Tuesday, September 20, 2016
First Pizza dough Prepare the sift flour. Season with salt.
2nd Yeast dilute in a little warm water to activate. Stir the yeast into the flour and create elastic dough. Cover with plastic wrap which will further heat up and let it rest for at least half an hour.
3rd Cr dough. Roll out on a floured surface and shape the basis for pizza. Brush the edges of the pizza with a little olive oil to remain elastic.
4th stuffing pizza Prepare the mozzarella drain and cut into slices. Arrange the dough to cover the middle, all the way to the edges that need to remain free to bulging and well flushed.
5th Bake in preheated oven at 180 degrees for 20 minutes.
6. Remove the pizza and hot melted cheese sprinkle with arugula, pieces of cottage cheese and drizzle with olive oil. After all grate a few leaves of white truffles.
Thursday, May 19, 2016
Just when I thought that regarding pizza will not find anything new, I am surprised and I saw a side dish from the Philippines that delivers the magazine staputovanja.com. PIZZACLE, the real deal, delicious and practical. If you thought that there is no other way of serving pizza except on a plate or on a piece of cardboard, guess again. Filipinos are tired of hunting the best part of the pizza, so they designed a solution, pizza on a stick that they called Pizzacle (coins from the word pizza and English name for a popsicle, popsicle). The new pizza is produced in different variants, classic Italian or domestic pineapple. Of course they thought further and are on the menu and put the dessert: pizzacle flavored chocolate bananas.
Sunday, April 10, 2016
250 g of cold water and weighed in her nadrobiti 15 g of fresh yeast, a little stir to dissolve the yeast, then add 10 g of sugar and 10 grams of salt, stir and add 500 g of flour. In a bowl, mix all that all together, take it out to the desktop and hand-knead to be smooth (about 5 minutes). Little bowl coated with oil, disposed in her ball of dough and cover some nylon. After an hour again knead the dough, so to repeat 2 more times. Then the dough leave to cool for several hours or overnight. From this dough you can make bread or rolls.
The second day of the dough divide into 4 equal parts, (or 3), cut 4 fat baking paper and on their fingers spread out 4 rounds. Cover with a cloth and leave for half an hour to rise.
Filling for "my" pizza: Black olive tapenade, 2 slices of prosciutto, a little melting cheese, a little blue cheese, 200 g blanched wild asparagus, a handful or two of roasted cherry tomatoes, pepper and olive oil.
On rolled the dough first lubricated paste of olives, however, the small strips sliced ham, crumbled cheese, asparagus, tomato, bury oil. Bake in preheated oven very 10-12 minutes. / https://opg-santalab.blogspot.com /
Monday, January 18, 2016
1. Combine yeast with 100 g of warm water and 50 g of flour and let it rest for about half an hour. This should form bubbles.
2. Mix remaining flour with the salt, sugar and olive oil. Add the yeast mixture and gradually the rest of the water (100-120 g). Knead the mixture until it is smooth and very flexible.
3. Divide the dough into 4 balls, put in 4 large bowls (at least three times the volume of balls), covered containers with paper or a clean kitchen towel and refrigerate at least 24 hours, the best would be 48 or 60 hours.
4th Preheat oven to 270 ° C, a ball of dough out to a surface you sprinkled with flour and shape into desired size and shape of the pizza, not thicker than 3 mm. Decorate your pizza ingredients but leave some space on the edge. Leave to rest for 10 minutes, then bake few minutes at 270 ° C. Check and adjust if necessary the furnace for several minutes.