Adapted from here. It’s the second time i’ve made this. Last time i followed the original recipe thoroughly and i was happy with the result.

however, this time i wanted to use my own dough recipe, for testing purposes. Most times i knead a dough, i end up adding a bit more water than waht the recipe asks for, less oil, more flour, less yeast etc. I just wanted to measure the ingredients accurately and post a tested-dough-recipe. The crust is crisp (prolly due to the pizza stone too) yet fluffy, but not too fluffy, not too thin, not too .. bread like. I didn’t even burn it, it turned out a light shade of brown. It’s one of the first times when i ran out of improvement ideas for a recipe :))

I use a digital scale which is why i always give out the ingredients in grams.

Ingredients (for a 3o cm wide pizza) 

– 150 g water

– 3 g salt

-37 g oil (15 g sunflower oil, 17 g olive oil)

-250 g flour

-4 g dry yeast (fresh yeast can be used)

– 3 garlic cloves

– 30 g butter

– a few strands of thyme

– 150 g mozzarella

– 100 g parmesan cheese

Preparation

1. Dissolve the yeast in a bit of warm water and set aside.

2. Mix the water, oil, salt and flour in a bowl, once you have a rather soft dough, start pouring the yeast water slowly over the soft dough and keep mixing.

3. start kneading till you have a non-sticky, elastic dough, wrap with plastic film and let it rest for about 1 h, or until it doubles its size.

4. half way through the rising process, turn the heat in your oven on to 260 degrees C.

5. if you have a pizza stone, shove it in and let it heat up, otherwise, follow lauren’s latest hint and use an upside down cookie sheet.

6. melt the butter in a pan, while it melts, peel and mince the garlic gloves, then let them simmer for a bit in the butter, till they release soem flavore, no longer

7. once the dough is ready, spread it on your counter or a sheet of plastic film

8. Spread the garlicky butter over it, then parmesan, some thyme and then mozzarella.

9. Bake for 12-15 minutes till bubbly and brown all over

Buuun, mi-am imbunatatit reteta de aluat pentru pizza dupa ce am testat cateva retete si am imprumutat cate ceva de la fiecare. Reteta de baza aici.

Ingrediente (pentru o pizza cu diametru de 30 cm)

– 150 g apa

– 3 g sare

-37 g ulei (15 g ulei de floarea soarelui, 17 g ulei de masline)

-250 g faina

-4 g drojdie uscata (se poate folosi si proaspata)

Pentru umplutura

– 3 catei de usturoi

– 30 g unt

– cateva fire de cimbru proaspat

– 150 g mozzarella (mda, mozzarella mea nu era de aia proaspata, si am putut s-o razuiesc)

– 100 g parmezan (puteti folosi orice alte branzeturi aveti la indemana)

Preparare 

Daca aveti masina de paine ii ceva mai simplu, in sensu ca se pun ingredientele lichide in cuva, se adauga faina si drojdia uscata deasupra apoi se programeaza corespunzator (la mine ii programu 9, aluat de pizza, 1.5 h, a mea ii moulinex si-mi place despre dansa)

1. Se dizolva drojdia in putina apa calduta si le lasa sa faca spume 😀

2. Intr-un bol mai incapator, se amesteca restul de apa, uleiurile, sarea si faina. Ar trebui sa obtineti un aluat lipicios peste care se adauga treptat apa cu drojdia de mai devreme si se framanta cu forta. Eu cred ca am batucit aluatu ceva mai mult de 6 minute cat zicea tipa aia de unde am luat reteta initial, pana cand mi s-o parut mie ca ii suficient de nelipicios si elastic, 10-15 minute.

3. Aluatul se acopera cu un prosop curat sau folie de plastic si le lasa la dospit pana isi dubleaza cantiatea.

4. Daca aveti piatra pentru pizza, dupa juma de ora de dospit puteti sa dati drumul la cuptor (260 grade C) si sa lasati piatra sa se incinga, eu las piatra cel putin 20 minute la incalzit. nu stiu ce se intampla daca nu se incalzeste, ca pe instructiuni scrie s-o incalzesti 😀 so i followed them blindly.

daca nu aveti piatra, se poate folosi un dos de tava cu hartie de copt (n-am testat)

5. untul si cateii de usturoi maruntiti bine se lasa la calit putin, pana incep sa-si lase aroma

6. dupa asta, probabil aluatul ii dospit si se poate intinde

7. Se unge cu untul topit mai devreme, se presara cu parmezan si mozzarella si se lasa la cuptor pentru 10-12 minute (eu am lasat-o 15 si de asta ii asa de rosie :p)

the end ^_^

 

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