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Sicilian pizza at home
All lovers of Italian cuisine is dedicated: the recipe of this Sicilian pizza at home! Personally, I have not fully imagine watching a movie without a delicious pizza. If you love her as much as I do - read the recipe of a continuation of the post!
Each Sicilian pizzeria, even the smallest, very gentle on the choice of the supplier of flour. Typically, the flour purchased in one and the same mill for decades proven.
Traditionally, eating pizza in Sicily for dinner, ie 19 hours. Therefore work pizzaiolo
(Master of a pizza) mainly evening. Examples used with the 16 hours begin kneading the dough, either manually,
or in a special unit - depends on the volume of production.
Master loads ingredients into the machine. Tonight he must prepare the dough for 50 pizzas.
Meanwhile kindle stone oven. When bricks are dark, still insufficiently heated oven.
Pizza will be uploaded when the bricks turn white
(The temperature in a furnace maintained at around 400 degrees).
Comes out of the oven pleasantly warm, and pizzaiolo meanwhile loaded in the machine all the ingredients
(Flour, olive oil, yeast, water, salt), and includes apparatus. Now the dough is independently
knead for about an hour. Dough stir very slowly to avoid heating and speed
the machine is set so that the process of mixing the most like a kneading hands.
Each pizza comes from a small ball of yeast dough:
The hardest part - the right to roll the ball into the cake without tearing it.
Never use a rolling pin! Only hands.
Then all tortillas are covered with a thin layer of tomato sauce.
Yes, a real Sicilian pizza - only a thin sheet!
If the cake with tomato sauce sprinkled with mozzarella and add the olives, you get a pizza "Margarita»:
But tonight, we are preparing a lot of pizza with different toppings and using the retaining for that different types of cheese
Cheese atop foundations laid remaining ingredients
(Peppers, anchovies, onions, eggs, mushrooms, artichokes, ham and more -
choice of products is limited only by common sense)
Thereafter, the pizza is sent into the oven. The second most difficult moment - to be able to unload pizza
with shovels in the oven and do not break it in the process. If by chance the pizza still broke,
it's easy to throw the burning wood, and what remains of it would get out of the furnace has only together with ash,
at the end of the day, or even the next day.
In oven pizza stacked pretty tight. A minute pizzaiolo rotates them so they propeklis evenly.
After two minutes, you can already get. Turn a must so,
pizza to remain in the same place and does not move sideways - otherwise it will burn necessarily the one hand
Sicilian pizza, fresh from the oven - mamma mia, how delicious!
From here
Each Sicilian pizzeria, even the smallest, very gentle on the choice of the supplier of flour. Typically, the flour purchased in one and the same mill for decades proven.
Traditionally, eating pizza in Sicily for dinner, ie 19 hours. Therefore work pizzaiolo
(Master of a pizza) mainly evening. Examples used with the 16 hours begin kneading the dough, either manually,
or in a special unit - depends on the volume of production.
Master loads ingredients into the machine. Tonight he must prepare the dough for 50 pizzas.
Meanwhile kindle stone oven. When bricks are dark, still insufficiently heated oven.
Pizza will be uploaded when the bricks turn white
(The temperature in a furnace maintained at around 400 degrees).
Comes out of the oven pleasantly warm, and pizzaiolo meanwhile loaded in the machine all the ingredients
(Flour, olive oil, yeast, water, salt), and includes apparatus. Now the dough is independently
knead for about an hour. Dough stir very slowly to avoid heating and speed
the machine is set so that the process of mixing the most like a kneading hands.
Each pizza comes from a small ball of yeast dough:
The hardest part - the right to roll the ball into the cake without tearing it.
Never use a rolling pin! Only hands.
Then all tortillas are covered with a thin layer of tomato sauce.
Yes, a real Sicilian pizza - only a thin sheet!
If the cake with tomato sauce sprinkled with mozzarella and add the olives, you get a pizza "Margarita»:
But tonight, we are preparing a lot of pizza with different toppings and using the retaining for that different types of cheese
Cheese atop foundations laid remaining ingredients
(Peppers, anchovies, onions, eggs, mushrooms, artichokes, ham and more -
choice of products is limited only by common sense)
Thereafter, the pizza is sent into the oven. The second most difficult moment - to be able to unload pizza
with shovels in the oven and do not break it in the process. If by chance the pizza still broke,
it's easy to throw the burning wood, and what remains of it would get out of the furnace has only together with ash,
at the end of the day, or even the next day.
In oven pizza stacked pretty tight. A minute pizzaiolo rotates them so they propeklis evenly.
After two minutes, you can already get. Turn a must so,
pizza to remain in the same place and does not move sideways - otherwise it will burn necessarily the one hand
Sicilian pizza, fresh from the oven - mamma mia, how delicious!
From here
