Pizza. Everyone must have heard and felt. It tastes yummy,
savory, soft, blend of tomato sauce, cheese, pasta aroma that hmmm makes anyone
who saw tempted. But, if we continue to buy pizza at the restaurant was quite
expensive, would make us empty pockets over time. Better, we make your own pizza safe, and more certainly
create our own food. Then, how do we make a delicious pizza dough? The secret is
in conformity dose of the materials used, and how to kneading dough.
Choose materials and good quality materials and is still a
long expiration. Selection of yeast, for example, choose a baker's yeast is still
good and active. Selection of a protein flour is also required in the notice.
No need high protein, moderate protein flour is not a problem to make more
dough pizza crust. Always test the yeast active period, before the dough is
made, supply the first 50 ml of warm water, one tablespoon of granulated sugar and one tablespoon instant yeast and then stir well Wait about 5-8 minutes to
figure out the bubbly yeast and indicating whether the yeast is still good and
active.
Here I will not give the recipe a secret, certainly on
another page that will give you a lot of pizza crust recipe.
I will only give you tips on how to manage your pizza. After the former active yeast mixture, the one immediately
provide a mixture of flour. A pinch of salt, One tablespoon of powder milk, A pinch of baking powder and Half a teaspoon oregano. It will make your pizza
dough fragrant just like Italian pizza restaurant.
Ok now we need combine dry ingredients flour
with yeast that has been active earlier, mix, add ice water and knead until smooth
half. Then, give one tablespoon of olive oil. Hmmm why should use olive oil?
Because the taste of pizza that tastes of olive oil that will sweep the country
like Italy. Mix until smooth elastic half. Do not forget, add a dollop of
butter into dough pizza order your pizza crust is gorgeous. Knead until smooth elastic. That is, your pizza dough does
not tear easily when pulled. Occasionally, you may slamming let the dough
smooth. especially if you're having problems. Helped pique your heart, right?
After a smooth elastic, no dough stick in hand, time for you
to rest your pizza dough. Put in a large bowl, Cover bottom with a smear of
olive oil or vegetable oil can also still up to you. This proofing process varies between 30 minutes to 1 hour
depending on the temperature of your kitchen space. Look for a warm room
temperature so that your pizza dough inflates with great. If the temperature of
your room, including cold, you should put your dough in an oven temperature of
50 ° and remember,do not turn on your oven. Only heated to warm ok. After the dough 2 times SpeedCollect kneading, remove
punched the air in a way, and divide the appropriate size of your pan. Flatten
the dough with a rolling pin using, or if not available, use empty bottles of
syrup you give water in it. Flatten the dough to the size of your pizza pan. Clean up
your incorrect, pin prick dough with a fork. Yay I like this part, carve
beautiful. Then, let stand for a while, in the meantime preheat the
oven approximately 150-180 ° depending on the oven you use. Dough you've had a
fork skewer, roasted half-baked. It's time to let the imagination work!
Now let's make pasta sauce for pizza
Dough that is heated partially cooked before staying you
give the pasta sauce, or plain tomato sauce, smoked beef, sausage, Beef Salami,
peppers, sweet corn, cheddar cheese, mozzarella cheese, tuna, all you want it.
Do not forget to leave a sliced onion and sprinkle with oregano.
Bake the your pizza until browned and cooked through.
Congratulations !
" HAPPY COOKING "
