If the oven is in a wood-burning oven, at a high temperature, then take a dough from durum wheat flour
600 ml of water, 25-30 g of salt, and yeast is four times less than indicated on their packaging for 1 kg of flour. Once again: take yeast according to the instructions, as for one kilogram and add only 1/4 part - that's enough!
In a mixer, the dough should be kneaded for 6 minutes, and with your hands - all 15, if you know how to knead well. After that, add 2-3 tablespoons of good olive oil to the dough and knead more until all the oil enters the dough.
Leave the dough for two hours in a warm place until it begins to rise. After that, divide into 6-7 pizza blanks and place in greased baking sheets. The dough should stand for two days in a special refrigerator at 15-16C.
I don't even know where to get such a refrigerator, but I am retelling you the recipe of super-professionals!
And if the oven is made from ordinary flour, from soft wheat, and in the oven, then everything is exactly the same, only you need to take 650-700 ml of water. The higher the maximum oven temperature, the less water you can take. Otherwise, the pizza will turn out to be dry - after all, the lower the temperature, the longer the pizza bakes, and the water begins to evaporate already at 100C! Do you understand? Well, from ordinary flour too - let the dough rise first, then divide it and put it in the refrigerator, but already for a day. Before baking, take the dough out of the refrigerator for two to three hours and let it warm up. But the dough should always be under a damp kitchen towel to keep the dough from drying out.
To make tomato sauce, especially if you bake pizza in the oven, boil the grated tomatoes, add salt, sugar to taste, dry herbs (mainly basil), and some good oil. Because if you bake pizza in a wood-fired oven, the raw tomato sauce, as is usually used in pizzerias, still somehow manages to change its taste, and after the oven, it still tastes like raw tomatoes.
Everything else is according to your taste and imagination, but if you want the composition of the products to be exactly as in Italy, then it is better to go to Italy and go there and eat "real pizza".
Well, now a few words for those who know the recipe for "the right pizza". There is the right borscht, the right pilaf, and everything else is either soup, or porridge, or with pizza! There are thousands of varieties of pizza in the world, but women without stopping give birth to clever guys who, like Lenin, they know the only true recipe for borscht, pilaf and, of course, pizza!
Especially for them, I can say that currently there are 10 types of dough that cover a wide variety of pizza styles: thin dough, Brazilian thin dough, deep dish, Neapolitan, New York, artisan, focaccia, New York square, highly hydrated, al tagli and detroit. Try to guess which of the regional recipes we used to prepare the dough?
Well, for those who know how to better manage a wood-burning stove, I wish you victory in the socialist competition with this guy from Milan: • Video
You can buy my autographed books here: stalic.ru
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1 окт 2021
