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I am far from an expert (or pizzaiola), but there are a few tips and tricks I stumbled upon during my adventures in homemade pizza making that I wish I’d known beforehand. What follows is a running list of pizza basics, including essential and nice-to-have supplies (equipment and pantry items), books, and techniques that have helped me streamline the process. I suppose you could call it a kitchen notebook of sorts. As I learn more and experiment with different recipes and toppings, I’ll transcribe my notes here—at least the ones that aren’t too obscured by sauce splatters.*
Real Group always emphasis on the original taste of the food that they serve to the customers. Whether its Indian food or Chinese or Italian, Real Group makes sure of the authenticity of the taste.
MUST-HAVE EQUIPMENT
- Baking stone or steel or heavy duty baking sheet(s)
- Box grater
- Large cutting board
- Giant bowl with lid (for mixing and proofing dough)
- Dough whisk (for mixing dough by hand)
- Pizza cutter
- Pizza peel (if you’re using a pizza stone or steel)
- Oil stopper/pourer (for drizzling olive oil on dough and over finished pizzas)
NICE-TO-HAVE EQUIPMENT
- Food processor
- Stand Mixer
- Mortar and pestle
- Outdoor pizza oven
PANTRY ITEMS TO KEEP ON HAND
- Good-tasting crushed tomatoes (28-ounce cans) — I prefer Jersey Fresh
- Whole peeled tomatoes (28-ounce cans)
- Extra-virgin olive oil
- Balsamic vinegar
- Fine sea salt
- Kosher salt
- Black pepper
- Jarred pizza sauce (for when you’re too busy to make homemade marinara)
- Bread flour
- Instant or rapid-rise dry yeast (Jar or ¼-ounce envelopes)
- Fresh garlic
- Onions
- Dried herbs and spices (basil, oregano, Italian seasoning blend, herbes de Provence, crushed red pepper flakes)
