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In a bowl put the crushed yeast, a teaspoon of sugar, a tablespoon of flour and two or three tablespoons of warm water.
Stir and leave in a warm place for 15 minutes.
Sift the flour and mix with the salt.
Put it in a large bowl and make a place in the middle of it.
When the yeast has risen, place it in the middle of the flour, then add the oil.
Stir and add warm water little by little, kneading until the crust comes off the hands.
Remove from the work table and knead for 10-15 minutes.
Put it in a bowl and let it heat up until it doubles in volume, about an hour.
The dough is enough for two large pizza tops (my tray is 37 cm in diameter).
Divide the dough in half and spread in a pan greased with oil, by hand, by pressing.
Prick with a fork on the entire surface and continue with the pizza ingredients.
The dough can be stored in the refrigerator until the next day in a bowl covered with cling film.
I leave here the recipe for a pizza dough with which to prepare your favorites at home, anytime and with anything you have at hand.
I didn't always have a good opinion of homemade pizza. It seemed to me that I couldn't get a tasty and well-baked countertop like the ones at the pizzerias in town. In fact, my opinion was based on a lack of experience in making different types of dough, as well as on the lack of a good oven, where you can set and control the temperature as accurately as possible.
After overcoming these two disadvantages, making pizza at home has become a pleasure and a habit. My kids love "mom-made" pizza so much that they don't even want to hear about the restaurant or delivery pizza.
The funniest moment was when we all went on a vacation to Sicily, and they didn't want to eat Sicilian pizza because it didn't taste like the one I made!
The recipe is easy to make, you just need to have a little skill for kneading (ideally you would like to knead) and patience because it takes some time to grow the dough. As a tip, if you want to make pizza for lunch, make the dough in the morning, and if you plan pizza for the evening, you can make it in the afternoon.
Very elastic pizza dough
I'm convinced that it's full of topics here, but I don't have much to look for, maybe someone will help me.
So I'm looking for some recipes for pizza dough from the hard elastic one, which would go wide and by pulling, not only with the rolling pin
# 2 Oly
# 3 Net
In the 80's, we still didn't work according to ISO and so I didn't have the exact date and the origin of the recipe, I was making a very appreciated pizza dough. We were in the "pizza era", that is, as with any recipe brought to the laboratory, for a while everyone prepared the same product and brought it to taste.
So the dough:
Put in the mixer: 40 gr of fresh yeast
1 glass of milk
3 glasses of flour
Make a dough. Take it out on the floured table and knead it until it sticks.
Spread a sheet for that tray.
The filling was like this: Fry a finely chopped onion, add salt, pepper, 1/2 teaspoon oregano, 100 g broth, 100 g water. Boil. Pour cold over the dough. Sprinkle with grated cheese, mushrooms, olives, in fact everything we like. Ripen. A bit empirical, but it 's good
# 4 Net
Around the same time, we enjoy something between tart and pizza. I called it TartoPizza.
Much easier to do and very good.
1/2 kg grated cheese
250 ml whipped cream
100 gr broth.
The dough is placed in the tray, lifting the sheet on the edge so that the composition does not flow. Tava 30/45
Pour the mixture on the sheet.
Sprinkle over the composition to taste, everything you like for pizza. Olives, sardines, mushrooms, vegetables, etc.
# 5 crist @
The recipe that I make and I have from an Italian forum, is for a pizza tray:
500 gr flour
250 ml water
5 grams of fresh yeast (my friend from southern Italy when it's summer and hot outside puts even less yeast.)
Put flour in 2 bowls and divide the water. in one dissolve the salt and one in the yeast. Make 2 doughs that you knead well. When they are quite kneaded, you put them together on the board and knead them once ... that is, you make a big one (this way the yeast does not touch the salt from the beginning and therefore it grows faster and better.). Put in a plastic bowl and with a bowl in a plastic bag and let it rise (about 2-3 hours .. or until the amount doubles). If you want it to grow faster. you have 2 other options: 1. if you have an oven where you can turn on the light, then put the bag without a bag in the oven with the light on 2. if you have a normal oven like mine, heat it to a minimum, during this time put a saucepan of water on fire, when the water boils, move the pan to the warm oven (50 degrees and with the fire off) at the bottom and put the bowl with the dough covered with a napkin on the grill. or with plastic wrap. It will grow unexpectedly well.
When it's ready to be raised, it's elastic enough to spread with your hand in the tray (I don't know if you can do with it even like those experts who turn the shell on a finger like I haven't tried.).
- 150 ml water
- 1/2 teaspoon sugar
- 1 teaspoon of yeast
- 225 g flour
- 3 tablespoons olive oil
Mix the yeast with a tablespoon of flour, three tablespoons of warm water and sugar. Mix until a homogeneous paste is obtained. Cover and leave to swell. In a bowl put flour, and in the middle of it put the mixture of yeast, oil, salt. Mix until a soft and elastic dough is obtained. Knead the dough well, leave it to rise for 30 minutes, then put it in a tray and add the pizza ingredients.
See also… Tomato sauce according to Italian recipe
Perfect for pizza, spaghetti or lasagna - Who hasn't heard of the famous Italian cuisine and its delicious sauces?
Today we offer you a classic recipe for Italian tomato sauce… This tasty and extraordinarily aromatic sauce is made from canned tomatoes and a few other ingredients, which are certainly found in every kitchen…
- 800 g tomatoes preserved in its own juice
- half an onion
- 2 carrots
- 4 cloves of garlic
- 1 tablespoon sugar
- 3 tablespoons olive oil
- half a bunch of basil
- half a bunch of parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Preserved tomatoes are peeled and finely chopped.
- Peel the onion and carrot, then chop the onion and grate it.
- Grind the garlic and chop the greens.
- Heat the olive oil in a deep frying pan.
- Fry the onion and carrot together until the onion becomes transparent and the carrot softens.
- Season with salt and pepper and add the crushed garlic. Mix everything well and cook for 2 minutes.
- After 2 minutes, add the canned tomatoes, chopped basil and sugar, mix and cook all the ingredients together, about 7 minutes on medium heat, until the sauce becomes more consistent.
- Add the chopped parsley and cook for another 5 minutes, then turn off the heat.
The tomato sauce according to the Italian recipe is ready!
It can be served both hot and cold, either as a fasting specialty or combined with meat or fish. This sauce can also be used to prepare pizza, lasagna or pasta.
One of the most beautiful activities you can do when you go on a trip to Italy is to discover the local cuisine. Tasting local pâtés or desserts, whether you make it with a cappuccino or after a hearty meal, you will discover once again why Italy is a destination so loved by everyone.
Valea Aosta & # 8211 Tegole
The smallest region of Italy still impresses with its cuisine, which is influenced by the French and Swiss. Tiles are biscuits named after the tiles on people's homes, being thin, round and filled with hazelnuts. It is best to serve them with a local coffee.
Abbruzzo & # 8211 Pizzelle
These thin claws have traditionally been made with the family coat of arms stamped on them, being prepared only for special occasions. Each family has its own recipe, crispy or soft, different taste, but what makes them special is the fact that they are cooked using only olive oil.
Basilicata & # 8211 Strazzate
These crumbly biscuits combine chocolate and almonds with Strega, a delicious liqueur. Not to be missed if you reach the top of your Italian boot.
Calabria & # 8211 Mostaccioli
There is also a type of pasta with the same name, so be careful when ordering this dessert. Once you taste these cookies, you can't help but fall in love with them. They are strong and crunchy, made with honey or wine from the region and are among the most beautiful sweets on the list. They are usually baked in the shape of animals or fish.
Campania & # 8211 Sfogliatella
If you arrive at the birthplace of the daisy, the most famous pizza on the menu, don't forget a hearty dessert. Sfogliatella is a cake with many layers of thin and fluffy dough, usually filled with citrus-flavored ricotta. Of course, you can find it in other variants, such as with almond paste or chocolate. It goes great with a coffee in the morning.
Emilia Romagna & # 8211 English Soup
The direct translation, English soup, of this dessert does not sound too appetizing, but do not be afraid, this dessert is really delicious. Its origins are unknown, but it is believed that it appeared in Ferrara from the Duke of the East, who were trying to recreate the delicacies they tasted in England. To prepare it, the biscuits are soaked in liqueur and combined in layers with a thick egg foam. Put strawberries, meringue and chocolate on top.
Friuli-Venezia Giulia & # 8211 Presnitz
This desert looks like a coiled snake, being filled with all kinds of delicious creams from hazelnuts, crushed fruits or biscuits, hive honey, rum and spices. It is usually served during Christmas, but you will find it without problems all year round all over the region.
Lazio & # 8211 Maritozzi
If you like cream desserts, these donuts are perfect for you. They are made of sweet dough, cut in half and filled to the brim with cream, nuts and dried fruit. The name of this dessert comes from marito, which means husband, the story being that young men offered these sweets to girls, who in turn sold them to attract partners.
Liguria & # 8211 Panera
Gelato is a classic dessert when you arrive in Italy, but in Liguria there is a delicious variety that you must try. The texture is different from that of the classic ice cream, almost like that of a semifreddo or a mousse, being added a lot of cream in the basic recipe. At the end, add sugar and coffee to create a delicious dessert.
Lombardia & # 8211 Panettone
Even though it is always associated with Christmas, panettone smells like winter. This simple dough is filled with dried fruit and baked in a dome shape, being served slices of powdered sugar on top. You will find countless recipes adapted to everyone's tastes, such as those with chocolate or different fruits.
Brands & # 8211 Calcioni
These little pies are great if you don't have a strong craving for something sweet or want to take a break from refueling. They are prepared with pecorino or parmigiano, two specific Italian cheeses, being slightly sweetened with sugar and lemon.
Molise & # 8211 Bails
If you've never been to this less popular region of Italy, you've probably never heard of this dessert, usually served during the holidays. Ravioli are filled with chickpeas, spices, liqueur and fruit, after which they are fried and served with honey. A similar preparation is cippillati, baked ravioli, but filled with cherries.
Puglia & # 8211 Pasticciotto
This dessert took its name from the Italian word that defines a mistake, because apparently it was made by mistake at first, from leftovers. For the dough, fat is used, but today they are made mainly with butter, being filled with egg cream or other fillings such as ricotta or chocolate cream. They are delicious served hot.
Piedmont & # 8211 Caps
This region is a paradise for chocolate lovers, so you can't go wrong no matter what you taste here. Try adding a bonnet to your culinary journey. You will taste a rich, creamy and extremely chocolate dessert made with liqueur and amaretto biscuits.
Sardinia & # 8211 Tilica
These are probably the most beautiful cakes on the list. They are made with almond paste and honey and can have simple or complex shapes. The fillings vary, but hoe, a special Sardinian wine, is usually used.
Sicily & # 8211 Cannoli
Cannoli do not need any presentation and are without a doubt and perhaps not to be missed wherever you are in Italy, especially in Sicily. You will find a rich variety of sizes and fillings, but the best remains the classic one, with ricotta.
Trentino & # 8211 Strudel
The most popular dessert of the region is without a doubt and maybe the apple strudel. Most of Italy's apples come from this region, a large part of them being used in this delicious dessert.
Tuscany & # 8211 Rice pudding
This dessert is usually made only from rice, milk, eggs and sugar, but modern recipes also use a dough in which to put the mixture. They are served all year round, regardless of the time of day, with sweet wine or coffee and are good both at room temperature and fresh out of the oven.
Umbria & # 8211 Ciaramicola
Although it is a dish that is eaten at Easter, you will find this dessert everywhere and all the time. It is a lemon cake made with Alchermes liqueur, lined with meringue. You will find the best one in Perugia, where it was invented.
Veneto & # 8211 Venetian Pancakes
It is said that Tiramisu was invented in Veneto, but because its origins are still being discussed, we will leave it out of this list. But if you want a 100% authentic Venetian dessert, try frittelle, the oldest dessert in Italy. These donuts stuffed with raisins, nuts or a faded citrus taste are delicious hot, being the perfect food for carnivals or other public events.
The best recipes to try for pizza dough
Recipes - The best recipes for pizza dough, Photo: kidsarelovely.com
We present you in the following the best recipes for pizza dough.
1. Fluffy dough recipes for pizza it is extremely useful, we often want to prepare this preparation at home, but most of the time the dough gives us headaches. Pizza is a dish specific to Italy, but over time it has become more than known around the world. In our country the dish is often enjoyed on the occasion of a trip with friends to a well-known terrace, with Italian specifics and more. By following the steps below you will definitely get a countertop similar to those in restaurants that serve Italian food.
Ingredients for pizza dough (8 people & # 8211 2 large pizza):
Here's how to make a delicious pizza dough:
- Bring water to a boil and bring to a boil, then leave to cool until it reaches 40 degrees Celsius.
- Prepare the mayonnaise: Put the yeast in a bowl and crush it with a fork. Dissolve the entire amount of yeast in four tablespoons of warm water previously boiled. Add two tablespoons of flour and mix until you get a soft dough
- Leave the dough to rise in a warm place for 40 minutes, covering the bowl with a kitchen napkin
- Sift the flour into a large enough bowl, add a teaspoon of salt and make a hole in the middle
- When the mayonnaise has fermented, add it in the center of the flour together with a sufficient amount of water and knead until you manage to absorb the entire amount of flour. You will need to get an elastic and even dough, if the dough is too hard, you can add a sufficient amount of warm water, until you get your dough to have the desired consistency.
- Cover the dish with a kitchen towel and let it rise in a warm place for an hour or until it doubles in volume.
- Before putting the dough in the pan, you will have to knead it again for ten minutes.
- Divide the dough into two equal parts, because you will prepare two pizzas
- Spread the dough in the pan and bake it until it browns a little, then you can add the filling.
Preparing pizza dough is already considered an art. Its consistency differs from our tastes, the dough presented above is a fluffy type.
2. Thin crust dough recipe for pizza It is suitable for those who love classic pizza with a thin top. The preparation of pizza dough is difficult and often the preparation of a pizza at home is hit by the impossibility of preparing a dough that will satisfy us completely. We present below the steps for preparing such a dough, thus helping you to prepare a delicious pizza right at home.
Ingredients for thin crust pizza dough (4 & # 8211 6 people):
- a teaspoon of extra virgin olive oil
- 600 grams of flour
- 3.5 grams of brewer's yeast
Here's how to make a thin crust dough for pizza:
- Boil a kettle with water, bring it to a boil, then let it cool until it reaches 40 degrees Celsius
- Put the yeast in a bowl, crush it with a fork, then dissolve it in 250 milliliters of warm water previously boiled. Mix well until the yeast dissolves completely
- Dissolve a teaspoon of salt in 100 ml of water left at room temperature, then add it over the dissolved yeast
- Gradually add the flour in the rain, stirring constantly, until you get an elastic and even dough.
- Towards the end, add the oil kept at room temperature and knead well
- Divide the dough into 200 gram cakes that you place on a tray lined with flour
- Cover the pan with a towel and let the dough rise to room temperature for three & # 8211 four hours
- The resulting dough is similar to a classic pizza dough, thin and crunchy.
You can serve the dough with the filling as you like, considering that you prepare it at home and in this way you can choose the ingredients.
- 3/4 art. crushed feta cheese
- 250 gr mozzarella cheese, cut into cubes
- 450 gr yeast dough, thawed at room temperature (see pizza dough recipe here)
- 1/2 tablespoon. canned oil chopped dried tomatoes
- 1 medium eggplant
- 1/4 art. calamari olives chopped into rings
- 1 red onion, cut into rings
- 4 cloves of garlic, cut into slices
- 5 tablespoons. l. olive oil
- 1 tablespoon ground caraway seeds (cumin)
- Salt and freshly ground peppers
- Fresh mint for decoration
For the sauce:
- 1 kg cut the tomatoes into cubes
- 1 onion, cut into cubes
- 2 teaspoons l. Olive oil
- 1/2 tablespoon garlic powder
- 1/4 art. l. sumy spices
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: feta cheese, mozzarella, yeast dough, premium flour, sun-dried tomatoes, eggplant, olives, red onion, garlic, cumin, tomatoes, sumy
Radio station of pizza, the best and tastiest pizza dough
Fluffy wheat, delicious sauce and authentic Italian taste! Remove the product from the freezer and allow it to thaw at room temperature. Preheat the oven to 180 & # 8211 200º C. 6 days ago & # 8211 Fruits of all kinds, mixes of vegetables, pizza and semi-finished products, shrimp and other seafood & # 8211 you can easily find them all at. The price indicated on the site may differ from the price in Carrefour stores. Prices expressed in lei with VAT.
Find at lidl Deliziosa Margherita from Alfredo, a box of three pizzas. XXL ie the offer with 4 pizzas at a price of 3. Dough tray 600x400xH70 mm, Saporoso. Title: Lidl xxl, Author: catalog-oferta. Simple and quick pizza dough recipe with fluffy and soft top & # 8211 Quick recipes. Tchibo Cafissimo Classic Green Limited Edition online from eMAG at a great price.
I warn you that this is not a classic Italian pizza dough, but it is worth the effort. Discover the recipe for the fluffy Strawberry Check from Lidl Kitchen. Pan-fried pie with potato dough, ham and cheese & # 8211 Cranberry Recipes. Promotional price on purchase.
Pizza alfredo alfredo is at an irresistible price, only in the period 11.