In this guide we provide some useful tips on how to choose the best pizza pan for their own needs.
Until recently, few people came the idea to prepare a homemade pizza. The activity was prerogative of mothers especially featuring in the kitchen today, however, things have definitely changed so much that even the gentlemen and ladies more busy with family and work doesn’t excuse themselves certain agreat leavened dough.
Blame or husband, everybody pick the view that best represents it, is an increasing number of broadcasts where you will test with stoves and related products, proving that, with a bit of good will and imagination, everyone is able to practice any dish.
Here, therefore, increase the number of those who, faithfully following the fashion of the moment, decide to replicate the soft dough that made only his pizza. Now place it is actually impossible to reach the results of hard work with a simple and fortuitous batch housewife, admittedly realise home a decent pizza isn’t impossible. As in any other case, even here it is necessary to follow some basic guidelines as, for example, hold the salt away from yeast if you want to see grow your own dough.
In addition to the cookbook, however, a certain importance is also dressed by the tools used. The most important of all is, without doubt, the furnace but also the trays can give a personal touch to the final result. At this point, however, we see what characteristics should a baking sheet efficient and time in even cooking of the pizza. First of all it must be able to adapt to different ovens, passing from the wood to get then to the electric one.
On this quality affects particularly the material it is made of. Usually for a good Loaf pan pizza you choose always the aluminum to match with a bottom pan and watertight. Of course the surface should heat up evenly and equally distribute the heat to allow the pizza base is dry without, however, being dry. Aluminium also seems to be the most suitable material to be used for cooking at high temperatures, which is far beyond the 280 degrees.
Next, as regards the size of a pizza pan, these vary little and are distinguished only by two round or rectangular shapes. For those 20 cm diameter starting from a circular to rectangular ones up to 32, while the measures range from 20 to 40 cm. Obviously, in these cases, we refer to forms for a Home Office and home use. In case of an oven tray with different sizes will be used professionally, especially when it comes to pizza by the slice or by the metre.
Continuing to consider their structure, then, we can say that these containers come with edges high enough. This is an element that serves two different purposes. The first is the need to contain perfectly the dough during the rising process inside and outside the oven. The second, however, guarantees a final pizza featuring a high edge and soft. Currently, then, were put on the market of trays with the Groove on the bottom, to facilitate cutting into wedges, or with the handles to make the catch and extracting the oven easier.
The characteristics that define a good dish for pizza, we also consider what to do to keep them intact longer. You know that nothing lasts forever, least of all the efficiency of a pan when it is neglected after its use. With this we want to put an emphasis on the so called maintenance. Choose proper cleaning supplies to maintain its performance for a long time.
They make no difference even the forms for a pizza that, unexpectedly, require some attention and delicacy. For this reason it is recommended, if not required, clean them immediately after use. To do this you should use mild detergents without, and we emphasize about this particular, sponges, nets or abrasive surfaces. In this way, you risk to damage the bottom pan and make the Pan unusable. By the same token, therefore, is also recommended to take special care in storing. For example, it would be ideal to preserve their original packaging, or to envelope them in a film to protect them from possible contact with a surface that can scratch the bottom. Finally, then, do not forget that non-stick agents are activated through the action of some natural fats like butter or oil. For this reason it is appropriate to treat the bottom of your pan with these products and then to dry and remove it with a smooth cloth. At this point, no one will stand between you and a good homemade pizza.