yeast dough for real pizza
People learned to bake bread a very long time ago. In the tombs of Egypt people still find cakes of water and flour. Since olden times, in all in the Mediterranean countries such a cake served as a plate on which different stuffing of vegetables and meat was laid out. It was primitive There is a way, because the devices were not needed.
Italian pizza dough yeast
Pizza is the same tortilla made with with or without yeast, with various fillings. Pizza back in Rome began to cook with cheese and olive oil, and tomatoes became use after they have been brought from America.
Nowadays, a huge number of different pizza options: with sausage, with vegetables, with meat and seafood, ham and mushrooms. In Italy alone There are about 2,000 different types of pizza.
For 1 kg of pizza yeast dough to us will need:
- flour 750 gr
- cold water 250-300 ml depending on humidity flour
- yeast 7-8 gr
- salt 20 gr
- sugar 10 gr
- olive oil 40 gr
Do not mix yeast dough for pizza more than 8-10 minutes and divide into 5 servings, make from portions pieces of the ball shape and let stand in a deep tray for 35-40 minutes. Cover the tray with cling film to prevent the dough from drying on top and bewildered.
An equally important component is the sauce for pizza.
Tomato pizza sauce is done like this:
- For the sauce, take a can of peeled tomato in your own juice, but without juice and grind in a blender until smooth,
- add 2 teaspoons of origano, ground black pepper, salt over taste and 1 tablespoon of olive oil.
If you mix all the ingredients and then send them to a blender, then the sauce will turn out wrong and pink,
which is little cute.
Bake pizza in the oven at 220 degrees 10-15 minutes, not more.
