Pizza in Italian pizzeria. Thin, with crispy puffed edges. The secret of a pizza in a small number of yeast and long rastoyka. (Ingredients pizza D28-30sm 3) (1) -450-480g flour. piltz Better mix of plain flour and flour for baking bread with a high number of gluten piltz (harina de fuerza) -250-300g water at room temperature -8-10g salt -3g fresh yeast (1.5 g dry) Process 1. autolysis (for elasticity weight): all water and half the flour. Mix and leave for 30 minutes. Then add the yeast and mix. 2. Add half of the flour zastavshayusya salt. Stir hands, mixer, in hlebapechtse 10-15 minutes until they develop the gluten. Weight should be smooth, elastic, tsyanuutstsa rather piltz than tear. 3. Twist the dough into a ball, cover and leave for 2-3 hours (T20-30S). piltz 4. Divide the weight by 3 parts by 250-300g. Roll into balls. Put in sealed containers. 5. Put the container in the refrigerator (mass is conserved piltz up to 6 days). At room temperature, the faster approach of mass, 5-6 hours is enough. Get one hour before vypyachki. (2) 500g flour (any) 305g water 13-14g of salt 1.5 g fresh yeast 10g olive oil handful of sugar (fermentation 8 hours) 1. autolysis: 75% T20S mixed with water, leave for zo minutes. 2. Add the rest of igredyenty mix. Leave on for 20 minutes to rest mass. Knead the dough. 3. Zfarmavats bowl and leave for 6-8 hours at room temperature until vypyachki. Or stored in the refrigerator for up to 6 days (to get an hour before vypyachki). Formation of pizza hands. Board 2 cm. Beginning.
Vypyachka pizza in the oven, preheated to a maximum 220-250S, kalya15 minutes. Methods vypyachki pizza at home, there are different. At a special stones if protsiven with preheated stones put directly under the grill. piltz In a special form for pizza - protsiven in the middle of the oven. Or directly on protsivene. Starting immediately, you can drink or to the cheese completely melted, 2-3 minutes after baking tortillas smeared with tomato piltz sauce.
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