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Pizza counter dough

Pizza counter dough



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Bread machine version (for stinky :)))

  • 400 ml water
  • 2.5 tablespoons olive oil
  • 1 tablespoon sugar
  • 2.5 teaspoons salt
  • 800 g flour
  • 7 gr dry yeast

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Pizza dough:

Put the ingredients in the bread machine in the order indicated. We start the bread machine on the "leavening / kneading" or "bread dough" program.

In about 80 minutes we will have an airy dough, ready to be used for various types of pizza or buns.

It is recommended that the pizza be pricked from place to place, so as not to grow too much and to form holes.

Tips sites

1

If you are programming the bread machine for delayed start, it is mandatory to follow the order of the ingredients, so that the yeast does not come into contact with the liquid part. Otherwise, it will lose its effectiveness.

2

From the presented quantity will come out 3 pizza trays with a diameter of 32 cm.


Jamie Oliver's pizza dough recipe

One of the most requested recipes for a recipe site is Pizza dough and the secret of a perfect dough is not necessarily in the recipe. A good pizza can also be made with a regular bread dough, but it depends on the topping and the thickness of the top. You can also have one Pizza dough from the best pizzeria, but if you put ketchup, parizer and cheese substitute, you will definitely not have a good pizza. And then you can't blame the counter.
A good pizza must be thin, to feel the taste of the ingredients used in topping and not just a taste of bread. Use quality ingredients, if you are full of ideas, you can use the menu of the pizzeria from which you usually order, there you will find many combinations.

Coming back to pizza dough recipe, being a yeast dough, we must follow some rules:
& # 8211 ingredients should be at room temperature
& # 8211 salt does not come into direct contact with the yeast, it will stop the fermentation process
& # 8211 water to be warm, not hot
& # 8211 the dough is left to rise in a place away from the current, I put it in the microwave
& # 8211 the dough bowl is covered with a damp kitchen towel, the dough will grow faster (this is how I saw it at Jamie Oliver)

Pizza dough recipe it's for a portion, for an oven tray and I was inspired by Jamie Oliver's recipe. It is a different recipe, because it also has semolina, it absorbs the water content and you will get a crispy top.


1. Crush the brewer's yeast, dissolve the sugar in warm milk, then mix them.
2. Allow the yeast to rise.
3. In a bowl put flour and salt.
4. Add the yeast and knead the dough.

5. If necessary, add more milk.
6. Add the oil and knead until incorporated.

This Pizza dough the intent subtle and is enough for two medium trays.


Pizza dough made in a homemade way

What type of girl should you use?

When choosing the right flour for your pizza dough, it is very important to start by understanding the role that gluten & icircl has in the development of the dough. Simply put, the protein content of the fat determines the amount of gluten formed in the dough. As a result, the gluten content dictates the texture of the crust. Gluten is formed when starch molecules bind in contact with water and create an elastic system. The higher the protein, the more gluten is formed and thus the crispier texture of the pizza crust is created. The more gluten there is, the crispier the texture.

For example, fine and soft breads, such as pastry flour, have a low gluten content (8-10%). Therefore, the low-protein flour is excellent for creating lightly textured products, such as brioche and cakes.

At the opposite end of the scale, peanut butter has the highest protein content (8-14%) (12-14%) and creates a very elastic gluten matrix. The p & acircine bread is excellent for p & acircine pizza.

Finally, the universal flour is somewhere in the middle of the pastry dough, with a protein content, with a protein content of 10 grains. 259 to 12%. As the name suggests, it is a universal product, good for most products, but it does not excel when it comes to preparing pizza.

Type 000 p & acircn & # 259 to 450/480

Type 000 p & acircn & # 259 to 450/480: it is a white flour made of ordinary, soft wheat, with a low protein content (7-9%), with a fine or very fine texture. suitable for the preparation of pastries, excellent for light and fluffy doughs for cakes, pies, etc.

Type 550

Type 550: it is a white dough made of hard grain, with a protein content of 9-12%, suitable for any type of dough, but it is especially used for unleavened dough, from biscui & # 539i, brio & # 537e, foi de pl & # 259cint & # 259 p & acircn & # 259 la p & acircine & # 537i pizza.

Type 650

Type 650: Hard white wheat flour with a high protein content (12-14%), high gluten content makes it ideal for elastic doughs that require fermentation, such as be it the pizza dough.

Type 780, 800, 900

Type 780, 800, 900: hard grain flour, darker in color (semi-white), with a lower degree of refining, implicitly, higher nutrients, ideal for dough de p & acircine & # 537i pizza.

Type 1250, 1300, 1350

Type 1250, 1300, 1350: f & # 259in & # 259 de gr & acircu neagr & # 259.

Type 1500 p & acircn & # 259 to 1750

Type 1500 p & acircn & # 259 to 1750: wholemeal wheat flour, obtained by grinding the whole grain of wheat, the richest in nutrients. For the best pizza dough, it is absolutely necessary to use hard wheat flour, with a high gluten / protein content, which will give the dough the necessary elasticity to stretch it in the desired shape. f & # 259r & # 259 s & # 259 rip & # 259 rupturi & # 537i f & # 259r & # 259 ca dough la s & # 259 se str & acircng & # 259. The choice of flour is very important, but the Italians still have a secret for a perfect pizza dough: I add semolina. It has a sweet taste, high gluten content, behaves very well at high temperatures, gives firmness to the pizza crust and helps the pizza to slide into the hot oven.


Pizza recipe, crispy top and generous filling

The other day I wanted to order some pizza for my friends, and the answer came promptly from the other end of the line: "the order can be delivered in at least 2 hours". I thought it was time to get to work and in less than an hour and a half my beautiful pizza arrived on the table of the guests, not to mention, that it was much more appreciated than the one I ordered usually.
It's easy and quick to make, so that by the time you set the table, by the time you prepare your other chores to welcome your guests or loved ones who are about to enter your house, the pizza is ready.
All it takes is a little desire and a few ingredients to make a correct pizza that is clearly superior to the one in the delivery. So follow the list of ingredients and how to prepare it and it will definitely be much more appreciated by diners!

Pizza dough ingredients:

  • 350 g flour
  • 200-220 ml of lukewarm water depending on the quality of the flour
  • 15 g of fresh yeast
  • 20 ml of olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Ingredients for topping:

  • 6 slices of smoked pork chop
  • 10 thin slices of pressed ham
  • 500 g mozzarella stick given them the grater with large mesh
  • A handful of olives
  • 100 g well drained canned corn kernels
  • 1-2 thinly sliced ​​mushrooms

Ingredients for tomato sauce:

  • 0 can of tomatoes in broth
  • 1 tablespoon dried oregano
  • 3 tablespoons olive oil
  • Salt and pepper to taste

How to prepare pizza dough:

Put the yeast with salt and sugar in a bowl and mix until you get a paste.

Put the flour in a bowl, make a hole in the middle, pour the yeast, water and olive oil.

Knead until you get a smooth and elastic dough, which comes off the walls of the bowl, a sign that the dough is well kneaded.

Grease the bowl with a teaspoon of olive oil and put the dough, cover it and leave it to rise until it doubles in volume.

After leavening, on a work surface sprinkled with flour, divide the dough into two equal pieces, which we will shape into balls. We leave them to rise again, covered with a towel.

While the dough is in the second leavening, put the tomatoes in broth in a bowl with salt, pepper, oregano, olive oil and mix them with a blender.

We take each ball of dough separately and spread it lightly by hand until it reaches a diameter of 26-28 centimeters. It can also be stretched with the twister without any problem.

We put it in the center of the baking tray, which can be lined with baking paper or, as the case may be, if you have a pizza tray. I used 2 trays with a diameter of 30 centimeters. We take the edges and pull them towards the outside of the tray, giving a round shape to the dough.

Put 3 tablespoons of tomato sauce, spread it with the back of the spoon over the entire surface of the dough.

We put our favorite toppings, the first always being mozzarella, and what you like best, in my case pressed ham, smoked pork chop, corn kernels, olives and mushrooms.

Put them in the preheated oven at 240 degrees, for 8-10 minutes or until lightly browned on top.

Simple, fast and tasty, where we add that it is homemade. Good job and good appetite!


Pizza counter dough recipe & # 8211 how to make it stay thin

Pizza dough dough recipe

I especially like this pizza dough recipe because it stays thin, just like commercially made pizzas.
The quantity is enough for a pizza tray & # 8211 6 people.

Pizza dough dough ingredients

  • 1 or
  • 200 gr of flour
  • 20 gr of fresh yeast
  • warm water
  • salt to taste

Method of preparation

Take a larger bowl or bowl in which to mix and knead the dough. Place in it flour, crushed raw egg, a pinch of salt and crushed yeast. Mix well, constantly adding a little warm water, until you get the desired consistency (if necessary, season with flour).

Cover the dough with a kitchen towel and leave to rise for at least half an hour. When it has grown enough it stretches to the size of a tray.

Dough ingredients Dough mixture Kneaded dough Dough dough Spread the dough


400 g of wheat flour
25 g of fresh brewer's yeast
50 ml oil
Tomato juice
salt

Sift the flour on the work table. In the middle of it, crumble the yeast, which dissolves in a tablespoon of warm water. Add oil, salt and water to make a dough easy to knead, without lumps. Knead the dough well until it becomes elastic and appropriately soft. Make a lump out of the dough, sprinkle with flour, cover and let it rise for about 2 hours. After this interval, sprinkle the flour on the work table and spread the dough in the form of a tray in which to bake pizza. Put it in a pan greased with oil, grease it with tomato juice and let it rest for 10 minutes. Put in the oven for 10 minutes, remove, add the pizza ingredients and put in the oven for another 10 minutes. Good appetite!


Pizza dough

Nothing compares to a pizza made to your heart's content at home, with the toppings you prefer, in the quantities you want. You will probably never learn to spin the dough on your finger like a pizzaiolo, but you can do honorably to make a delicious pizza at home. You need a good recipe for the countertop and some toppings.

Pizza counter dough

Ingredients (for a pizza with a diameter of 28-30cm):

180g white flour
130ml warm water
½ sachet of dry yeast
2 tablespoons olive oil
a powder of sugar
a pinch of salt

Method of preparation

Sift the flour together with the salt. Form a hole in the middle of it, where you will pour the mixture with yeast.

Put the yeast, olive oil and sugar in warm water and leave them for 5 minutes. Pour the mixture into the flour bowl and begin to gradually incorporate the flour into the liquid with a fruculita. When the dough becomes difficult to handle with a fork, take it out on the table lined with flour and knead until you get a smooth and elastic dough.

Put it in a bowl lined with flour, cover it well with a towel and have the patience to leaven until it doubles in volume.

Take it out on the counter again and knead it a little enough to get the air out of it. Stretch / flatten it lightly with your hand and pull it to form a thick disc.

Powder the table with flour and spread it with a rolling pin forming a dough disk 0.5 cm thick in the desired size.

Now that you know how to make dough, all you need is imagination and adding your favorite toppings.


Neapolitan pizza, traditional Italian recipe

There are many pizza recipes, from the Sicilian or New York to the Californian, all of which have their own unique flavor. But, if you want to prepare a special pizza, we recommend you try Neapolitan pizza.

It is a classic Italian pizza, which was born in the city of Naples, and you can recognize it by its thin countertop and swollen edges, extremely fluffy. For its preparation you need the following ingredients:

  • 150 g Manitoba flour (or 000 flour in Romania)
  • 150 g flour 00
  • 200 ml water
  • 6 g salt
  • 2 g fresh yeast

You can prepare the countertop manually or you can make your work easier using a food processor. Mix water and yeast in the robot bowl and then add 100 g of Manitoba flour (000 flour). Start mixing well and gradually add the rest of the Manitoba flour, the 150 g of 00 flour and salt. Knead well, and at the end you will get a soft and elastic dough. After forming a ball, leave it covered for 20 minutes at room temperature.

Knead the dough again on a table sprinkled with flour and finally put the ball of dough in a bowl and leave it covered with a towel, in heat, for 2 hours. After 2 hours, divide the dough into two equal parts, put them in 2 plastic boxes and leave them in the fridge for 12 hours. During this time, the dough will rise slowly and will be easy to digest, this being the secret of the Neapolitan pizza. After 12 hours, take the dough out of the fridge and leave it at room temperature for 2 hours, until it warms up.

Now you can move on to the dough that is made with your hands, more precisely with your fingertips, without using the rolling pin (another feature of Neapolitan pizza). Start stretching the dough from the center outwards, pushing the air from the dough outwards. In this way that swollen edge will be formed, also called cornice.

Then place the palm of your left hand on the center of the countertop, grasp the edges of your right hand on the edge and start pulling outwards, tapping it on the work table. Continue to spread the dough with your palms until you get the desired shape. Top with the tomato, mozzarella and basil sauce topping, preferably fresh, for an intense flavor.

Traditional Neapolitan pizza is baked in a wood oven for about 90 seconds, at a temperature of 450 degrees, but you can also bake it successfully in an electric oven. Preheat the oven to 220-250 degrees, put the pizza in the oven and let it bake for 10 minutes. In the first minutes you have to place it on the lower shelf of the oven, and in half the time you can move it to the top. Avoid baking pizza when the dough is still cold or wet because it can burn underneath.

After removing it from the oven, add a little olive oil and season with a few basil leaves.

Now that you have found out the secrets of a successful pizza top, crispy on the outside and fluffy on the inside, all that remains to be done is to prepare a delicious pizza. Follow our advice and you will certainly not fail.


Alcohol-free pizza recipe with beer

  • 200 grams of flour.
  • 125 ml of beer,
  • 2 tablespoons olive oil.
  • Shawl.

Method of preparation: Start as in the previous recipe, mix the flour with the salt and add the oil. Then, instead of using water, we do it with beer and it mixes very well. leave resting for 30 minutes, the dough will not rise because it has no yeast. Place the dough on a tray, as in the previous recipe. And we continued to bake for only 5 minutes.


Video: Polar Pizza Prep Counter Fridge 368Ltr CN267