Friday, January 13, 2012

Some tips for an Italian Pizza

Today, finally, our old friend  pizza maker Pasquale, decided to give us a good recipe  for a pizza  on condition that we do not take  photograph of him as he it is no longer " 'nu' beautiful guaglione  "!

Fantastic! The Pizza is definitely better if cooked in a wood  oven  but not all families can organize this and then try to do the best pizza in the oven at home.


250 ml. drinking water, not too much lime
- 300 gr. flour type 00
-100 gr. flour type 0
- 2 pinches of sea salt (allowing a better leavening)
- 4 tablespoons of oil
- 4 tablespoons of beer if you want a crisp crust (or 4 tablespoons of sparkling water)

Make a well on a board or use a bowl, mix all ingredients until the dough will be smooth, velvety and appropriately moist.
Put  the dough in a bowl, make a cut cross on top of it  to help with the rising.

You can leave in a warm room with a cloth covering it, or heat the oven to the lowest temperature, turn it off and let it into the dough to rise.
The best is to let it rise for two hours.
Divide the dough in half, roll it out and place on greased baking sheets two. Arrange the ingredients required.  

The filling  for the pizza  are chosen according to personal taste , but it should never be too many

Bake at 220 ° C for about 20/25 minutes
If you want to taste the scent and fragrance in all its intensity,
pizza must be eaten fresh from the oven

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