Dough Italian pizza - in the best traditions

The real pizza, which is prepared Italians, which is considered traditional, prepared from only high-quality products made in Italy. Dough Italian pizza - thin and delicate for pizza, prepared exclusively according to the traditional recipe.

Cooking Italian pizza dough is easy. All you do is carefully fulfill all the wishes of the recipe. To prepare the original dish, once adorned the famous ancient feasts general Lucullus, a dish that is served daily at the table at the Neapolitans now need a little.

From Italy with love

For the dough Yeast dough   need: one cup of water, three cups of flour or a mixture of flour, a teaspoon of sea salt, natural yeast or two teaspoons of dry yeast, two or three tablespoons of olive oil and one teaspoon of sugar cane.

Before mixing the main component is mixed with the flour salt, and yeast and sugar is dissolved in a small amount of warm water. Then the flour, water and yeast were combined and kneaded until uniform hands and ductile minutes. The finished dough is felt at hand, it becomes smooth and soft. To yeast earned, it takes time, so the dough is put into a deep oiled bowl and cover with a towel. During 40-50 minutes the dough to rise. It will become more elastic, so that the formation of cakes for pizza it does not tear, as it were thinly stretched her no.

Approached dough is divided into two equal pieces. Each piece is slightly warming up his hands, stretched and rolled into a bun, which is covered and allowed to rest for fifteen minutes. To prepare the foundation for the pizza, the dough is best to work by hand, without a rolling pin, retaining thus its delicate structure. The dough is spread on the table and begin to stretch, in the middle of the blank is best to put the palm of the other hand to continue to stretch the cake in a circle, leaving the edges of the dough thicker than the entire base. The layer thickness should be not more than 0, 5 cm

Baking, which will be baked pizza should be lubricated with olive oil and sprinkle with a little flour, so it will be tastier and will burn.

Before you put on a cake topping, sprinkled with olive oil base, this kind of barrier it is to ensure that it does not limp on a juicy filling. The thin pizza baked in a preheated oven for 15-20 minutes at 230 degrees.

To understand the beauty of thin pizza dough, eat it hot. The pizza is thin, so tasty.

Important accents

Italian pizza is prepared exclusively:

• olive oil,
• without milk, on the water, it is better to rise,
• flour new crop of finely ground flour and durum,
• with the amount of salt and sugar, which is specified in the recipe,
• quality fresh yeast - only they give an excellent result.

Warm trousers in Campania

Famous Pizza Calzone closed from the Italian province of Campania - wonderful creative result of the Italian masters. This pie and pizza, long retains flavor, juiciness and warm filling. To prepare them in accordance with all required standards, knead the dough for Italian pizza crust to make and prepare topping. For two to four servings for filling calzone take 150 grams. Mozzarella and ricotta cheese, two tablespoons of Parmesan cheese, 100 gr. jerked ham, one tablespoon of fresh oregano, two eggs, one egg yolk and five tablespoons of olive oil, salt and black pepper.

Mozzarella cut into cubes, kneaded ricotta with a fork, shred ham julienne. Then, all neatly combined with parmesan cheese, grass, eggs, salt, pepper.

A portion of the resulting topping put on half a cake, cover with other half and seal the edges, as is done at chebureks Chebureki   or dumplings Vareniki. Do the world something tasty? . Ready calzone carry on oiled and floured baking sheet and smeared with a mixture of egg yolk with one tablespoon of oil.

Ready "warm pants" are served to the table at once out of the oven - hot. Calzone adorn the top ripe diced tomatoes, parmesan cheese and oregano, and if you want put in the oven for a couple of minutes.

On a note

Ricotta - is not cheese and milk product derived from whey from mozzarella cheese from goat and cow's milk. Ricotta sweetish taste and is often used in different desserts for butebrodov, is also smoked, salted. Ricotta - part of the mandatory component of pizza and lasagna.

Heartily

His unique a capella "Italian pizza" performed by the "gift of the gods" - olive oil, a mixture of freshly ground flour: soft and hard varieties - durum, natural yeast and the heat that comes from the hands and hearts of Pizzaiolo.

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