Michele Zormeier, MD, is a physician and the owner of Zormeier Cosmetic Surgery & Longevity Center, with locations in Healdsburg, California, and Danville, Illinois, as well as Shelbyville and Noblesville in Indiana. When away from her practice, Dr. Michele Zormeier says pizza is one of her favorite foods.
As the platform on which your pizza sits, all good pizza starts with a stellar crust. If your homemade pizza is not up to your standards, consider these three tips to improve it and get your pizza off to a good start.
1. Hands-On - Chef and Italian cuisine lover Mario Batali suggests kneading your pizza dough by hand. Batali claims this bit of extra attention will improve your crust’s texture, making it more firm and cohesive.
2. Partial Cooking - Before you begin adding toppings to your crust, consider partially cooking it to help it better hold your toppings and remain firm, while providing just the right balance between chewiness and crispiness. Heat your crust with oil in a large pan using medium-high heat until the crust begins to turn a light golden-brown color and starts bubbling.
3. Precise Measurements - While eyeballing your flour may be okay, it can also lead to an “okay” crust. Use a food scale to precisely measure your crust’s flour by weight to eliminate any guesswork and potential variation in quality from pizza to pizza. A measuring cup will not provide as accurate a result. Since flour is easily compressed, how much actually fills your measuring cup can vary, making the scale your best option for accuracy.
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