This recipe shows you step by step how to make a pizza in the proper and original Italian way, and also ingredients that are present in Italy such as flour 00 and Manitoba flour, trick is also in the yeast. The procedure is not the same if you work with dry or fresh yeast. This way you will get a perfect dough just like when you order a pizza in a pizzeria. Follow recipe.
Ingredients: simple, total time: 40 min. 2 serving
For the Pizza dough:
300 g of 00 flour/+ for folding and spreading
200 g of Manitoba flour
400 ml of water
3 g of fresh brewer's yeast/ or dry brewer's yeast 1.5 g
1 Tablespoon extra virgin olive oil
11 g of salt
1/2 teaspoon sugar
For the Margherita Flavor dressing:
400 g of peeled tomatoes
about 300 g of perfectly drained mozzarella
fresh basil to taste
extra virgin olive oil
salt to taste
Preparation:
Mix both flours first and set aside 100 g for later.
Mix half of the yeast with 2 tablespoons of water from the total amount and add it to 400 g of mixed flour.
If you are working with dry yeast, then add half and mix directly into the flour.
After that, add sugar, then stir, add the rest of the water, mix it all with a wooden spoon. The dough will be soft and sticky, we need it that way.
Mix the dough for about a minute until the ingredients are well combined.
Cover the dough with foil and let it rise at a temperature of about 22 degrees. The dough rises for about 6 to 8 hours, while the dough triples in size.
Therefore, when making this dough, make sure that you work in a larger and deeper bowl, so that the dough does not overflow.
If you use 10g of yeast, it will be a faster process of about 3 hours!
This leaven will be soft, and full of bubbles on the surface of the dough
After the spinning time, work out the pizza dough, you can do it with a rolling pin or a dough machine.
If you are working manually:
Pour the remaining 100 g of flour on the work surface. If you are working with dry yeast, mix it with the rest of the dry yeast, and if you are working with fresh yeast, add it to a little water and mix well, then add the risen dough. Work the dough with a metal scraper or a helper by pounding and turning the dough on the work surface without adding flour.
When you see that the dough has started to take shape, compacts and does not stick too much to the work surface, add a spoonful of oil and finally salt.
Knead the dough again, folding it a few times with a scraper until you have a dough that holds its shape, when it is quite soft, and does not stick too much to the work surface. This will take about 10 minutes.
If you are working with the machine:
Put the risen dough in a planetary mixer or mixer, add the rest of 100 grams of flour mixed with dry yeast or if you use fresh yeast, dissolve it in a few drops of water.
Use the K beater, and put it on medium speed, in a few seconds the pizza dough will come together.
Take the dough and put it on the work surface, beat it a couple of times on the work surface, then return the planetary mixer, at the end add oil and salt.
Knead the dough for a few more seconds and the dough is ready. Transfer the dough to the work surface with sprinkled with flour 00.
How to crease pizza dough?
At this stage, you can add as much flour as the dough requires, and gradually add it.
Fold the dough twice on all sides and up and down, including the edges, with a gradual sprinkling of flour, always repeat the assembly two more times.
If the dough is still soft, sprinkle with flour and make two more folds at the top and bottom. Turn the dough upside down, and you will see that it has now taken its shape, smooth it over the surface. If you don't want to make the pizza right away, you can leave the dough to ripen in the refrigerator for at least 8 hours and up to 3 days. After that, let the dough rest at room temperature for about 1 hour, sprinkled with flour.
After that, work out the folding dough two more times with the gradual addition of a little flour and finally proceed to make the selected pizza!
Processing:
Place the dough in the pizza pan.
In this case, the pizza is a Margarita, but you can combine the ingredients as you wish.
I advise you not to use tomato concentrate because it gives a completely different taste and is not the original Italian recipe.
If you use a tomato coating, take only the tomato peel and arrange the cheese (or ham, sausages olive, spicy salami, prosciutto, mushrooms, Mozzarella etc.) in a circle.
Bake in a preheated oven at 250 °C for 7–10 minutes.
Buon appetito!
NOTE: There are many combinations of pizzas in Italy, and you can make this recipe at home with the ingredients you want!
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