Pizza Dough
220g water
15g honey
20g fresh yeast
420g bread flour
30g EVO
1 tsp salt
Top
300g buffalo mozzarella
400g canned diced tomatoes or crushed tomatoes
A pinch of salt
40g EVO (20+20)
10-15 basil leaves
220g water
15g honey
20g fresh yeast
420g bread flour
30g EVO
1 tsp salt
Top
300g buffalo mozzarella
400g canned diced tomatoes or crushed tomatoes
A pinch of salt
40g EVO (20+20)
10-15 basil leaves
- Put water in TM Bowl and warm it for 1 minute at 37ºC on Speed 1.
- Add honey and yeast. Mix for 10 seconds on Speed 4.
- Sift in flour. Add EVO and salt. Knead for 2-3 minutes.
- Put pizza dough in a slightly oiled large bowl, cover with plastic film and let it rise for 2 hours
- Chop mozzarella for 5 seconds on Speed 5. Put it in steaming basket (using it as a drainer) and let it drain for 10 minutes
- Roll out dough around 5mm thick. Cover oven tray with baking paper and oil a little.
- Put pizza dough in the tray. Rise slightly the sides of pizza dough with your hands.
- Spread tomatoes and mozzarella on the top. Sprinkle with a bit of salt and drizzle with 20g of EVO
- Put the remaining 20g of EVO in a small bowl together with roughly hand-chopped basil leaves
- Bake your pizza in preheated oven at 220°C for 20 minutes
- After 20 minutes, take it out of the oven, spread basil leaves on the top, drizzle EVO and put it back in the oven to bake 5 more minutes.
- Serve warm
Buon Appetito
It is adapted from Io e il mio Bimby with a few modifications
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