четвртак, 28. јануар 2016.

Perfektno testo za pizza* Perfect pizza dough


 Scroll down for Recipe in English


Ne sećam se kada smo poslednji put jeli kupljenu pizzu. Kada vidite kako je lako napraviti testo, a tek kad isprobate koliko je ukusnije , shvatićete i zašto.


Sastojci

2 šolje tople vode
2 kašičice šećera
2 kašičice suvog kvasca
5 šolja  brašna, plus dodatni za mešenje
2 Kašike maslinovog ulja
1 kašičica soli



Priprema
Stavite vodu i šećer u veliku činiju i mešajte da se rastvori.. Pospite kvasac preko vrha i ostavite da stoji na toplom mestu 10 minuta.
Umešati u brašno, ulje i so dok se ne ujedini u mekano testo. Mesiti na pobrašnjenoj površini (koristiti  malo brašna koliko je moguće) testo , dok ne postane glatko i malo lepljivo.


Često sam bacala testo na radnu površinu nekoliko puta da bi gluten počeo da radi . Prebaci se u lagano nauljanu činiju, pokriti čistom kuhinjskom krpom i ostavite da se diže na toplom mestu dok nije udvostručeno u veličini (30-40 minuta).
Izvaditi na pobrašnjenoj površini, utolati i izrezati na 4 komada . Uvaljati u loptice i ostaviti da se diže na toplom mestu 15 minuta.


Razviti testo u krug.
Zagrejte rernu na 240 ° C .  Stavimo na testo naše omiljene sastojke i pečemo(10-12 minuta).

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Ingredients


  • 2 cups warm water
  • 2 tsp sugar
  • 2 tsp dry yeast
  • 5 cups high-grade flour, plus extra for kneading
  • 2 tbsp olive oil
  • 1 tsp salt

Place water and sugar in a large mixing bowl or an electric mixer with a dough hook and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place for 10 minutes.
Mix in flour, oil and salt until evenly combined, working to form a soft dough. Knead on a lightly floured surface (use as little flour as possible) or with the dough hook for 5 minutes until smooth and a little sticky. I often throw the dough onto the bench several times to get the gluten working. Transfer to a lightly oiled bowl, cover with a clean teatowel and leave to rise in a warm place until doubled in size (30-40 minutes).
Turn out onto a lightly floured surface, roll into a log shape and cut into 4 even pieces. Roll into balls and leave to rise in a warm place for 15 minutes.


Preheat oven to 240°C and cut baking paper to fit 4 pizza stones or oven trays. Place pizza stones or oven trays in the oven to preheat. Place baking paper on the bench and roll out a ball of dough on top of each to form a rectangle about 35cm x 28cm. Add toppings then slide, still on the baking paper, onto the preheated pizza stones or oven trays. Bake until base is golden and crispy (10-12 minutes).
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