Create Your Own Secret Pizza Recipe

Great Homemade Pizza Starts With a Secret
It is no secret that eating pizza is a pastime enjoyed worldwide. It doesn’t matter if you are in Italy, America, Greece, Mexico, Canada, the United Kingdom, Africa, Asia, Europe or the Antarctica.

The reality is there are more pizza recipes than we can shake a stick at. But, not all recipes are created equal. Some of the best pizza recipes are S-E-C-R-E-T! And they should be!

Who in their right mind would give away such as highly sought after secret? You do realize that certain pizza recipes (because they are so scrumptious) can be the start of another type of Dominoes Pizza type of franchise?

The point being, since you are going to be making pizzas at home, why not come up with your own delectable homemade pizza recipe that is worthy to be enshrined in the annals of time with the best testing pizzas of all time! You can do it! Shhhh… just remember to keep it secret.

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Or, you could start your own pizza restaurant or possibly a pizza chain with franchisees. When you have a delectable pizza recipe, the sky is the limit. Now, let’s talk about what makes absolutely delicious pizza. In other words, the essential ingredients.

The Secret Is In The Dough
We start off with the dough. Enough cannot be said about having the proper dough. You want to take your dough through what is called, “fermenting.” Smart pizza makers use a process called, “Cold fermenting.”

This process does two amazing things. First, it eliminates that floury taste you get with the various frozen pizzas, delivery pizzas and pies made in low-grade pizza restaurants.

Secondly, it adds a special flavor to your dough that cannot be duplicated with artificial flavorings. Also, pizza makers who do not cold ferment their pizza dough cannot get away from that unmistakable floury after taste.

What many restaurants and pizza makers do is use toppings and various artificial flavors to overwhelm that floury taste. But true pizza lovers know when they are eating pizza dough that has been fermented properly. It’s sort of like drinking herbal tea that is not made with real herbs. Or eating apple juice made from artificial apple flavor. The taste is simply not the same.

That’s why when we hear restaurant owners say they make their pizza dough fresh everyday, we dig a little deeper to find out if they put their dough through the cold fermenting process. No

The Secret Is In The Tomatoes
The first secret ingredient to a great pizza is the dough! The next is the secret ingredient is the tomatoes. There are a number of different ways you can go with your tomatoes with one exception.

Never but never engage in any precooking! Meaning, don’t precook them prior to placing them on your pizza because you end up cooking them twice. That’s like cooking apples first and then placing them in an apple pie to be baked all over again.

Ideally you want to go with fresh tomatoes. Tomatoes from cans tend have a tinny taste best described as being bitter. By using fresh tomatoes, you can altogether avoid that hiccup.

One thing you are going to learn about great tasting pizza is that fresh ingredients are best. You want to crush the tomatoes by hand as opposed to using a mixer or puree machine. I can’t explain it; they just taste better that way. Experimentation is best. This way, it is truly your secret pizza recipe! Flavor sparingly with natural sea salt.

The Secret Is In The Cheese
The next secret ingredient is the cheese. Let’s be clear on this point; the chances of you finding good cheese in the standard grocery stores in America is about the same odds of you winning a thirty million dollar lottery.

Why be so picky about the cheese? Why no just grab a pack of cheese from your local grocery store and call it a day? The answer is, “Flavor!” If you want genuine Italian flavor, the type of cheese you select is crucial.

I don’t know about you but I have traveled all over Europe and Italy and the flavors in their foods are different because they don’t process their food like it is processed here in America. For the most part, Italian milk is not pasteurized.

That’s why I was surprised when Parmalat came to the United States by way of Parmalat New Atlanta Dairies and of course gave us an American version of their Italian products. The Italian cheese, butter and olive oils have a uniquely distinctive taste that is hard to duplicate with standard American processed and artificially flavored foods.

In the United States, unless you live in New York, your options of getting cheese for homemade pizzas is to make it yourself, find a Whole Foods Market, find a genuine Farmer’s Market that sells fresh fruits, vegetables and diary products. That way you can get to close as the natural as possible, fresh Mozzarella cheese is best… accept no substitutes!

The Secret Is In The Fresh Herbs And Toppings
After those foundational ingredients, you will need olive oil, fresh toppings and various herbs. Just remember, think fresh; stay away from processed anything. If you take those steps you will be the talk pf the town and people will think you were trained in Italy.

Vincent Fabrizio
Pizza Recipes
http://pizzarecipes.net/