Mastering the art of making pizza dough is quite easy and can be done at home. It takes a few simple steps and processes. For the ingredients, you will require yeast of about twenty grams, a whole cup and another half warm water, almost four cups flour, two full tablespoons olive oil and salt.
To start off, let the yeast dissolve in water in a large bowl. Leave it to settle in water for five minutes. After that, include the rest of the ingredients and mix well. Use your hand to mix or utilize a mechanical mixer and set to low speeds until everything is mixed up. Use your hand to knead the mixture. As an alternative, you can use a mixture hook at minimum speeds for about ten minutes. It must be stretchy and smooth.
Smear another bowl with olive oil. The oil in the bowl can be used to oil the mixture then it can be wrapped in a plastic wrapper. Put it in a warm place to allow it to rise. Leave it there for an hour or until it expands to about double the initial size.
If you are using an oven that uses wood fire, light it up in advance. However if you are using an electric oven, turn it on to achieve temperatures of two hundred and fifty degrees Celsius. Baking stones on the other hand need heating for forty five minutes.
Using olive oil, smear then proceed to sprinkle corn meal on two level baking sheets. Split up the mixture into two halves. Form the two halves into balls and leave them for fifteen minutes. Using a surface that has been sprinkled with flour, stretch from the center to form two disks. Avoid rolling because this makes the mixture hard. Once this process is complete, everything can now be assembled.
The assembly process can be kicked off by scooping half a cup of tomato sauce or chopped tomatoes. Apply the contents of the scoop onto the disk. Leave a single inch of the rim of both disks without sauce. Add the toppings then bake. If you are baking using a baking stone with the peel bakers normally use, spread flour on your peel and slide the baking on it. A deft yank can be used to transfer the baking to the stone. Flour aids in that it prevents sticking.
If you lack a peel, make use of a cookie sheet which has an even surface and lightly sprinkle flour on it. After that, move the baking from the surface it was being worked on and place it on the stone. If you are employing the use of a metallic baking pan, bake it on the lower section in the oven.
It is recommended that if you are using a bottom rack for baking, bake for four minutes. You can alternatively bake only until it is solid enough to glide from the pan. Place it on a rack to complete cooking. It is considered cooked when it turns brown in color and toppings are baked.
If the mozzarella browns before the other ingredients have cooked, add it next time after the pizza is baked for almost five minutes. Making pizza dough requires patience and dedication. Procedures involved are quite simple.
To start off, let the yeast dissolve in water in a large bowl. Leave it to settle in water for five minutes. After that, include the rest of the ingredients and mix well. Use your hand to mix or utilize a mechanical mixer and set to low speeds until everything is mixed up. Use your hand to knead the mixture. As an alternative, you can use a mixture hook at minimum speeds for about ten minutes. It must be stretchy and smooth.
Smear another bowl with olive oil. The oil in the bowl can be used to oil the mixture then it can be wrapped in a plastic wrapper. Put it in a warm place to allow it to rise. Leave it there for an hour or until it expands to about double the initial size.
If you are using an oven that uses wood fire, light it up in advance. However if you are using an electric oven, turn it on to achieve temperatures of two hundred and fifty degrees Celsius. Baking stones on the other hand need heating for forty five minutes.
Using olive oil, smear then proceed to sprinkle corn meal on two level baking sheets. Split up the mixture into two halves. Form the two halves into balls and leave them for fifteen minutes. Using a surface that has been sprinkled with flour, stretch from the center to form two disks. Avoid rolling because this makes the mixture hard. Once this process is complete, everything can now be assembled.
The assembly process can be kicked off by scooping half a cup of tomato sauce or chopped tomatoes. Apply the contents of the scoop onto the disk. Leave a single inch of the rim of both disks without sauce. Add the toppings then bake. If you are baking using a baking stone with the peel bakers normally use, spread flour on your peel and slide the baking on it. A deft yank can be used to transfer the baking to the stone. Flour aids in that it prevents sticking.
If you lack a peel, make use of a cookie sheet which has an even surface and lightly sprinkle flour on it. After that, move the baking from the surface it was being worked on and place it on the stone. If you are employing the use of a metallic baking pan, bake it on the lower section in the oven.
It is recommended that if you are using a bottom rack for baking, bake for four minutes. You can alternatively bake only until it is solid enough to glide from the pan. Place it on a rack to complete cooking. It is considered cooked when it turns brown in color and toppings are baked.
If the mozzarella browns before the other ingredients have cooked, add it next time after the pizza is baked for almost five minutes. Making pizza dough requires patience and dedication. Procedures involved are quite simple.
About the Author:
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