The best way to approach the preparation of a pizza, is to know what mistakes you should avoid. Here is a list of the most common mistakes that people make when preparing their own pizza.
Using the improper flour: This is important because it sets up the foundation of your pizza, the crust. If the wrong flour is used for the dough, it can prevent the crust from rising or make it rubbery. Use an average-strength flour that has 10–12 grams of protein. Combining the yeast and salt: This must be done in a very specific way. Mix the two ingredients in two separate bowls with water before put- ting them together. This prevents the salt from damaging the yeast. Letting the dough rest: You must set the yeast aside so that it can “rest” for two or three hours after first enabling the yeast with the salt. Then divide it into small sections of 200–300 grams and allow it to sit for six to eight hours to become soft. Manipulating the dough too much: After the resting session, roll out the dough and begin to form the shape of the pizza. You must also tap and knead the dough to make it firm.
Bake in an inappropriate tin: The perfect pizza requires a lot of heat, especially from underneath. Consequently, a thin aluminum pan will give you the best results mozzarella.
Putting on toppings before baking: If you apply the toppings too early, they will burn your pizza. Instead, put the mozzarella and vegetables on right before the pizza is done cooking. Toppings like ham or meat can be added after it has been removed from the oven.
AGlass of Art combines a painting session with tuscan wine tasting. Art and food lovers will be served in a characteristic 12th century well, turned into an ideal painting studio for the occasion. Lukas, an artist and art instructor at Studio d’Arte Toscanella, will guide you through the process of creating your own artwork from life.
Pino, master sommelier and founder of Pozzo Divino and Salumeria Verdi, will hold a wine tasting accompanied with typical tuscan food.
Join them on a four-hour journey of fun and learning. Delight your senses with harmonious combinations of colors and flavours, create and taste, bring back your artwork, and a memory of the experience.
Using mozzarella that is too damp: Make sure you drain the mozzarella before you put it on your pizza. The best way to do this is to cut it the night before and set it in a colander in a refrigerator overnight or for a few hours. This method is also effective for buffalo
Pizza Man on via Dell’Agnolo explains the proper way:
Pizza Man via Dell’Agnolo use only fresh or DOP ingredients, which in Italian stands for Denominazione di Origine Protetta and translates to Protected Desig- nation of Origin products. This label ensures that the ingredients being used are locally sourced and packaged, and do not come from Tuscany or other parts of Italy. Good pizzas must have a golden, crunchy-looking edge, which means there are no remains of humid paste/dough inside. To prepare a proper pizza and to avoid making it ‘humid,’ the dough needs to be left leaven for some 48 hours and the pizza must be cooked in a wood fired oven that has a temperature between 400 and 450 degrees Celsius. Such long leavening permits to prepare a light, easily digestible pizza.
Via dell’Agnolo 105-107/r (near Piazza Santa Croce and the San Pierino Arch)