This is the one found in most Italian pizzerias. It offers an alternative appetizing and tasty thick release. With its thin and crispy base, it lends itself the richest trim.
Ingredients : (For 2 round pizzas 25 cm diameter)
For pulp :
- 250 g flour "for bakery and pastry "
- 10 ounces of water
- 10 g of yeast
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 1 teaspoon salt
For the base pad :
- Each pizza: 80 g tomato puree, seasoned with a pinch of salt and a spoon Coffee olive oil
- 120 g mozzarella buffalo cut into small dice
Directions :
1. Place the flour in "fountain" on board pastry. Mix the yeast dissolved in warm water (At a temperature below 36 ° C), oil and salt.Knead vigorously. If you have a robot KitchenAid Artisan kitchen, work it to the speed moyennebasse(2) using the attachment hook. Complete the kneading by hand to form a ball. Place the doughin a container and cover with a damp cloth. Make up for 60 minutes on the level recommended ovenscreen, activating Funct orders. " Special - Lifting ".
2. Remove the dough from the oven without turning off function lifting. Separate the two pieces of the same size.Cover with a damp cloth and put them up to 60 minutes.
3. Grease a baking dish. Roll each piece of dough rolling pin, giving it the classic round shape 25 cm in diameter. Top each pizza tomato puree, top with diced mozzarella. Pour a little oil and sprinkle with oregano.
4. Preheat the oven by selecting commands "Bakery Pro - Pizza fine", then charge the pizzas for 12-15 minutes on the level advised screen.
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