John Myers
이탈리아와 같은 피자 도우 ... 여기 살구와 함께 내 변형
The perfect pizza dough like italian … here my variant with chanterelles recipe with a picture and simple step-by-step instructions.
- 밀가루 500g
- 소금 1 작은 술
- 미지근한 물 300ml
- 효모 30g
- 올리브 오일 1큰술
피복:
- 살구
- 생햄
- 1 에그
- 토마토 소스
- 치즈
- 양파
- 밀가루와 소금을 섞어 그릇에 넣고 우물을 만듭니다. 여기에 물을 붓고 이스트를 부순다. 그런 다음 올리브 오일을 붓습니다. 포크를 사용하여 모든 것이 잘 섞일 때까지 가장자리부터 밀가루를 서서히 저어줍니다.
- 이제 더 이상 손가락에 달라붙지 않는 탄력 있고 부드럽고 유연한 반죽이 형성될 때까지 손으로 반죽을 세게 치십시오(최소 10분).
- Place the dough in a bowl, cover and let rest for 30 minutes. Then divide into 4 equal pieces and cover and leave to rest in the refrigerator for at least 24 hours !!!! …. you can leave it for 2-3 days. Before further processing, however, the dough should be allowed to rest at room temperature for at least 30 minutes so that it can dissipate a little heat.
- Flour the dough a little on both sides, then shape the dough into a round flatbread by pressing lightly with your fingertips or with the help of a rolling pin. The edge should remain a little thicker. Cover the dough as desired and bake in the oven for about 10 minutes on the highest setting. … The oven should be preheated to the highest level for at least 20 minutes !!!!!
- Cover the pizza as desired …… here’s my suggestion ….. tomato sauce, cheese, chanterelles (I still had some in the chest) raw ham and a fresh, cracked egg in the middle … that was very tasty ….. quantities are difficult because everyone has a different preference ……….
