Crackerz31
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Ciao, or should I say Hi?
Im italian and right now Ive never seen a recipe really italian, so im gonna share my family secret pizza recipe, the best for making a good pizza at home using an electric hoaven.
Quantity for 4 - 5 pizzas
For the pizza dough:
300 gr of flour’0 (+ a little for folds and spreading)
200 gr of manitoba flour
400 gr of water
3 gr of fresco brewer's yeast (1.5 gr of dry brewer's yeast)
1 tablespoon of extra virgin olive oil
11 gr of sale
1/2 teaspoon of sugar
For the classic Margherita flavor dressing:
400 gr of peeled tomatoes
about 300 gr of perfectly drained mozzarella
basil fresco
extra virgin olive oil
sale
First, make the pizza dough soft and digestible with flour, water, very little yeast, oil and salt
once the creases are made, you will have to cut the dough, or divide it into loaves of 250 g each.
1 250 cm diameter pizza comes out of each 250 gr.
Always remove each piece of dough with floured hands and lightly floured surface
pirlate the dough in order to have it smooth and round, sprinkle with flour and cover with a film:
Leave at room temperature to rest for about 40 minutes
Start from the center of the dough and tap with your fingertips to widen in a circle to a size of about 20-22 cm. Take care to leave a border a little more swollen by about 1 cm, that is the famous "cornice" as the Neapolitan pizza wants. During cooking it swells slightly and becomes soft.
If, on the other hand, you want to make low Roman pizza, just squeeze the edges.
NOW I WILL SHOW YOU 3 TYPES OF PIZZAS
\PIZZA MARINARA: 400 gr of blended peeled tomatoes mixed with a drizzle of oil, salt and dried oregano. To be added to the red base: fresh sliced ??garlic, dried oregano, oil and optional a few anchovy fillets. The version in the pan can be found here
CAPRICCIOSA PIZZA: XM Red base: sliced ??cooked ham, sautéed mushrooms, artichokes in oil, drained mozzarella, grated parmesan, basil, olives, oil.
DIAVOLA: tomato sauce, mozzarella, basil, grated parmesan cheese, extra virgin olive oil, spicy salami.
una volta stesa la pizza e scelto il condimento arriva il bello, ovvero la parte finale per ottenere un risultato perfetto.
la doppia cottura regala alla pizza una marcia in più e la rende molto vicina alla pizza cotta al legna.
heat a plate, the one you usually make crepes is fine, better without the handle, but also the one with, as long as the base is smooth. If you don't have it, don't worry, you can easily use a 24 cm diameter non-stick pan.
Very important that it is hot and on high heat.
Place the pizza lying directly on the plate, arranging and enlarging it. now proceed quickly: take the sauce and sprinkle it in the center with a spoon, leaving the edge free (i.e. the cornice) Add the basil, a drizzle of oil. Check the bottom by slightly lifting the pizza and you will see that it has toasted slightly
Here you go full italian pizza
Im italian and right now Ive never seen a recipe really italian, so im gonna share my family secret pizza recipe, the best for making a good pizza at home using an electric hoaven.
Quantity for 4 - 5 pizzas
For the pizza dough:
300 gr of flour’0 (+ a little for folds and spreading)
200 gr of manitoba flour
400 gr of water
3 gr of fresco brewer's yeast (1.5 gr of dry brewer's yeast)
1 tablespoon of extra virgin olive oil
11 gr of sale
1/2 teaspoon of sugar
For the classic Margherita flavor dressing:
400 gr of peeled tomatoes
about 300 gr of perfectly drained mozzarella
basil fresco
extra virgin olive oil
sale
First, make the pizza dough soft and digestible with flour, water, very little yeast, oil and salt
once the creases are made, you will have to cut the dough, or divide it into loaves of 250 g each.
1 250 cm diameter pizza comes out of each 250 gr.
Always remove each piece of dough with floured hands and lightly floured surface
pirlate the dough in order to have it smooth and round, sprinkle with flour and cover with a film:
Leave at room temperature to rest for about 40 minutes
Start from the center of the dough and tap with your fingertips to widen in a circle to a size of about 20-22 cm. Take care to leave a border a little more swollen by about 1 cm, that is the famous "cornice" as the Neapolitan pizza wants. During cooking it swells slightly and becomes soft.
If, on the other hand, you want to make low Roman pizza, just squeeze the edges.
NOW I WILL SHOW YOU 3 TYPES OF PIZZAS
\PIZZA MARINARA: 400 gr of blended peeled tomatoes mixed with a drizzle of oil, salt and dried oregano. To be added to the red base: fresh sliced ??garlic, dried oregano, oil and optional a few anchovy fillets. The version in the pan can be found here
CAPRICCIOSA PIZZA: XM Red base: sliced ??cooked ham, sautéed mushrooms, artichokes in oil, drained mozzarella, grated parmesan, basil, olives, oil.
DIAVOLA: tomato sauce, mozzarella, basil, grated parmesan cheese, extra virgin olive oil, spicy salami.
una volta stesa la pizza e scelto il condimento arriva il bello, ovvero la parte finale per ottenere un risultato perfetto.
la doppia cottura regala alla pizza una marcia in più e la rende molto vicina alla pizza cotta al legna.
heat a plate, the one you usually make crepes is fine, better without the handle, but also the one with, as long as the base is smooth. If you don't have it, don't worry, you can easily use a 24 cm diameter non-stick pan.
Very important that it is hot and on high heat.
Place the pizza lying directly on the plate, arranging and enlarging it. now proceed quickly: take the sauce and sprinkle it in the center with a spoon, leaving the edge free (i.e. the cornice) Add the basil, a drizzle of oil. Check the bottom by slightly lifting the pizza and you will see that it has toasted slightly
Here you go full italian pizza