Pizza scorching takes and conspiracy theories are straightforward to come back throughout however trickier to substantiate. One of essentially the most prevalent claims made by NYC pizza makers and their acolytes is that the faucet water discovered within the 5 boros is superior to the H20 elsewhere within the nation, contributing to a greater total profile for pizza.
To root out the most important pizza myths (or affirm these we’re hazy about,) we tapped two licensed pizza specialists, Jeff Smyl and Ian Coogan of Chicago’s Pizzeria Portofino and NYC pizzeria KID.
Here’s what these pizza execs named as the most important pizza-making myths and falsehoods.
No. 1: Tossing dough is only for present
Tossing pizza dough might appear like enjoyable and video games but it surely has a culinary function, too.
False. “While throwing pizza dough may also be nice for present, the centripetal drive at work completely helps stretch the dough correctly,” says Coogan.
Pizza-making novices can go for less complicated alternate options resembling using a rolling pin or tried-and-true hand-stretching strategies.
Begin by evenly flouring a piece floor (a half cup ought to suffice for the standard 12-inch pizza). Grab a room temperature dough ball and press down on its heart together with your knuckles and/or fingers. As the dough expands outward, start to push and pull it gently whereas sustaining its round form. Pop air bubbles alongside the best way and flip it a couple of times to keep up consistency in thickness.
Once the dough has reached your required dimension, pinch the perimeters round its circumference to create a raised barrier. This won’t solely assist to include your sauce and toppings, however will even yield a puffy and pillowy crust after baking.
No. 2: You should not freeze pizza dough
Go forward and stick that pizza dough within the freezer in the event you’ve made an excessive amount of.
False. In reality, you’ll be able to even roll out and partially prepare dinner your pie shell to put aside for later.
“If you have got an ideal batch and a few additional time, you’ll be able to prep and prepare dinner them midway, plastic wrap them and have a straightforward pizza dinner with out having to combine, proof and stretch from scratch,” Smyl says.
As with frozen uncooked dough, the best strategy to thaw it’s by inserting it within the fridge in a single day. You may also depart it on the counter for a few hours, however be conscious of room temperature. If it is too scorching, the yeast will activate and the dough will overproof, leading to a crust that is flat and dense.
Be conscious of toppings, although, as they fall into two classes: substances so as to add whereas uncooked and substances so as to add after your pizza has cooked. Fresh burrata and delicate chopped herbs, for instance, aren’t stuff you typically wish to add earlier than a pie is tossed into an oven.
No. 3: Wood-burning ovens add taste to pizza
Wood burning pizza ovens have an simple attraction, however the supply of your warmth would not have an effect on the flavour.
False. “While coal or wooden might help with the convection inside a pizza oven, neither one imparts taste,” says Coogan. “The expertise surrounding pizza ovens has come thus far that it’s not vital.”
Coal and wooden do, nonetheless, have an effect on the feel final result and may affect what is called “taste notion.”
Read extra: Best Pizza Ovens for 2025
No. 4: NY-style pizza requires NYC water
A New York pizza proprietor instructed me New York-style pizza would not require New York water.
False. New Yorkers will definitely say in any other case (it is in our nature to be skeptical), however Coogan argues that it has much less to do with the substances and extra to do with the recipe.
“While you could have to filter your water if it is laborious, the concept that sure objects cannot be replicated elsewhere is fake and certain is as a result of the right recipe is not being adopted,” he says.
The identical will be utilized to different iconic New York eats resembling bagels and rye bread. So earlier than you place a particular order for imported faucet water from Manhattan, attempt to replicate its crisp and clear traits by mirroring the mineral content material.
No. 5: Pizza stones are vital for an ideal pie
Pizza stones go a great distance in making nice pizza on the grill or in an ordinary oven.
False. But they seem to be a darn good device to have available.
“If you are searching for that ‘crunchy on the skin, mushy on the within’ crust, it comes from a pizza stone,” Smyl says.
Coogan, then again, implores newbie cooks to contemplate different choices and never rush to spend money on the accent.
“While pizza stones generally is a enjoyable device so as to add to your arsenal, it should not be what stops you from attempting to make pizza at house,” he says. “Try a grandma-style sheet tray pizza or a cast-iron pie.”
No. 6: Pineapple ought to by no means go on pizza
True and false. If you are talking to an Italian, likelihood is good that they will demand authenticity. But it is finally as much as you in the event you select to experiment and concoct revolutionary taste combos. You have no person to please besides your self and possibly a couple of important family and friends members.
“Classic pizzas are nice, however do not be intimidated by pizza purists,” advises Smyl.”Our restaurant, for instance, gives a charred pepperoni with scorching honey, in addition to a roasted lamb and feta pie with mint gremolata, garlic confit and parmesan. The greatest pizza for you is the one you’re keen on essentially the most.”
Coogan echoes these sentiments: “Everyone ought to thoughts their very own enterprise and let individuals eat what makes them joyful.”
No. 7: The high quality of dough is not as vital because the toppings
You higher imagine you should utilize a Peroni beer bottle as a rolling pin.
False. Or no less than that is what most pizzaiolos will inform you.
As the muse of the beloved dish, it is important that your dough is ideal. “The greatest variable in dough manufacturing is the water content material,” says Smyl, who recommends a spread of 55 to 75%, although 60% is right for house cooks who wish to no less than assure a “lighter, crispier crust,” he says.
In addition to water content material (which will be calculated by merely taking the burden of water, dividing it by the weight of flour, and multiplying the end result by 100), good pizza flour is a necessity. “Caputo and King Arthur are two manufacturers I’ve used each professionally and at house,” shares Smyl. “Start with their fundamental recipes (on the again of their luggage) and be happy to experiment together with your oven.”
Don’t beat your self up if it is not utterly like your favourite pie place. Smyl admits that it took him almost a yr to grasp an ideal base. You may also buy premade dough from the grocery retailer and even your favourite pizza store upon particular request.
