The secret to great pizza lies in its core. An important component of any pizza is not the filling, but the dough. Some people like crunchy and thin base, others prefer curvy and thick. Traditionally, the base is prepared with yeast dough and shaped only by hand without using a rolling pin. The base of a real pizza should not exceed 35 centimeters in diameter.
It is necessary
-
- For a yeast base:
- ¾ a glass 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.
Instructions
Step 1
Mash an egg with softened butter. Add salt, yeast, flour to this mass, mix thoroughly.
Step 2
Pour in warm water with milk, knead the dough.
Step 3
Place it on a floured surface and knead by hand until smooth. You can add a little more flour as needed.
Step 4
Place the well-kneaded dough in a saucepan and, cover it with a clean towel, place in a warm place for a couple of hours. To "ripen" the yeast dough, the room temperature should be 16-18 degrees.
Step 5
Roll out the dough, preferably with your hands, as real pizza makers do - pizza masters. Ideally, the pizza base should be almost transparent, but not tear.
Step 6
To prepare a flaky base, knead the butter until plastic. Dissolve citric acid and salt in water, add to oil.
Step 7
Add flour and knead for about five minutes. The dough should be smooth.
Step 8
Roll it into a rectangular cake, then fold it in four. Roll out again, and then fold in four again. Refrigerate.
