3 secrets to getting a pizza crispy outside and soft inside
Homemade pizza and pizza eaten at a pizzeria seem like two totally different foods. True, they both taste great, but when you feel like regaining that typical pizzeria pizza flavor and texture even at home, the mission seems almost impossible. Not so: there are in fact secrets to getting a pizza that is crispy on the outside and soft on the inside, just like in the pizzeria.
1 – A question of temperature
The main secret of pizzeria pizza is the wood/stone oven in which it is baked, which can reach very high temperatures, up to 400 degrees, in just a few minutes. The oven at home can in no way hold a candle to it, but to get close to that result you have to set the temperature to the maximum: 220/250 degrees. Of course, to avoid a burnt pizza you have to have the right pan. And, spoiler: it’s not a pan you have to use.
2 – The lava stone plate
This temperature gap between a stone oven and a home oven can, in part, be bridged by the use of the lava stone plate, which is capable of storing heat and distributing it evenly to the pizza. Also by retaining moisture it helps in crispiness. Find out how to bake pizza in your home oven here.
3 – The dough
Clearly, the dough also plays a key role. To achieve an excellent result in terms of crunchiness and soft heart it must have a highhydration, with a high percentage of water on flour weight, about 70 percent. In addition, the rising time must be slow: even 24 hours! The longer it rises, the better.
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