Super Absorbent Tampons Five Hours

Since I got the book "Italian Cuisine" Bellona Publishing not part with it. Once again a big thank you to Olga. :)
Italian Cuisine in charge. Today, so here are a recipe for a pizza, according to the provision of the above mentioned book.
Great, I recommend. The book also. :)


dilution Ingredients: 2 / 3 cup of lukewarm water, a pinch of sugar, yeast (fresh or dry active.) The latter are sold in packages of 7.5 g. They are twice stronger than fresh, so you only need half the amount given in the recipe.

For these elements we get about 350 grams of dough on the pizza. This is sufficient for one round pizza for one or two people.

Mortar Preparation of Yeast: Yeast
put into a small bowl. Add sugar and half the amount of lukewarm water. Stir gently until it dissolves. Set aside the bowl for 10-15 minutes. On the surface creates a foam. Before we add leaven the dough, mix it again.

basic ingredients to form dough
2 - 2 ½ cups flour, 1 teaspoon salt, leaven, yeast, lukewarm water the rest of
Add flour into a large bowl and season with salt. I do it well and pour into it the leaven of the yeast, a little lukewarm water. Stir with a wooden spoon. Stir until flour disappears almost completely.

Deck pastry board or sprinkle a small amount of flour. This should be an additional meal, in addition to the quantity specified in a provision of about ½ cup (60 g). The Shape dough into a ball. Knead dough
, trying to avoid adding too much extra flour because the pizza will be unpalatable.

Kneading:
Press the dough to slightly flatten them. Grasp the opposite end, wrap them briefly in his direction, then again stave off the root of your hand. Moving the wrist movements of them together, wrap the opposite end, turn 90 degrees and then move them apart. Repeat these movements delicately, for 7-8 minutes. When the dough is elastic and no longer have to stick to the hands or work surface, lift them up and repeatedly hit him with a strong surface countertop. Finished dough should be smooth and elastic. Beneath the surface should be visible air bubbles, and pressed the dough should come back into shape.

put the kneaded dough into a large bowl and cover with a cloth. While rising, the dough should double the volume. You can check this by putting your finger in the pie. If it remains in print, the cake is ready.

When the dough grow up, squeeze them for about a minute on the counter oprószonym flour. Hands or give a pizza roller shape. Stretch long enough to give it the desired thickness.
At the end of your fingers do the very edge around the pizza, so the filling does not run during baking.
Turn onto a plate smeared with oil.

Put the filling.

For me it was salami, mushrooms, cheese. The top sprinkle oregano (fresh would be better).

Bake in preheated 250 degree oven for about 12 minutes.

That is immediately after baking:



And so on a plate - topped additional ketchup and pesto sauce (yum):



ENJOY:)