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Italian Pizza
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How to Make an Italian Pizza: Simple, Step-by-Step Guide
Makes dough for 4 pizzas, each one about 12 inches in diameter:
600 mL of warm water
7 cups (1kg) flour, type “00”*
2.5 – 3 tablespoons (25 grams) of fresh yeast or 2 teaspoons (7-8 grams) of dried yeast.
6 tablespoons of extra virgin olive oil
1.5 teaspoons salt
2 teaspoons sugar
*A note on the flour: In Italy, “00”, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!
Just follow the following steps:
_Sprinkle the yeast into a medium bowl with the warm water. We don’t mean hot, and we don’t mean cold… we mean warm! That’s the kind the yeast likes best. Stir until the yeast dissolves.
_Place almost all of the flour on the table in the shape of a volcano. (Think Mt. Vesuvius… appropriate since Naples is the king of all pizza cities!).
_Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater” of the volcano.
_Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
_Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled.
_Cover the bowl and put the dough aside to let it rest for at least four or five hours.
(optional for those who want their pizza really authentic). Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way of “blessing the bread.”
_Preheat the oven to about 400°F, or about 200°C.
_Dump the dough out of the bowl and back onto the floured surface. _Punch it down, getting rid of any bubbles. (Note: Now’s the time to enlist a kid with more energy than they know what to do with!).
_Divide the dough in half and let it rest for a few minutes.
_Roll each section into a 12-inch disc. Now’s your chance to decide how thick you want your pizza to be! Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked!
_Transfer the dough onto an oiled pizza pan or baking sheet.
_Add tomato sauce, if you want a pizza rossa (red pizza). Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to! Brush the edges of the crust with a little bit of olive oil.
_Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
_Let the pizzas bake until the crust is browned and the cheese is melted. _By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
_Remove your pizzas from the oven and, for a real Italian touch, garnish with a few basil leaves. And enjoy!
#Shorts #Food #Pizza
Makes dough for 4 pizzas, each one about 12 inches in diameter:
600 mL of warm water
7 cups (1kg) flour, type “00”*
2.5 – 3 tablespoons (25 grams) of fresh yeast or 2 teaspoons (7-8 grams) of dried yeast.
6 tablespoons of extra virgin olive oil
1.5 teaspoons salt
2 teaspoons sugar
*A note on the flour: In Italy, “00”, or “doppio zero,” flour is the most highly-refined and finest-ground flour available. Not available where you are (or too expensive?). An all-purpose flour should work just as well!
Just follow the following steps:
_Sprinkle the yeast into a medium bowl with the warm water. We don’t mean hot, and we don’t mean cold… we mean warm! That’s the kind the yeast likes best. Stir until the yeast dissolves.
_Place almost all of the flour on the table in the shape of a volcano. (Think Mt. Vesuvius… appropriate since Naples is the king of all pizza cities!).
_Pour the yeast-and-warm-water mix, along with the other ingredients, into the “crater” of the volcano.
_Knead everything together for 10 to 15 minutes until the dough is smooth and elastic, keeping your surface floured.
_Grease up a bowl with some olive oil and put the dough inside. Turn the dough around so the top is slightly oiled.
_Cover the bowl and put the dough aside to let it rest for at least four or five hours.
(optional for those who want their pizza really authentic). Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way of “blessing the bread.”
_Preheat the oven to about 400°F, or about 200°C.
_Dump the dough out of the bowl and back onto the floured surface. _Punch it down, getting rid of any bubbles. (Note: Now’s the time to enlist a kid with more energy than they know what to do with!).
_Divide the dough in half and let it rest for a few minutes.
_Roll each section into a 12-inch disc. Now’s your chance to decide how thick you want your pizza to be! Do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? Just remember, your crust will puff up a little bit as it’s baked!
_Transfer the dough onto an oiled pizza pan or baking sheet.
_Add tomato sauce, if you want a pizza rossa (red pizza). Lots of pizzas in Italy are actually pizza bianca, without tomato sauce, so don’t feel like you have to! Brush the edges of the crust with a little bit of olive oil.
_Bake each pizza for about 10 minutes, then add mozzarella cheese (sliced or grated) on top, as well as any other ingredients.
_Let the pizzas bake until the crust is browned and the cheese is melted. _By lifting up the pizza to peek underneath, you can make sure the bottom has browned, too.
_Remove your pizzas from the oven and, for a real Italian touch, garnish with a few basil leaves. And enjoy!
#Shorts #Food #Pizza
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