The secret of excellent pizza lies at its core. An important component of any pizza is not the filling, but the dough. Some like a crispy and thin base, while others prefer a lush and thick. According to tradition, the base is prepared on yeast dough and is shaped only by hand without using a rolling pin. The basis of this pizza should not exceed a diameter of 35 centimeters.
Pick your recipe
You will need
-
- For yeast base:
- ¾ cups of warm water;
- half a glass of warm milk;
- a pinch of salt;
- a pack of dry yeast;
- 50 grams of butter;
- 500 grams of flour;
- egg.
- For a puff base:
- 300 grams of butter;
- glass of water;
- 2 cups of flour;
- ½ tbsp l citric acid;
- a pinch of salt.
Instruction manual
1
Pound the egg with softened butter. Add salt, yeast, flour to this mass, mix thoroughly.
2
Pour warm water with milk, knead the dough.
3
Put it on a surface dusted with flour and knead manually until smooth. You can add some more flour if necessary.
4
Put the well-kneaded dough in a saucepan and, covering it with a clean towel, put in a warm place for a couple of hours. To "ripen" the yeast dough, the room temperature should be 16-18 degrees.
5
Roll out the dough, it is advisable to do it in your hands, as real pizza makers - pizza masters do. Ideally, the base for pizza should be almost transparent, but not torn.
6
To prepare a puff base, mash the butter to a plastic state. Dissolve citric acid with salt in water, add to oil.
7
Pour in flour and knead for about five minutes. The dough should become homogeneous.
8
Roll it into a rectangular cake, then fold it four times. Roll again, and then fold four times again. Put in the refrigerator.
note
It is better to knead the dough in soft water, since the base on hard water can tear. To make the base elastic, salt is added last. The dough after rolling should be free from flour. Otherwise, when baking, the flour turns black, which will give the pizza a bitter taste.
Useful advice
It is better to knead the basis for pizza in a cold room. To make the yeast base easier to lift and not stick to the dishes in which it fits, it must be greased with olive oil.
Pizza flour is better to take only wheat and only premium.
Smooth and thin rolling will make pizza crispy. The pizza base can not be rolled out at all - just put it on a baking sheet, spreading your hands evenly over the entire surface. At the same time, the edges of the dough should hang slightly.