The dough for pizza
Once, many years ago, during a walk in the mountains, I asked a friend, Luciano, what was the ideal dough for pizza.
He took a sheet of paper and wrote down these few lines (see cover image!) Reiterating that depending on the taste and the desired result, the dough can undergo variations.
Here I translate legibly his notes.
Il my dough type I will add it as soon as possible!
The mixture of Luciano:
|
Dough base: |
||
|
flour |
gr |
1'000 |
|
brewer's yeast |
gr |
80-100 |
|
sale |
gr |
10-20 |
|
Water |
QB |
|
|
Variations of the dough |
||
|
Honey: soft dough |
CT |
½-1 |
|
cognac: Low-soft dough |
coffee cup |
½ |
|
margarine: Crunchy dough (not preserved!) |
nights |
2 |
|
lard: Dough or crumbly biscuit |
ct |
1 |
Preparation:
Whatever the dough, the rules to follow are always the same:
Dissolve yeast in warm water and let it mount for about ten minutes.
Add the flour and mix, preferably in the planetary, adding salt and any variations towards the end.
After an initial leavening of one hour, knead everything again and let it rest for at least two hours.
ADVICES AND NOTES:
- I think for the success of a good pizza cooking on the refractory top be the main thing; for the dough I think everyone should use what they prefer, with the flours they have: I'm not a purist and, I will add, the bread dough that you can buy fresh from the baker is excellent; and also some fresh doughs that can be found in the supermarket, in Italy, guarantee more than satisfactory results.
Clearly a homemade dough costs much less and gives more satisfaction! - Related items: The baking stone floor for pizza, My pizza dough, Universal dough for bread, pizza and the like, The pizza, I like it!
