🖐🖐¡HOLA CHIRRIII! BIENVENIDO UNA VEZ MÁS A TU BLOG DE CONFIANZA💁
🖐🖐 HELLO CHIRRIII! WELCOME ONCE AGAIN TO YOUR TRUSTED BLOG💁
Chirri, primero que nada gracias por darle click a mi post, la verdad, trate de hacer una imagen super irresistible mordiendo suculenta y agresivamente ese cacho de pizza, jajaja, pero primero para ponerte en contexto debo comentarte que, desde hace un tiempo he incursionado en el mundo de la cocina y siempre pero siempre por una razón u otra me había costado realizar el pan de pizza, me quedaba muy dura😬, o a veces ni sabia a pizza 😤.. que agonía! así que desde que encontre estas proporciones de ingredientes no las suelto, aunque más adelante también te puedo compartir otras formulas que funcionan pero su preparación puede ser un poco más larga y compleja.
Por ahora preparate un cafecito, o un tecito mientras te cuento como preparé todo:
Los ingredientes que utilice son muy sencillos de encontrar por acá te dejo una lista:
Lo primero que vamos a hacer es un primer leudado a nuestra masa, este primer leudado aportará fermentos a la masa que le darán posteriormente un rico sabor, también funciona para saber si nuestra levadura se encuentra en buenas condiciones. Para ello tomarás la levaduda una proporcion pequeña de harina, toda el agua TIBIA y azúcar que servirá como alimento a las levaduras (así que tranquilo que nuestro pan no quedara dulce). Esta mezca debe quedar de por si bastante líquida y debes dejarla fermentar por al menos 30 minutos.
Chirri, first of all thanks for clicking on my post, the truth, I tried to make a super irresistible image biting succulently and aggressively that slice of pizza, hahaha, but first to put you in context I must tell you that, for some time I have dabbled in the world of cooking and always but always for one reason or another I had struggled to make pizza bread, it was very hard😬, or sometimes did not taste like pizza 😤 . . what agony! so since I found these proportions of ingredients I do not let them go, although later I can also share with you other formulas that work but their preparation can be a little longer and more complex.
For now, make yourself a cup of coffee or a cup of tea while I tell you how I prepared everything:
The ingredients I used are very easy to find here is a list:
The first thing we are going to do is a first leavening to our dough, this first leavening will provide ferments to the dough that will give it a rich flavor later, it also works to know if our yeast is in good condition. To do this you will take the leavening a small proportion of flour, all the TIBIA water and sugar that will serve as food for the yeast (so rest assured that our bread will not be sweet). This mixture should be quite liquid and you should let it ferment for at least 30 minutes.
Si no te lo dije hasta ahora, debes armarte de un poquito de paciencia para realizar esta masa ya que lleva algo de tiempo, así que mientras crecia mi mezcla corte alguno de los ingredientes que posteriormente le colocaría a la pizza.
If I didn't tell you so far, you should arm yourself with a little bit of patience to make this dough since it takes some time, so while my mixture was rising I cut some of the ingredients that I would later put on the pizza.
Did you see how my yeast became active? after 30 minutes my mixture was extremely foamy, so it was time to continue, I added the rest of the flour that was left, also the salt and as a magic touch I added dried basil to the mixture, all this I integrated and kneaded for 10 minutes (at least), when the dough was smooth I divided it into 3 small balls and let it leaven for the second time. If you like pizzas with more dough you can divide the preparation in two. I left it covered, in a warm place for another 45 minutes. Chirri at this point it is time to preheat the oven to 180°C.
Cuando los bollos ya habían duplicado su tamaño, comence a estirar la masa al tamaño de mi molde, en mi caso es un rectángulo de 20x28 cm. Una vez del tamaño deseado la pase al molde, le coloqué una salsa de tomates frescos y el queso: yo utilecé una mezcla de Mozarella y Sardo, tu puedes probar con los quesos que te gusten, también haz las combinaciones de ingredientes que más quieras yo hice dos: a la primera le agregue maiz y tocineta y a la segunda le agregué champiñon pimenton y tocineta. Una vez hecho esto, las llevé al horno que estaba ya precalentado a 180°C y mis pizzas estuvieron listas en 20 minutos.
When the buns had already doubled in size, I began to stretch the dough to the size of my mold, in my case it is a rectangle of 20x28 cm. Once the dough was the desired size I put it in the mold, I added a fresh tomato sauce and the cheese: I used a mixture of Mozarella and Sardo, you can try with the cheeses you like, also make the combinations of ingredients you like the most, I made two: to the first one I added corn and bacon and to the second one I added mushrooms, paprika and bacon. Once this was done, I took them to the oven which was already preheated to 180°C and my pizzas were ready in 20 minutes.
Por favor si haces esta receta hazmelo saber en comentarios o por mis redes sociales que te dejo a continuación, también comentame cuales son tus ingredientes favoritos y si eres del grupo de pizza con piña (ananá) o si no te gusta?
Te dejo un millon de besos fulminantes espero haber aportado algo delicioso y nuevo para ti
Saludos y besos Chirri!
Please let me know if you make this recipe in comments or through my social networks that I leave below, also let me know what your favorite ingredients are and if you are in the group of pizza with pineapple (pineapple) or if you do not like it?
I leave you a million kisses and I hope I have contributed something delicious and new for you.
Greetings and kisses
Instagram @joysse.mar
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¡Maravillosa manera de presentar tu receta! De verdad te felicito por todo el concepto que usaste en su diseño. ¡Me encantó!
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