Secrets of cooking Italian pizza
Pizza is a national Italian snack. As a rule, for the filling, you can use whatever is in your fridge. However, the preparation of traditional Italian pizza has certain subtleties, following which, you will receive a dish is not worse than the most expensive Italian restaurant.
To prepare the basics, you can use yeast or leaven. Yeast dough is prepared more quickly, however, is considered less useful. Well, this is at your discretion.
Consider the case of a yeast base.
To prepare the dough you need about a kilo of flour, 0, 5 l. water, a pair of spoons olive oil, pinch sugar 1.5 h. liter. salt, teaspoon of yeast with a slide.
Put the yeast in warm water with sugar. Flour is better to scatter on the table slide down the middle to make a notch in it and pour the yeast divorced. Gently knead the dough, gradually interfering with oil and salt. Form a ball and place it in a large container, floured, cover with a cotton cloth and place in a warm place for 2 hours initial amount should be doubled. Share formation dough on a greased parchment.
Basis must be liberally spread with olive oil. Traditional Italian pizza does not include any of the sauces ketchup or mayonnaise. The only thing you can do is to grease the edge of tomato sauce for beauty.
The first layer must always be cheese. The best grade of cheese pizza mozzarella considered. Today you can buy a lot of varieties of cheese. On sale is even mozzarella is for pizza. This cheese is probably more expensive, but it's worth it.
The next layer can become your favorite toppings. But it should not be too wet. For example, if you use frozen food, their pre better unfreeze. It should be remembered that the most important Italian pizza - it's cheese. Therefore, to avoid too much other fillings. Some mushrooms, tomatoes, olives. Once again, a hearty layer of cheese. For decoration you can use parsley or dill. To find a variety of choices of toppings and recipes you can PERMUT to the site of the famous pizzeria.
Pizza does not like spices. Only basil and oregano. Permissible pinch of rosemary.
This pizza is best to bake on a stone surface. Of course, it is possible and on a baking sheet in the oven, but the effect is not the same. So it makes sense to buy a stone slab the size of your oven. Put a stone on the grid, to the middle of the oven and raskalivaem oven to maximum temperature.
Pizza move gently with a paper on a glowing stone. Within 15 minutes you can enjoy a delicious juicy pizza.
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