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This is a pizza recipe from a chef who studied cuisine in Italy, look no further, this pizza recipe is the good one! The only important thing before preparing it, is to consider that it should be left to rest 1 night.
1 cup flour, 1/4 additional cup in case it is necessary
Preparation
In a large, deep bowl, put the yeast and 2 tablespoons of hot water and mix well. Let it rest a few minutes. (Bubbles must form). Note: if nothing happens after 10-15 minutes, start over. Once the bubbles appear, add the rest of the warm water, salt and 2 tablespoons of olive oil. Stir well.
Divide the flour into 1/2 cups. You should have 1/4 of flour left over. With a wooden spoon, add 1/2 cup of flour to the water with yeast. Stir well. Add another 1/2 cup and stir again. When incorporating the last half cup of flour, the dough should turn a little hard and difficult to stir. If not, add another 1/4 cup of flour and stir.
When the dough is hard enough to continue stirring, place it on a clean surface and knead it for 7 minutes. If the dough is a bit sticky, you can sprinkle it with a little flour.
Put a little olive oil in a bowl. Put the dough on the oil until it is covered. Cover with a damp towel and let it inflate until it doubles in size.
Once the dough has doubled in size, knead it again and refrigerate between 6-8 hours to let it inflate again.
After 6-8 hours in the refrigerator, the dough can be used. Cut the dough into the number of pizzas that are thought to prepare and form it into pizzas. Allow it to reach room temperature before baking.
Put the ingredients you want and bake 12-15 minutes at 500 F (260 ° C)
TIPS
They leave 4 pizzas of 20 cm or 2 pizzas of 30 cm. If you are not going to use it that day, you can put it in a ziplock bag and freeze it. Before use, allow it to thaw in the refrigerator (it must be at room temperature to be used).
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
224.7
kcal
11.24%
Carbohydrate, by difference
26.3
g
8.77%
Protein
3.9
g
7.8%
Total lipid (fat)
11.5
g
17.69%
100
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Ratings(15)
ma carmen monroy
29/08/2018 17:30:03
mala por el tiempo en refrigeracion
Anonymous
07/04/2016 17:55:44
me encanta su pagina
Espero me quede la pizza
Arius Arius
06/04/2016 14:39:52
Integral
Me gustaria hacerla con harina de trigo integral, habria alguna variante?
Anonymous
06/07/2015 11:16:47
Hola Dm Tg, utiliza 1 cucharadita de levadura o 5 g. Saludos :D
Anonymous
03/07/2015 10:54:12
levadura
Buenas tardes, si uso la levadura en granitos, cuanto debo agregarle a la masa?
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