Who doesn’t love pizza? Thin or tender, with lots of cheese, with spicy salami or savory prosciutto chunks, with vegetables or all sorts of other delicious ingredients and inviting spices, pizza is one of the culinary delights most cherished by foodies around the world.
The pizza (“pissa” – a Latin term, meaning “flat bread”) that we know and love so much today originated in Naples, Italy, and if you’ve ever wondered how Italian chefs manage to make the perfect pizza, we have news for you. You. An Italian chef named Michele Leo revealed to the publication huffpost.com what is most important when you want the pizza you prepare at home to come out like a book. You may think that pizza is not authentic if it is not baked in a wood-fired oven or if it is not seasoned with special sauces whose recipes cannot be disclosed by professional chefs. But not like that.
Michele Leo: the secret is not in the method of baking, or in the toppings, but in the dough
“Basic ingredients are key. Since pizza dough is only made from water, flour, salt and yeast, it’s clear that it all comes down to the quality of these simple ingredients, but also the time we are willing to allocate to the preparation of this dish. The richer the flour is in gluten. , the longer the dough needs to rise, so the pizza is easier to digest. So you need to figure out how much gluten is in the flour you are using. That’s why there are some special types of pizza flour that have the optimal gluten content. Also, the dough should be allowed to rise for 8 to 10 hours. After this time, there will be no more yeast intolerance, a common problem when the dough is put in the oven before the yeast is ‘finished’.”said the cook.
Michele Leo also has a simple but perfect recipe that she uses to make the best pizza. Apparently, the type of flour he was talking about earlier can also be easily found in our shop.
- 4 g brewer’s yeast
- 1 liter of water
- 1.4 kg flour type “0”
- 30 grams of salt
- 30 ml of oil
- Peeled Tomatoes
- Mozzarella Cheese
- fresh basil
- Handful of semolina/sorghum
Also read: Pan pizza – a simple and quick recipe for home
Yeast is soluble in water. Add flour, salt and oil and mix everything until you get the right dough that doesn’t stick to your fingers. Leave the dough overnight in the refrigerator. The next day, remove the dough from the cold and let it sit at room temperature for an hour or two. During this time, crush the peeled tomatoes and season them with a pinch of salt. The oven is heating up. The stretched dough is placed on a tray sprinkled with semolina. Put the tomato sauce on top and bake in the lower oven for 13-15 minutes, until the dough is rosy. Remove the top, add the mozzarella (grated, torn or sliced) and place the pizza in the oven for another 2 minutes. When time is up, remove pizza, sprinkle with fresh basil and serve hot. Good appetite!
- Didn’t manage to eat it all? Look what you do with leftover pizza!
photo source – 123rf.com