INGREDIENTS
- Elements for six buns of 250 g and a yapita of roughly 100 g:
- – Flour 1 kg – Contemporary yeast 3 g, whether it is dry yeast 1 g.
- – Water at room temperature 630 cc.
- – Salt 25 g (half a cup of espresso).
- Additional:
- – Combination of polenta and flour.
- – Mozzarella 90 g per pizza grated or cubed.
- – Crushed tomato sauce
- – Basil 1 plant
- – Onion c/n
- – She
- – Olive oil
- – Burnt eggplant.
- Make the dough a day earlier than.
At the moment cooking-recipesferraracocina from his residence taught us a brand new PIZZA recipe FOR THE WEEKEND
Process:
1. For the dough, in a bowl add the water, salt and yeast. Combine the elements properly and add 1/3 of the flour and blend. Add a bit extra flour, combine and so forth till all of the flour is added.
2. If you see the bun forming, go all the way down to the counter and knead for 15 to twenty minutes with out tearing the dough. Then, let it relaxation in a bowl for 20 minutes, coated with a humid towel, after which divide it into 250 g buns, cowl them with movie and put them within the fridge for twenty-four hours. . Keep in mind! Take the buns out of the fridge 2/3 hours earlier than getting ready the pizza.
3. To organize it, put flour on either side of the dough and stretch it along with your fingers.
4. To cook dinner it on the stone : Flip a pizza dish over and sprinkle it with the polenta and flour combination. Place the already stretched dough on high, examine if it could slide and put it within the oven to offer it a slight mark.
If you happen to cook dinner it within the oven, put the dough on a pizza pan with a bit oil and put it within the oven at most.
5. For the sauce, make a mix of crushed tomato and plum tomato, seasoned with garlic, salt, black pepper and dried oregano.
6. Take the pre-baked dough out of the oven and add the tomato sauce, recent basil leaves and mozzarella lower into cubes or grated, olive oil, a contact of black pepper and bake once more. .
