This dough is made with baking powder, not fresh or dried yeast.
has advantages, as we should not expect the long leavened, we can prepare in 1, 2 and 3!
already put a similar recipe a while ago, now is this. Mass
300 g flour 1 heaping teaspoon of tea, fine salt 3 teaspoons
and 1 / 2-of-tea powder for leavening / baking powder
150 to 200 cm3 of water room temperature, we know that the amount of water no accuracy
1 tablespoon olive oil (I put 2)
mozzarella (also I put pieces of sliced \u200b\u200bcheese, very tasty
tomato sauce, to taste Onion
cooked but not brown, the end of the cooking add oregano or basil
pitted olives, peppers of various colors, ham or anchovies, olives ... or what we have and the more we like
We make the dough in a food-processing, or simply by hand.
Place the flour, salt and leavening powder, sifted in a container, then a little water and oil, mixing going from center to edges, I did it by hand to realize how much water needed that mass
(I pq cost I have injured his right arm and almost frozen, so I did it with his left hand, am right-handed, but would have been fantastic:))
Knead until smooth bun. Oiled
a pizza, we put the bun and stretching by hand, forming a border.
Put a little sauce and precooked, oven-safe temperature-250 ° C for about 12 or 15 minutes
If we eat at that time put the chopped mozzarella and other ingredients selected
* A Italian television channel, a cook took a secret to use mozzarella on pizza. Yesterday I did so.
braided mozzarella recommended because it has less serum-I got, get the plump, then chop and put to drain in a colander a couple of hours, so lost while the liquid is very good advice
If we leave for another time, wrap with plastic wrap and freeze / freeze
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