More on that recipe, I want to focus on the conduct of the dough, the details of which leads to get a pizza in shallow roasting pan and crisp.
With the same recipe, but making the dough rise in pans (this Once anointed), you get a good pizza and soft top, prepared and cooked the same day.
done without greasing cooking pans, provides a sustained basis rather than crisp. If you prefer the more friable, the trays are as usual brush with olive oil.
Ingredients:
3 trays for 30 x 35 900g flour
W 250 (or 0 for a pizza-absorbing) water
720gr 45gr 18gr
extra virgin olive oil salt
4.5 g fresh yeast
1 teaspoon barley malt (optional)
semolina for dusting
Early in the morning:
melt yeast and malt in 450gr of water, mix as much flour, cover and expect it to swell and create a central principle in the dimple (approx 3 hours at 20 °).
add the remaining water, letting it fall along the edges of the container, start the machine with the leaf at low speed and add with the rest of the flour, letting it fall to rain continuously. Mix the flour, add salt.
After 2 'gradually bring the speed to 1.5 and let string.
Coliamo oil flush, taking care not to lose the stringing.
attach the hook and kneaded until the veil, overturning the ground a couple times during operation.
3 trays for 30 x 35 900g flour
W 250 (or 0 for a pizza-absorbing) water
720gr 45gr 18gr
extra virgin olive oil salt
4.5 g fresh yeast
1 teaspoon barley malt (optional)
semolina for dusting
Early in the morning:
melt yeast and malt in 450gr of water, mix as much flour, cover and expect it to swell and create a central principle in the dimple (approx 3 hours at 20 °).
add the remaining water, letting it fall along the edges of the container, start the machine with the leaf at low speed and add with the rest of the flour, letting it fall to rain continuously. Mix the flour, add salt.
After 2 'gradually bring the speed to 1.5 and let string.
Coliamo oil flush, taking care not to lose the stringing.
attach the hook and kneaded until the veil, overturning the ground a couple times during operation.
Cover and let rise at room temperature.
around 16.00, we reverse the dough on a pastry board dusted with flour, divide the dough into three parts, each of these 3-fold only once and rolled moderately tightening. We transfer in as many containers with airtight lid, not floured.
be doubled to 28 °
When cooking, we reverse the dough on floured pastry board dusted with flour and also, pat with your fingertips and Roll out ironing them, carefully avoiding the escape of gas to rise. We load in the pan gently on the forearm and systemic non-greasy, sprinkle a thin layer of bran. We end the spread
seasoned with tomato and salt and bake at 250 ° at the bottom to 10 degrees.
distribute the mozzarella, a drizzle of olive oil and reinforniamo for the top 4 / 5 ', taking care not to burn the cheese.
