Home Pizza Mauro’s perfect pizza dough – Italian Cuisine

Mauro’s perfect pizza dough – Italian Cuisine

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“There’s a world of difference between a good pizza dough and a perfect one. It’s not hard, but you do need to follow a few basic rules. Firstly, it’s essential to use the right kind of flour. You’ll need a plain flour with a medium protein content and this is sold as strong, baker’s or pizza flour. The second tip is to never combine the salt and yeast together as the salt can kill the yeast and you’ll end up with a brick of a pizza. And finally, if you have time, proving the dough for 24 hours before using not only adds depth of flavour to the dough, it also allows the yeast to fully mature meaning you’ll feel less bloated after eating.” Mauro Gulli,
Ingredients

500 g (3⅓ cups) sturdy bread flour
7 g (1 sachet) dried yeast
1 tsp caster sugar
300 ml filtered water
three tsp olive oil, plus additional, for greasing
15 g tremendous sea salt
Cook’s notes
Oven temperatures are for standard; if utilizing fan-compelled (convection), cut back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are recent (until specified) and cups are flippantly packed. | All greens are medium dimension and peeled, until specified. | All eggs are 55-60 g, until specified.

Instructions

Resting time 1 hour or in a single day if time permits

Place the flour in a mound in your work floor and make a nicely within the centre. Add the yeast and sugar to the centre of the nicely, then pour within the water and oil and mix till a dough comes collectively. Add the salt, then knead on a flippantly floured floor for 10 minutes or till easy and elastic. Place the dough in a flippantly oiled bowl and switch to coat. Cover the bowl with plastic wrap, then stand in a heat, draught-free place to show for 1 hour or till doubled in dimension. If you wish to let the dough mature, refrigerate the dough in a single day earlier than proving. The following day, take away from the fridge, convey to room temperature, then show as per the recipe.

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10 Comments

  1. Numba1TeddyBear

    February 28, 2019 at 7:03 pm

    Wtf is a kilogram

    Reply

  2. Danvil

    February 28, 2019 at 7:03 pm

    Never use sugar unless you need pizza right away because it will taste inferior to no sugar, very little yeast and 65% water and let it rise overnight. Infinitely better than the fast sugar pizza.

    Reply

  3. JAT002

    February 28, 2019 at 7:03 pm

    :34 you don't want your dough to be elastic. You want it to stretch. To be elastic means after it is stretched it will return to its original shape and size. I've worked with "elastic" dough. It usually ends up tearing because it won't stay stretched out.

    Reply

  4. Carolyn Sanchez

    February 28, 2019 at 7:03 pm

    them pizzas look crappy probably bland too

    Reply

  5. patricia gimay

    February 28, 2019 at 7:03 pm

    What would the temp be if pizza was being baked in a conventional oven . Thanking you.

    Reply

  6. Mìster Sly

    February 28, 2019 at 7:03 pm

    sheet pizza

    Reply

  7. Gioviana Danese

    February 28, 2019 at 7:03 pm

    Sono italiana e la pizza non è cosí da noi non c' è il burro…I ' m italiana and our pizza isn't so, there isn't butter

    Reply

  8. Oscar Mayer

    February 28, 2019 at 7:03 pm

    that lady was annoying, why was she there?

    Reply

  9. Phil Perry

    February 28, 2019 at 7:03 pm

    Perfect my ass.Pizza dough is only flour, water, fresh yeast and salt, NOTHING ELSE.

    Reply

  10. faceandaname

    February 28, 2019 at 7:03 pm

    why dry yeast?

    Reply

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