Proper pizza dough is easy as ABC. Importantly, do not bother complex recipes almost muffin offering craftsmen. Here's what it is worth remembering: the pizza - the food of the poor. Let and Italian. This dish, which is to give strength when the product once or twice a handful. No butter, eggs, milk and other formulation of the test does not provide initially.
If you want authentic - should limit the ingredients used. Here I would also recommend taking the flour from durum wheat, but we have, I do not even know what brand of advice.
Well, okay, let's take the most ordinary
It should be:
· 700 g flour
· 2 teaspoons of salt 20 g fresh yeast or 10 g of dry
· Flour for dusting
· Vegetable oil for greasing
· 450 milliliters of water
And then the first trick: a container in which knead the dough, should be warm.
To sift the flour with the salt.
If using fresh yeast, dissolve them in 150 ml of warm water put for 10-15 minutes in a warm place (to foam), and dry yeast mixture may be emptied directly into the flour.
Then pour the remaining yeast solution and 300 milliliters of water, begin to knead.
As soon as the dough will be a test, spread on a floured board and conjure: ten minutes pull his fingers in different directions, occasionally crushing. During this time, it should be very smooth and elastic.
Once lasted until smooth, the shape of a ball, put it in a bowl and cover with a towel, to submit to the proofing for about an hour.
Of this amount, the products obtained four lozenges pizza about 20 cm diameter. Their unroll, laid on the sheet and give rasstoyatsya another 15 minutes, after which the lubricating oil (olive), dressing and spread the filling.
Baking - 20-25 minutes at a temperature of from 200 to 220 degrees.