My pizza dough

My pizza dough

As I promised at the time, describing the various basic dough for pizza, here is the description of my habitual dough.
With this, as you can also see from the photos, the pizza is always good, provided you cook it not only in an oven at maximum temperature but also accompanied by a in refractory!
As I explained in the entry about it (refractory), you can use a typical Umbrian text or one of those plans on the market; possibly also those also suitable for garden grills.

For leavening, along with the regular freeze-dried yeast, I add also a natural baking (is that too at the supermarket, in general); It requires a second long enough leavening but ensures excellent results. But if you are used to the lievitino method you can continue to use that.
As for the flour I prefer to use, if I have it at home, even the Manitoba, has a higher gluten content that favors breadmaking.

I think then that recommendations such as not to add salt to the yeast are useless!

Serves four pizzas from about 200 grams of dough:

00 flour

gr

250

Manitoba flour

gr

250

sugar

ct

2

brewer's yeast, dry

sachet

1

sourdough, dry

sachet

1

warm water

cc

300

extra virgin olive oil

CT

2

rooms

pinch (made with three fingers)

2

In the ingredients are not indicated the seals: the rest with this mixture is very good even a white pizza, seasoned only with oil and salt!

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Preparation:

Weigh and mix in a bowl the flours. Prelevarne about one hundred grams and mix them in a container with sugar, water and yeast. Store it in a warm place to ferment for about ten minutes.

Pour into the mixer the rest of the flours and mix them with oil and salt.

As soon as the yeast is ready, add it to the mixing bowl and stir at medium speed for about ten minutes. The dough will be ready when it comes off perfectly from the walls of the kneader while remaining moist and soft.

Of course you can also knead by hand, on the kitchen floor; You will take longer because the mixture reaches the right consistency.

Let dough rise, covered, for about an hour in a warm place (possibly use a container for leavening).

After about an hour the dough will be doubled in volume. Knead it by hand for a couple of minutes and divide it into four small loaves which will be left to rise again for one to two hours, until they are doubled again in volume.

At this point stretch out a hand dough on a floured surface, turning often, infarinandolo and turning up to get a disk about a foot in diameter (more about my pizza shovel there would not be anyway!).

Slide the floured paddle below the disk and then garnish to your liking; for example distributing the tomato puree with a spoon and in a circular motion and then adding salt and oregano and any other seals (pictured: capers and chopped anchovies). Cover with mozzarella into small cubes and then with a thin trickle of oil, leaving him to run off with spiral motion from the center to the outer edge.

Slide the pizza on the in refractory the oven already hot.

Depending on the temperature of the oven with pizza this system will be ready between three and five minutes.

ADVICE:

  • During the cooking of the first pizza, begin to form the disk to the second and, if you are in possession of two oven shovels, starting well to garnish: I when I proceed to other guests this way (or, if not at least one Sforno I eat pizza every four minutes the table!).