It is a recipe that Eduardo gives within the feedback of the recipe to make pizza on the stone, the finite one. We have been lacking a recipe to make the standard, thick and spongy pizza, so right here is Eduardo’s recipe, we have not tried it but, however we’re going to accomplish that quickly.
«To make a “old school” pizza you need to use paste-type dough, you employ 1 sq. of recent yeast per kilo of flour, the mandatory quantity of salt, and oil. You dissolve the yeast in a cup of heat water (not too scorching) with two teaspoons of sugar, in a bowl you set the flour (reserve somewhat in case you overdo it with water) and the salt, you add the water with yeast and knead. with 1 hand (reserve the opposite as a result of you will want it to take away the glop), then add water little by little till a sticky dough varieties, put it inside a nylon bag and let it double in dimension in a couple of minutes. heat and darkish place, then divide it into 4 and put it in oiled pizza pans (a variety of oil) cowl with movie and let the buns rise somewhat extra, then oil your arms effectively and stretch the dough in order that it covers the pizza pan effectively cowl once more with movie and let it rise, then put it in a very popular oven and cook dinner for five to 10 minutes till the highest half seems to be white and barely cooked. Put the sauce and elements there and cook dinner somewhat extra till the underside half is crispy. “If the whole lot goes effectively you should have a spongy pizza about 2 or 3 cm excessive.”
