What is the secret of true Italian pizza dough? How did it become so popular in the Western world? What ingredients do you have? How is it prepared? Learn this and more in the following article.
1 Italian pizza dough recipe
Three factors are necessary to get the best pizza: the ingredients, Cook (pizzaiolo) and the oven, if it is clay, better. The flour, yeast and water have much to do in preparation, as well as also the sauce or mozzarella cheese in cooking.One of the options to make Italian dough carries:
- 400 grams of flour strength
- 200 grams of flour
- 1 cube of Baker's yeast
- 320 grams of water
- 40 grams of olive oil
- 2 teaspoons salt
- 1 teaspoon honey
It is prepared in the following way:
- 1 - preheat the oven at 50° C.
- 2 - place ingredients together and mix by hand or with a mixer.
- 3 - knead well until you have a ball, which you will leave to rest in the oven already off for 3 hours left.
- 4-stretches with a roller and place in a round pan greased with oil.
- 5spread tomato sauce and then leads to the furnace again.
- 6 - the rest of the ingredients, will depend on your tastes and imagination. You can add what you can think of! Some options are tomato and basil, Arugula and Parmesan cheese, tomato and garlic, onion, tuna, salami, etc.
2 Italian pizza dough recipe
Know the required amounts of each ingredient is vital so that the pizza is fabulous, but it is also necessary to have a good arm to be able to knead a few minutes. Some prefer the higher pizzas and others the finest, it depends on two factors: quantities and kneading.In this case, what you need is:
- 1 kg of flour strength
- ½ litre of lukewarm water
- 25 grams of salt
- 50 ml of olive oil
- 25 grams of fresh yeast Baker
Easy, fun and fast. Want to know how to prepare?
- 1 - in a bowl placed a portion of the flour (leaves 4 tablespoons for later).
- 2-make a hole in the middle and check out the yeast already dissolved in the water.
- 3-bat with the Center outward wooden spoon and mix slowly.
- 4pour olive oil and salt.
- 5 - still stirring until the dough is rather sticky but firm.
- 6 - prepare the countertop or a table for working the dough.
- 7 - take a little flour and pour the dough.
- 8 - knead with both hands, with dynamic movements, until it is te elastic and does not remain you stuck to your fingers, you'll have to throw the flour you've booked.
- 9This will take you about ten minutes (an incredible exercise).
- 10-cover with a cloth and let that slight 40 minutes (will grow in size up to three or four times).
- 11. during that time experts take to prepare the sauce and leave ready the ingredients that are then.
- 12-cut the dough into four equal parts, stretches with a rolling pin until thickness you wish to and placed on a greased circular, then place in the oven, but not before having spread "special" sauce that you've prepared for that occasion.
Option 3 of Italian pizza dough
What is the best thickness for a pizza? The Roman is higher, toasted and crunchy; the Neapolitan type is fine, soft and high-sided. Do you what you prefer?
This third alternative is:
- 2 and 1/4 teaspoon of baking powder
- ½ teaspoon of raw sugar
- 425 grams of flour
- 350 ml of warm water
- 1 pinch of salt
- 2 tablespoons of olive oil
Preparation:
- 1 - dissolve in warm water (about 45° C) the yeast and sugar, let stand 10 minutes.
- 2 - pour the salt, oil and half of the flour.
- 3 - Once you've attached all, placed on the table or countertop with the rest of the flour.
- 4until you sticking finger well-kneaded.
- 5 - put in a bowl with oil and cover with a damp cloth.
- 6 - set aside one hour approximately, until you double or triple its volume.
- 7 - remove the cloth and press slightly with your finger to remove the air.
- 8-form a ball and cut the buns you want (depending on the amount of pizza).
- 9Preheat oven.
- 10-stretches with roller and extends over a previously greased circular.
- 11-before to get baked, spread sauce on the surface.
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