Preparation. Italian pizza
Fine, intense – a real Italian pizza!
For the dough:
- durum flour – 500 g
- Water – 300 ml
- Salt – 15 g
- Olive oil – 30 ml
- Compressed fresh yeast – 10 g
- Mozzarella cheese – 120 g
- Salami – 50 g
- green olives – 30 g
- Mushrooms – 100 g
For the sauce:
- Tomatoes – 4 pieces
- Olive oil – 10 ml
- Garlic – 3 cloves
- Dry basil
Dissolve yeast in warm water, add salt. Pour the flour on the table slide, make an indentation and pour in the mixture. Hand knead the dough from the bottom up to the elastic. To test flexibility, add the olive oil and continue to knead. Allow dough ready for 2 hours at room temperature.
Tip: To prevent the rapid hardening of cakes for pizza, use fresh compressed yeast.
Sauce. Tomatoes blanch, peel. In a blender chop the garlic, tomatoes, salt and sugar, basil, origami, olive oil. Pour the sauce into a saucepan and cook over low heat for 5 minutes. Strain through a sieve.
Tip: for a soft and gentle taste of the sauce, add any oil.
Filling. Salami cut into thin slices. Mushrooms clean and cut into thin slices. Cheese rub on a small grater. Olives cut into circles.
Tip: instead of salami can take any meat or sausage. The ratio of the filling and dough 1: 1 – equal dough and filling.
Podpylite table flour seam roll diameter 32 cm. Seam shape to be circular, thin over the entire area, except for the edges which create ledges. Bumpers keep stuffing and help to keep a piece of pizza. Shape Cover the parchment, brush the surface of pizza sauce, cheese pritrusite, put mushrooms, salami and olives, some cheese. Bake at 250 ° C for 10-15 minutes.
Tip: the lower ball of cheese helps to keep filling in the flat shortcake, and not slide off.