10/10/2012 0 Comments Pizza DoughPreparation time: 10 minutes Waiting time: 1 hour Cooking time: 15 minutes Yield: 2 pizzas 25 cm (10 in.) INGREDIENTS • (1 cup) warm water (see note) • (2 tsp.) Instant yeast (baker's yeast or bread) • (1 tbsp.) Sugar • (2 1/2 cups) flour • (1 tsp.) Salt • (2 tbsp.) Of olive oil • Cornmeal PREPARATION In a bowl, combine water, yeast and sugar. Let stand until the preparation foam on top, about 5 minutes. In a stand mixer or food processor, it is important to work with the plastic blade or dough hook. Mix flour and salt. Operating the robot at medium speed, add the oil and yeast mixture until a smooth ball. Remove dough from bowl and knead a few minutes for the chalking prevent sticking. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise about 1 hour in a warm, draft-free air. Cut in half. Use the dough immediately or wrap in plastic wrap and refrigerate (no more than 12 hours) or freeze. Place rack in the bottom of the oven. Y place pizza stone or a hob upside. Preheat oven to 230 ˚ C (450 ˚ F). Sprinkle a little cornmeal on the stone on the board and hot pizza. Roll out the dough for 2 crusts about 25 cm (10 in.) in diameter. Place the dough on the board and fill the dough. (See our suggestions below cons) Slide the pizza onto the hot stone and bake for 10 to 15 minutes or until golden brown. Note: To activate the yeast, the temperature of the beer or other liquid is important. It should be 41 to 46 ° C, which means it takes a little warm water. If it is too hot, you risk killing the yeast, if it is too cold, the dough will not rise well.
0 Comments
Leave a Reply. |