There’s nothing like a cheesy, melt-in-your-mouth slice of pizza to make you feel all warm and fuzzy inside.

At Bellatrino Neapolitan Pizzeria & Cucina in Dallas, we’re passionate about serving mouth-watering neapolitan pizza in Texas. Many of our restaurant customers ask us how we make the most perfect pizza, and in this blog, we’re going to let you in on a few pizza-cooking secrets. If you’re in the Dallas area and you want to try authentic neapolitan pizza, stop by our pizzeria today!

Always Use A Scale

Unless you’re a pizza-cooking professional, we always recommend using a scale to measure out your ingredients. In our experience, most pizza issues come down to incorrectly measuring flour. Contrary to popular belief, the worst way to measure flour is with a measuring cup. The best way to measure your pizza ingredients is by weight instead of volume. Why you ask? Let us tell you!

Flour is a compressible ingredient. In order to ensure you have the proper amount of flour for your pizza, using a scale will ensure that you’re using the correct measurement (no matter how compressed your flour may be).

Finding The Right Flour

The flour of your pizza, also known as the crust, is a major component of your pizza foundation. The crust is a delicate work of art that should be taken seriously, and you should do some research on the various cooking flours on the market to ensure you use the right one. While you may not think the type of flour you use will have a big impact on the taste and consistency of your pizza, we’re here to tell you that it is. Some common flours to use the next time you make a pizza are:

All Purpose Flour

All purpose flour is just what is just what it sounds like. If you want to make a New York-style pizza or Sicilian pizza crust, all purpose flour may be the route to go. This type of flour will taste good for just about any kind of pizza, but it can be a bit difficult to stretch out while you mead the dough. The King Arthur brand has a slightly higher protein content than other flour brands (up to 10.5 to 11 percent more). The bubble development in this kind of flour is somewhat limited, which may have a negative effect on the crust of your pizza.

Captuo “00” Bread Flour

At Neapolitan Pizzeria & Cucina in Dallas, we utilize Captuo “00” Bread Flour for our delicious pizzas. The label “00” means that it is the finest grade of flour that was milled in Italy. This flour has a consistency that is similar to baby powder and you can find it available with different levels of protein (all intended for different baking projects).

Cold Fermenting Your Dough

Another trick of the pizza making trade is cold fermenting your dough. What does that mean, exactly? Storing it in the refrigerator after the dough has been formed. This can do a few things, like improve the flavor of your crust and even enhance its browning characteristics. To get a better understanding of how to ferment your pizza dough, read the steps below.

  • The first thing you’ll want to do is mix and knead your dough. Mix water, flour, salt, and yeast together. During this initial stage, the two main ingredients in flour begin to interconnect. This is what gives bread its delicious structure!
  • As your pizza dough is rinsed and rests, fermentation will start to occur. This means that the yeast will start to absorb carbohydrates, resulting in carbon dioxide. This is what causes air bubbles in the pizza dough.Once the first rinse is complete, the bread is shaped into balls or loaves before baking. With pizza dough, the the ball is flattened and stretched before baking.

Bellatrino Neapolitan Pizzeria & Cucina in Dallas

When you’re craving homemade neapolitan pizza in Dallas, stop by Bellatrino’s Neapolitan Pizzeria & Cucina today. We follow the same pizza-making process that has been used for 200 years in Naples, Italy. We use a simple, authentic process with the help of a wood burning oven to make the most delicious pizzas in Texas. Check out our menu online today!