Last Updated on June 20, 2021 by Stefano
In the first part of this step by step guide for pizza tray I introduced you to the the various phases of the pizza dough preparation. Specifically I gave you the recipe, some suggestions about the flour to use and finally how to mix ingredients.
I am pretty sure you were waiting for this second part to come. It is clear that something was missing. Indeed we still needed to have the second fermentation as well as the preparation to cook pizza.
Don’t think that once you mixed ingredients your Pizza preparation is done. Surely you just finished som important steps. However this second part of the video will show something more. Something that is often underestimated. Let me introduce you to the second part of the Step By Step Guide on how to make Pizza in baking pan at home.
Content of video Step by Step guide for pizza in pan – Part 2
After we waited for 24 hours or so we need to remove the Pizza dough from the fridge. Let me remind you that with flours you buy in supermarket you need to use the fridge for the first maturation. Unless you find some very strong flour and the room temperature is low, you need the fridge to sustain the first 24 hours maturation. That said I can summarize you the covered topics:
- We will see “Staglio” (preparation of dough balls);
- how to prepare the Pizza dough for the second (and last) fermentation;
- how to stretch the dough for the Pizza tray;
- sample of final result after cooking.
Final considerations – what knowledge you should now have
Before jumping to the video I wanted to make a consideration.
This short knowledge sharing cannot replace practice. It is possible that you will follow my step by step guide for pizza in tray and you will get an amazing results from day one. However it is also possible that you will somehow fail. It is ok. It’s part of the journey. Making Pizza if you are not a professional is not that easy as one thinks. This is why I am sharing my knowledge with you. I want you to succed and enjoy the pleasure of a good Pizza at home.
Remember that I also keep experimenting. From time to time I change the way I manipulate the dough and mix or even select ingredients. This is important for you to know. Thanks to this blog I am going to share not only the basic knowledge that you need for a good Pizza. Indeed I will also share the results of my experiments.
If you are curious person and you like food like me (especially Pizza) you can get advantage following me. So wait no more and subscribe to my newsletter to be notified about new articles. I promise that you will master the topic of Italian Pizza like a professional pizzaiolo:
Second part of the video tutorial
No more words needed. Video will speak for me: