Making pizza, whether in a restaurant or home kitchen, requires specialized pizza equipment. Commercial kitchens need pizza supplies to meet high customer demand in a short period of time. Homeowners can add a professional touch when making pizza for family and friends.
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Time and time again, pizza has proven itself to be America's favorite food, and pepperoni, as you might guess, is the most popular topping. But it isn't the toppings that make the pizza, according to pizzeria owners. Delicious pizza starts with the crust, sauce and cheese. You do not want the crust to be too rubbery, which occurs if you handle it too much and activate the gluten, so be gentle when handling your pizza dough.
Sauce and cheeses can vary, but fresher is better. Mixing the sauce at low speeds and cooking (if your recipe calls for cooking) on lower temperatures will keep the tomatoes from bruising and the sauce from burning. It's going to cook in the oven anyway, so you just need to get the ingredients blended together beforehand.
On the cheese side, try to avoid frozen, factory-manufactured cheese if at all possible. Factory cheese can be made in as little as eight hours, but it usually doesn't taste like much of anything. Fresh, hand-made cheese takes days or weeks to age properly and has subtle flavor nuances that will accentuate your pizza.