The right pizza dough is plump and soft, with lots of bubbles on the inside and crispy on the outside. To get such a dough, it is important to choose the right ingredients and bake the pizza for a short time, but at a very high temperature.
Choosing the right pizza ingredients
It is very important to start with choosing the right flour and filling. In order to get the right pizza dough, you need to use flour with a protein content of 12 grams. The gluten contained in this flour directly affects the formation of porous crumb.
Thus, Makfa wheat flour contains 10.3 grams of protein. This is more than in ordinary Russian flour (9 grams), but less than necessary to obtain an elastic dough.
Real Italian pizza spends only a few minutes in the oven, so you can't use raw toppings when preparing it - it just won't have time to bake enough. Pieces of meat, chicken, fish and mushrooms must first be fried, and vegetables must be simmered. The exception is thinly sliced tomato slices and onion rings. In a few minutes in the oven, they will have time to cover with a small crust, but inside they will remain juicy - exactly what you need for a real pizza. Sausage and other smoked products do not require preliminary heat treatment.
Proven pizza recipe
You will need:
- 250 grams of flour;
- 5 grams of dry yeast;
- a quarter teaspoon of salt;
- 150 ml of warm water;
- 3 tablespoons of olive oil;
- 2, 5 tablespoons of tomato paste;
- a clove of garlic;
- half a teaspoon of dried basil;
- half a teaspoon of dried oregano;
- 1 small tomato;
- half a small onion;
- 50 grams of chicken fillet;
- 50-70 grams of parmesan or mozzarella.
This is enough for making 1 round pizza with a diameter of 30 centimeters (for 2 persons). Increase the amount of food depending on how many guests you are going to feed.
First of all, you should do the test. Sift flour into a deep bowl, mix with yeast and salt. Add 1 tablespoon of olive oil to a glass of warm water, mix and pour the water into the dry flour mixture in a thin stream. Do not pour in all the water at once - perhaps a smaller amount will be enough for you to get the dough. Knead the dough with your hands. It shouldn't be too cool. Place the elastic ball of dough in a greased bowl, cover with plastic wrap on top and leave in a warm place for 3 hours (or as long as it needs.)
It is better to take care of the preparation of the pizza dough in advance. In order for it to be porous enough as a result, the dough must be suitable for at least 3 hours. If it works out, then it can be longer.
Before rolling out the dough, prepare the filling and preheat the oven well with the baking sheet.
The pizza will stay in the oven for 6-8 minutes, so it is important that even the baking sheet is preheated to the limit. Turn on the oven at 250 ° C 30 minutes before placing the pizza in it.
Cut the tomatoes into thin round slices, and the onion into half rings. Fry small pieces of fillet until tender in a little oil. Grate the cheese on a coarse grater. To make the sauce, combine tomato paste, dried herbs, minced garlic and 2 tablespoons of olive oil.
When the dough is good, roll it into a circle and place it on a piece of parchment. Brush the future pizza with tomato sauce, then alternately put onions, tomato and chicken slices on it. Sprinkle grated cheese over the pizza. Do not take too much filling, otherwise it will not have time to bake.
Remove the baking sheet from the oven and carefully transfer the parchment and pizza to it. Send the baking sheet to the oven and bake for 6-8 minutes at 250 ° C.
