dough recipe for authentic Italian pizza
dough recipe for Italian pizza - in fact, this is a pizza recipe: Then, of course, add the filling, but most important of all the dough.
To prepare this recipe Italian pizza flour need a strong grain or zero type on the Italian classification.
Water - warm (20-25 ° C). The amount of water indicated in the recipe, approximate, because the exact amount of water depends on the humidity and flour. On average, good dough kneading should absorb the volume of water equivalent to 50-60% by weight of flour used.
Pizzaiolo use natural yeast,pre-starter for the day and dress. From the quality of the yeast dough will depend on a certain acidity. For Italian pizza can replace them more accessible dry at home, but the result will be different.
How to cook Italian pizza at home
- 1. Before you cook Italian pizza, take two identical bowls, divide in half the flour and place over a bowl.
- 2. Divide in half the water. In one half of the salt is dissolved in another yeast.
- 3. In a bowl with the flour, pour the water into another water with yeast. In both knead dough. When the dough is smooth bowls, you need to connect two pieces and stop before reaching such a degree of smoothness and elasticity, when the dough starts to easily keep up with the hands. It should be elastic and not too dry.
- 4. Divide the dough into portions (one for each pizza, the amount of the test depends on the size of the pan), roll into balls, place on baking sheets and let go 3 hours, or 7-8 hours of heat on the bottom shelf of the refrigerator.
Italian pizza at home cooked in the oven.
Cooking Italian pizza in a pizzeria
If cooking Italian pizza comes inpizzeria, after lifting the dough will lay on the marble table. After a few blows to the test, it turns into a thick disk in a couple of fingers. Now you need to gradually increase it to about 25 cm in diameter, making sure that the center of the disc remained thinner than the rest part of it. Slightly thicker circumference should be a border (kornichone), which is necessary to the filling ingredients do not fall and do not spread beyond the edge of the pizza. During the forming disk hand (left hand holds the dough and the right it stretches) pizzaiolo perform accurate and error-free synchronous movement. After a short drive rotation in the air the entire operation is completed in a few seconds.
Ready drive should be lubricated with olive oil and give rasstoyatsya hour.
It is the turn of tomatoes - they close allface the future pizza. Then, in the course are garlic and oregano, and finally oil cruets of copper draw golden circle with a large dot in the center, similar to the figure 6. Sometimes you can also measure the amount of oil: no more than 10-11 grams.
And "Marinara" goes into the oven on a wooden blade. Oven with dome vault is heated with wood as a furnace, which came from Herculaneum and Pompeii. In her constantly throw dry logs.
Thermal wave (the furnace temperature reaches400-450 ° C) covers the disc with a soft dough and within seconds tells him that the minimum hardness that will allow it to easily slide off the blade. To fully kornichone propёksya, and the central portion is not turned into a cracker, pizza maker performs next to the stove ritual dance.
The ingredients are prepared according to the rules of the pizzaretain freshness: the tomato remains fleshy, basil - fragrant and green, mozzarella melt to the desired extent, and the oil does not acquire taste roasted.
It remains to be folded pizza four times (a portafoglio - «wallet" as they say in Naples) and eat as they did in ancient times. After the pizza - it is the food of the poor, which has relied on the go.