was time to publish my recipe for pizza is not the first time and ask me the reference! I ASK YOU AGAIN SORRY FOR THE PICTURES: my camera is broken and I'm broke ... : '(
Small premise is that the dough is perfect, does not exist or at least not yet I found it (sigh).
But so far is what has given me more satisfaction.
It 's very easy to handle because it is too wet, the pizza is pretty thin and cooked well, staying dry ... in my first attempts and I was a base for them shoes hard or super soggy and the dressing pierced.
The other problem is the dose of yeast is not true that the more you put more yeast rises, we say that maybe goes a bit 'faster, at least initially. The yeast (surely you all know) is a fungus that feeds on sugars that are fermented with gas production, and that is what the dough swells. Over the yeast ferments eat more.
But if there's time, it's as if you wanted to feed a rugby team with 500 g of pasta you eat, but always hungry after a while 'to stop because the sugars and ends Pizza gets a bad taste, not to mention that it is less digestible. My father feels his stomach with the variations of a minimum amount of yeast. Definitely will happen to you to eat pizza so.
I'm always trying to reduce as much as possible the dose of yeast, however, trying to maintain a working pretty fast, I can not stand there all day.
Salt, to give crunch to the dough part, slows down a bit 'rising, making the dough more large bubbles end.
You can add a little 'sugar, "giving it to feed" the yeast, that when they have more sugar (in addition to those issued by the degradation of starch present in flour), and easier to eat, ferment faster.
You can replace all or only a proportion of the wheat flour with barley flour / kamut, etc. ... The pizza will be more tasty. Is spelled kamut contain gluten, so there is still good for people with celiac disease. The gluten-free pizza is a company that I have not tried (: ().
I realized that he blew up a slew of information maybe boring, but definitely important.
If you want more info, write me at my facebook profile or ask in the comments, I will be happy to help ... not to mention too complicated, let's say, do not like / use to anyone.
this is the end the combination that I prefer to make pizza at home without too much effort nor special skills ... I have to thank once again the combination according to Julia, I have readjusted after several attempts. :)
I'll post some combination to even the condiments, I hope you'll like!
PIZZA (total preparation time of breaks, about 5 hours)
Ingredients (4 pizzas 28 cm in diameter, approximately):
500 g of flour;
15 g of yeast (count the pizza they put 8-9 grams, but the refrigerators at a constant temperature, which can not be said of my kitchen);
1 glass of warm water;
2-3 tablespoons of extra virgin olive oil;
a pinch of salt;
1 teaspoon sugar (optional).
If you use it the dough, I always prefer to do everything by hand (and break my arms).
do on a work surface a fountain with the flour, add sugar, then slowly pour the liquid a bit 'at a time, continuing to knead. Add another bit 'of water if you do not mix well, since much depends on the humidity of the flour. Do not worry if the dough seems a bit 'wet: dry out resting.
Put the dough in a bowl, cover with a cloth soaked in warm water and wrung out and let rise in a warm place.
let rise as much as possible, or at least make double the initial volume of the dough (to say: if you want to prepare for dinner, just after lunch and resume knead the dough an hour and a half, two before dinner) .
When will resume the leavened dough, put it on a work surface and divide into 4 balls. Roll out each of the 4 balls with the aid of a rolling pin or by hand directly into 4 pizza pans and let dough rise a little '. Just half an hour, but is more and more is better. Bucherellatele with a fork.
Preheat the oven to 200 ° C approx. Some ovens also how pizza (my no, of course). Ventilated so that you can put the pizza cook at once, but I recently I preferred the static mode, I think it becomes crisper and less dry. Obviously it takes more time.
Now they are ready to be cooked: do this.
PIZZA BIANCA WITH ROSEMARY / ONION:
when I was done I almost fainted in Puglia, the order for a pizza because I asked him a cake with rosemary, so now I know certain that there is a pizza that is found throughout Italy, the white pizza in the South almost does not exist. For people like me who adores her madly was a shock! : D
Usually I make a very leavened or join 2 balls of dough to make a white pizza, quite high, which will eat the next day, cut in half and stuffed with anything hot or cold. My favorite (Barbarina greedy!) Is to just cut the bologna. It drives me mad!
however: To make this pizza, the base with seasoned salt and a generous spoonful of olive oil and rosemary or onion soften done with a little 'salt and oil, even in the microwave and cook it directly. Onion, if the pizza is pretty high, it can be added at a later time.
Dorer will be ready when the surface, and if you try to lift it from the pot with a knife, it will be up for good.
Do so even if you dress it with cold ingredients (eg tomato slices, mozzarella and basil: good!) Or sweet (cream and, when in season, strawberries, or Nutella, or mascarpone cheese and nuts, etc. etc. ...), in the latter case, salting the base, of course.
STUFFED PIZZA BIANCA:
If you want to prepare a white pizza topped with other ingredients, season with salt and olive oil base and place in oven until it "dry", ie cook the surface. Then riprendetela and dress as you like, leaving the last cheeses (mozzarella, which must be a braid, or at least cut at least one hour before and drained very well).
For all ingredients, pour another drop of oil and a pinch of salt.
Bake until the ingredients are cooked and all the cheese has melted.
ROSSA STUFFED PIZZA:
based Pour a generous amount of tomato sauce, seasoned with salt and olive oil and bake. When the tomato is dry, pull it out and add the other ingredients (even if it was just mozzarella), proceeding as for the white pizza stuffed. Obviously if you make a marinara (garlic only) or "German" (only oregano: what a nightmare, I put into each pizza), cook directly.
CALZONE:
It 's wonderful made with puff pastry, but also with the pizza dough is great! I usually do it with a round two, but you can do it all!
the central calzone stuffed with ingredients you want (the photos contained in mushrooms, ham or sausage, and some cubes of mozzarella, seasoned with a pinch of salt), pour a bit 'of water boards to join them, fold and close the pinch all around, as if you were to make empanadas. Season it outside with a pinch of salt and a drizzle of olive oil and cook. 'S ready when it is completely dry.
You can also make this cake, stuffed with chocolate or cream. Obviously you put out sugar!
Now here's a couple of tasty ideas! :)
red lace, with eggplant, bacon and smoked
Ingredients: 1 small eggplant long, 4 slices of bacon (or sweet lean bacon) 1 / 2 smoked, mozzarella taste
Proceed as described above for the preparation of the red base.
Long Cut an eggplant into thin slices (but not transparent!) And grill with the help of a plate. Place it on the basis of the above by adding slices of smoked, some cubes of mozzarella cheese and bake. When it is ready, remove from oven and while still hot put us over the slices of bacon. Serve. The
love it! *.*
PIZZA WITH CHEESE AND BACON 4
Ingredients: 1 thin slice of gorgonzola dolce, 1 slice of brie, 1 / 2 sweet smoked cheese, grated parmesan, qb, 4-5 slices of bacon.
Proceed as for the white pizza stuffed. Add the cheese in very small pieces so they are well distributed, dosandoli according to taste. When cooked, when the pizza is still hot, put the slices of bacon. Serve.
Though it is not fond of bacon, here is just fine! :)
PIZZA AND CHICORY SCAMORZA
Ingredients: 1 small bunch of radicchio, 1 / 3 of onion, 1 / 2 sausage, 1 / 2 smoked cheese, mozzarella, to taste.
Jump chicory in a pan with a little olive oil and chopped onion and let cool slightly. Season the base, prepared with the procedure for the white pizza stuffed with radicchio cooked pieces of sausage, smoked cheese, diced or sliced, and a few cubes of mozzarella.
Cook until the cheese will not be completely dissolved and serve hot.
I would say that this is one of my favorite pizza!
If you want more clarification, also technical sull'impasto, other ideas for seasonings, you insult me, or anything else, write me at my e-mail (refrain virosa), Barbara. Cerquetti @ free. it obviously stuck around!
Now I greet you is that now that I return to school, I can not tell the recipe for pizza Professor unfortunately! : D
A big kiss to everyone!
Babi
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