Ordering pizza for dinner is just about one of the easiest decisions to make. But sometimes making pizza at home can be a fun event to get the kids into the kitchen where they can learn about making dough, customize their own toppings, and slice into their very own pizza. However, pizza made at home just isn’t the same as getting it from a restaurant. So if you’re looking to make some restaurant-quality pizza in your own kitchen, here are some of the best tips.

How to Make Restaurant Quality Pizza at Home

Start With the Right Ingredients

Aside from the toppings of course, flour is possibly the most important ingredient for pizza. While many chefs say that all-purpose flour does just fine, you may want to consider giving a higher protein flour a try, like bread flour. This can result in a chewier crust with better air pockets. A lot of people swear by King Arthur, but there are several quality brands to choose from.

Let it Ferment in the Fridge

If you can manage the wait (when it comes to pizza, it’s hard, we know), try preparing the dough, dividing it into small balls, and then put them in the fridge for at least a day, or up to three days. This allows the yeast to slowly digest the carbohydrates, resulting in a more flavorful pizza dough. If you do cold ferment the dough, make sure to let it warm up on the counter at least 45 minutes before baking.

Use a Pizza Stone

Pizza stones come in several different materials, including stainless steel, cast iron, clay, and ceramic. There are pros and cons to each, but ultimately, you want a pizza stone that will conduct heat the easiest. The higher the conductivity, the faster the pizza will bake, resulting in a crispier crust. Any of these materials will produce a better crust than simply putting the dough on a cold cookie sheet and placing it into the oven.

Use the Right Heat

Along the same line of thought as using a pizza stone, it’s important to actually use the stone and the heat of the oven to your advantage. You essentially want to turn up the oven temperature as high as it will go, which will depend on your oven, but is usually between 475 and 550 degrees Fahrenheit. Place the stone in the oven as it’s heating up and let it sit at full heat for about 30 minutes before placing the pizza onto the stone. This will help ensure that there is a crisp crust.

Use Toppings Wisely

It may seem like pizza restaurants never put enough cheese on their pizzas, but there is good reason for the amount of toppings they apply. The more toppings you want, the heavier the pizza will be, requiring a thicker crust to hold it all up. With this method, you’ll end up with a mouthful of dough or toppings that just slide off the crust. Choose toppings wisely and amounts that are right for the thickness of the crust.

Visit Dalia’s Pizza in West Covina

Now that you’ve made a few pizzas at home, it’s time to take a night off and order pizza from Dalia’s. Our Italian restaurant offers authentic pizza, pastas, and more, always made with fresh, high-quality ingredients. Check out our menu, and order from Dalia’s tonight!