Italian pizza dough: cooking secrets. Unleavened Pizza Base
So, one wonders why it turns out this way: you are going to make a pizza, but it turns out. What do the Italians put in the dough, or what secrets do they know that they end up with a thin, crispy, melting base? Let's understand this question. So, a real pizza should be baked in a wood oven. It creates the desired temperature (485 degrees). In this oven, pizza is baked for a half minute. But do not despair. We can approximate the conditions of baking products and in the presence of an ordinary oven - gas or electric. But the greatest effort requires Italian pizza dough. Here it is necessary to work. Because everything else - making up the filling and the process of baking - is utter nonsense. So, put on an apron and get to work.
If you want your Italian pizza dough to be as close to the ideal as possible, and you only have a gas oven at your disposal, please be two pans. At the top set the form with the product. At the bottom, place an empty baking sheet. It will heat up and release heat up, thereby compensating for the rather low temperature of ordinary ovens (up to 250 degrees). Can be used instead of baking and stone. And, of course, it is necessary to increase the baking time - about ten minutes. Cakes - those served in the Italian pizzeria, should be thin and moderately crispy. But there are many lovers of thick and fluffy dough. Externally, the product resembles the usual perepechki, but how satisfying! In some regions of Italy, pizza dough is made without yeast. Here we look at a variety of recipes.
Dough for real italian pizza
We take a not too large bowl and pour a glass of boiled warm water there. Dissolve a pinch of salt in it and two teaspoons of sugar. Put the yeast. It is better to keep the bacteria culture fresh. Then we need 25 grams. If you use dry yeast, you will need one teaspoon. This is a sponge.Sprinkle it with one tablespoon of flour. We put in a place where it is warm and there are no drafts. When foam appears on the surface, it means that the yeast has fermented, and it is time to make pizza dough. The Italian recipe requires us to pour two cups of flour into a large bowl, salt it a little and pour in three soup spoons of oil (olive oil, of course). Add to a large bowl and brew. Begin to knead. It is very important to feel the density of the test hands. No cook will tell you exactly how much flour you will need - because the properties of different varieties are very different. The dough should be ductile and malleable. If it is too liquid - add flour, if the "rubber" - water. Knead for at least ten minutes.
Rolling dough for authentic Italian pizza
This is a true art, since we will not have to use a rolling pin. But first you need to let the test come. Lubricate the bowl with vegetable oil. The dough is formed into a bun. He also lubricated with oil and put in a bowl. Cover with cling film and remove in a warm place. What's happening? In an hour or one and a half, the dough will grow about three times in volume. We crush it and divide it into parts.Usually from this amount of dough comes out three pizza cakes. Grease the baking sheet with olive oil, and heat the oven to the maximum. Sprinkle flour on the countertop and lay out the first piece of dough. Form a cake. Use your knuckles to pull it out by the edges, until you get the dough for Italian pizza - thin in the middle, thickened around the edges. We stretch the cake, giving it a round shape. We shift on a baking sheet. Lubricate with tomato paste, decorate with filling, sprinkle with cheese. Spin the edges of the pizza up and put the pan in the oven.
This recipe also has its "adepts". In a jug we mix a glass (225 ml) of warm water with two tablespoons of olive oil (you can use a mixer). In a large bowl, mix 300 grams of flour, a pinch of salt, a teaspoon of dry yeast. Add water and oil from a jug. Knead until uniform. We spread on the table covered with flour. We continue to knead for about three minutes. We shift the bun into a bowl greased with olive oil, cover it with a film and put in a warm place protected from drafts. Forty minutes later, when the magnificent Italian pizza dough will double, we take out and once again knead.Roll out with a rolling pin to make a circle with a diameter of 30 centimeters.
This is the basis to make real Italian pizza. The dough without yeast is made in various ways, but they all boil down to one thing: the beer bacteria are replaced by fermented milk. Here is the first recipe: on sour cream. Beat two eggs with a spoonful of salt. In a glass of sour cream dissolve soda (at the tip of the knife). Dissolve two tablespoons of butter. We connect all three components. Gradually add two cups of flour and knead the dough. It should be elastic, pliable. Roll out and lay it in a greased baking sheet. We make pizza and bake. Cakes will come out moderately curvy.
Italian pizza dough without yeast (in milk)
In a large bowl, mix two glasses of flour and a spoonful of salt. In a separate container, beat two eggs, warm milk (100 milliliters) and olive oil (two tablespoons, not more). Pour this mixture into the flour. Slightly knead until uniform. We shift to the working surface, sprinkled with flour. Knead about ten minutes. At first, the dough will be sticky, but then it will become smooth and elastic.We wet the towel with cold water so that it becomes wet (but not wet). Wrap a bun into it and leave for a quarter of an hour. After that we crush and roll out into a thin layer. This pizza base comes out as crispy as puff pastry.