#oooo and some cheese broiled a little bit
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Oooo finally an expert! What sort of things should we be looking out for in a good pizza?
My time has come!
Aight so I obviously can’t tell you how the pizzas are made at my work because even though I’m pretty sure my employer doesn’t follow this account, I’d still be risking my job, but I can tell a few things to spot in a good pizza.
The first thing is the crust. A well cooked pizza usually has a crunch and textured crust. You can tell if the dough was properly cooked by how soggy/floppy the middle of the pizza is. If it’s really floppy then it probably was not cooked on a preheated surface. Another good indicator is the color of the crust. The best pizzas have a golden brown bottom while a whiter bottom isn’t great.
Toppings can vary a lot from person to person, but it’s important that the sauce of the pizza is spread out close to the edge. My ‘rule of thumb’: there should only be the width a single thumb segment without sauce. This is important so that the crust doesn’t rise too much. Also, the cheese should be spread to that same amount. The cheese should also have a decent broil, the little brown crunchy bits. That’s the reason mozzarella is the most common pizza cheese.
Last but not least: seasoning. If the pizza you buy doesn’t have seasoning, you’re missing out. Fresh Basil and rosemary are my go-to when I make pizza, but even regular Italian seasoning really can make a good pizza a great pizza.
That’s the basics for a good pizza. Obviously, my knowledge is based off my location. I live in New York, so the pizzas I work with are flat pizzas, but other styles like deep dish have different parameters. Personally, you can go wrong with a wood-fire pizza. Those are absolutely some of best tasting pizzas I’ve ever had and one day I hope to make a pizza with a wood-fire furnace.
Anyway, I hope you appreciate the tips! If anyone has experience with other types of pizza, feel free to add on! I’ve never actually made deep dish, but I’d love to learn how.
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