How to Build a Pizza Like a Pro

You’ve got the wood-fired pizza oven, check. Congrats, you’ve completed the first big step to restaurant-quality pizza at home! But if you’re still wondering why your pizzas aren’t turning out like they’ve been made but a professional pizzaiolo, you might be surprised to know it’s not all down to the pizza oven. In fact, the order in which you layer your ingredients plays a huge role in how your pizza cooks, and more importantly, how it tastes.

Many people make the mistake of overloading toppings or adding them in the wrong order, which can lead to soggy bases, uneven cooking and a lack of balance in flavour. The good news is that building pizza like a pro is easy when you know the order and the steps to take. In this article, we walk you through a tried-and-tested method to help you get it right every time.

Dough, Sauce & Cheese Foundation

Every great pizza starts with a solid foundation, and that involves three key elements: dough, sauce and cheese. Sounds simple, right? But the big win is the quality of the ingredients you use. For the dough, make sure it’s stretched evenly, leaving a slightly thicker edge to form a beautifully aerated crust.

For the tomato sauce, keep it simple. So many people overcomplicate the sauce, but all you really need to good quality tinned San Marzano tomatoes, salt and a glug of extra virgin olive oil. Don’t add too much sauce to the pizza, as it makes it too heavy and potentially soggy as well. Spread a thin, even layer across the dough, leaving the outer crust untouched.

Now add a light sprinkling of finely grated pecorino. This is a step that many beginners overlook but it makes a huge difference to the overall taste of the finished pizza. Pecorino adds a subtle saltiness and depth that pairs wonderfully with the creamy mozzarella that comes next. 

Toppings, Texture & Flavour

Now that the base layer of the pizza is built, it’s time to add toppings, texture and ultimately flavour. A great pizza is all about balance, appose to adding every ingredient that takes your fancy. Start by adding fresh basil leaves directly on top of the sauce and pecorino. This allows the basil to gently infuse the sauce as it cooks, rather than sitting on top of the pizza and burning.

Next, add fresh mozzarella. The best variety to use is fior di latte mozzarella, in block form. It’s known for its delicate and creamy texture, and its sweet and milky flavour. It also melts incredibly well in the intense heat of your Igneus pizza oven. Cut the fior di latte down into julienne (strips). It’s important to evenly distribute the mozzarella across the pizza. Many people think they have to cover every square inch of the pizza with cheese, but in reality, with an authentic Neapolitan pizza, mozzarella is actually used sparingly. A well-built pizza balances fat from the cheese, sweetness and acidity from the tomato, salt from the pecorino and freshness from the basil. That’s why it works!

Peel Pre & Launch

Now you’re ready to get the pizza onto the peel. Slide the peel under the pizza in one quick, sharp motion. Then do a final stretch. You never want to stretch the pizza to full size before you get it onto the peel. If you’re aiming for a 12” pizza, stretch to 10” on the working surface, then a final stretch to 12” on the peel. You can now redistribute any toppings you feel aren’t quite sitting right.

Finish the pizza with a light drizzle of extra virgin olive oil to add a little rich indulgence and help the pizza caramelise on top. When it comes to the launch itself, confidence is key. A quick, smooth motion will help the pizza slide cleanly onto the stone.

Final Thoughts

Making pizza like a pro is all about understanding how to build up the layers. The basic layers are mostly the same for every pizza. Of course, you can then add your own variation of toppings to add extra flavour and depth. However, the most important rule still remains: keep it simple! The biggest mistake people make is adding too many toppings and making the pizza too heavy. If you can’t see the tomato sauce, you’ve added too many toppings. With a bit of practice, this process will quickly become second nature, and you’ll start to see and taste the results.

If you’d like to learn more about the range of Igneus Pizza Ovens or have any questions you need answering, our friendly team is here to help. Call us on 01423 575885 or explore our full range of ovens and pizza oven accessories here.