To Pizza obtain a product of quality and satisfy the tastes of friends and relatives
, you must first distinguish the important phases in 5
production
1. Raw materials selection
To get a quality product, raw materials, must always be fresh or good condition and must have the following characteristics:
* Water must be potable, not too much calcium (check the faucet hole, if it is clogged the water goes boiled before being used,
otherwise use it normally).
* The yeast can be used fresh (must be purchased from time to time and
check that you have a lighter and can be brittle
otherwise it is better not to use it) or dry (available in bags, granular
and easy storage, but be dissolved in water at 38ƒC).
* The salt should be used only what has hygroscopicity, and
choose only the marine environment. This property helps to get a rise
longer.
* The flour is sold at grocery stores,
almost always a weak flour, then the rising times are short (2-3
hours) and the absorption of water and 50% (per kg
need flour 5 dl of water).
* Products for the topping instead are at the discretion of those who wish
make pizza, only recommendation, do not grind the meat grinder
mozzarella, it would change the taste and hardly filerebbe.
2. The recipe
For a good mix is \u200b\u200bas follows:
- 1 l. Water
- 2 kg of flour
- 20 g of fresh yeast (7 of the dry)
- 50 g sea salt
course quantities may be increased or decreased according to the
needs, as well as the yeast must be decreased if the temperature is over 23
- 25ƒC (eg in summer).
A dough according to recipe would produce 3.070 kg of pasta
ready enough to prepare 4 pans from oven to a suitable home.
3. L 'dough
To the mixture, carry two containers in which sufficiently capacious
have in each one half of the flour. Divide
water in two test vessels in a loose salt and yeast in the other
; pour the salt solution in a container of flour and yeast
solution in the container. Stir until
when two compounds have not become consistent, then add the two mixtures
and end the 'kneading until the dough will be
smooth, velvety and appropriately moist.
If kneading machine will have a procedure when starting
the flour, then enter the water where you have dissolved the yeast, making sure to leave
2 dl
to dissolve the salt you add when the mixture has reached a some significance. Do not always put
closely salt and yeast because the first
prevents the second to perform its function.
The pasta will be ready when the tub of the machine remains perfectly clean
.
At this point you can proceed to cut the dough to form dough balls
of weight according to the desired thickness of the pizza you want to have
after cooking.
Before proving you can put the dough in the fridge at 2-
6ƒC to proceed to the maturation of the dough, according to the
set temperature is found to be respectively 24 to 6-8 hours
4. Leavening
is to make the dough rest (in the center of the pan where
will then cooked) for about 3 hours
constant temperature (23 ° C), this operation which allows yeast to produce gas
swell making the dough.
The loaf should be relaxed in the pan with the
finger pressure to obtain a homogeneous layer that reaches the
sides of the container, the same course before laying the dough
should be oiled lightly.
At this point the pasta should be coated with the tomato, if the pizza
will be red, or white if the oil and left to rest for at least 1 hour prior to cooking
.
If the dough has been in the fridge to mature for a quick
rising, after removing from refrigerator handle
the dough as if it were just mixed, then to make the rising
respecting the same time.
5. Cooking
E 'but the last operation is the most important because it allows
if properly executed, to enhance the whole quality of the product.
home in an oven cooking temperature will average 250ƒC
for a period ranging between 12-15 minutes. It then goes up to put advance
and get done at room temperature before proceeding to
cooking pizza.
For these reasons, the cooking must be done in two different times:
* Bake for about 8-10 minutes just over pasta with tomato, red if
or only coated with oil.
* Remove the pan from the oven, make the stuffing according to the recipe
you want to achieve, and then put the pan in the oven to finish cooking the pasta
and ingredients with the remaining time.
If you want to taste the perfume and fragrance in all its intensity,
pizza must be consumed fresh from the oven.
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