On the subject of do-it-yourself pizza, individuals usually say the key lies within the elements. However does paying extra really make a greater pizza? To search out out, I put two variations of the identical do-it-yourself pizza recipe to the check: one made with fundamental pizza elements costing $19, and the opposite crafted with premium elements totaling $61.
Identical methodology. Identical oven. Completely totally different worth factors. The query is… does high quality actually change the result?
Watch $19 vs $61 Pizza: Are Premium Ingredients Worth the Price?
$19 vs $61 Pizza: Pizza Ingredient Record
Fundamental Pizza Components – Whole: $19 AUD / $12.30 USD
Right here’s what went into our budget-friendly pizza:
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1 can Italian peeled tomatoes – $1.10 AUD / $0.71 USD
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1kg plain flour – $1.40 AUD / $0.90 USD
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Additional virgin olive oil – $10.00 AUD / $6.42 USD
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Shredded mozzarella – $5.50 AUD / $3.53 USD
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Basil – $1.00 AUD / $0.64 USD
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Salt & yeast – $0.25 AUD / $0.16 USD
Premium Pizza Components – Whole: $61 AUD / $39.19 USD
We took issues up a notch with premium, high-quality pizza dough elements. This model was made with solely the very best.
Right here’s what went into our premium pizza:
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San Marzano tomatoes – $4.80 AUD / $3.08 USD
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Skilled pizza flour – $5.00 AUD / $3.21 USD
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Prime-quality additional virgin olive oil – $41.00 AUD / $26.34 USD
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Contemporary mozzarella – $7.00 AUD / $4.50 USD
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Basil – $1.00 AUD / $0.64 USD
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Salt & yeast – $0.25 AUD / $0.16 USD
Making the Dough
To maintain issues honest, I used two stand mixers, one stand mixer for every do-it-yourself pizza dough. I began by including the flour to the blending bowl, adopted by the salt and yeast. For every kilo of flour, I measured out 600ml / 2.5 cups of water, slowly incorporating it because the mixers set to work.
Then, one thing surprising occurred. My KitchenAid gave up on me… proper in the midst of mixing the essential dough. I’m undecided if it was the dough’s resistance or simply unhealthy timing.
From the start of this course of, the distinction in texture was noticeable. The premium dough was gentle, virtually like playdough. It was simple to knead and felt very nice and elastic. The fundamental dough, alternatively, was harder to work with. Even after some additional kneading by hand, it was nonetheless breaking up in locations and didn’t have that very same clean, bouncy end.
Whereas each doughs ultimately got here collectively, the premium model bounced again effortlessly. The fundamental one wanted a bit extra love and muscle, and even then, it didn’t fairly match the softness and elasticity of the opposite model.
Fermentation
As soon as each doughs had been kneaded, I positioned each into a big bowl, sealed it with plastic wrap, and lined it with a tea towel. They had been left to relaxation at room temperature for round two hours (you can even stretch it to 4), earlier than being transferred to the fridge for in a single day fermentation.
After the preliminary room-temp relaxation, each doughs seemed nice. That they had each doubled in dimension. The premium dough, nonetheless, had a barely extra aromatic aroma.
Earlier than fermenting the dough in a single day within the fridge, I made positive every mixing bowl was well-sealed to stop the dough from drying out, then lined them once more with a towel. Letting the pizza dough rise in a single day within the fridge is an important step for creating taste and bettering texture, so don’t skip it when making your individual dough.
Forming the Dough Balls
After the in a single day fermentation, I eliminated each doughs from the fridge about 4 hours earlier than stretching. Straight away, there was a visible distinction: the premium dough had a lighter, creamier color, whereas the essential dough appeared barely darker.
I portioned every into dough balls weighing roughly 270g (9.5 oz)—simply the appropriate dimension for a traditional pizza base. From this pizza dough recipe, you may make about six dough balls, or seven in the event you portion them barely smaller at 250g every.
As soon as shaped, I positioned the dough balls in a pizza tray, ensuring they weren’t too shut to at least one one other. Alternatively, you possibly can retailer them in particular person hermetic containers, coating every evenly with additional virgin olive oil to stop sticking. I allow them to relaxation at room temperature for one more 4 hours.
Making the Sauce
The fundamental tomatoes smelled nice, however the San Marzano tomatoes? They had been on one other degree. The premium tomatoes had been aromatic, wealthy, and naturally candy. You can see and odor the standard straight out of the can. The fundamental model had extra water and seemed slightly pale, whereas the San Marzano tomatoes had been plump, vibrant, and noticeably much less watery.
I gently crushed every batch utilizing a potato masher (a blender works too), and even the feel was totally different. The premium tomatoes felt thicker and denser so I needed to press more durable. Their deep purple shade and richer consistency made them look nearly as good as they smelled.
To every sauce, I added 1 teaspoon salt and tore in some recent basil by hand, and gave it a delicate stir. The San Marzano tomatoes had extra seeds, which I really favored because it added a country contact.
Stretching the Pizza Dough Ball
After resting for 4 hours at room temperature, each dough balls had been gentle and able to go, however the distinction between them was clear. The premium dough had a phenomenal aroma from fermentation and was filled with ethereal bubbles. The fundamental dough was gentle too, however lacked the identical odor.
Fundamental Dough
To start out, I gently positioned the dough ball down on a small bowl of semolina. I pressed from the middle outward, rotating as I went to push the air towards the crust—being cautious to not contact the sides. As soon as formed, I moved the dough onto a pizza peel and continued stretching by evenly lifting and slapping it, urgent outward to type the bottom.
Premium Dough
The premium dough was noticeably totally different. As quickly as I pressed into it, it felt softer and extra elastic. It had beautiful air bubbles and was really easy to stretch, a lot simpler than the essential dough. It required little or no effort to form and held its construction superbly.
Topping
For each pizzas, I used 1½ ladles of raw pizza sauce. I by no means pre-cook the sauce as doing so can uninteresting the colourful, recent taste of the tomatoes, particularly when it’s going straight right into a sizzling oven. Uncooked sauce retains it recent and scrumptious.
Fundamental Pizza
After scooping and spreading the tomato sauce on the pizza base, I scattered just a few recent basil leaves over the bottom, then topped it generously with shredded mozzarella. To be trustworthy, shopping for that pre-shredded cheese was slightly painful! I felt like I used to be dishonest on actual mozzarella. I used to be half afraid somebody would catch me on the retailer! Then for the of entirety, I drizzled the essential additional virgin olive oil on high to complete it off.
Premium Pizza
For the premium model, I prepped the recent mozzarella cheese forward of time, reducing it into chunks and letting it drain in a colander to take away any extra moisture. This step helps keep away from soggy pizza. I positioned the creamy slices gently over the sauce, then added a drizzle of top-quality EVOO to seal the deal.
Baking the Pizza
For this check, I didn’t go full Neapolitan fashion at 400°C (752°F). The shredded mozzarella on the essential pizza would have burned too shortly. As an alternative, I baked each pizzas at 350°C (662°F) for higher management and stability.
I positioned the essential pizza into the oven, let it sit for about 45–60 seconds, then gave it a flip. After a pair extra turns and checking the bottom for doneness, it was totally cooked in round 2.5 to three minutes.
Premium Pizza
The premium pizza went into the oven on the similar 350°C (662°F). Straight away, the distinction was clear. The lighter, airier edge on the premium dough overrated superbly and far quicker than the cheaper model. The recent mozzarella took a bit longer to soften, which was perfect. It gave the crust time to prepare dinner by means of with out the cheese burning.
After about 30 seconds, I rotated it, and very quickly, the pizza was completely golden, with a puffed-up crust and evenly melted cheese.
Tasting the Outcomes
Fundamental Pizza
The fundamental pizza got here out trying surprisingly good. The crust had a pleasant crunch, and though the cheese seemed a bit burnt, it wasn’t as unhealthy as anticipated. The bottom was superbly cooked, however the crust was fairly dense extra like a New York-style pizza than a conventional Italian one.
The dough had a good taste, and the tomato sauce held up effectively. However the cheese? That was the weak level. It didn’t style very like actual cheese—extra like a rubbery topping. Nonetheless, the feel of the pizza was pleasant: crunchy and gentle on the similar time.
Premium Pizza
The premium pizza, alternatively, was on a distinct degree. The cheese melted superbly, and whenever you press the crust it gave that excellent, satisfying crunch. The bottom cooked to perfection, and whereas I wasn’t aiming for a Neapolitan-style pizza, that’s precisely what it resembled.
The crust was ethereal, mild, with traditional leopard spots from the excessive warmth. It cooked quicker than the essential model and had a way more refined end. The flavour, texture, and general really feel of this pizza made it clear: this was premium.
The Verdict: Do Higher Pizza Components Actually Matter?
Fundamental Pizza – Rating: 6/10
The dough was first rate, the sauce was vibrant, and it baked effectively general. In brief the essential elements made a great pizza, simply not an important one. The cheese let it down, it lacked taste and didn’t do the remainder of the elements any favors. If I had merely used higher mozzarella, I truthfully assume this pizza might have scored larger, at round 7.5/10.
Premium Pizza – Rating: 9/10
From the primary chew, the stability between the candy San Marzano tomatoes and creamy recent mozzarella stood out. The crust had the proper texture—crispy, ethereal, and filled with taste. You can inform this was a pizza made with care and top-quality elements. It was a pleasure to eat from edge to edge.
Bonus: The Final Take a look at – Neapolitan Model Pizza
To take issues a step additional, I made a decision to check each doughs utilizing a Neapolitan-style methodology, cooking them at over 400°C (752°F)—the best way true pizza Napoletana is supposed to be baked.
Fundamental Pizza – Neapolitan Model
Neapolitan Price range Pizza Rating: 6/10
Once more with higher cheese, this might simply climb to a 7.5.
The cheaper dough was nonetheless not as simple to stretch. I baked it at 415°C (779°F), rotating it shortly to keep away from burning. In complete, it took simply 90 seconds to prepare dinner.
The crust seemed significantly better than earlier than—properly puffed, with a phenomenal golden backside. The feel was improved too, with a crunchy edge and a softer chew. However as soon as once more, the cheese was a let down. It seemed overcooked and lifeless, dragging down the general consequence.
Premium Pizza – Neapolitan Model
Neapolitan Premium Pizza Rating: 9.5/10
This one was a dream to work with. The dough stretched effortlessly, and as quickly because it hit the recent oven, the crust overrated superbly. It baked quick and evenly, with crisp leopard spots and an ethereal texture all through. You can even see air pockets when slicing by means of the crust.
The San Marzano tomatoes tasted even brisker at this temperature. Much less cooking time introduced out their pure sweetness. The recent mozzarella melted completely with out burning, and the general stability of taste, texture, and aroma was excellent.
Pizza Ingredient: Closing Tip
If it’s your first time making pizza, begin with extra price range elements. They’re excellent for training with out stress, particularly when errors are a part of the enjoyable. When you’re assured, strive the premium model and see (and style) the distinction for your self. I’ll say although, you coudl at all times substitute just a few objects just like the flour and mozzarella which can at all times make a world of distinction.
Belief me… when you strive it, you would possibly by no means return. Consider the price was for the elements for 6-7 pizza’s, so for the costlier model that’s nonetheless a mean of $10 per pizza.
Let me know which elements you sometimes select – or do you continue to attain for frozen pizza? Let me know within the feedback!
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Wish to Take a look at Premium vs Fundamental Components Your self?
Listed here are some nice recipes to strive at dwelling and style the distinction:
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CLASSIC PIZZA MARGHERITA – Absolutely the queen of pizzas, delicate but wealthy and filled with recent taste. Made with San Marzano tomatoes, sea salt, Pecorino Romano, and creamy Fior di Latte.
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EASY PIZZA DOUGH RECIPE – No pizza stone? No drawback! This dough bakes superbly on a pizza pan or baking tray. Prime it along with your favourite toppings like Provolone or Parmesan cheese, ham, pepperoni, sausage—even mushrooms! Simply bear in mind no pineapple on pizza!
New to Pizza Making?
If you happen to’re simply getting began, be certain that to take a look at these beginner-friendly guides earlier than you dive in:
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NEAPOLITAN PIZZA DOUGH FOR BEGINNERS – This simple Neapolitan pizza dough recipe creates a lightweight, crisp crust with golden edges and when you grasp it, you would possibly by no means need takeout once more.
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HOW TO STRETCH NEAPOLITAN PIZZA DOUGH – Do this alternate beloved Neapolitan traditional. Genovese sauce is a slow-cooked onion-rich ragù that’s candy, savory, and melts superbly into each chew of pasta.
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HOW TO MAKE PIZZA DOUGH BALLS – Do this alternate beloved Neapolitan traditional. Genovese sauce is a slow-cooked onion-rich ragù that’s candy, savory, and melts superbly into each chew of pasta.
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HOMEMADE PIZZA SAUCE – Do this alternate beloved Neapolitan traditional. Genovese sauce is a slow-cooked onion-rich ragù that’s candy, savory, and melts superbly into each chew of pasta.
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