Yes another great pizza recipe, just that this one work, believe me years of making different systems, different types of yeast etc. etc. etc. this one really works! It's a slow rise pizza dough, go ahead give it a try with or without the mixer, one thing keep your dough soft by using a wide spatula to help you knead this dough on the counter, try using as less flour to help knead using only the 4 cups required. This dough will be slightly sticky but smooth.
2 1/2 cups of Warm water
1 tsp. sugar or honey
1/4 oz.(one package of dry yeast) or
17 gr. of compressed yeast or
1 tbs.of granular yeast
1 tbs.of granular yeast
2 tsp. salt
1/4 cup of olive oil
4 cups of bread flour (i use Manitoba all the time!)
plus flour for kneading after it has mixed
semolino/cornmeal for board
plus flour for kneading after it has mixed
semolino/cornmeal for board
FYI:Trick guys good flour good pizza
Mix your water (make sure your water is between 100 and 110 degrees you can do this with a kitchen thermometer, this temperature will allow the right temperature for the yeast) yeast, sugar, olive oil, flour, salt together by using a mixer with a dough hook 10/15 minutes walk away do not be tempted do this till it comes away from the sides of the bowl or knead by hand 10/15 min., place dough onto a floured surface and use more flour to knead to get a soft dough.
Place this dough into a oiled bowl let rise 35 minutes in a lighted oven, meaning place your light in oven on this gives it enough heat to let it rise.
NOW at this point you can do two things:
One: take your dough that has doubled in size punch down, cut it into 4 parts, make sure to flour these pieces really good with flour placing the dough on a floured tea towel or wooden board place a tea towel over it they will rise again within 15 to 20 min, the dough is ready to make your pizza.
Two method to bake
Place the dough on a pan that you grease with oil, spread slowly
or today many people use a pizza stone and have a wooden pizza spatula use some semolina flour or flour on these boards to help you place the pizza onto the very hot pizza stone.
Two method to bake
Place the dough on a pan that you grease with oil, spread slowly
or today many people use a pizza stone and have a wooden pizza spatula use some semolina flour or flour on these boards to help you place the pizza onto the very hot pizza stone.
Lightly flour a counter of your board using your fingertips, and heels of your hand push the dough out to a 12 to 14 inch circle.
Place whatever toppings you choose on your pizza and then place it on a pizza peel dusted with cornmeal/semolina, or and oiled pan.
Bake for about 15 minutes turning as needed until golden brown all over.
Preheat your oven to 500 degree and place your pizza stone always into a cool oven, i place my stone on the last rack holder of the oven.
Two: If you are going to use this dough later after the 35 min your dough has risen, take 4 container that will hold 4 dough balls, oil the containers and the lid place the dough into them cover and place in fridge if you plan on using them during the next few days or in freezer they will keep about couple of months , when you are ready to make your pizza place the container first in fridge till dough thaws then leave the dough out in room temperature for at least an hour or so till it raises.Proceed as above.
FYI: check out for yeast information
http://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/active-dry-yeast/
2 1/2 tazze di acqua calda
1 cucchiaino zucchero o miele
1/4 oz (una confezione di lievito secco) o 17 gr. di lievito compresso
2 cucchiaini sale
1/4 tazza di olio d'oliva
4 tazze di farina per pane (io uso Manitoba!)
semolino/farina di mais per la teglia
NB: Trucco ragazzi buona farina fa buona pizza
Mescolare l'acqua, lievito ( l'acqua deve essere su il 100 oh 110 per fare sviluppare il lievito usa un thermometor da cucina), zucchero, olio, farina, sale insieme utilizzando un mixer con un gancio per la pasta per 10/15 minuti e mi raccomando non fatevi tentare! Fate questo fino a che non si stacca dalle pareti della ciotola e impastate a mano per 10/15 min. E' necessario per ottenere un impasto morbido.
Posto questo impasto in una ciotola unta d'olio lasciate lievitare 35 minuti in un forno acceso, cosi' che la luce possa far lievitare l'impasto con il calore.
Ora, a questo punto si possono fare due cose, la prima se volete utilizzare subito il vostro impasto mentre la seconda se volete conservare il vostro impasto in frigo o in congelatore:
Uno: prendete il vostro impasto raddoppiato in termini di dimensioni, tagliare in 4 parti, assicuratevi di infarinare questi pezzi veramente bene con la farina mettendo la pasta su un canovaccio infarinato che lievitera' di nuovo entro 15/20 minuti, dopodiche' la pasta è pronta a fare la pizza.
Mettere l'impasto in una teglia che avete precedentemente cosparso con olio, oppure utilizzate una semplice teglia di pietra per pizza.
Infarinate leggermente la tavola con la punta delle dita, e con la mano spingere la pasta a un cerchio da una trentina di centimetri.
Mettete sulla vostra pizza qualsiasi condimento. Preriscaldate il forno a 250 gradi e quando ha raggiunto la temperatura inserite la pizza nel forno.
NB: se la cucinate su una pietra allora mettete la pizza prima che il forno sia caldo.
Cuocere per circa 15 minuti.
Due: Se avete intenzione di usare questo impasto più tardi, dopo i 35 min che la vostra pasta è aumentata, prendere 4 contenitori che conterranno 4 panetti e oliare sia il contenitore
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| musrhrooms and scamorza cheese |
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| zucchini |
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| mushroom |
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