In terms of do-it-yourself pizza, folks 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 take a look at: one made with fundamental pizza elements costing $19, and the opposite crafted with premium elements totaling $61.

Similar technique. Similar oven. Completely totally different value factors. The query is… does high quality actually change the end result?

Watch $19 vs $61 Pizza: Are Premium Substances Definitely worth the Value?

$19 vs $61 Pizza: Pizza Ingredient Checklist

Fundamental Pizza Substances – Whole: $19 AUD / $12.30 USD

Right here’s what went into our budget-friendly pizza:

• 1 can Italian peeled tomatoes – $1.10 AUD / $0.71 USD

• 1kg plain flour – $1.40 AUD / $0.90 USD

• Additional virgin olive oil – $10.00 AUD / $6.42 USD

• Shredded mozzarella – $5.50 AUD / $3.53 USD

• Basil – $1.00 AUD / $0.64 USD

• Salt & yeast – $0.25 AUD / $0.16 USD

Premium Pizza Substances – 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 perfect.

Right here’s what went into our premium pizza:

• San Marzano tomatoes – $4.80 AUD / $3.08 USD

• Skilled pizza flour – $5.00 AUD / $3.21 USD

• Prime-quality further virgin olive oil – $41.00 AUD / $26.34 USD

• Contemporary mozzarella – $7.00 AUD / $4.50 USD

• Basil – $1.00 AUD / $0.64 USD

• 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 sudden occurred. My KitchenAid gave up on me… proper in the midst of mixing the fundamental 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 smooth, virtually like playdough. It was simple to knead and felt very nice and elastic. The essential dough, then again, was harder to work with. Even after some further kneading by hand, it was nonetheless breaking up in locations and didn’t have that very same clean, bouncy end.

Whereas each doughs finally got here collectively, the premium model bounced again effortlessly. The essential 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 have been kneaded, I positioned every one into a big bowl, sealed it with plastic wrap, and coated it with a tea towel. They have 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 appeared nice. They’d each doubled in measurement. The premium dough, nonetheless, had a barely extra aromatic aroma.

Earlier than fermenting the dough in a single day within the fridge, I made certain every mixing bowl was well-sealed to stop the dough from drying out, then coated them once more with a towel. Letting the pizza dough rise in a single day within the fridge is an important step for growing taste and enhancing texture, so don’t skip it when making your personal 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. Instantly, there was a visible distinction: the premium dough had a lighter, creamier color, whereas the fundamental dough appeared barely darker.

I portioned every into dough balls weighing roughly 270g (9.5 oz)—simply the appropriate measurement for a traditional pizza base. From this pizza dough recipe, you can also 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 may retailer them in particular person hermetic containers, coating every evenly with further virgin olive oil to stop sticking. I allow them to relaxation at room temperature for an additional 4 hours.

Making the Sauce

The essential tomatoes smelled nice, however the San Marzano tomatoes? They have been on one other degree. The premium tomatoes have been aromatic, wealthy, and naturally candy. You possibly can see and scent the standard straight out of the can. The essential model had extra water and appeared a little bit pale, whereas the San Marzano tomatoes have 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 crimson shade and richer consistency made them look pretty much as good as they smelled.

To every sauce, I added 1 teaspoon salt and tore in some contemporary 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 have been smooth and able to go, however the distinction between them was clear. The premium dough had an exquisite aroma from fermentation and was filled with ethereal bubbles. The essential dough was smooth too, however lacked the identical scent.

Fundamental Dough

To begin, 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 perimeters. 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 pretty air bubbles and was really easy to stretch, a lot simpler than the fundamental 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, contemporary taste of the tomatoes, particularly when it’s going straight right into a sizzling oven. Uncooked sauce retains it contemporary and scrumptious.

Fundamental Pizza

After scooping and spreading the tomato sauce on the pizza base, I scattered just a few contemporary basil leaves over the bottom, then topped it generously with shredded mozzarella. To be sincere, shopping for that pre-shredded cheese was a little bit 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 completion, I drizzled the fundamental further virgin olive oil on high to complete it off.

Premium Pizza

For the premium model, I prepped the contemporary 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 take a look at, I didn’t go full Neapolitan type at 400°C (752°F). The shredded mozzarella on the fundamental pizza would have burned too shortly. As a substitute, I baked each pizzas at 350°C (662°F) for higher management and steadiness.

I positioned the fundamental 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). Instantly, the distinction was clear. The lighter, airier edge on the premium dough overrated superbly and far sooner than the cheaper model. The contemporary mozzarella took a bit longer to soften, which was ideally suited. It gave the crust time to cook 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 essential pizza got here out wanting surprisingly good. The crust had a pleasant crunch, and though the cheese appeared 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 properly. 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 fulfilling: crunchy and smooth on the similar time.

Premium Pizza

The premium pizza, then again, was on a special degree. The cheese melted superbly, and whenever you press the crust it gave that good, 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, gentle, with traditional leopard spots from the excessive warmth. It cooked sooner than the fundamental 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 Substances Actually Matter?

Fundamental Pizza – Rating: 6/10

The dough was respectable, the sauce was vibrant, and it baked properly general. Briefly the fundamental elements made a superb pizza, simply not a terrific 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 suppose this pizza may have scored increased, at round 7.5/10.

Premium Pizza – Rating: 9/10

From the primary chunk, the steadiness between the candy San Marzano tomatoes and creamy contemporary mozzarella stood out. The crust had the proper texture—crispy, ethereal, and filled with taste. You possibly 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 Check – Neapolitan Model Pizza

To take issues a step additional, I made a decision to check each doughs utilizing a Neapolitan-style technique, cooking them at over 400°C (752°F)—the best way true pizza Napoletana is supposed to be baked.

Fundamental Pizza – Neapolitan Model

Neapolitan Finances 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 whole, it took simply 90 seconds to cook dinner.

The crust appeared significantly better than earlier than—properly puffed, with an exquisite golden backside. The feel was improved too, with a crunchy edge and a softer chunk. However as soon as once more, the cheese was a let down. It appeared overcooked and lifeless, dragging down the general outcome.

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 possibly can even see air pockets when slicing by means of the crust.

The San Marzano tomatoes tasted even more energizing at this temperature. Much less cooking time introduced out their pure sweetness. The contemporary mozzarella melted completely with out burning, and the general steadiness of taste, texture, and aroma was excellent.

Pizza Ingredient: Remaining Tip

If it’s your first time making pizza, begin with extra finances elements. They’re good for working towards with out strain, particularly when errors are a part of the enjoyable. When you’re assured, attempt the premium model and see (and style) the distinction for your self. I’ll say although, you coudl all the time substitute just a few gadgets just like the flour and mozzarella which is able to all the time make a world of distinction.

Belief me… when you attempt it, you may by no means return. Have in mind 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 usually select – or do you continue to attain for frozen pizza? Let me know within the feedback!

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