Pizza is one of the most delicious dishes in the world, and I am correct. This dish, shaped by Italian food culture, is very popular in the world. Let's see how to make this very popular and delicious pizza at home ...
Pizza dough is a yeast-added dough. Be sure to check the expiration date of the yeast! Most of the yeast that has passed the production date is dead and will not work.
You can use all-purpose flour instead of bread flour as outlined in the recipe, but bread flour is more gluten-free than all-purpose flour and gives your pizza a crispy texture.
The measurements may vary depending on how you knead the dough. Therefore, I recommend using a kitchen measuring unit to measure the quantity of flour. This is the only way you can get accurate measurements.
INGREDIENTS
Pizza dough:
To make enough dough for two 10-12 inch pizzas
1 1/2 cups (355 ml) hot water (105 ° F-115 ° F)
1 packet of activated dry yeast (2 1/4 teaspoon)
3 3/4 cups (490g) bread flour
2 tablespoons of extra olive oil (skip the pizza cooking in a wood-fired pizza oven)
2 teaspoons of salt
1 teaspoon sugar
For Pizza ...
Extra virgin olive oil
Corn (to help slide onto the pizza stone)
Tomato sauce (smooth or pure)
Pure mozzarella cheese, grated
Fresh soft mozzarella cheeses are separated into small clusters
Fontina cheese, grated
Parmesan cheese, grated
Feta cheese, crushed
Raw mushrooms are raw, or put in a saucepan first.
Remove bell peppers, stems and seeds, and slice very thinly
Thinly sliced Italian pepperoncini
Italian sausages, pre-cooked and crushed
Chopped fresh basil
Festus
Pepperoni, thin slices
Ore raw or caramelized onions
Ham, thin slices
Pizza dough
1 Yeast Proof:
Place warm water in a large bowl. Sprinkle the yeast over warm water and let sit for 5 minutes until the yeast dissolves.
After 5 minutes, stir if the yeast is not completely melted. The yeast should begin to look or burst, indicating that the yeast is still active and alive. (Note that if you use "instant yeast" instead of "active yeast", no proof is needed. Next step is to add flour.)2 Make a pizza dough
Mix the flour, salt, sugar and olive oil in a slow speed using a mixing paddle attachment. Then remove the mixing paddle with the dough hook attachment.Bake the pizza dough on the dough hook for about 7-10 minutes, or until medium.
If you don't have a mixer, mix the ingredients together and mix them by hand.
The dough should be a little sticky or sticky when touched. If it is wet, sprinkle some more flour.
3 Allow the dough to rise:
Place a thin layer of olive oil on the inside of a large bowl. Place the pizza dough in the bowl and turn it over to coat with oil.At this point you can choose how long the dough will take to ferment and rise. Slow fermentation (24 hours in the fridge) results in more complex flavors in the dough. Quick fermentation (1 1/2 hours in a warm place) allows the dough to rise sufficiently to work.
Cover the dough with a plastic wrap.
Place the dough in a warm place (75 ° F to 85 ° F) for 1 1/2 hours for a quick burst.
For a medium rise, place the dough in a normal room temperature (your kitchen counter will do well) for 8 hours. For a longer rise, let the dough out in the refrigerator for 24 hours (not more than 48 hours).
Boil the pizza dough in the refrigerator overnight or 5 to 6 hours. In the next step, let the dough sit for 30 minutes at room temperature before stretching.
1 First heated pizza pan (or pizza pan or baking sheet): Heat your oven to 475 ° F for at least 30 minutes, preferably one hour. If you don't have a pizza stone, you can use a pizza pan or baking sheet; You need something that isn't hot at high temperatures.
2). Divide the dough into two balls:
Remove the plastic cover from the dough. Grind your hands with the flour and press down the dough. Divide the dough in half
Preparation of Pizza
1 First heated pizza pan (or pizza pan or baking sheet): Heat your oven to 475 ° F for at least 30 minutes, preferably one hour. If you don't have a pizza stone, you can use a pizza pan or baking sheet; You need something that isn't hot at high temperatures.
2). Divide the dough into two balls:
Remove the plastic cover from the dough. Grind your hands with the flour and press down the dough. Divide the dough in half
Divide the dough into two round balls. Place each in their own bowl, cover with plastic and let stand for about 15 minutes (or up to 2 hours).
3). Prepare Toppings:
Make the toppings you like. Note that you do not need to load each pizza with large toppings, as the crust is not that crisp.
About one third of tomato sauce and cheese is enough for each pizza. Cover one or two pizzas with thinly sliced mushrooms.
4 ).Make a dough ball and stretch it into a round:
Working one dough at a time, take one ball out of the dough and flatten it with your hands on a dough board.
Work out from the center, using your fingertips and flatten until the dough is about 1/2 inch thick. Turn and knead until the dough is no longer too long.
Let the dough loosen for 5 minutes, then stretch it until it reaches the desired diameter - 10 to 12 inches.
Treat the dough gently!
Hold the edges of the dough with your fingers and allow the dough to hang and stretch.
If you see a hole in your dough, place the dough on a dough and push the dough back together and seal the hole.
Using your hands, flatten the edges of the dough. If you want to make lips, scrape the edges.
5). Top the dough with olive oil:
Use your fingertips to press down and make a tooth along the surface of the dough. Brush the top of the dough with olive oil (to prevent it from slipping off the tops). Rest for another 10-15 minutes.
Repeat with the second flour ball.
6 ).Sprinkle the pizza peel with cornstarch, flatten the dough:
Sprinkle your pizza peel (or flat baking sheet) lightly with cornstarch. (The corn meal acts as a small ball bearings to help move the pizza from the peel to the oven.)Transfer the prepared flat dough to the pizza peel.
If the dough has lost its shape during the exchange, lightly adjust it to the desired dimensions.
7 Spread with tomato sauce and sprinkle with toppings:
spoon over tomato sauce, sprinkle with cheese and place the toppings you want on the pizza.8 Sprinkle the corn on the pizza stone and push the pizza onto the pizza stone in the oven:
Sprinkle some corn on the baking stone in the oven (look at your hands, the oven is hot!). Shake the peel to see if the dough is easily slippery, otherwise gently lift the edges of the pizza and add a little more corn.Remove from the pizza peel and toss on the baking stone in the oven.
9. Bake Pizza:
Bake the pizza one at a time for about 10-15 minutes, until the surface is brown and the cheese is golden brown. If you want, you can sprinkle some more cheese at the end of the cooking time.
If desired, cut the chicken pieces and add them before baking the pizza.
If desired, cut the chicken pieces and add them before baking the pizza.
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