The secrets of the pizza
Fast food is very popular in USA. The aim of this project is to present all fast food, fast food...
We continue a series of recipes that reveal the secrets of the usual dishes and help to avoid mistakes in their preparation. Today we have the secret of proper Italian pizza dough. A real Italian chef shared it. I tried it and it's really same that is served in the famous pizzerias.
Recipe of making the secrets of the pizza
Ingredients
- a pinch of salt
- 30 ml of olive oil
- 10 grams of yeast
- 300 ml water
- 500g flour
Directions
1 |  | So the first secret. Flour! It must be from durum wheat. Then the dough for pizza will be the one consistency is needed. If you do not have that flour, try with the ordinary. I've tried and will say that this is possible but the dough will be slightly thicker than necessary. So the best is the right flour. The second secret is - you need to sift flour to enrich it with oxygen. Not all do this and it is a mistake. I bought a small metal sieve - see the photo. It does not take much space and is well up to the task. |
2 |  | The yeast fill in cold water. 300 ml of water and 10 grams of yeast. In the flour make a hole and pour our yeast. For what? It is easier to make the dough just such consistency as needed. Take the flour as you need, the rest if it is much, will remain on the table. Knead as fast as if you are doing a massage. |
3 |  | Another secret is the ingredient that makes dough elastic. Do not use eggs, butter. Olive oil is needed and it is better if it would be an extra spin. Add to the batter and mix. |
4 |  | Put in a bowl dusted with flour, cover with a towel and put in a warm place for 2 hours. If you did everything right, if the products were the same - so the dough will rise and be like we want. |
5 |  | Then all is simple. Take a piece of dough to roll a layer to 5mm. |
6 |  | Lay into a mold. Grease ketchup. Put cheese - it's important. Most of the cheese is in the bottom 70 grams per pizza. You can use any solid sort. Soft is mozzarella. Put your favorite stuffing. The filling should not be a lot, about the same as the dough. |
7 |  | Put cheese about 50 grams. |
8 |  | And bake at 250C to the rosy color of cheese. |
Bon appetit!
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