Once a week for dinner we like to eat pizza. Go to a pizzeria is not always a good idea especially at the end of the month ... so I pull up my sleeves and I do to do .. at the end is very satisfying to find the empty text!!
This recipe I use for both red and white pizza. Meanwhile, prepare the base and then we'll see ..


· 500 g flour
· 15 g salt
· 3 tablespoons of extra virgin olive oil
· 300 ml water
· 1 defeat of fresh yeast
· 1 teaspoon of sugar

First, as I say in every recipe salt, put the warm water with the yeast and sugar and stir until it melts everything (doing it this way activate the yeast).

Create the fountain with the flour in a bowl, and add all the ingredients including the yeast mixture.

Stir with a fork until the mixture takes shape, transferring it onto a work surface and knead vigorously.

NOW YOU HAVE TWO OPTIONS (depending on the time you have available):

       1. let rise your dough for at least 2 hours in a bowl covered with a towel. Spend 2 hours, knead again   and go to step 2 (double levitation pizza = more digestible);
      2. put the dough directly into the pan and leave it for at least 2 hours lievitre always covered and in both cases away from drafts (perhaps in the oven).

At this point, I divide the dough into two parts, one more abundant for the White Pizza and a smaller one for red Pizza .

Related Recipes:

· Panini oil
· Panini milk
· Bread common
· Piadina

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