The secret of Tyler Florence’s excellent dough is wheat flour type 00 – in Italian it is also called “doppio zero”. it very high-protein, very fine flour Italy is often used for baking bread and pizza. Get her in specialty store and see how the texture changes pizza dough and how tender the base will be. Share with friends: 
Time: – Difficulty: medium Quantity: 3 pizzas Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack dry active yeast
- 1 tsp Sahara
- 1 tbsp. warm water
- 1 tbsp. l coarse salt
- Extra virgin olive oil
- 3 tbsp. Italian flour type 00, plus some more for dusting
Recipes with similar ingredients: fine flour, dough yeast
Recipe preparation:
- In a bowl of a stationary electric mixer, setting dough hook, mix yeast, sugar and warm water. Gently mix until dissolved. Let the mixture stand until yeast will not start to work and no foam will form, approximately 5-10 min
- Turn on low speed and add salt and 2 tbsp. l olive oils. Add a little flour, mixing at low speed, until she goes into the dough. When the dough gets thicker, increase the speed to medium. Stop the mixer periodically to remove the dough from the hook. Check the consistency of the dough by squeezing small amount: if it crumbles, add more water, if it is too sticky, add flour – 1 tbsp. l Stir until the dough begins to gather in a ball, it will take about 5 minutes
- Put the dough on a surface lightly dusted with flour and Remember a few times. Knead the dough until it is smooth and elastic. Form a circle from the dough, put in a slightly oiled bowl the butter and turn it over so that it is also coated with butter. Cover with cling film or a damp towel and place approach in a warm place (for example, on a small gas burner) until doubled, about 1 hour. At this time, you can set the pizza stone in the oven and heat it to 260 ° C.
- When the dough rises and becomes porous, lay it on work surface slightly dusted with flour. Roll the dough sausage and divide into 3 equal parts. Cover and let stand 10 min., So it will be easier to roll out.
- Roll or stretch the dough into circles with a diameter of 30 cm. And about 0.3 cm thick. Flour the pizza spatula with flour and Bring it under the circle of dough. Lubricate the base with a thin layer olive oil and lay out your favorite filling. Put the pizza on hot stone in the oven and bake for 12-15 minutes, until the base brown and will not become crispy. Repeat the same with the remaining test.
