The traditional Italian pizza dish has hundreds of variations. Each chef adds a twist to the recipes. But no matter how exotic the filling may be, 90% of success depends on the thin crust on which it is laid out. It is necessary not only to mix and lay out all the ingredients correctly, but also to roll out the dough thinly.
It is necessary
-
- 2 cups of flour;
- 3-4 tablespoons olive oil;
- 1 bag of dry yeast;
- 1 tsp salt;
- 1 tsp Sahara;
- 1, 5 glasses of water.
Instructions
Step 1
Measure out the correct amount of flour. Sift it through a sieve directly onto the table, forming a slide.
Step 2
Make a hole in the center of the flour, add all the ingredients except water.
Step 3
Heat the water to 40 ° C and pour it gently into the hole. This should be done gradually, mixing it into the flour. You may need a little less water, so don't empty it all out at once.
Step 4
When the water is completely mixed with the flour and the rest of the ingredients, knead the dough. This takes about 10-15 minutes. You should have a plastic (mostly butter) dough, but tough enough.
Step 5
Form the dough into a ball, cover it with cling film, but do not wrap it completely in it, as the dough will rise. Place a towel on top.
Step 6
Heat covered dough for 2 hours. During this time, it should approximately double in volume.
Step 7
After the required time has elapsed, remove the dough, wrinkle and divide into 3 parts. Each should make 3 thin crusts for 3 medium-sized pizzas.
Step 8
Now the most important thing is to correctly distribute the dough on a baking sheet or special form. If you use a baking sheet or frying pan, then the dough is not rolled out, but kneaded directly in the baking dish. Lubricate it and sprinkle generously with flour. Place the dough in the center and begin to knead gently, stretching it slightly from the center to the edges. You should get an even thin layer. At the edges, make a barely noticeable side so that the sauce with which you will pour the dough does not pour out.
Step 9
The pizza dish has holes that help the pizza to bake evenly and quickly. If you use this form, then the dough needs to be rolled out. To make a very thin crust, use the following trick: roll out a layer of dough a little, sprinkle with plenty of flour, wrap this layer around a rolling pin and roll it. Do not feel sorry for the torment. With this method, you can make a very thin dough, perfect for pizza. By the way, they use the same method when making pita bread.
