بعض الأشخاص يحبون و يرغبون صنع المنزلزا منزليا لكن لا يعرفون العربيه فيبحثون عن كيفية بالانجليزيه ليتقنوها
وصفه عمل بيتزا سهلة ب باللغة الانجليزيه
Nothing like a basic recipe quali, to embellish oneself afterwards. This is the case with pizza dough, which can then
be cooked just as it is, just floured, salted with a dash of olive oil and a few sprigs of rosemary
for aperitifs, or garnished with succulent ingredients Serve to a band of hungry gourmets.
The pizza dough is prepared like a bread dough with a tip of oil. And if you can cook it in
a wood-burning oven, it’s even better!
It does not matter if you decide to make a pizza margherita, a pizza queen or a pizza with seafood
, anyway, you will have to start with the dough. Of course, if you run out of time,
ready-made pizza dough is an acceptable solution, but honestly, for taste, it’s worth taking
a few minutes and covering your fingers with flour, especially since the recipe for
The pizza dough is ultra simple. Moreover, you can even invite your children
who will love to “dirty” their hands.
The ingredients of the pizza dough
For a big pizza:
– 250 g of wheat flour
– 1 sachet of dehydrated baker’s yeast or 20 g of fresh cube yeast
(in the supermarket or at your baker’s place) and dissolved in a little warm water
– 3 tablespoons olive oil
– 1 teaspoon of salt
– 15 cl of warm water
Preparing a good pizza dough
– Mix flour and salt with a wooden spoon. Add the yeast, knead, then pour the
lukewarm water and stir another minute.
– Add the oil and knead the dough for 5 minutes, until it is homogeneous and
detaches from the edges of the container.
– Cover with a cloth, let rise the dough in a warm place
(place your container in the preheated oven at 30 ° C
and then turned off) until it doubles in volume, at least 45 minutes.
– Preheat oven. Flour the worktop, spread out your dough and stretch to form a disc
(the pros do it by turning the dough a little spread out under their fist),
with the hands or with the roller. Place on the baking sheet covered with parchment paper.
Garnish the pizza according to taste. And bake.
Let it rest in a place where it is hot © istock
Cooking the pizza
In a normal oven, 240 ° C (thermostat 8), monitor for 10 to 15 minutes.
Tips and variations of pizza dough
To activate the yeast faster, a pinch of sugar can be added.
For a little original taste, replace 1/3 of the water with white wine and add oregano.
Perfume it: basil or other herb, spices, garlic powder, mustard …
Replace 1/3 or 1/4 of the flour with fine corn or wheat semolina to give a slightly crumbly
and crunchy texture to the dough.
For a light dough: replace the oil by small Swiss.
Get help: the breadmaker is there to knead and raise!
An express recipe: replace the water with 1 yogurt and use baking powder.
For “Pan Pizza”: put milk in place of water, the texture will be slightly brioche.
Oil the pot well before cooking!
Keep the pizza dough in a cool, filmed or covered salad bowl. It can also be frozen:
pre-spread on parchment paper and then wrapped in a tube, or in bulk, before packing in a plastic bag.
The more oil in the dough, the more crisp it will be.
For a thin paste with little oil, it will be necessary to spread it well sprinkle flour with each passage of the roller.
© istock
With what to garnish his pizza dough?
Classic Pizza: The base is a thick coulis based on tomatoes, olive oil, sugar and herbs.
For those in the hurry: tomato concentrate and a few pinches of powdered sugar
(to “kill” the acidity) will do. Be sure to
take good products, their quality will greatly contribute to the excellence of your pizza.
White Pizza: The base will then be fresh cream, or mascarpone, ricotta or other creamy preparation.
Find the best pizza recipes
Garnish with quality food © istock
Some pizza toppings, the most common:
– Margherita: the base of the pizzas. Tomato coulis well scented, mozzarella, oregano.
– 4 seasons: Coulis of tomatoes, mozzarella, ham, mushrooms, artichokes, olives.
– 4 cheeses: Coulis of tomatoes or cream, mozzarella and 3 other cheeses. Most often: goat, gorgonzola and
parmesan.
– Neapolitan: Coulis of tomatoes, mozzarella (sometimes, some add anchovies and olives).
– Queen: Coulis of tomatoes, mozzarella, ham and mushrooms.
– White Pizza: Mozzarella and basil. Otherwise ricotta, rocket and pine nuts to change.
– Seafood: tomato coulis, seafood, garlic and parsley (no cheese)
– Hawaiian: this one comes from the Americans. Tomato coulis, mozzarella, ham and pineapple.
Find here all our pizza recipes.
