Muvanje u 40+

Predebelo je testo za talijanski ukus. Oni vole flis papir testo i natankuju sve i svašta. Bolje su pice u Minhenu nego u Italiji
jer u Minhenu sve talijani drže, dok u italiji imaš kineze, induse i tako...
 
Evo mislim da nađoh pravi recept za talijansku:

Ingredients​

Dough (makes 4 pizzas)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil

Tomato sauce (for 4 pizzas)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil
  • 2 x 400g can chopped tomatoes, drained
  • 3 tbsp tomato puree
  • 3 cloves garlic, peeled
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oragano
  • 1 tbsp chopped basil leaves (or 1 tsp dried)
  • Pinch of black pepper

Toppings (per pizza)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil
  • 2 x 400g can chopped tomatoes, drained
  • 3 tbsp tomato puree
  • 3 cloves garlic, peeled
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oragano
  • 1 tbsp chopped basil leaves (or 1 tsp dried)
  • Pinch of black pepper
  • 50g blue cheese
  • 50g buffalo mozzarella
  • One large mushroom, sliced
  • Small handful cherry tomatoes, halved
  • 50g parmesan, finely grated

Method​

  • STEP 1
    To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
  • STEP 2
    Meanwhile, make the tomato sauce by blending all of the ingredients together.
  • STEP 3
    Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
  • STEP 4
    Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
  • STEP 5
    Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve
 
bmaxa:
Evo mislim da nađoh pravi recept za talijansku:

Ingredients​

Dough (makes 4 pizzas)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil

Tomato sauce (for 4 pizzas)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil
  • 2 x 400g can chopped tomatoes, drained
  • 3 tbsp tomato puree
  • 3 cloves garlic, peeled
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oragano
  • 1 tbsp chopped basil leaves (or 1 tsp dried)
  • Pinch of black pepper

Toppings (per pizza)​

  • 250g flour (preferably '00'), plus extra for dusting
  • 250g plain wholemeal flour
  • 7g dried fast-acting yeast
  • 325ml warm water
  • 1 tbsp caster sugar
  • 1.5 tbsp olive oil
  • 2 x 400g can chopped tomatoes, drained
  • 3 tbsp tomato puree
  • 3 cloves garlic, peeled
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oragano
  • 1 tbsp chopped basil leaves (or 1 tsp dried)
  • Pinch of black pepper
  • 50g blue cheese
  • 50g buffalo mozzarella
  • One large mushroom, sliced
  • Small handful cherry tomatoes, halved
  • 50g parmesan, finely grated

Method​

  • STEP 1
    To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
  • STEP 2
    Meanwhile, make the tomato sauce by blending all of the ingredients together.
  • STEP 3
    Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
  • STEP 4a
  • STEP 5
    Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve
Kliknite za proširenje...
Koja dramatika :lol: Najbolja je grčka pica-- pizza
 
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