Because there is nothing better than good homemade pizzas. I suggest you discover all the tips and tricks to succeed his pizza dough, not to mention of course the basic recipe
It's up to you to garnish it to your liking
You're going to get a 500g dough, with which I make 2 thin pizzas about 30 cm in diameter
The first thing to do is to use a flour rich in gluten. The dough must be very elastic and very resistant to trap the gas from the lift without cracking when cooking. Gluten-free and without the correct lifting of the dough, we get cardboard!
The trick: "00" flours. Much better than the T45 and T55 we typically use.
Kneading the dough
A fine flour for baking does not have the same properties as flour to make bread.
The difference is a question of elasticity and resistance.
The "special pizza" flours, they must be kneaded to incorporate air and moisturize the gluten molecules. Stir in salt as late as possible to avoid killing the yeast by mixing it.
Pushing or lifting
Out of the bowl of the food processor, the dough is still sticky.
Gather it in a dough ball on a floured work surface and lower it several times, taking it from the outside to bring back into a ball. Once worked, let your dough rise in a temperate place (about 25oC.)
Film the dough without leaving any air in the container, you will avoid drying the top of the dough
The ultimate being the wood-burning oven, it stores very well the heat Only snag: not everyone has any!
The oven in your kitchen or stove also has advantages: you turn the button and it heats up on your own. Big drawback it is not equipped for pizzas or bread. Unless you have a refractory stone or pizza stone that is preheated in the oven so that it stores all the heat. Allow a preheating time of about 15 minutes
The cooking temperature
When you put the pizza on the stone, the dough will quickly rise in temperature. The steam can be released from below, it will remain light. At a good temperature it will also quickly gild from the top
work in a very hot oven, the maximum your oven can offer. Often at 220 degrees Celsius or even 240 degrees Celsius or 250 degrees Fahrenheit. We forget the pyrolysis of course eh
A longer lift gives a more acidic paste and a good dough always has a slight hint of acidity…
- 300g flour
- 18 cl lukewarm water
- 20g baker's yeast or 10g dry bulanger yeast
- 5g fine salt
- 1 c.à.cs oil of your choice