How to make PIZZA MARGHERITA
Ingredienti
500g of ‘0’ soft wheat flour
15g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
approx. 250ml of lukewarm water
a pinch of sugar
8 spoonfuls of peeled tomatoes already chopped
200/250g of mozzarella
oregano
fresh basil
Preparazione
Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour and pour these ingredients into the kneading machine, add 4 spoonfuls of oil and switch the mixer on. After 2 minutes add the salt and continue mixing for 4/5 minutes longer.
Take the dough out, roll into a ball and sprinkle with flour.
Cover with a cloth and let rise for 1 hour in a warm and draft-free place.
When the dough has risen divide it into 2 parts. Fit the Roller 220 accessory and pass the dough through it repeatedly till it reaches the full width of the rollers.
From time to time sprinkle with flour till the dough is soft and smooth. Place the dough on a floured surface and place the Pizz@Round accessory in its centre. Press downwards and rotate it at the same time by 120º to obtain a disc.
To increase the pizza size, pull the dough manually as a pizza chef would do.
Lay the pizzas on the tin lined with greaseproof paper. Cover with a cloth and let rise for 20 minutes.
In the meantime flavour the tomatoes with oil, salt and oregano. Once leavened, garnish the pizzas with the tomatoes and a drop of oil.
Bake at 200°C for 15 minutes, take out, top with the mozzarella, slightly oiled basil, a pinch of oregano and a drop of oil.
Return to the oven and finish baking for 5 more minutes.
Note
Recommended machine: PASTA&PIZZA
inserita: Marted́, 14 Giugno 2005
Letture: 5507 |
