Homemade pizza in our own stone oven
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Cold-risen Pizza dough for the base
500 g Wheat flour with a high content of Gluten For example: Tipo 00 wheat flour, Amo Manitoba wheat flour or Durum wheat flour 330 g Lukewarm water (330 ml) 10 g Yeast 1 tsp. Sugar 1 tbsp. Olive oil 1 tbsp. Oregano (dried) 10 g Kosher salt or Lęsų salt Pizza ingredients Tomato sauce: 1 can Chopped tomatoes 1 dl Olive oil 1 Handful of fresh basil with stems 1 tbsp. Oregano (dried) 1 tbsp. Tomato puree 2 cloves of garlic 1 tsp. Sugar 1 tsp. White wine vinegar 1 tsp. Kosher salt or Lęsų salt Fill: Salsiccia a good spicy and juicy Italian pork sausage Pancetta an Italian salted and seasoned fresh bacon Guanciale an Italian pork jowl bacon Mozzarella Cheese: Buffalo milk mozzarella in water is the best for pizza If you can't get it, use: Cow's milk mozzarella in water DO NOT use topping cheese from a bag, it will burn |
I am an angler in Scandinavia
Recipe No. 142
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Procedure without liability: Prepare the dough 2 days before it is to be used. Start by weighing all the ingredients. Pour the water into a bowl and add the yeast with sugar, olive oil and oregano. Stir well until the yeast and sugar are dissolved. The salt can now be added while stirring. The mentioned salts dissolve quickly. Then add the flour a little at a time, stirring constantly with a dough hook. Knead well until the dough is flexible and not too sticky. Therefore, you may need to use more or less flour than described above.
Cold-rising: When the dough is ready, place it in a clean bowl with a little sprinkled flour and a damp tea towel on top. Put in the fridge and chill for 36 to 48 hours. When the dough is to be used, take it out of the refrigerator 4 hours before. Preparation: The pizza dough is divided into 4 portions, folded a few times and kneaded a little and flattened with the palm of the hand - WITHOUT using a rolling pin because then the air is pressed out of the dough and it will not be airy and crispy - practice swing it around in the air, as you've probably seen the professional chefs in Italy do. Flat as a baked pancake - Without holes - assemble the pizza dough with the filling: First spread a thin layer of Tomato sauce, then a suitable layer of the selected Meats and finally the good Mozzarella Cheese. Baking: The pizza is placed on a "Pizza Stone" and with a "Pizza Spade" it is taken into the oven and baked until it is baked. It is now that you have to keep an eye on it, because it has to be turned around several times so that it is baked all the way around. I should say hello from Thomas - owner of the Pizza oven - and say that Practice makes perfect. The heat in the oven is approx. xxx °C and it takes approx. y minutes. I will return with data. Garnish: With fresh basil leaves. You could also put some green and black olives on the plate along with a few pickled green and strong jalapenos. Remember it must be the real black olives and not green olives, which are dyed black. CHEATING. Drinking: A good Italian red wine such as Chianti and Amarone, which is worth paying for. Brunello and Barolo are on the expensive side, but go well with a super delicious homemade pizza. But the choice is yours. Tip: Salt kills the yeast, so you must use lukewarm water and add the yeast with sugar, olive oil and oregano first. Let the yeast dissolve and stir until the sugar is dissolved and wait 5 minutes before adding the salt. Then add the flour a little at a time while constantly stirring with a dough hook. Stir at least 5 to 10 minutes to make the dough pliable. There are many types of flour for pizza dough and at many prices. A product like CAPUTO has three types: Nuvola Super pizza flour (purple bag), Pizzeria Blue pizza flour (blue bag) and Cuoco Red pizza flour (red bag). Not always easy to find in supermarkets. I used Durum wheat flour and got some crispy bases, as well as praise from the lady of the house. |
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