Bread and pizza with three cheeses in Italian

Description

I have long and hopelessly in love with Italy... to Go there - my old dream. The mountains and the sea, style and emotion, music and paintings, movies and cars, all the best in Italy ))) and while I bake fragrant bread and pizza with three cheeses and fresh oregano, and dream about Italy over a Cup of espresso... by the Way, this recipe was born a few years ago when my friend Anya lagoon, brought from Italy in gift chic sun-dried tomatoes. He remained very delicious memories, and this recipe, which I bake bread and pizza very often. Delight causes all the people I treat, so that all the fans of Italy dedicated ;)

Ingredients

Yeast

0.5 tsp
Water

200 g
Flour

200 g
Water

230 g
Flour

380 g
Sugar

1 Tbsp
Salt

1 tsp
Yeast

1.5 tsp
Olive oil

6 Tbsp
Blue cheese

100 g
Parmesan

4 Tbsp
Mozzarella

150 g
Oregano
Tomato paste

4 Tbsp

Cooking

So, for a good flavorful Italian bread is necessary first to prepare the dough - the big. You can cook it on the yeast or leaven. If you like it more. Dissolve the leaven or the yeast in water and stir in the flour. Take the bowl with the reserve - good dough ferments. The time fermenting yeast is temperature dependent, and it can be easily customized to fit your individual schedule. In the refrigerator 12-24 hours. At 15-18°C for 7-12 hours. At 25-30C for 3-4 hours.

The finished dough lace with a pleasant odor.

Gently stir it in water, pour the yeast and stir again.

Add salt, sugar and flour in parts and knead the dough.

In a large bowl pour oil and distribute it on the walls of the vessels.

Put our dough.

Folded edge,

Rounding the dough and giving it the shape of a ball.

Now let our dough to ferment and develop the gluten, that is to form the framework for our future bread, so it was lush! For this I recommend the folding method of the test.

Stretch the dough with two hands to the maximum (it should not break) and fold one edge to the other. Leave the dough to rest for 10-15 minutes.

And do that for 1.5 hours, 7-8 times. After the last addition leave the dough to rest for 20 minutes.

What a beautiful view we got the dough thin films on the surface talking about well developed gluten. And all the oil are evenly intervened in the dough.

While the dough is resting, prepare the filling. Mozzarella I RUB on a coarse grater, blue cheese breaks into small pieces. Greens oregano (origanum) cut, not too fine.

If possible it is better to take sun-dried tomatoes, my over, and to go to Italy not yet met ))) so I replace the tomato paste. Fresh tomatoes will give a lot of juice, it is better not to take.

Divide the dough into two equal parts. First let's make bread. You need to stretch the dough into a large rectangle, be careful that it is not torn. If you feel that the dough is strained to the limit, let it rest 5 minutes, during this time, the tension in the gluten is gone, and the dough you can pull on.

Lubricate the workpiece, tomato puree and place the filling.

Take one

And the other end.

And once again roll down the other side.

Podocyte into a ball, giving the bread a more rounded shape. Put on parchment paper and cover with a large bowl.

From the second half of dough will make a pizza. Tie it on a baking sheet, covered with baking paper. For convenience, you can sprinkle the dough with flour. Also, try not to tear the dough, you can pull in several stages.

Lubricates tomato paste,

And spread the filling.

Turn on the oven at the maximum. Bars put into the lower part of the oven and put it on the baking stone or cast iron skillet. She needs to heat up - it will be baked bread. After 20-30 minutes, put to bake pizza. Before baking spray the top a bit of pulverizate. At a temperature of 230-250C pizza will be ready in 7-9 minutes.

Aroma is such that I can't wait to try our pizza. But even just a few minutes - put in the oven for our bread which is already rasstalsya by this time.

With a sharp knife or razor blade make slits.

Not deep!!!

Bars with stone (frying pan) moving higher up in the middle of the oven and carefully transfer the bread to paper on a hot pan. Several zilch from a spray an ice cube on the bottom of the oven and quickly close the door. 7 minutes later low down the heat from high to 190C and bake for another 15-20 minutes. Bread small baked quickly. Just for this time will have time to eat pizza ))) the Bread is delicious hot, warm or cold too! But more than a day it is better not to leave, who knows how to behave in this blue mold )))

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