Hey guys, long time since I posted but my pizza cooking experience got better.
I finally nailed the most perfect pizza dough for me, it's a 58% sometimes 60% hydration, 5% oil, a spoon of honey, salt and 2-3 grams of instant yeast, all of these after 2 days give me an excellent dough.
I handtoss the dough, very very careful with the rims and I get a marvelous crust, it tastes and looks like a dough from top pizza restaurants, I will post pics tomorrow or in the net days.
All good as the dough goes but I am still not satisfied, the taste of the overall pizza is still wayyyy behind pizza chains and top pizza restaurants, I made a quarto fromagi from the exact same chesses as I saw on a menu in a restaurant and mine got a strong salty taste while the restaurant pizza, still salty from all the chesses but very good.
I am also eating at pizza hut sometimes and one time I ordered a pizza with a thincrust, mozza and sauce, man that was the best pizza ever as taste goes, 3 simple ingredients but superbly balanced, the sauce there is also very good, on the sweet side but not to think they put sugar in it.
I am puzzled why I can't reach that amazing taste, it's clear I'm failing in the topping department.
For topping I used the following combinations :
1. for quarto fromagi - gouda, parmesan, gorgonzola and mozza, for sauce I used Cirio Pizzassimo at 2.5 kg
2. with meat - bacon, mozza, cirio pizzassimo, fresh basil
3. still with meat - ham, mozza, cirrio pizzassimo, fresh basil
Tried with all sorts of sausages and still no go, pizza chains taste is way better than anything I do at home, I tried even prosciuttoto di parma and san marzano, it's even worse, especially the parma, salty and no taste.
My final conclusion is that chemicals really adds a new dimension to taste, whether they use the good old MSG or some other new drug, you can't ever beat a pizza chain taste, maybe the mom and pop places but not the chain.
Happy to hear your thoughts about this.