Once the dough is stretched and in sauce, moving quickly will prevent the dough from sticking to the surface," he says.

How to repair it: Decide before starting the garnishes you will use. Once you have made the decision, take them all and ready to go. Define them aside and make sure you have your oven set and any other equipment you will need to put the pizza together. At this point, you can start working on the dough.

Among all the chefs of pizza, we talked, pretty much everyone mentioned it as a crucial error in cooking at home pizza. Never, never overload the pizza with fittings. It will weigh your ice cream and mellow and keep it cooking properly. As Chief Hyland said, "less is more".

How to repair it: Paste with two to three packs (in addition to the cheese) to the maximum and not stack on a pile of each of them. Each pizza should be a delicate balance of the flavors, and if you have stacked on the fittings, you will not get enough of the sauce and crust. If your heart is placed on more fillings than that, then make another pizza!

"People often forget that household ovens do not reach 450 degrees and a good pizza should really be cooked at 700 degrees," says Chef Szelprethy. "For this reason, invest in a pizza stone." A cookie sheet will not do it, with regard to pizza cooking because it will not be hot enough.

How to repair it: Always cook your pizza on a pizza stone. The stone will help your pizza get this crispy crust because the stone will be warmer than the oven itself. Naturally, you will not have a pretty hot oven at home, but the stone will take you to the temperature you need.

David Ludwig, Head of Certified Executive Officer and Deputy Director of the Hotel, Culinary Arts and the Tourist Institute of Anne Arundel Community College, said he actually uses two baked pizza stones to create L Pizza brick environment prosperous. He puts one on the pizza, too, to spread the heat and keep the burn trim while cooking.

Guess what? You can use so many different sauces on your pizza! Nobody says you have to stay with traditional flavors. Chief Harris-Uyidi says it's something that it always recommends because it gives you so many other flavor combinations options.

How to repair it: Try something different, like a pesto sauce or garlic sauce. Or you can prepare a home sauce at home according to the flavors you like.

Chief Stephanie Harris-Uyidi used exactly these three descriptors when explaining what makes the pizza pulp perfect. If your dough is not these three things, it will not cook in a fluffy but crisp paste that keeps your fittings correctly. "The dough must erase the sides of the bowl but stick to the bottom of the bowl," she says.

How to repair it: Do not worry, it's easy to repair! If the dough is too wet and does not come out of the sides of the bowl, sprinkle in a little more flour. If it's a bit on the dry side, add a teaspoon or two cold water until you get the appropriate texture and consistency.

Make your pizza paste takes patience and the dough must be proven proven. During the process, the yeast will do its work and will make the dough increase. It will create pockets of air in the dough that will give you a soft crust. Do not let your impatience get the best of you when it comes to putting at the time with the verification process.

How to repair it: DenserHops and pieThe owner and head of head Drew Watson recommends leaving your dough to sit at room temperature for four hours before working with her. He said he will give you a "mellow, but crunchy at the right pizza." Allow your dough to go subcured will cause large air bubbles or make your extra-flat dough.

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It may be tempting to continue playing with pizza dough during the creative process, but do not do it! Continue to disorder with the dough will make the gluts in the flour of the flour, which causes the dough that hardens when it is cooked. So, mix your pizza once and do not be tempted to continue playing with her.

How to repair it: You can put your pizza crust and be dissatisfied with the shape and be tempted to try again. Chef Drew Watson would advise you to "cook from the vilaine pizza and appreciate it." No matter what it is the form, if it tastes well, no one will care!

This tip will cook most things. Obviously, when you open the oven while it does its thing, you will leave the heat and the cold in, and it will spoil the cooking process. James Doxon, executive head atAtmosphere concepts In Denver, says it's absolutely the case of pizza, even if you think it will not be. A general rule to keep in mind is that every time you open the oven door, the oven loses 50 degrees, he explains. If you open it too many times, your pizza will not cook properly.

How to repair it: Define your timer on the pizza and on foot. This could be difficult, but you must. Once you have cooked enough pizzas, you will have the timing to a science and you will not have to worry about checking it often, but until then, you will simply need to trust your timer, your oven and at Your ingredients.

Whatever you do, do not measure your dough ingredients and do not throw them into a bowl together at the same time and mix. Los Angeles, Executive Chef, Angelo Auriana, says you have to add your water gradually. Incorporate little into dry ingredients gradually.

How to repair it: Ask your wet ingredients and separate dry ingredients and slowly add water to the flour. This will guarantee that your dough simply comes the right consistency without too wet. If you add too much water, you must counterbalance with dry ingredients, and if you continue to play with the ratios, all the dough mix will be disabled.

We know, the preheating of the oven can sometimes feel as if it takes forever, but your oven must be very hot to cook a pizza. Your oven must probably be hotter than it can not even go, but at the very least, it must be up to the temperature you have defined before your pizza is happening.

How to repair it: Preheat your oven before doing anything. This should be the first step of all this process after the detection of your dough and you are ready to put the pizza together. Preheat the oven, extend the proven paste at the top, cook it. Ended.

Some of the chefs had this advice because it is so difficult to get enough hot oven to cook a pizza, even with a pizza stone. Chief Auriana strongly recommends to perfect the pizza crust so you can get the right shouting on it without burning the packs.

How to repair it: Define the dough with the sauce on it on a pizza stone. Cook halfway halfway and pull it and tap it. In this way, your dough will have enough time to cook, but your cheeses and vegetables will not be excited.

Anthony Spinato, the head of Spinato's pizza, said most people have subjoys their pizzas at home. "Think about it in this way: when you cook on the cooktop and you jump up ingredients together, each individual ingredient blends perfectly in perfect harmony to create an even better flavor culmination. When you cook a pizza thoroughly, it To the same effect ", says Spinato.

How to repair it: This could take some tests to get the cooking time, but once you have done some pizzas, you will know how long it cook for the perfect combination of flavor fusion. The crust must be crisp on the outside and soft in the middle, which is the place where the parabink is useful, so that your boys are not too in a hurry.

We have already mentioned the pizza stone, but the Myles McVay Executive Chef ofsauce In Detroit said it also swears by its pizza peel manipulated in wood and its cooling rack. "The pizza peel will allow you more ease when charging and removing the pizza from the oven and a cooling rack will give your pizza a small comfortable house at rest before being able to cut," he says. Three simple tools will make all the difference in your pie.

How to repair it: You probably already have a cooling rack at home, but a pizza stone is a great purchase if you plan to make pizza from time to time. The wood handled pizza peel could feel extravagant, but if you really want to show your pizza cooking skills, this is a must-have in your kitchen.

Several chefs also had this tip - make sure you use the right flour when you make your pizza dough. If you can, try to avoid using what you have in your kitchen, unless you have the right flour to make pizza dough. "A low protein flour will create a lighter, airy and open miette, while a high protein flour will make the dough more dense," says McVay Chef. Different flours will be right for different pizza styles, so do your homework before buying the flour you think you need.

How to repair it: Use 00 flour for your dough if you make a Neapolitan style pizza. The 00 means that it is very finely solid, so it is low in protein and gluten, giving you a lighter pizza paste. This flour is often recommended in Italian recipes, so if you buy it for your pizza, you can use it again when you make italian bread or pasta something else. Use bread flour if you make a pizza or a Sicilian style pizza more from New York.

If you are about to make your pizza and have caught a nonstick cooking box to spray your surface, stop immediately and dive it. The chief and the owner ofTavola andTavolino In New York, Nick Accardi, recommends never use nonstick spray during pizza. "Good quality olive oil is the best, because it does the same work and adds a great flavor," he says.

How to repair it: You should not need a non-stick cooking spray on your pizza stone for your dough in the first place, so do not use it. If you want a little oil on the pizza crust before it spoils, this is where you have to use your quality olive oil. Leave the nonstick spray in the cupboard for another day.

It's good if you are not so fast with the assembly of your pizza the first times you try - you will get faster than you do more. But it is important to be aware of the warming of your dough to get while you stretch it and you add the garnishes. (This is also why it is smart to prepare your fillings before starting to work with your dough!)

How to repair it: Celebrity Chef David Burke said it was too difficult to maneuver the dough on the pan if you let it get too hot, make sure your dough is sufficient temperature sufficient for the ambient temperature. Before starting working with her and working with the goal. Get stretched quickly and efficiently and get it on your stove or stone as soon as you can not, you are not left with a sticky mess.

Be careful with yeast when you make the dough. If you have never treated yeast before, be sure to read the instructions on how to activate it. All you need is a little water and a little patience and you are ready to leave. But Ruth Hartman, owner and head ofCoffee Creek Ranch In the center of Trinity, California says it's easy to kill yeast if your water is too hot.

How to repair it: Use ambient temperature water to activate your yeast. If the water is too hot, you will kill the yeast and have to start again. As yeast activates, it goes moss and bubbles. If the yeast is dead, it will not do these things, which is how you know you have to try again. Do not put dead yeast in your dough mix, because your dough will not rise, and your crust will be dense.

Now that you are armed with all these pizza tips, you will never be stuck with a sad tart again.