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

Thin pizza dough

The thin pizza dough, luxuriant - for shangi

The basis of any pizza should be fine. The Italians, who know a lot about the production of pizza, believe that the main thing - it's a good dough recipe. But man - being carried away. And sometimes you have to see the work of human hands - a very lush shangi rolls over the surface with a promising name "pizza." Who has ever tasted pizza this is hardly believe it, because it is firmly convinced that the pizza - it is the right product with a thin, golden, crispy base.

Classics of the genre: yeast, bran, corn

In order to cook a pizza in accordance with the basic standards required time of about one hour. Because yeast is best natural or one teaspoon of dry yeast, half a glass of water, a teaspoon of olive oil and flour kneaded dough cups. The oil was added water, then yeast, a pinch of salt and combined with the flour. It is advisable to test give up at least once, and then, well, with the strength to fight off, roll bun in hands and stretch into a pancake. If you try to mimic the actions of a professional pizzaiolo - twist, throw, even in inexperienced hands to get the basics, which is "thank" his "creator" good taste, thanks to the warmth of the hands and the joy of creation. Recipe of the test in different sources and called the Sicilian and Italian.

Dishes, in which the dough is rising, make sure greased with olive oil.

Corn flour and get the perfect base for a pizza. Note that polenta - corn flour will be one-third of the amount of flour, wheat flour will require a two-thirds cup, two teaspoons of baking powder and half a teaspoon of salt, half a glass of water and two tablespoons of olive oil. Knead the dough vigorously to require elastic state.

Thin pizza dough can be prepared even with bran. For it would require 350 grams of flour, 150 - the bran, 25 - fresh yeast, salt to taste, as much water as to obtain an elastic dough. Further actions are exactly as in the previous recipe dough Yeast dough . This recipe is perfect for stuffing of seafood - with tomato sauce sung tomatoes, mussels, salmon, anchovies, garlic, herbs and white wine. By the way, if you add to this the ink of cuttlefish dough, the dough will turn black, but totally edible.

To get pizza dough with a thin and very browned crust, add enough sugar in the recipe, but a teaspoon.

When the dough is ready, roll and stretch into a thin circle, it is placed in a greased baking sheet or pan. Basis smeared sauce, laid on top of the product of creative thought - and cheese filling. Preheat oven must be at least 200 degrees to 260.

Why do we eat bran

Not least because that yogurt, and bread with them tastier. And bran have a unique feature - to act on the cause of metabolic disorders, help detoxify the body, perfectly affect the gastrointestinal tract, regulate cholesterol levels Cholesterin , Relieve bloating Bloating - when you need to go to the doctor? That sometimes occurs, in particular, from eating baking soda on.

What will loosen?

Those who are passionate about precocious cakes using baking powder and soda, it is useful to know that soda harms digestion, reduces acidity and causes inflammation in the stomach, poisoning the whole body, as if quenching and heat treatment, it is not destroyed. Confectionery in the soda is difficult to digest.

It seems that the famous pizza "4 cheese" for nothing to not have an oven with baking soda.

Four of His Highness

Interestingly it turns out: Pizza "Four Cheese" Cheese is produced only in its formulation are no mountains of products that a hungry man wants to see on his cake. But what is pure and devoted love this pizza lives in everyone who loves pizza and tried many other recipes.

It will take 1, 5 kg. pizza dough, half a cup of tomato sauce, one cup shredded mozzarella, half a cup - Emmental, a quarter cup of grated Munster and one tablespoon of Parmesan. Prepared pizza crust smeared with tomato sauce, sprinkle with mozzarella (a quarter left), Emmentaler, crumbled blue cheese and sprinkle Muensterom. The remaining mozzarella and Parmesan shavings sprinkled pizza last. "Four Cheese" is baked in a hot oven at 200-220 degrees for 8-10 minutes.

It will be dancing young, creamy, pale creamy mozzarella, a Frenchman of Italian descent - Parmesan - son of Parma and Reggio Emilia, Nelly, born in a monastery Muenstera King and Swiss cheese - Emmentaler.

It is necessary to try to create an indisputable masterpiece of the hands of the Italian masters. Nothing could be easier - to make his life beautiful, simply surrounding himself with joy.