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- Making pizza from scratch
- 1. Simple Dough
- ---------------
- Ingredients : Flour (All purpose), Water, Dry active Yeast, Salt, Olive
- oil.
- Introducing the baker's percentage:
- -----------------------------------
- The bakers percentage describes the mass quantity of your ingredients
- in relation to the mass of flour you are using to make your dough.
- Example : Make pizza from a 500g package of flour.
- 500g flour -> 100 %
- Amount of water -> 55-60% (good for starting out when making pizza)
- So:
- 500g * 0,6 = 300g water is required.
- Flour and Water make up for the bulk of mass when you are mixing your
- dough, so for simplicity's reason we will disregard the other
- ingredients quantities and go by feel.
- Procedure:
- ----------
- In a large plastic bowl, mix Flour with 1 Pck. of Dry Active Yeast, 1
- Tablespoon of Salt. Lightly dry-mix the ingredients and then start
- adding your calculated amount of Water (300 g). If you see your dough
- will be coming out too dry or wet, you can compensate for that.
- Knead the mixture for ~ 5 minutes. Then, add a small quantity of Olive
- oil (1 Tablespoon). This simplifies the kneading process and gives a
- nice texture. Knead another ~ 5 minutes.
- Cover bowl and put it into the refrigerator for at least 8 hrs,
- preferrably 48 hours. This is the most important part for great dough
- (apart from correct ingredient rations, IMHO). Plan ahead and let it
- sit for 24 hrs+ , it will be worth it ! Longer times improve
- Elasticity, Texture and most important Taste of your Crust.
- 2. Simple Sauce:
- ----------------
- Ingredients:
- ------------
- 1 Can Whole Tomatoes, Salt, Olive Oil, Seasonings (Pepper, Crushed
- Chilies, Thyme ...)
- Procedure:
- ----------
- Simply take out the Tomatoes and crush them by hand or use a "Magic
- Wand" type of Mixer. I like preparing the Sauce along with the dough
- and chill it in the refrigerator for the same amount of times, so it
- develops a more troughout and rounded flavour.
- 3. Baking the Pizza
- -------------------
- Preheat your Oven (As hot as possible). If you have a Stone, of course
- use that :)
- Take your bowl of dough and your sauce out of the refrigerator and let
- it come to room temperature.
- Doughballing:
- -------------
- Portion your dough as desired. A batch made out of 500g flour will make
- me 3 small-medium Sized pizzas (personal taste). Lightly knead the
- portioned dough and form it into a ball with a smooth surface (look
- this up on Youtube "pizza dough balling", it is quiet hard to describe
- in words).
- Liberally cover Doughballs with flour and let them rest for another 15
- -30 minutes at room temp.
- When your Oven is preheated, Spread out the pizza dough, sauce it, etc.
- and put it in the Oven !
- Last words
- ----------
- Making everything from scratch is a learning process. It took me a few
- tries to get it right, but if you use a consistant approach you will
- get your base procedure down really fast and learn the finer points as
- you go. Experimenting is fun !
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