focaccia fatta in casa , home made focaccia , home made pizza recipe , pizza 4 stagioni ricette , Pizza and Co , pizza dough , pizza fatta in casa ricetta , pizza margherita ricetta , pizza recipe Thursday, September 30, 2010
By the way, yesterday We had guests for dinner so I made the pizza for my husband, me and Mark & Helen (I want to welcome her colleagues! Hello!)
The pizza was delicious and this is my recipe:
Ingredients for 5 people
- 500 gr. plain flour
- 1 cube of brewer's yeast
- 2 mugs of warm water
- 1 table spoon of e.v. olive oil
- 1 pinch of salt
- passata of tomato
- e.v. olive oil
- mozzarella cheese
- basil leaves
Put 950 gr. of plain flour in a big deep bowl, considering that the dough will rise of more than the double of its initial volume.
Take a half mug of the warm water where you will put a pinch of salt. Make sure that the salt and the yeast will never met. Keep them separated until you add them to the flour.
Dissolve the yeast in the warm water and add it to the flour, with a table spoon of e.v. olive oil.
Work the dough a little bit until the water with the yeast is completely absorbed and only now add the water with the salt.
Start working the dough vigorously for 10 minutes at least, until you get a smooth mixture.
In order to be ready, the mixture must be compact, homogeneous and not sticky.
At the end of this procedure, transfer the dough into a deep bowl, cover it with a tea towel and rest for at least 1 hour and a half in a warm place.
Now, the dough would be ready, BUT...
if you want to get a better leavening and make the dough more digestible, and if you have the time, do this procedure:
After 1 hour and a half work the dough again for a couple of minutes. Doing that, the dough will deflate. Put it back on the bowl and cover it again.
Repeat the whole thing after another hour.
Cover and rest.
When it has doubled its volume, the dough is ready!
Now it's time to prepare your work space: Take some flour and dirty the top of the table where you'll be working.
Take out a bit from the dough big like a fist and place it on the top you will have previously dirty with some flour (this won't allow the dough to stick to the table).
After you got a round pizza, it's time for it to get seasoned!
Preaheat the oven at 260°C and put the pizza in a round oven tray.
In a medium bowl mix passata with a pinch of salt, oregano, olive oil and splash on the pizza with chopped mozzarella cheese. Bake for 7\10 minutes and add a little bit of oil and basil leaves..
This would be the classic Margherita Pizza, but you can season it with everything your fantasy suggests.
In this case I have done it with mozzarella, tomato, sliced mushrooms and cooked ham.
As always Buon Appetito!
Pizza: Sulla pizza non servono presentazioni o particolari racconti circa la provenienza o la materia prima, tutti la conosciamo ed apprezziamo! Sostanzialmente è acqua e farina e tutto il resto è "Amore e Fantasia", ovvero si combina secondo i propri gusti. Ieri sera avevamo degli amici a cena, Mark & Helen, così ho deciso di fare la pizza, come piace a me sottile! E' venuta favolosa, questo forno inglese raggiunge i 260°C e questa temperatura è ideale per cuocere la pizza in un forno di casa!! Buona Buona Buona. Ecco la mia ricetta: Ingredienti per 5 persone
- 500 gr. di farina
- 1 cubetto di lievito di birra
- 2 tazze d'acqua tiepida
- 1 cucchiaio d'olio d'oliva