Best Pizza Dough: Recipe
Italian pizza is a real treat,which quickly spread throughout the world and is equally loved by a wide variety of people. Today it can be tasted in a cafe or restaurant, ordered at home or cooked by yourself. And if as fillers you can use almost any ingredient according to your own taste and desire, then the correct dough for pizza has its own cooking rules.
Neapolitan pizza dough - recipe
Italians are extremely demanding when speakingcomes over the dough for pizza. That the Neapolitan dough turned out right, it is desirable to observe all proportions. Since at home use for this purpose will have an oven instead of the recommended oven, then in all other respects the recipe for the pizza test should be tried to observe.
Necessary ingredients
- 4 cups of sifted flour
- 3 tsp. salt
- 2 tsp. dry yeast for pizza
- 1 whole and 0.25 glasses of warm water.
Cooking method
So as not to be disappointed and get the bestdough for pizza, to begin to do it is recommended in a pleasant mood. Italians believe that the kitchen in general should always go in a good mood, otherwise the products will absorb a charge of bad energy, and the dish will turn out to be tasteless. The same goes for the poor state of health - there is nothing for patients near the stove to do either. In everything else, cook yeast dough for pizza is not difficult.
Mix the dough in a deep bowl,To have your hands where to go for a walk. First, all four glasses of the most important component are poured, then salt and yeast are added. They do not need to be strewed in one place - they should be evenly distributed over the full surface of the backfill. After all this is carefully mixed, it's time to gradually pour in water. It should be warm, not hot or cold. While the liquid is pouring in, the dough is constantly mixed. Mix it for ten minutes to stop sticking to the hands.
After the necessary consistency is reached, it is returned to a deep bowl and covered with a food film.
Now it should "survive" at least 12-18hours. During this time, it takes three times to give him attention and to swing your fingers. To hurry up and begin to prepare at once it is impossible - the batch turns out unhurried.
The next day it's time to get the workpiece out ofcontainer, put on a board, sprinkled with flour loose, carefully crumple on each side and divide into serving balls. Now you can roll cakes and spread on them goodies.
This semi-finished product is perfectly stored, so it is not necessary to spend it immediately. It is possible to hide in the freezer until the next time.
Tips and Tricks
Recipe for a traditional dish is complementedclarification of the flour. Requires an Italian, labeled GS. But as in domestic stores it is not always possible to find it, the local housewives have come up with a universal option - second-rate and baking, mixed in equal parts. In any other recipe, it is allowed to use flour of the highest grade.
If there is not enough time to standsemi-finished the right amount of hours, then the recipe for a pizza test involves some concessions - it is permissible to put it for 120 minutes in the refrigerator. This will be enough to make it easy to roll out and not stick to your hands.
If you want to bake a dough for pizza on milk, then it is advisable to choose New York recipes. Crusts can easily turn thin and crispy.
In this case, milk should not be used - the cake may not be suitable.
