Wednesday, June 12, 2013

Making pizza dough

The pizza dough requires special preparation with a certain expertise. The real pizza dough is the secret of all pizza makers "pizzaioli", it requires careful levitation, the dough needs to rest for a good day. 
Easy and quick to make with this recipe:


350 g all-purpose flour
7 g yeast
250 ml lukewarm water
1 tablespoon olive oil
1 teaspoon salt


Pour 50 ml of  lukewarm water and yeast in a bowl and let stand for 15 minutes.

Meanwhile, prepare a large bowl in which you will be placing the flour and salt forming a well, add the olive oil the yeast and the remaining water.

Stir in delicately with a wooden spoon.

Sprinkle flour on the worktop and knead the dough to obtain a homogeneous and flexible mixture.

Divide dough in half and keep aside wrapped in a cloth. It should then double in volume.

Let it rest for 2 hours.

Roll the dough, place it on a greased sheet and garnish the pizza before baking in a hot oven at 450 degrees F. for 10 -15 minutes.

The different types of pizza ...
Round pizza, la pizza “al piatto”, the classic pizza, the pizza Napoletana... Call it what you want, you can not change her appearance, she will always be the most famous and the best pizza in the world! Her dough, divided into small individual balls is stretched by hand, then seasoned and baked at very high temperatures... and we sit eagerly awaiting our dream come true!