Pizza dough
Soft with a swollen crust or crust (as they call it in Naples). Low and crunchy, high and soft: pizza has many faces, today we show you the most classic, common and perfect one to make at home in a few hours. The pizza dough that we propose, in fact, rises for about 6 hours: you can therefore organize yourself to prepare it during the day and enjoy it in the evening with the toppings you prefer. A simple basic recipe for a homemade pizza that is prepared with a few ingredients and then garnished as you see fit, perhaps even giving it an unusual shape, such as our soft pizza donut. Are you ready to get your hands in the dough? Today we discover all the secrets to prepare pizza dough, also perfect for preparing a delicious rustic pizza!
INGREDIENTS
Flour 300 gWater at room temperature 300 MlSalt up to 10 gFresh brewer's yeast (or 1.5 if dry) 4 g
Preparation
To prepare the pizza dough we have chosen to knead everything by hand, but if you prefer to use the mixer you can follow the same procedure, using the hook at medium-low speed. First pour the two flours into a bowl, crumble the yeast inside and pour in a little of the dose of water. The ideal water temperature is 25°. Mix with a wooden spoon and slowly add the water. Always continue stirring and when you have added about half of the water you can also add the salt. Then add the remaining water, always slowly, until you get a homogeneous mixture; help yourself with your hands to work it better. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have obtained a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center. Then give the dough a fold. Turn it over, give it the shape of a sphere. Transfer the dough thus formed into a bowl, cover with plastic wrap and let it rise. For convenience you can put the bowl in the oven off but with the light on, so the inside will reach a temperature of 26-28 °, ideal for leavening; Alternatively, you can also keep the basin in a warm place. The times are approximate because each dough, temperature and weather conditions influence the leavening: on average the dough should take 6 hours to double in volume. After the rising time, the dough will be nice and puffy, then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g. If you need it, you can lightly flour the work surface. Now take each portion and as you did before, lift a flap of dough and bring it inwards. Then do the same thing for the other 3 flaps of dough. Then stretch the dough by folding it on itself and proceed with the pirlatura: pirlatura the dough means turning it with your hands on the work surface bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere. Gradually transfer the loaves to a previously greased pizza box, cover with the lid and let them rest for another 30 minutes, before you can roll out the pizza dough and season it to your liking!
PreservationOnce the dough has risen, it must be cooked. If you prefer to store it, you can reduce the amount of yeast, cover the bowl with plastic wrap and let it mature in the refrigerator for 8-12 hours. After the time has elapsed, simply let the dough acclimatize and then continue as per the recipe. Once the pizza dough has risen, it can also be frozen, preferably already divided into portions, and stored in a freezer bag. Then simply let your portion thaw at room temperature and continue as per recipe. If you prefer, you can also freeze the pizza semi-cooked: just do half cooking, let it cool and finally freeze it by wrapping it in plastic wrap; then just cook it, still frozen, at a slightly lower temperature.
COOKING TIPSYou can cook the pizzas individually. In this case, after rolling out the first pizza, you can bake it at 250 degrees for 6 minutes with just a drizzle of oil. After 6 minutes, take it out of the oven, season the pizza and cook them for another 6 minutes. We always recommend the use of a refractory stone. If, on the other hand, you prefer to make a pizza in a pan. With these doses you can make a pizza in a large 30x40 cm pan. In this case you will not have to make the 3 loaves, but only one. We recommend baking it at 250° for 25-30 minutes.
Soft with a swollen crust or crust (as they call it in Naples). Low and crunchy, high and soft: pizza has many faces, today we show you the most classic, common and perfect one to make at home in a few hours. The pizza dough that we propose, in fact, rises for about 6 hours: you can therefore organize yourself to prepare it during the day and enjoy it in the evening with the toppings you prefer. A simple basic recipe for a homemade pizza that is prepared with a few ingredients and then garnished as you see fit, perhaps even giving it an unusual shape, such as our soft pizza donut. Are you ready to get your hands in the dough? Today we discover all the secrets to prepare pizza dough, also perfect for preparing a delicious rustic pizza!
INGREDIENTS
Flour 300 g
Water at room temperature 300 Ml
Salt up to 10 g
Fresh brewer's yeast (or 1.5 if dry) 4 g
Preparation
To prepare the pizza dough we have chosen to knead everything by hand, but if you prefer to use the mixer you can follow the same procedure, using the hook at medium-low speed. First pour the two flours into a bowl, crumble the yeast inside and pour in a little of the dose of water. The ideal water temperature is 25°. Mix with a wooden spoon and slowly add the water. Always continue stirring and when you have added about half of the water you can also add the salt. Then add the remaining water, always slowly, until you get a homogeneous mixture; help yourself with your hands to work it better. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have obtained a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each one, pull it gently and fold it towards the center. Then give the dough a fold. Turn it over, give it the shape of a sphere. Transfer the dough thus formed into a bowl, cover with plastic wrap and let it rise. For convenience you can put the bowl in the oven off but with the light on, so the inside will reach a temperature of 26-28 °, ideal for leavening; Alternatively, you can also keep the basin in a warm place. The times are approximate because each dough, temperature and weather conditions influence the leavening: on average the dough should take 6 hours to double in volume. After the rising time, the dough will be nice and puffy, then transfer it to the work surface and divide it with a tarot into 3 pieces of 265 g. If you need it, you can lightly flour the work surface. Now take each portion and as you did before, lift a flap of dough and bring it inwards. Then do the same thing for the other 3 flaps of dough. Then stretch the dough by folding it on itself and proceed with the pirlatura: pirlatura the dough means turning it with your hands on the work surface bringing it towards you and then moving it away repeatedly until you get a smooth and regular sphere. Gradually transfer the loaves to a previously greased pizza box, cover with the lid and let them rest for another 30 minutes, before you can roll out the pizza dough and season it to your liking!
Preservation
Once the dough has risen, it must be cooked. If you prefer to store it, you can reduce the amount of yeast, cover the bowl with plastic wrap and let it mature in the refrigerator for 8-12 hours. After the time has elapsed, simply let the dough acclimatize and then continue as per the recipe. Once the pizza dough has risen, it can also be frozen, preferably already divided into portions, and stored in a freezer bag. Then simply let your portion thaw at room temperature and continue as per recipe. If you prefer, you can also freeze the pizza semi-cooked: just do half cooking, let it cool and finally freeze it by wrapping it in plastic wrap; then just cook it, still frozen, at a slightly lower temperature.
COOKING TIPS
You can cook the pizzas individually. In this case, after rolling out the first pizza, you can bake it at 250 degrees for 6 minutes with just a drizzle of oil. After 6 minutes, take it out of the oven, season the pizza and cook them for another 6 minutes. We always recommend the use of a refractory stone. If, on the other hand, you prefer to make a pizza in a pan. With these doses you can make a pizza in a large 30x40 cm pan. In this case you will not have to make the 3 loaves, but only one. We recommend baking it at 250° for 25-30 minutes.
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