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Two recipes for an amazing pizza test

02 September 2017

Pizza does not always turn out delicious: it lacks spiciness and taste, the dough is dry, hard and resembles rubber. If you can experiment with the filling and pick up a perfect combination of products, then finding the recipe for an ideal mix is more difficult. It only seems that there are no special secrets: it is enough to mix flour with water and salt. To prepare an excellent basis for Italian delicacies, you need to intelligently pick up the ingredients, and follow the cooking techniques clearly. The company Adriano proposes to try two recipes. Your dish will turn out incredibly tasty and delicate!

Dough from James Oliver

Dough from James Oliver

For the batch will need quality products:

  1. Wheat flour — 800 g;
  2. Coarse flour — 200 g;
  3. Sea salt — 1 tbsp. Without a hill;
  4. Yeast (dry) — 30 g;
  5. Sugar powder — 1 tbsp;
  6. Warm water — 650 ml.

Yeast dissolved in 200 ml of liquid, adding the powdered sugar, stir well with a spoon. The granules should dissolve, and after 5 minutes, a lush “hat” should rise. In the meantime, in a deep container, sift the flour, leaving 2 tablespoons for the mixture, add salt, mix. Make a hole, pour out the yeast mixture and the remaining water according to the recipe.

Mix the dough with a spoon, then with your hands. Board or the surface of the table with flour, put a lump and knead well. It should be dense and homogeneous in consistency. Place the dough in a container, sprinkle with flour, cover with a cloth, put the bowl aside for 15 minutes.

Soft boletus is divided into parts, depending on the size of the future pizza, roll to 0.5 cm thickness. Lay out the filling with sauce. Bake at 250 degrees, placing on the top shelf. Pull out the dish after 5-7 minutes. The product should turn out to be golden and with crisp sides.

The basis for the Italian pizza from Richard Bartinier

The basis for the Italian product from Richard Bartinier

Often, olive oil is added to the dough to give it more elasticity. The kneading process is slightly different from the previous recipe, since fresh yeast is used.

Components for batch:

  • Yeast — 15 g;
  • Italian flour (wheat) — 500 g;
  • Olive oil — 50 g;
  • Salt (coarse) — 10 g;
  • Water (only warm) — 320 g;
  • Wheat flour for powder.

Fresh yeast to rub into flour, add oil, salt, slightly warmed water. Stir the dough until it becomes smooth, elastic behind the texture. It can be put for an hour in a warm place, so it rises, but it is best to place it in the refrigerator for the night, closing the container with a film. It will acquire an original sour taste, as chemical processes will occur more slowly. Sour amazingly emphasize the flavor range of ready-made pizza.

The finished dough is transferred to a table, sprinkled with flour, divided into three parts. Ball stretch his hands or roll out a rolling pin. It is important that the middle be thin, and the edges thicker. The diameter of the circle will be about 20-22 cm, along which you need to distribute the filling and sprinkle with cheese.

Oven to warm up to 250 degrees, but after putting the semi-finished product, reduce it by 10 degrees. Bake for about 12 minutes. The edges should turn rosy and crispy.

Pizza delivery in Kiev

If there is no possibility to bake a golden and fragrant product with delicious draft cheese, you can order from Adriano. A good selection of Italian delicacies with various fillings will satisfy the whims of any guest: with seafood, meat, spicy, with mushrooms and even vegetarian with greens. Optimal cost and prompt delivery will allow you to visit the paradise of Provence, without leaving home.