Pizza a la casa (or homemade pizza)
In my opinion the best pizza to make at home without professional equipment. After about 20 years of pizza experience I would like to share this recipe with you. The second is pizza at the pizzeria, and the other is pizza at home. For example, in a pizzeria, only half of the yeast is used for 50 pizzas, and at home I use whole yeast for 2 large protvans. In pizza, the most important thing is the dough and a good sauce, and what is on the pizza is a less important thing, ie a matter of personal taste. We have all tried different recipes, so in the end it can turn out too thin, too thick, too hard, etc ... Try to follow the procedure in this recipe exactly as I wrote it and there is no chance that it will not turn out well for you. For a premium pizza, the dough is prepared a few hours before use. This is a recipe for two square protvans.
Preparation steps
- Ingredients for the filling I prepare the sauce, dough and all the ingredients in advance. Mushrooms on leaves, grated cheese, bacon and diced peppers, salami and sliced ham, ...
- Pizza sauce Dilute the mashed tomatoes with a little water. Add a little olive oil, 2 tablespoons sugar, salt, pepper, vegeta, a little oregano and a little garlic granules. Mix everything well and leave to stand until use. Stir well once more before use.
- Pizza dough Yeast and 2 tablespoons of sugar stir in 2 dl of lukewarm water and leave at room temperature for some time until foam begins to form on the surface.
- After the germ has worked, put a kilo of smooth flour, a teaspoon of up to two salts, 1 dl of sunflower oil and melted germ with sugar in a bowl. Knead a smooth dough. If necessary, gradually add water. The dough should be fine, smooth and a little firmer. After that, cover the dough with nylon and leave it on the table for 15 minutes. After 15 minutes, mix the dough again briefly, cover with nylon and leave for another 15 minutes.
- Then divide the dough into bules. This is the quantity for two large square protvans so I split them into two bulls. Stir each bull briefly, make a ball and wrap in nylon. Put the bule in the fridge in the cold and take it out half an hour / hour before baking the pizza to start slowly heating and rising. The dough should not be stretched while it is cold because it has no elasticity, so it tears and cracks. The dough is always prepared at least a few hours before use.
- Once the dough is ready, roll it out to a certain size and shape with your hands or a roller. It is spread exclusively on sharp flour.
- Place the dough in an oiled protvan, distribute the sauce and other ingredients evenly ....
- .... finally sprinkle the cheese evenly over the entire pizza and place the oven in a preheated oven. Preheat the oven to maximum (250 ° C or higher).
- Bake for 10-15 minutes. Every once in a while check if the pizza is from under the golden color. It must not be white or tanned.
- These colors must be from below.
- After baking, sprinkle with a crumb of oregano.
Serving
Pizza is served hot. The dough should be soft and slightly crispy. Good apetite!
