Sunday 19/October/2025 – 03:47 PM
The best ways to prepare pizza of different types, better than in stores, depend on obtaining soft and delicious dough, and also in a large quantity that stores do not provide you with. How many times have I ordered pizza from a store and seen a big difference in prices between the medium and large size, even though in reality the amount of dough does not differ much! The truth is that Homemade pizza Not only is it more economical, but it can be much more delicious and better than the pizza of luxury restaurants if you know the right secrets. Once you know the basic problem you face when preparing pizza dough, you will know the best ways to prepare pizza with different types better than in stores. Via Cairo 24, we present a recipe for the best ways to prepare pizza with different types, better than in stores. It comes out of the oven with those beautiful bubbles and golden, crunchy edges that we see in original Italian pizza.
The best ways to prepare pizza of different types, better than in stores
The best ways to prepare pizza with different types, better than in stores, save you more effort and money in eating Delicious Italian pizzaWhat is required is to obtain a soft dough that is neither liquid nor hard, and also does not stick to the hand when preparing it in a way that is difficult to control. In Chef Mohamed Hamed’s recipe, we will learn the correct way to make the soft dough, which is prepared a full day before making pizza.
Ideal Italian pizza dough ingredients
- 1 kilo flour (for general uses)
- One tablespoon of instant yeast (18 grams)
- A tablespoon of sugar
- Two tablespoons of olive oil
- Half a cup of warm water (for yeast)
- Additional water (as needed for kneading)
- A pinch of salt
Pizza thieves:
- Grilled tomatoes (2-3 pieces)
- 5-6 roasted garlic cloves
- Fresh basil
- olive oil
- ketchup
- Salt and pepper
- zaatar
For filling (optional):
- Marinated and grilled chicken breasts
- hot dog
- Mozzarella cheese
- Cheddar cheese
- Green pepper (optional)
The way pizza is made is better than the stores
- Put the yeast with half a cup of warm water
- Add a spoonful of sugar
- Stir and leave it aside
- Put a kilogram of flour in the perineum
- Add the yeast mixture
- Add two tablespoons of olive oil
- Start kneading and gradually add water
- Add a pinch of salt
- Knead until you get a soft, loose dough (not too sticky).
- Grease a bowl with olive oil
- Place the dough and brush its surface with oil
- Cover it and put it in the refrigerator for exactly 3 hours
- After 3 hours, take out the dough
- Grab it by the text and fold it over itself
- Repeat this process 4 times
- This step is called “aerating the dough” and is the secret to the recipe’s success
- Place the dough in a greased bowl
- Cover it and put it in the refrigerator for a whole day
Preparing the sauce:
1. Grill the tomatoes and garlic with a little olive oil, salt and thyme
2. Peel the tomatoes after grilling
3. Put the ingredients in the blender: roasted tomatoes + roasted garlic + basil + ketchup + salt + pepper.
4. Mix lightly (leave the tomato pieces showing slightly)
Final preparation (next day):
- Take the dough out of the refrigerator
- Divide it into balls according to the desired size
- Grease each ball with olive oil
- Leave it to rest for 10-15 minutes
- Sprinkle a little flour (or fine basbousa semolina)
- Roll out the dough by hand (without a paste)
- Grab the ends and pull gently
- The dough will be very soft and easy to roll out
- Grease an oven tray with olive oil
- Put the rolled out dough
- Grease the edges with olive oil
- Distribute the sauce
- Add cheese and favorite fillings
- Preheat the oven to high temperature
- Place the tray in the middle of the oven
- Turn on the fire from below first
- After the base is level, turn on the grill from above
- Duration: 10-15 minutes
What are the secrets to successful pizza dough?
The secrets to the success of pizza dough lie in controlling the ingredients and their quality at the same time. The following are the secrets to obtaining the best methods for preparing pizza with different types better than in stores:
1. Olive oil is the secret. Use extra virgin (dark) olive oil, and know that a lack of oil causes the dough to dry out. Also, always grease the dough and trays with olive oil.
2. Soft dough: The dough should be open and soft (not sticky). Too sticky dough gives a dry pizza. If the dough is soft, it will spread easily by hand.
3. Ventilation is necessary: After 3 hours in the refrigerator, the dough must be aerated
Fold it over itself 4 times, this creates beautiful bubbles in the dough.
4. Long resting: A full day in the refrigerator compensates for the weakness of the protein in Egyptian flour. This develops the flavor and improves the texture. Do not rush the time.
5. Spread by hand: Do not use a pasta at all, spread by hand only, use fine flour or semolina for sprinkling.
6. Temperature: Very high temperature when cooking. Start with the fire from below, finish with the grill from above. Watch the edges because their golden color is an indication of doneness from below.
7. Saj tray instead of a tray: Turn the baking sheet over in the black oven, then heat it in the oven. Spread the pizza on semolina basbousa, then transfer it to the hot tray.
8. Grilled sauce: Grilling the tomatoes and garlic gives better flavour, do not mash them Pizza sauce Often, leave visible pieces, no need to cook over the fire
9. Without filling: Try pizza with sauce and dough only (no cheese), you will enjoy the real taste of the dough.
10. Storage: The dough will remain in the refrigerator for up to two days. It can also be frozen.
Solve pizza dough problems
In the best ways to prepare pizza with different types better than in stores, you may encounter some problems due to errors, but the good news is that these problems can be overcome with quick solutions as follows:
- The dough is dry: reduce the flour or increase the water and oil
- Solution: Make the dough soft and open
- Difficulty rolling out: The dough is too sticky or has not rested enough
- Solution: Leave it in the refrigerator for a whole day
- No bubbles: The dough has not collapsed after 3 hours
- Solution: Don’t forget the ventilation step
- Edges not golden: low temperature
- Solution: Increase the temperature and use the grill
