Pizza: features Italian cuisine

Pizza: features Italian cuisine
Dough
Italian pizza dough
Thin crust
Yeast dough
Puff dough
Fresh dough
Dough on kefir
Cottage cheese pastry

Pizza dough

Pizza dough, a little of everything: sausages circles of barrels - mushrooms ...

Pizza dough is selected depending on the desired filling (topping). To the pizza turned out, the dough and topping should complement each other.

There, more than a dozen kinds of pizza dough used to make this dish. A selection of products for the filling is now so broad that it is a lot of room for creative imagination of the baker. For the perfect pizza fresh dough with sour cream Smetana: untold riches of Russian cuisine and without, flaky unleavened and yeast, chopped and cheese.

It is only necessary not to overdo it in their experiments - be sensitive combination of ingredients selected for the filling. The famous masterpiece "Pizza Royale 007" baked in Rome commissioned for Valentine's Day was packed with edible gold, lobster, venison, caviar soaked in champagne, but many doubt that the taste of this cake is as good as the beauty and luxury.

In secret around the world

In principle, the pizza dough is not so difficult to prepare, just when mixing is necessary to consider all the recommendations made, that is to follow the recipe, do not rely on "maybe". But, as with any food, from pizza dough has its secrets - the key success factors.

It is considered important to knead the dough, roll, stretch, only to throw his hands in order not to disrupt the delicate structure of the dough. We also know that in the batter reacts to a negative mood, with which it is prepared to draft and vibration - it can fall in, and pastries will be bad.

It will take a standard set of products to test the pizza flour finely ground sea salt, sugar, water, olive oil and natural yeast. The order of mixing a flour (mixture of flour and durum flour) is mixed with salt, yeast and sugar, and then - with water. Then knead all the ingredients in your hands within five to ten minutes prior to the state of elasticity. Then the dough and allow to stand up in a bowl, greased. Traditional Italian pizza dough Pizza in Italy It produced only in water. But in everyday life, according to those who know how to bake and to do it well, add the milk to the dough significantly improves the quality and taste of the product. Some people like to use water instead of beer or water to add wine, brandy, vodka (we know that it makes the dough more lush).

Acceptable kneading dough with spices and chopped herbs - a matter of taste.
Olive oil, added to the dough, making it flexible and gives a wonderful taste of baking.
The finished dough is divided into pieces, give them the shape of a ball and cover with a damp towel each.
To not limp pizza from very juicy topping, sprinkle the foundation should be (not lubricated) extra virgin olive oil before they spread stuffing.
Baking turn-baked, crisp air and, if the cabinet or baking oven pre-heated to 200-220 degrees.

To experience all the charm of dough Yeast dough , Thin pizza best eaten hot.

Where to take the natural yeast

Natural yeast is made from malt and hops. Do it this way: the pot is completely filled with hops, pour two liters of hot water and cook an hour. In the finished strained warm broth add one cup of sugar, and two cups of flour. Well mixed lump-free mass placed in a warm place for 1 to 5 days, and then it added two mashed potatoes, and again put in a warm place for a day. It takes about 1 kg of flour - a quarter cup. Ready yeast was sealed in a bottle and stored in a cool place. For such a test yeast.

From malt yeast preparation process easier: a glass of flour, half a cup of sugar, five glasses of water, three glasses of malt mixed, boiled an hour, then warm bottled and put in a warm place for a day, after which the finished malt yeast tolerate the cold. Coverage on the dough such as yeast and intoxicating: glass on 2 cups flour 5-3.

The dough is cooked on natural yeast, very light and has excellent taste.

Why durum and only olive oil

Macaroni durum wheat flour contains a lot of protein and has krupchatuyu structure, which ensures its reduced water absorption capacity. Adding flour from durum hard wheat, high endurance test attached to physical influences, making it very rezinistym consistency, which is important for thin pizza rolls - is airy and delicate, but not break.

The oil, as noted above, enhances the elasticity of the dough for such environmentally friendly products such as pizza. Olive oil has a unique bouquet of aroma and taste. But most importantly, it is a useful oil provides a large influx of energy to the body and gives the state of pleasure. Olive oil from ancient times called the gift of the gods, the people preserving the strength and youth for many years.