Friday, September 10, 2010

We love Pizzas !!!


Pizza with fresh yeast

Ingredients

• Flour - 500g
• Fresh Beer Yeast - 25g
• Extra virgin olive oil - 4 spoons
• Tepid water - approx. 300ml

Preparation
Pour the flour onto a rolling board or on a marble work surface. Crumble in the centre the beer yeast, melt into it spoons of tepid water, helping with the fingertips and then add salt and the oil. Begin to incorporate the flour into the ingredients at the centre, slowly adding the tepid water. It is necessary to obtain a soft mixture, easy to work and smooth. Work it energetically until any trace of the mixture does not come off onto fingers. The dough, at this point, must be soft and also elastic.Reduce it to a ball, cover with flour, then cover with a napkin and let the dough rise in a warm place sheltered from draughts, for about 2 hours or at least until the mixture doubles in volume.


Pizza with dry yeast

Ingredients

• Flour - 500g
• Dry Yeast in granules - 7g
• Tepid water - approx. 300ml
• Sugar - 2 teaspoons .
• Extra virgin olive oil - 4 spoons

Preparation
A similar process as with fresh yeast. The only difference is that the yeast must be melted before working it with the flour, using half a glass of tepid water (30°C) with salt and sugar added. Pour the flour onto the rolling board. Add in the centre the yeast of beer melted in water and then oil. Incorporate the flour into the ingredients into the centre, adding the tepid water. It is necessary to obtain a soft mixture, easy to work and smooth. The quantity of water necessary can vary from time to time. Work it energetically until any mixture trace does not come off on the fingers. Cook in a conventional oven at 180 degrees for 10 mins.
Buon Appetito!
Chef Andrea

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