See ya
Raoul
venerdì 19 aprile 2013
Homemade pizza Margherita - Napoli style! Asap i will post the recipe
martedì 9 aprile 2013
sabato 6 aprile 2013
Pizza dough recipe - homemade pizza "al taglio" Italian recipe
Hi guys, my first recipe is for a fast home made pizza in the baking tin, in Italy we called it "al taglio".
I write this recipe, and i will make a video on youtube asap.
I made tons of pizzas during last years... i really love pizza "al taglio" and in the last years i have introduced some variables to make this pizza much more appreciated to my son Brando, who like a crunchy pizza outside but really soft inside, that's why you will find the "potato" in my ingredients.
You can eat this pizza in around 60-90 mins so it's real quick compared on how it's good!
Ok, let start with the ingredients for a baking tin of around 25x40 cms
This recipe it's for a pizza half with crescenza and origan, half with scamorza. (you can use dried mozzarella as well)
200 g warm water
15/20 g Extra Virgin olive oil (average 2 soup spoons)
15/20 g yeast or 5 g dry yeast
5 g salt (average is a small coffee spoon)
300 g flour i use Farina Petra 3.***
10/15gr of potato flakes Pfanni ( you can use half boiled potato but flakes are faster)
Lard or oil just to grease the baking tin ( i prefer lard but you could use a bit of butter)
origan
Mozzarella or scamorza dolce
Crescenza or stracchino
Tomato polpa pronta , i prefer polpa pronta than "passata".
***Flour: in Italy i never use a comercial flour "00", here it's bullshit. I suggest a "0" or Manitoba Flour or better a type 1 Flour, i use Petra flour.
If you need for a bigger baking tin, i try to stay on thi ratio with water/flour 66% of water. 200/300=0,66
For the yeast remember that you could use less yeast, ( the pizza will be more digestible) but you have to increase time of rise.
Another thing i learned in the time it's that if you use good ingredients you will obtain a better pizza :) that's why i use a good tomato Mutti , origan form Sicily etc etc.
Ok let start filling the machine with the water, the 15/20g of oil, and the yeast, mix a bit to dissolve the yeast and the put half of flour.
Start to mix and during mixing add the 10/15g of potato flakes
Then add the last flour and at the end the 5g of salt. It's really important you put the salt far away from the yeast, so i prefer to put the salt at the end.
Mixing for 20-25 mins.
At the end of mixing you should obtain something like in the picture and you have to use your hands to make the final work.
At the end you should have like a ball, you can use your hands to shape it
In the meanwhile grease the baking tin with a bit of lard, butter or oil, put our ball on, and use hands or a brush to oil it around ( this avoid to make the crust during the rising time)
Put the baking tin in the hoven.
TIP: the perfect temperature for the rising time it's around 30°, i suggest to switch on the lamp in the hoven it makes warm and perfect for rise.
Wait 1 hour.
After 1 hour it should become bigger as shown in the picture below
Now you can roll the dough on the baking tin but do not stretch it, just push the ball and stretch a bit, push and stretch.
After that, put again the baking tin in the over for another 40-60 mins for rise.
After the last rising time the dough should increase again and appears like in the pic.
An now it's the time to cook!
Switch on the Hoven at 220-240° , you can use the air or just elettric hoven.
The cooking time and results depend also on wich way your hoven cooks, you have just to test and try different way or position of the baking tin in the hoven.
Spread the tomato using hand or a spoon
Fill half with origan
Put the pizza in the hoven and the bottom grill
After 10 mins just check it and when the borders getting darker put it out and fill the half with mozzarella or scamorza. ( i suggest to grate it before)
After you put the cheese again in the hoven on the top floor for few mins. The mozzarella must stay clear, so do not over cook mozzarella getting it brown.
In the meanwhile put a grill in the way to stay a few centimeters up from the floor in order to turn the air. This help pizza to dry perfect in the base otherwise it could remain wet on the base.
Pull out from the hoven and fill the other half ( the one with origan) with the crescenza or stracchino. The stracchino will melt becuse pizza is still hot.
Take a look at the base.
Slices cutted. Take a look at all the alveolus, good rise! Crisp aoutside and soft inside.
If you want to obtain this pizza much more crunchy just do all the recipe without the potato or potato flakes.
Enjoy! and i will post a video ASAP!
Cheers
Raoul
I write this recipe, and i will make a video on youtube asap.
I made tons of pizzas during last years... i really love pizza "al taglio" and in the last years i have introduced some variables to make this pizza much more appreciated to my son Brando, who like a crunchy pizza outside but really soft inside, that's why you will find the "potato" in my ingredients.
You can eat this pizza in around 60-90 mins so it's real quick compared on how it's good!
Ok, let start with the ingredients for a baking tin of around 25x40 cms
This recipe it's for a pizza half with crescenza and origan, half with scamorza. (you can use dried mozzarella as well)
200 g warm water
15/20 g Extra Virgin olive oil (average 2 soup spoons)
15/20 g yeast or 5 g dry yeast
5 g salt (average is a small coffee spoon)
300 g flour i use Farina Petra 3.***
10/15gr of potato flakes Pfanni ( you can use half boiled potato but flakes are faster)
Lard or oil just to grease the baking tin ( i prefer lard but you could use a bit of butter)
origan
Mozzarella or scamorza dolce
Crescenza or stracchino
Tomato polpa pronta , i prefer polpa pronta than "passata".
***Flour: in Italy i never use a comercial flour "00", here it's bullshit. I suggest a "0" or Manitoba Flour or better a type 1 Flour, i use Petra flour.
If you need for a bigger baking tin, i try to stay on thi ratio with water/flour 66% of water. 200/300=0,66
For the yeast remember that you could use less yeast, ( the pizza will be more digestible) but you have to increase time of rise.
Another thing i learned in the time it's that if you use good ingredients you will obtain a better pizza :) that's why i use a good tomato Mutti , origan form Sicily etc etc.
Ok let start filling the machine with the water, the 15/20g of oil, and the yeast, mix a bit to dissolve the yeast and the put half of flour.
Start to mix and during mixing add the 10/15g of potato flakesThen add the last flour and at the end the 5g of salt. It's really important you put the salt far away from the yeast, so i prefer to put the salt at the end.
Mixing for 20-25 mins.
At the end you should have like a ball, you can use your hands to shape it
In the meanwhile grease the baking tin with a bit of lard, butter or oil, put our ball on, and use hands or a brush to oil it around ( this avoid to make the crust during the rising time)
TIP: the perfect temperature for the rising time it's around 30°, i suggest to switch on the lamp in the hoven it makes warm and perfect for rise.
Wait 1 hour.
After 1 hour it should become bigger as shown in the picture below
Now you can roll the dough on the baking tin but do not stretch it, just push the ball and stretch a bit, push and stretch.
An now it's the time to cook!
Switch on the Hoven at 220-240° , you can use the air or just elettric hoven.
The cooking time and results depend also on wich way your hoven cooks, you have just to test and try different way or position of the baking tin in the hoven.
Put the pizza in the hoven and the bottom grill
If you want to obtain this pizza much more crunchy just do all the recipe without the potato or potato flakes.
Enjoy! and i will post a video ASAP!
Cheers
Raoul
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