Sift the flour and salt. Then add the water slowly stirring. Knead the dough, then stir slowly with

I told in the past, how we wanted to do a first-class pizza, when Siipan försvarsmakten test sister's daughter came to us to spend a Sunday. Space station blog I had previously read that Museokatu stove & delicacy -puodista not Italian 00-flour. They therefore sought. I made the dough in the Space Station under instruction. To halve the manual, because we got six small pizza on the bottom, which was enough to still perunapizzaan two days later. Perunapizzasta was otherwise pretty great, too bad I did not starving come kuvanneeksi it. So you have to do again and recommend the potato pizza.
Heat the water to body temperature. The original instructions were told to use the 25 C water, but the hand temperature work very well. Then stir the water, olive oil, yeast and sugar in a food processor with a dough for about 3 minutes, until the mixture is uniform.
Sift the flour and salt. Add the water, then slowly mixed with the same machine, stirring occasionally. Knead the dough, then quiet power for around 15 minutes until it is smooth and elastic. The dough may look a little loose, but it should be. If it is too loose, add the flour and if too solid so more water. Undo the dough well floured table and let rest under a towel for 20 minutes.
Divide the dough into eight, then about 200 g size parts. Knead the pieces in your hands and roll them into balls. Put them in a sparse oiled cookie sheet, or even on the plates. You can raise the dough balls at room temperature for 2-3 hours, in which case they will double in size. After this, the dough can be used or stored in the refrigerator up to a few a couple försvarsmakten test of days. The best result you get when you raise the dough in the refrigerator overnight and baking the pizzas until the next day.

1 kg of "tipo 00" flour 1 tablespoon salt Heat the water to 25 C. Stir then water, olive oil, yeast and sugar with dough hook in a food processor for approximately 3 minutes, until the mixture is formed.
Sift the flour and salt. Then add the water slowly stirring. Knead the dough, then stir slowly with mixer for around 15 minutes until dough is smooth försvarsmakten test and elastic. The dough apr look a little loose, but it Should Be. If it is too loose, add the flour and if too firm add more water. L et rdough est for 20 minutes.
Divide försvarsmakten test the dough into eight, about 200 g size parts. Knead the pieces in your hands and roll them into balls. Put them in a sparsely oiled cookie sheet or on a plate. R AISE the dough balls at room temperature for 2-3 hours, they will double in size. After this, the dough can be used or stored appears in the refrigerator up to a couple of days. The best results försvarsmakten test you get when you raise the dough in the refrigerator overnight and then bake the pizzas the next day.
Stretch the pizza by hand on a well floured table. Bake in the door as hot as possible for about 6-7 minutes. I made the tomato sauce of fresh scalded tmatoes. I added minced tomatoes and garlic, pepper, salt, olive oil and fresh oregano.
The other fillings were ham, salami, mushrooms, red onions, bell peppers, pineapple, tuna and mozzarella. Then everyone got to choose Their favorite toppings for individual pizzas. 00 to jflours made a really fantastic pia base. I can not go back to other flours anymore ...
I write every now and then with a 5: 2-fasting, which allows the waist has left one and half years more than 15 cm. Each day, the plain, to be enchanted.
A lifestyle blog by English woman with 40 + career in fashion. Thoughts about food, travel, living, style. Once in a while I also write about 5: 2 fast. I have lost abt 17 kg in 1 years eating twice a week for only 500 kcal / day. Lumo = enchant in English ... Small details make even plain, busy every day life enchanted.
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