The dough recipe homemade pizza is simple, it is light bread dough enriched with olive oil, which must be baked at high temperature. Here we explain the secret to getting a perfect, similar mass that is produced in the pizzerias.
In Italy, pizza is usually eaten in restaurants where it is made traditionally in special firewood ovens where the “pizza” is responsible for preparing them. It is a dish of Neapolitan origin, it seems, and the first pizzas were just a few loaves of bread flavored with herbs and oil. Gradually they have been added ingredients, tomato, cheese, sausages, etc. and it has been popularized over the past century throughout Italy and the rest of the world.
Ingredients for 2 medium pizzas.
200 gr. water, 300 gr. flour (better if bread flour), ½ teaspoon salt, 1 sachet of dried baker’s yeast (or 20 g. fresh yeast), 15 gr. extra virgin olive oil, semolina (optional).
How to make homemade pizza dough
To make the dough, first mix the flour with salt and baking powder in a large bowl granulated. Make a volcano in the center and add the warm water around 37°, and olive oil.
Stir well with a fork until a smooth dough to pull away from sides of bowl. Spend a slightly floured table, or better sprinkled with semolina (semolina wheat finely ground).
Proceed to kneading so that the dough is elastic and climb well. For this crushes and stretch the dough with the base of the right hand, fold the dough in half and press again with the base of both hands. Repeat the process continuously for five minutes.
During the work is occasionally sprinkled some flour or semolina on the worktable and hands, so not much stick, but always in small amounts to not much mass harden.
To be very elastic must proceed to the refined mass. To refine crushed and twisted dough, twisting and shaping elongated on the table. Joins the ends and knead with fists to merge the set. Repeat the process of kneading and stretching for 5-10 minutes.
Spend the dough, which should be smooth and elastic, to a large lightly oiled bowl. Cover with plastic wrap or a clean cloth and let ferment in warm place for 30-40 minutes, or until doubled in volume. In winter it can take longer, depending on the ambient temperature.
A fermented time passes floured board and crushes the dough with fists gently to remove excess gas formed inside. Cut into two or three portions and stretching the dough roller on the table until it is thin, 3-4 mm maximum. Thick, depending on the final outcome we seek.
If we like thin and crispy pizzas, let stand the dough on a tray sprinkled semolina oven for 10 minutes, covered with the desired ingredients (sliced or crushed tomatoes, mozzarella, anchovies, olives, etc.), water with thread virgin olive oil and bake in very hot oven, 250 degrees-290 ° about 10 minutes, or until crisp and golden.
If we want a pizza thicker and spongy mass, let ferment again the disc of dough for 35-40 minutes, until they rise enough. We cover the ingredients and bake at 220 degrees about 20 minutes.
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