Description
All the tips from Italy to make a gorgeous pizza
Ingredients
- Flour: 500 g (3 1/2 cups,)
- Dry yeast granules: 7 g (1/4 oz)
- Warm water: 300 ml (11 Fl.oz)
- Salt: 2 pinches
- Sugar: 2 tsp
- Extra virgin olive oil: 6 tablespoons
Instructions
- Preparing this dough has the same procedure to that with fresh yeast
- Dissolve the yeast inside a glass with the half of warm water and sugar and wait 3 minutes until there’s a foam on the top
- Pour the flour on a pastry board and make a well in the center of flour
- Add in the center the dissolved yeast with its water, and then the oil and the salt
- Begin to incorporate the flour to the ingredients in the center, adding the rest of warm water hand by hand
- We must get a soft, smooth, and easy to work mixture
- The amount of necessary water may vary from time to time
- Make a ball and leave the dough to rise about 2 hours, covered with a cling film or a plastic bowl
- after this time flour a worksurface and flatten the dough using your hands;
- knock the air out of it using your fingertips
- stretch it out as you go until it’s as thin as possible, leaving a thicker ring of dough around the edges
- slide on to an oiled baking tray, adding some olive oil while adjusting it over the tray
- season with tomato puree (previously salted) and all the ingredients that you prefer.
- pour oil on the top
- Remember: put the mozzarella cheese (sliced or crumbled) just 5 minutes before turning off the oven, otherwise you risk to burn the cheese.
- Bake to the max temperature for about 25 minutes
- Category: Main
- Cuisine: Italian