Base pizza (impasto diretto) 1 Kg di farina Rosignoli ideale per pizza25 gr di lievito di birra due cucchiai di olio extravergine di oliva650 g di acqua naturale non di rubinetto15 g di sale5 g di pasta madre essiccata
Mettere nell'impastatrice munita di braccio meccanico tutti gli ingredienti: farina, acqua, pasta madre esiccata, olio e per ultimo il lievito che va sciolto però prima in un po di acqua tiepida e un cucchiaino di zucchero. Far andare l'impastatrice all'inizio alla velocità più bassa poi a quella media.fin tanto che non si sarà ottenuta una massa liscia ed omogenea.Togliere dall'impastatrice mettere la massa a lievitare coperta in un luogo lontano da correnti d'aria e lasciarla lievitare per circa tre ore .Quindi prenderla tagliarla a pezzi e stenderla sulle teglie cosparse con un po di semola di grano duro.Stendere la pasta senza utilizzare il mattarello, aiutandovi solo con i polpastrelli delle dita.
Base pizza (dough directed)
1 kg of flour Rosignoli perfect pizza
25 g of yeast
two tablespoons of extra virgin olive oil
650 g of natural water tap
15 g salt
5 g of dried yeast
Is not it true that sometimes by chance you find very tempting recipes. This is more than a recipe that I give you a tip: Do not ever throw the pizza on a baking sheet that stays there. Some time ago I forgot all ready in a pan pizza, which rest in the open air for a whole day drying on the surface.
The next day I was about to throw it away when I had an idea to gondii with plenty of oil on the surface by covering it with coarse salt in the end with a lot of water I put in the oven to bake at 200 ° C.
After about thirty minutes here is a miracle. A very crisp focaccia and looking very inviting. The only problem I encountered was the fact that having been attacked in the pan overnight in was still a little damp so I cook well from the side that had not been exposed to air.
Then I put inside cheese and sliced as you like in my case I used the Gorgonzola and speck .... that tell you more, try it yourself then let me know ...
Base pizza (dough directed)
1 kg of flour Rosignoli perfect pizza
25 g of yeast
two tablespoons of extra virgin olive oil
650 g of natural water tap
15 g salt
5 g of dried yeast
Put dough mechanical arm equipped with all the ingredients: flour, water, sourdough esiccata, oil and finally the yeast is dissolved, however, the first in a little warm water and a teaspoon of sugar. Let go of the mixer at the lowest speed, then that media.fin not be obtained so that a smooth and homogeneous mass.
Remove dall'impastatrice to the mass to rise covered in a location away from drafts and let rise for about three hours.
So get it cut into pieces and spread on baking sheets sprinkled with a little of Durum wheat.
Roll out the dough without using a rolling pin, helping only with the fingertips.