A dish that the whole world envies us, a symbol of simplicity and genuineness, but which must be prepared with some small details. Find out which ones
Tonda, in pan, cut, Roman or Neapolitan, Saturday night with friends or at breakfast the advanced from the night before, door good mood and reconcile with the world: all this with just a little water, flour, tomato and mozzarella. Here how to make pizza at home, which is always the right solution to every problem.
Hurry? No thanks
The first dogma of pizza is that it must to rise slowly and with a little brewer's yeast. The risk would be to get a pizza with a predominant taste of yeast, hard to digest, maybe even hard and that swells the belly. Remember, moreover, that a long leavening needs one strong flour, do not use the first that happens.
Yeast and salt? Worse than criptonite
For many it is known, for others not, so better to reiterate: never put to direct contact the yeast with salt, you would frustrate the effect of the first. Attention also to the water temperature that you will use, lukewarm, but never too hot, so as not to kill the yeast bacteria.
How to make pizza? At your fingertips
If for the processing of the dough you have to put strength and vigor at the time of roll out the pizza, you must be fast and as delicate as possible. The ideal, if the dough was in the fridge, is to rest the dough 10-15 at room temperature and then proceed by working on a generously floured pastry board. Never use a rolling pin – would break the precious air bubbles obtained by the long leavening – but only the fingertips, enlarging the dough to obtain preferred shape and thickness.
Which pan to use
The best solution would be a special text, but the important thing is that it does not have the fund too often. The heatIn fact, he must immediately get to the pizza, which he needs especially below. Other materials that may be good are il blue iron, refractory stone or thin aluminum (never thought that the solution could be a simple disposable baking pan?). Alternatively, if you do not have any of these pans available, let it heat very well in the oven, put the dough on it and put it in the oven to bake the pizza. About cooking, avoid the ventilated oven, because it tends to dry the dough too quickly. Instead, prefer the static oven.
Beyond the daisy is there more?
Perhaps, even if it remains the queen of pizzas. Remember, however, to season it with the three-quarters mozzarella of cooking, to avoid making the chewy mozzarella, burnt and little stringy. If you love buffalo mozzarella, add it raw: being very watery would otherwise risk drowning your precious pizza.
What to drink with pizza?
Beer, obviously. Or at least that would be the tradition. In reality also the wine it could be an excellent solution. A White It is ideal with the pizza with tomato sauce, choose a more or less structured based on the richness of the seasoning. The red goes well with the white pizzas or with a little tomato and those with ham or bacon. The ideal is to choose rosé or young red wines and soft.
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