In terms of making pizza toppings, questions usually do not arise. Here, as the saying goes, "the need for invention is cunning." For her, all the ingredients are good: tomatoes, mushrooms, peppers, cucumbers, potatoes, sausages and many other miscellaneous items, and more cheese. But with the preparation of the dough, the majority have a question: "Which one will be the most successful?"
The dough, the version of which is proposed in this recipe, is very simple to prepare. Even an inexperienced hostess can handle it. The main thing is to add a pinch of courage, season with a piece of the soul, enjoy the process and then everything will work out.
The dough can be rolled out to any thickness, depending on preference. From this volume, you can cook one rectangular pizza about 26x30 cm or two round thin pizzas with a diameter of 26 cm.
Ingredients:
Water - 125 ml
Dry yeast - 1.25 tsp l.
Sugar - 1 tsp l.
Salt - 0.5 tsp l.
Wheat flour - 240 g
Olive oil - 1 tbsp. l.
Preparation:
Step 1: The set of ingredients for the dough is minimal and available to everyone. To keep the work surface clean, it is better to knead in a bowl.
Step 2: The mixing water should be at a comfortable temperature for the yeast. On the packaging, the manufacturer usually indicates such subtleties, but if not, then not higher than 38 degrees. Can be a little cooler.
Step 3: Dissolve granulated sugar and salt in water. Dissolve dry yeast in the resulting solution. There is no need to wait for the yeast cap to appear if there is confidence in the performance of the yeast.
Step 4: Be sure to sift the wheat flour. This procedure is necessary to enrich it with oxygen, which contributes to a better rise of the dough and avoids lumps. First, add half the volume to the yeast cocktail. Mix thoroughly with a whisk, fork or spoon. The introduction of flour into the liquid component, and not vice versa, allows you to control the amount in view of the differences in its properties between producers, regions of residence, and so on.
Step 5: Then stir in the remaining flour in small portions. It will take 200–240 g (depending on humidity, gluten and other factors), but no more. The dough will be very sticky (see texture for consistency). photo) and there will be a temptation to add more flour, but not necessary.
Step 6: Top with olive (1 tbsp. l.) or any other oil without a pronounced odor. Knead a smooth dough for 10 minutes, rolling it up from the edges to the middle.
Step 7: The finished dough easily rolls into a ball, lags behind the walls of the bowl and does not stick to your hands.
Step 8: Cover the bowl with cling film and leave to rise for 30 minutes in a warm place.
Step 9: Slightly knead the matched dough. You can immediately roll it out on a baking sheet by applying a very thin layer of olive oil to it, or on a flour-dusted table surface, or a special rug, and then transfer to a mold. You can use a rolling pin for rolling, but with the help of your fingers, the layer is very easily distributed.
Step 10: This pizza dough can be used for both open and closed versions.
It is very important to bake pizza at a high temperature for the minimum amount of time so that you get a delicious ruddy edge and the juiciness and tenderness of the filling remain.
Bon appetit and may it be delicious!
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