Pizza - megapopular pastry, a dish originally of Italian origin, now beloved in many countries of the world.
In the post-Soviet space, due to climatic conditions and established culinary traditions, people are accustomed to strive to use for baking a rich nourishing dough on milk or on kefir, often with butter and eggs (and sometimes pizza is mixed the same). This approach completely does not correspond to the recipes of the classic pizza test.
Maybe for some of the fully skilled home cooks this will be a discovery, but it should be explained: in Italy, pizza dough is always made on water, add only flour and a little olive oil. In the northern regions, pizza is cooked on a fresh yeast dough. No other ingredients in the test for real pizza should not be, you can only add a pinch of salt. Let's find out how to make a dough for pizza on the water.
We will need: quality flour (best all-grain wallpaper or spelled) and olive oil.
Fast dough for pizza without yeast on water - southern version
Ingredients:
- wheat flour - about 2 cups;
- olive oil - 2-4 tbsp. spoons;
- water - 1 glass;
- salt - 1 pinch.
Preparation
You can make dough for pizza without yeast on tap water or on mineral water. In this case, it is better to use low-carbonated table mineral waters.
Sift flour, add butter and a pinch of salt. Gradually pouring water, knead the dough. Stir to prevent lumps, it is better to use hands lubricated with oil or a mixer with a spiral nozzle, if we work with a large volume. The finished dough stops sticking to the hands and the working surfaces, then roll it into the com and leave the "rest" for 20 minutes, then you can crumple it and roll out the flat cakes. Just roll out the round or rectangular shape of the substrate with a rolling pin. The preferred thickness of the substrate from a testless test is about 0.3 cm.
Next, we spread the pizza on a greased baking sheet or a special ceramic "stone" (you can buy it in the stores of household appliances). Lubricate the substrate with tomato sauce (tomato paste, slightly diluted with water, slightly seasoned with spices), lightly sprinkle with grated cheese, lay out the other sliced products that you decided to use as a filling . We bake pizza and again sprinkle with grated cheese still hot. We decorate with branches of greenery. Cut and serve. Since the substrate from a batterless test should be eaten all warm.
Yeast dough for pizza on the water - northern version
Yeast dough can be made on an opaque or unpaired way.
Ingredients:
- wheat flour - about 2 cups;
- olive oil - 2-4 tbsp. spoons;
- dry yeast - 1 sachet (that is, about 7 g, or fresh pressed 3 times more);
- water - 1 glass;
- salt - 1 pinch.
Preparation
We raise the yeast in water, add salt (if necessary, so that the dough fits faster, add 1 teaspoon of sugar, but no more). Be sure to sift the flour and, gradually pouring the yeast solution and butter, knead the dough. Cover with a clean towel and place for half an hour in a warm place. We knead the dough, lightly mix with oiled hands and you can roll out the pizza base. The preferred thickness is about 0.5 cm. Then spread the sliced components of the filling onto the substrate and bake. This pizza will turn out with a slightly more magnificent substrate, it is tasty and cold.