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He gained the trust of an elderly Italian restaurant manager and found out why the pizza in the restaurant is so juicy.
The national Italian dish is famous all over the world. Pizza is made in its own way everywhere. Recipes filling and preparation of the test so much that you can not count. But only if you've ever tried pizza in Italy, you'll never pour mayonnaise on your home. Today we will tell you how to make homemade pizza in the oven according to the rules of Italian pizza.
Pizza at home and pizza at the pizza parlor are two different pizzas, even if the filling is very similar. And even if the dough is prepared according to the exact proportions secretly transferred thereby pizzaiolo from the pizzeria. There's something wrong with pizza. Of course, after all, Italian pizza must be cooked in the oven. But that's not all.
Cooking pizza is a special ritual that results in a dish with a weightless crust and juicy filling. You can’t just bake a sole called a pizza blank. It will be far from the original. Prepare to work with your hands, and no roller coaster. The masters of their craft make pizza with their own hands. They mix the soft dough and straighten it with their hands, forming sides for future pizza.
Proper pizza is prepared on the basis of flour from hard varieties of wheat with sourdough from natural yeast. Also, olive oil is added to the dough, which gives the crust an incredible taste. Dry yeast is not recommended, although at home we make many exceptions to the rules, so in extreme cases you can use fast yeast.
But you need to mix the dough only with your hands. No harvesters and rollers should be present here. Hands carefully stretch the dough, feel how it becomes soft and malleable. It is the rested dough that is best digested by the body, so the pizza dough should stand for 8 hours. Then the workpiece is kneaded with hands and made of it a flatbread with sides. As a result, the pizza should be 3-4 cm thick in the middle with a diameter of 30 cm.
Stuffing is the part you can experiment with. The constant ingredients in classic Italian pizza are mozzarella and Italian herbs. Only cheese and tomato sauce can be added to pizza, and you can lay out mushrooms, ham and onions on a tomato basis. What Italians will never forgive is our Hawaiian pizza with canned pineapples.
Tomato sauce made of tomatoes in its own juice takes first place among sauces. Although there are other butter and pesto sauces, spinach sauce and garlic sauce. It is by sauce that you can determine the skill of pizzaolo. It is not clear where the tradition of mixing ketchup with mayonnaise came from. This homemade sauce spoils the taste of the dish and does not at all resemble a juicy tomato Italian sauce. At home, you can make a sauce of fresh tomatoes or from tomatoes in your own juice with the addition of seasonings and olive oil.
According to the rules, pizza is baked in a stone oven, where it acquires a crispy crust and a spicy taste of haze. If you want the pizza to be as tasty, you have to cook it in the oven in two stages. Warm the oven to 250 degrees and set the base for the pizza for 3-5 minutes. Then add the filling and bake the pizza for a few more minutes before ready.
Pizza Margarita As you know, filling can be chosen any. I'm going to share with you a pizza recipe with a perfect base, and then experiment. But make the dough according to the rules.
The ingredients
Preparation
In general, pizza in the oven is prepared in 2 minutes, if you do not cook pizza in two stages, there is a risk of getting an underbaked base. Never add mayonnaise to your homemade pizza if you want to call it Italian. Do you often make pizza at home?
Pizza at home and pizza at the pizza parlor are two different pizzas, even if the filling is very similar. And even if the dough is prepared according to the exact proportions secretly transferred thereby pizzaiolo from the pizzeria. There's something wrong with pizza. Of course, after all, Italian pizza must be cooked in the oven. But that's not all.
Cooking pizza is a special ritual that results in a dish with a weightless crust and juicy filling. You can’t just bake a sole called a pizza blank. It will be far from the original. Prepare to work with your hands, and no roller coaster. The masters of their craft make pizza with their own hands. They mix the soft dough and straighten it with their hands, forming sides for future pizza.
Proper pizza is prepared on the basis of flour from hard varieties of wheat with sourdough from natural yeast. Also, olive oil is added to the dough, which gives the crust an incredible taste. Dry yeast is not recommended, although at home we make many exceptions to the rules, so in extreme cases you can use fast yeast.
But you need to mix the dough only with your hands. No harvesters and rollers should be present here. Hands carefully stretch the dough, feel how it becomes soft and malleable. It is the rested dough that is best digested by the body, so the pizza dough should stand for 8 hours. Then the workpiece is kneaded with hands and made of it a flatbread with sides. As a result, the pizza should be 3-4 cm thick in the middle with a diameter of 30 cm.
Stuffing is the part you can experiment with. The constant ingredients in classic Italian pizza are mozzarella and Italian herbs. Only cheese and tomato sauce can be added to pizza, and you can lay out mushrooms, ham and onions on a tomato basis. What Italians will never forgive is our Hawaiian pizza with canned pineapples.
Tomato sauce made of tomatoes in its own juice takes first place among sauces. Although there are other butter and pesto sauces, spinach sauce and garlic sauce. It is by sauce that you can determine the skill of pizzaolo. It is not clear where the tradition of mixing ketchup with mayonnaise came from. This homemade sauce spoils the taste of the dish and does not at all resemble a juicy tomato Italian sauce. At home, you can make a sauce of fresh tomatoes or from tomatoes in your own juice with the addition of seasonings and olive oil.
According to the rules, pizza is baked in a stone oven, where it acquires a crispy crust and a spicy taste of haze. If you want the pizza to be as tasty, you have to cook it in the oven in two stages. Warm the oven to 250 degrees and set the base for the pizza for 3-5 minutes. Then add the filling and bake the pizza for a few more minutes before ready.
Pizza Margarita As you know, filling can be chosen any. I'm going to share with you a pizza recipe with a perfect base, and then experiment. But make the dough according to the rules.
The ingredients
- 250 ml of water
- 500g flour
- 25g live yeast
- 20g olive oil
- 1/2 tsp sugar
- 2 tsp salt
- 20g basilica
- 200g tomatoes in their own juice
- 30g olive oil
- 200g mozzarella cheese
- 30g parmesan
Preparation
- Mix a glass of warm water and live yeast. After 15 minutes, when the yeast begins to ferment, pour the steam into a large container and add flour and 10 ml of olive oil. Mix soft and elastic dough.
- Cover the dough with a kitchen towel and leave in a warm place for 1 hour. Then remember the dough and leave it for another half hour.
- Rub the tomatoes in your own juice through a sieve or use a blender, add 20 g of olive oil and basil leaves to them.
- Form a layer of 3 mm thick from the dough and send to the oven to bake for 7 minutes at 250 degrees.
- Now lubricate the base with tomato sauce, lay out the mozzarella slices and bake the pizza for another 3 minutes. Sprinkle the finished pizza with parmesan and sprinkle with olive oil before serving. Bon appetit.
In general, pizza in the oven is prepared in 2 minutes, if you do not cook pizza in two stages, there is a risk of getting an underbaked base. Never add mayonnaise to your homemade pizza if you want to call it Italian. Do you often make pizza at home?
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