What features does a quick homemade pizza? The traditional dough for pizza, left to rise for a long time, has an incomparable lightness and digestibility. Often, however, when the desire for pizza calls, we find ourselves falling back on takeaway products that do not meet or, even worse, cause an endless thirst during the night. It is not always possible to wait for the time necessary to obtain a long-matured dough (like that of our white pizza) and modern life often does not allow to organize itself with days in advance to prepare the pizza dough. I will then explain the procedure for making a quick pizza made at home, with a quick dough that is ready in about 3 hours, from the union of the ingredients at the end of the pizza cooking. The requirement to obtain a dough for pizza of this type is to use a weak flour, which has a low strength and protein content: this will allow us to obtain a light and digestible product despite the few hours available. The manitoba flour and, in general, the flours called pizza are not indicated in this case, since they develop a lot of gluten.
1
Procure a bowl that can make you work smoothly and pour in warm water: the light heat of the water is necessary to allow the yeasts to activate, since you are preparing a dough with tight deadlines and you need an explosive leavening. Then dissolve yeast and sugar in water and, once finished, pour all the flour. Remove the lumps with a wooden spoon and start kneading with one hand inside the bowl, helping by turning it clockwise with the other hand, simulating the work of a professional kneader.
2
Fold the dough on itself, working it for about 5 minutes, add the salt and oil kneading for a few more minutes and stop for about 10 minutes, covering the bowl with a cloth. Take back the dough, working it on the same level as the pizza pan recipe, until you get a compact and slightly sticky mass: it is important that there are no more lumps. Grease a large container with extra virgin olive oil and place the dough covering it with transparent film. At this point you need two basic conditions for leavening, heat and humidity: heat water in a saucepan until boiling and place it in the oven off near the dough, closing the door. You will have obtained a leavening chamber. Let the dough grow in the oven.
3
For a pizza in a high, soft and soft pan (as you can see in the photos of this recipe), take the dough out of the oven after 1 hour and spread it gently on the flour-dusted workbench. Then transfer the dough into a slightly oiled baking pan and finish gently to preserve the leavening gas.
4
Season with peeled tomatoes chopped by hand or passed to the mill and a drizzle of extra virgin olive oil; put the pan in the oven off to rise for another 30 minutes. At this point take out the pan to preheat the oven at maximum temperature for at least 30 minutes.
5
Cook the pizza on the oven floor for at least 10 minutes; season with the mozzarella and transfer the pan to the top (3/4 of the height of the oven) to finish cooking: it will take about 3-4 minutes and the mozzarella must have melted. If you want a lower and crunchy pizza pan instead, you will have to leave the dough to rise in the oven for about an hour and a half; pull it out gently spreading on the work bench sprinkled with flour and transfer it into a pan greased slightly with oil. Also in this case the oven must be preheated to the highest possible temperature for at least 30 minutes and the pizza will have to cook without mozzarella for at least 10 minutes. Dress with the mozzarella and finish cooking exactly as for the previous version.
Voila la pizza per stasera e pronta
Buon apetito
See you next time
Congratulations! Your post has been selected as a daily Steemit truffle! It is listed on rank 16 of all contributions awarded today. You can find the TOP DAILY TRUFFLE PICKS HERE.
I upvoted your contribution because to my mind your post is at least 12 SBD worth and should receive 63 votes. It's now up to the lovely Steemit community to make this come true.
I am
TrufflePig, an Artificial Intelligence Bot that helps minnows and content curators using Machine Learning. If you are curious how I select content, you can find an explanation here!Have a nice day and sincerely yours,
TrufflePig