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Jeff Mahin is not only an avid cyclist and partner in 10 restaurants – he also knows how to make the best pizza you’ll ever eat.
Here are his top three tips that will make your friends and family drool…
MAKE YOUR OWN DOUGH
Fermentation is key to getting a tangy final product, says Mahin, so mix your dough the day before. “The longer it sits, the more bacteria grows and the more flavour you’ll get,” he says.
GO EASY ON THE TOPPINGS
“Most people put too much stuff on their pizza,” Mahin says, which results in muddled flavours. Put half to two-thirds of the volume you’d planned.
DITCH YOUR PIZZA STONE
Use a cast iron pan – it retains heat better. Heat your oven to 260-280 degrees celcius. Then preheat your pan for at least half an hour. Shape your dough on a board. Use lots of semolina flour so it slides off and into your blazing-hot pan.
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