Homemade Pizza
Lagos, Nigeria · Voir toutes les recettes
Aperçu
Pizza dough shaped, topped with sauce, cheese and whatever else you want, and baked hot. No country is claimed here, though pizza is Neapolitan in origin. **This page had no recipe card in the source**, only an article. The ingredients and method below are reconstructed from what that article describes, and that is flagged. The one genuinely useful technique in it is the parchment paper. Shaping the dough directly on a sheet of parchment solves the hardest part of home pizza-making: getting a topped, floppy raw pizza off a peel and into a hot oven without it folding in on itself. The dough sticks to the parchment, the parchment slides, and the pizza releases from it partway through the bake so you can pull the paper out. Beyond that, home pizza comes down to heat. Domestic ovens run far cooler than the wood-fired ovens pizza was developed for, so the standard advice is to run the oven as hot as it will go with a stone or steel preheated inside it for at least half an hour. Africa has its own substantial flatbread-and-topping traditions, Moroccan mhajeb, Tunisian fricassé, South African bunny chow in a different register, and several are on this site.
Ingrédients
Préparation
- 1
Set the oven as hot as it will go, with a pizza stone or steel inside it, and let it heat for at least 30 minutes. Domestic ovens run far cooler than the wood-fired ovens pizza was developed for, so this matters.
- 2
Roll or stretch the dough out on a sheet of parchment paper. The dough sticks to the parchment, which makes it far easier to handle and to transfer into the oven.
- 3
Spread the sauce over the dough, leaving a border at the edge.
- 4
Scatter over the toppings, then the cheese. Do not overload it, a heavy pizza will not cook through in the middle.
- 5
Slide the parchment and pizza together onto the hot stone or a baking sheet.
- 6
Bake until the crust is browned and the cheese is bubbling, around 10 to 15 minutes depending on how hot your oven runs.
- 7
The pizza releases from the parchment partway through the bake, so pull the paper out at that point and let the base finish directly on the stone.
- 8
Let it stand a minute before cutting.
Notes de l’Africook
Notes personnelles de Chima Achodor- Shape the dough on parchment. It solves the single hardest part of home pizza, getting a topped raw pizza into the oven without it collapsing.
- Preheat a stone or steel for at least half an hour. A hot surface under the base is what gives you a crisp crust rather than a soft one.
- Do not overload the toppings. A heavy pizza steams rather than bakes and the middle stays wet.
- Cook wet toppings first. Raw mushrooms and onions release water onto the dough; sautéed ones do not.
- Run the oven at its maximum. This is one of the few things where domestic equipment is the limiting factor rather than technique.
- Pull the parchment out once the pizza releases, so the base finishes directly on the hot surface.
Questions fréquentes
Why doesn't this page have a proper recipe?
Because the original page did not have one. It was an article about making pizza at home with no ingredient list and no numbered method attached, and the ingredients and method here have been reconstructed from what it describes. That reconstruction is flagged rather than presented as if it came from the source. The quantities are working proportions for a single large pizza.
What is the parchment paper for?
It solves the hardest part of making pizza at home. A topped raw pizza is floppy and heavy, and sliding it off a peel into a hot oven without it folding is genuinely difficult. Shaping the dough directly on parchment means you can slide the whole thing in together. Partway through the bake the pizza firms up and releases from the paper, so you can pull it out and let the base finish on the hot stone.
Do I need a pizza stone?
It helps a great deal. Domestic ovens top out well below the temperature of a wood-fired pizza oven, so the base cooks slowly and tends to stay soft. A stone or steel preheated for half an hour holds and transfers a lot of heat directly into the base, which is the closest domestic approximation. An upturned heavy baking sheet, preheated the same way, is a reasonable substitute.
Is pizza African?
No, pizza is Neapolitan in origin and the page sits in Worldwide Recipes under European with its URL unchanged. Africa has its own considerable traditions of flatbread with toppings and fillings, several of which are on this site: Moroccan mhajeb, Tunisian fricassé, Egyptian hawawshi and feteer meshaltet among them. Pizza is also enormously popular across Africa and made everywhere, which is a different matter from its origin.
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