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Pizza


So, I'm at home and trying to keep me and especially my 9yo daughter engaged in interestinc activity. I like cooking, last week we made bread, and this weekend I wanted to try to make pizza dough. It came out good!

We made the dough according to the instructions on the dry yeast I got:
500g of wheat flour, 2 teaspoons of sugar, salt and the yeast. I added 3 table spoons of olive oil and enough water to make an elastic dough, probably around 300ml. I kneaded the dough for ca. 10 minutes, preheated the oven at 50°C, tuned it of and left the dough inside to grow for 2,5 hours.


I then divided the dough in three parts and formed the pizzas.

For the topping i mixed rough tomato sauce with olive oil, oregano and a pinch of salt

I covered the pizzas with the tomato sauce and put them into the oven at 220°C for ten minutes. In the meantime i cut the mozzarella cheese and prepared the other toppings.

After 10 minutes I put the mozzarella and the toppings on the pizzas. I made one with philadelphia cheese, one with ham and one with tuna. After another 10 minutes in the oven, they were ready! I didn't put the mozzarella from the beginning because that way it would burn, the same for the ham.

They turned out good, but I should probably have cooked them a bit more, maybe next time I'll make it 20+10 minutes.
They also turned out quite large, we ate around the half of them and finished them the next day.

All in all, it's not a difficult dish to make, it just takes a bit of time (and the 3 hours for the dough to grow). Will definitely try again! 😁

#FediKitchen

唐揚げ夢 reshared this.

in reply to Patrick Marchiodi

Lol, i only notice now that the pizze look as if they are put directly on the table, I swear there are actual plates underneath them! xD
in reply to 唐揚げ夢

I'm toying with the idea of making panzerotti (which are small pizza dough disks folded together and filled with mozzarella and tomato souce or pepper and sausage. They can also be fried! 😁
in reply to Patrick Marchiodi

Eh, noi questa settimana non abbiamo impastato la nostra pizza settimanale perché il supermercato del paese non aveva il lievito, l'ultima volta che abbiamo fatto la spesa (saremo più fortunati la prossima volta). Prima o poi dobbiamo deciderci a iniziare la nostra coltura domestica.
in reply to Rafu

ho letto che in diversi posti c'è carenza di lievito (e di farina), e che alcuni parlavano appunto di farsi il lievito in casa. Ammetto che sarei curioso di sapere come funziona
in reply to Patrick Marchiodi

Le persone giuste a cui chiedere, i veri esperti fra i nostri amici, sono Lavinia & Enrico... Una volta mi avevano anche brevemente spiegato, ma non ricordo bene. Qualcosa sul prendere la buccia della pera come punto di partenza.