Universal dough for bread, pizza and the like

Universal dough for bread, pizza and the like

Many times one wonders what is the best mixture to prepare quickly at home and that can indiscriminately be used both for bread and pizza; and maybe also for other preparations that require a leavened dough.
Also because it can happen to be preparing two different leavened dough for the table.
To solve the problem is universal quest'impasto would call almost magic: works for many preparations and with excellent results in a normal home oven.

With the description of the preparation I have also included several examples of leavened obtained from quest'impasto, all tested not only by me but also by half the neighborhood!
And all they are left satisfied.

It must certainly not forget that, given the nature of dough everytime requires minimal care before being fired. For example, after the final processing (and, in the case of pizza, before the garnish) requires ten to fifteen minutes of rest, covered, so as to regain volume and cook better.
Moreover, in the case of the pizza cooked on the refractory surface, it usually requires a longer cooking time (so be careful that the mozzarella does not burn - eventually add it only after three minutes from the end of cooking).

Now check that all the ingredients are on the counter and start working!

ingredients:

White flour

gr

250

whole wheat flour

gr

250

salt (1 and & frac12; ct)

cc

8

active dry yeast

ct

1

extra virgin olive oil

CT

1

warm water

cc

325

oil for the bowl

QB

Preparation:

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Pour into a bowl the flours, salt and yeast (that's right: yeast and salt together!) And mix well.

Add the oil and lukewarm water and start mixing.

If you have available a mixer stir for two minutes at medium speed and then for another ten medium-low power.
Otherwise work the dough with floured hands on work surface for at least a quarter of an hour.

At the end of the process it will be very soft and sticky mass: it must be so to ensure the best results in cooking.

Grease the bottom of a bowl with a little oil, roll over the dough briefly so that it is completely covered, and cover with a cloth.
Let rise in a warm place (for example the oven with the light on or, better yet, the leavening function).
If you have a leavening bowl with lid available, the tea towel is not necessary ...

The dough requires one to two hours to double in volume.
At this point, using the fingertips gently bring it back to the original volume and use it to the desired preparation.

With the dough prepared as above (and I still have it in the fridge ...), I have prepared a flat cake decorated with tomato and oregano ...

... A couple of pizzas,

of turnovers in the oven and ...

... pita bread for my grilling

Now it's up to you: good job and enjoy!

ADVICES AND NOTES:

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  • This dough can also be stored, after the first leavening and reduction, in a hermetically sealed bowl in the coldest part of the fridge.
    Even after two days is in perfect condition, however, careful to let him return to the condition of use in a warm place protected from drafts (as for a new, quick leavening).

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