How to make a pizza - recipes

How to make a pizza - recipes

Peter's recipe states that olive (or vegetable oil) is optional. I use it every hour - always olive oil, not vegetable oil. I love the moisture and moisture that it adds to the dough, and it also softens your hands.

How to make a pizza - recipes
How to make a pizza - recipes


Essential things

    4 1/2 cups (20.25 oz) high-gluten, bread or all-purpose flour

    1 3/4 (.44 oz) teaspoon salt

    1 teaspoon (.11 oz) instant yeast

    1 3/4 cups (14 oz) water, ice cold (40 F)

    For dusting semolina flour or corn


Stir in flour, salt and instant yeast in a 4-foot bowl (or bowl of electric mixer). With a large metal spoon, stir in oil and cold water (or mix with a paddle at low speed) until the dough is absorbed, and if you mix by hand, use one of your hands or metal.

Do not dip the spoon in cold water again. Like the dough comma, use the dough to knead vigorously into a soft dough, rolling it in a circular motion on the other side. Turn the circular motion upside down a few times to make glue. Bake for 5 to 7 minutes or until the dough becomes soft and the ingredients are evenly distributed.

If you are using an electric mixer, replace the flour and mix for 5 to 7 minutes at medium speed or to make a soft, sticky dough. The dough should clean the sides of the bowl, but stick to the bottom of the bowl. If the dough is too wet and does not come out of the sides of the bowl, sprinkle a little more flour until the edges are clean.

If it destroys the bottom of the bowl, leave a spoon or two in cold water. The prepared dough will be springy, elastic and sticky, not only meticulously, but also a 50 to 55 F record.

    Sprinkle with flour on the counter and transfer the dough to the counter. Prepare a paper pan by placing on baking paper and mixing with parchment spray oil (or lightly parchment oil).

Using a metal flour scraper, cut the dough into 6 equal pieces (or if you are comfortable making large pizzas), soak the scraper between the pieces in water and sprinkle the dough. Make sure your hands are dry and then knead them. Pick each piece and gently circle it into a ball.

If the dough sticks to your hands, do not dip your hands in the dough again. Transfer the dough to a ***** sheet pan, cover the dough abundantly with oil sprinkling and slip the pan into a plastic bag with food grade.

    Keep the dough in the fridge overnight, or for 3 days. (Note: If you want to store some flour for future baking, you can store the flour in a zipper freezer bag. Dip each ball of dough into a bowl with a few tablespoons of oil and add the flour Roll in the oil, then place each ball. In a separate bag. You can keep the bags for up to 3 months in the freezer. Take them to the fridge before you plan to make pizza.)

    On the day you plan to make pizza, remove the desired amount of flour ***** from the fridge 2 hours before making the pizza. Before resting the dough for 2 hours at room temperature, dust the counter with flour, then sprinkle the counter with spray oil.

Place the dough ***** on top of the kneaded counter and sprinkle with flour; Sprinkle your hands with flour. Gently press the dough into a flat disc about 1/2 inch thick and 5 inches wide. Sprinkle flour with flour, sprinkle again with spray oil, and cover the dough well with a plastic wrap or food grade plastic bag. Now rest for 2 hours.

    At least 45 minutes before preparing the pizza, place a baking stone on the floor of the oven (for a gas oven) or on the bottom one-third of a rack. Preheat the oven as much as possible to 800F (most domestic stoves will only go from 500 to 550F, but some will be higher). If you do not have a baking stone, you can use the back of the sheet pan, but do not heat the pan.

    Dust behind a peel or a sheet pan with semolina or corn flour. Make pizza in a bar. Dip your hands in the dough, including the back of your hands and knuckles, take a pastry scraper under it and lift the dough pieces. Gently roll the dough with your hands and spread it by pressing the dough in circular motion with your hands, carefully pulling it lightly with each hoop.

If it starts clinging to your hands, place it on the kneading counter and reflect your hands, then continue to shape it. If you have trouble throwing the dough out, or the dough continues to swell, give the gluten a rest for 5 to 20 minutes and try again. Rolling pins can also be used when they are not effective.

    When you spread the dough to your satisfaction (about 9 to 12 inches wide for 6 ounces of flour), set it aside in a peel or pan and make sure there is enough semolina or corn flour to dry. slipped. Keep it lightly with the sauce, and then with your other toppings, remember that the best pizza is filled with less vision.

The American "kitchen sink" approach is not productive because it is very difficult to shoot observations. Some, usually 3 or 4 toppings, including sauces and cheese, may not be enough.

    Slide the top favorite pizza onto the stone (or bake directly into a paper pan) and close the door. Wait 2 minutes, then watch. If you also need to rotate 180 degrees for baking, do so.

If the top ends at the bottom, you must move the stone to the lower self before the next round. If the bottom is crispy before the cheese is caramelized, you should lift the stone for a later pack


    Remove pizza from oven and transfer to a cutting board. Allow the cheese to set slightly, then wait 3 to 5 minutes for the slices to serve.

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