Tuesday, November 23, 2010
Variety of Pizzas
Prepare a good pizza is not something only those who have more experience in the kitchen. You can surprise with this easy recipe to prepare.
This recipe makes three to four pizzas, that depends on the size and thickness that is desired. You can be the stone or pan. And the estimated time it takes between dough preparation and baking is one hour and twenty minutes.
* 1 kg of flour
* 50 gram of Brewer’s yeast
* 300 cm3 of milk
* 300 cm3 of water
* 1 tbsp. sugar
* 2 tbsp. salt
* 1 well of oil (olive, corn or sunflower)
* 1 tbsp malt extract (optional)
* Or mozzarella cheese
First, prepare the liquid: milk mixed with water, giving a total of 600 cm3 of liquid. It is important to be at room temperature, neither cold nor warm. Remove some of liquid in a cup (to put half a cup) to dissolve the yeast. Add, then the yeast, a tablespoon of sugar and two tablespoons of flour (just to use for mass). Mix until dissolved, and cover so that a little leaven.
Moreover, in a large bowl place all the flour, add salt and mix well. Make a well in center of flour and oil placed first and then the contents of the cup. Unite and go start adding the remaining liquid. Mix until blended everything.
Sprinkle a little extra flour on a table or counter and throw the dough on it. Start with the dough as strongly as possible. You can also lift the dough and throw it against the table, which will help make it softer and can stretch easily.
Let the dough back in bowl, cover with a towel or wrap with a bag. Leave it about 40 minutes to rise.
To lighten the sauce can be prepared only with plum tomatoes, peeled and crushed with a little oregano. You can also use the canned sauces that are ready for pizza or any other type of pizza sauce that I may do and like it.
Arm-rolls may be three or four-stretch until they are of a size that covers the surface of the pizzeria. Putting on the sauce and bring to a hot oven.
When half-baked, remove from oven and add cheese or mozzarella, cut into cubes or dice. Once melted, remove pizza from oven. There is ready to serve and eat.
The little secret
For more mass spoons, add a spoonful of malt extract to the flour along with the oil and yeast. Thus, the mass will have a softer texture and can be stretched more easily.
Variety of flavors
In all cases it begins starting with the basic pizza is not placed back in the oven.
* Ham and peppers, cover the pizza with slices of ham and red pepper strips. The peppers must be pre-baked.
* Vegetables: Add sauteed spinach mixed with white sauce.
* Spring: add a salad of olives, chopped egg and ham hard.
* American: Cover the pizza with ham and then three or four eggs fried or grilled.
* Neapolitan round with tomato slices.
* Neapolitan to Provence: the Neapolitan add Provencal (garlic and parsley) moistened with oil.
* With slices of salami or sausage. Another variant can be with salami.
* Vienna, with bits of sausage, with mustard or ketchup spraying or both.
* Potatoes cover the pizza with potatoes and then Spraying with mustard or ketchup, or both.
* The greening, with chopped scallions.
There may be other variants:
* Anchovies: you must have lots of sauce, add anchovies.
* Squid: add squid e with vegetables (onion, red and green peppers, tomatoes).
* Eggplant, add eggplant sauteed with vegetables (onion, red and green peppers, tomatoes).