The best, simple, meager and firm covering provincial Italian pizza batter formula you will ever make. Well ordered how to video included beneath.
A snappy, bona fide, slender and fresh, Neopolitan style custom made Italian pizza batter formula that is likewise ideal for solidifying!
With a name like Florentina you would most likely wager that I live La Bella Vita Under The Tuscan Sun and I can hurl a pizza like no-body's matter of fact. In all actuality I do live La Bella Vita however under the California Sun, and I can't hurl a pizza for the life of me.
Extreme you can make this Italian pizza batter formula by hand, it is path simpler to utilize a blender. No hurling required! Truly this is the motivation behind why I got a Kitchen Aid blender, and a pizza stone, (<–amazon joins) so we can make the best custom made pizza ever.
After always attempting new plans and equations, and subsequent to having gone to Italy in the hunt of the ideal natural valid Italian pizza batter, I am considerably increasingly certain this is the best formula out there.
The most perfect, simple, meager and fresh provincial Italian pizza batter formula you will ever make.
Ingredients
5 cups all purpose or 00 flour + some for dusting
1 1/2 tsp active dry yeast
1 1/2 tsp sea salt
2 1/4 cups COLD water
1 tbs extra virgin olive oil
Your favorite toppings:
Caramelized onions
Arrabiata Sauce
Heirloom Tomatoes
Fresh Basil
Green Onions
Smoked Mozzarella Cheese
Sauteed Mushrooms
Ricotta Meatballs
Instructions
Preheat your oven as high as it will go for at least 45 minutes to one hour.
In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (<--amazon) on low speed until all is incorporated then add the COLD water.
Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
(If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice).
Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
Hand Method
Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.
Recipe Notes
Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
For more detail : http://bit.ly/2JLeFfs
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