Description
With this pizza from the incomparable Neapolitan dough from Peter Reinhart I want to say "I Love you& quot; the family that loves her. The pizza dough is amazing, gentle and with "bubbles" like all good Italian pastries. Since then, pizza has become for us a special dish. It so happened that in the thirteenth anniversary of our wedding we were in nice. So, enough to walk up along the promenade des Anglais and the Flower market, we came upon a small and cozy pizzeria. There we ordered a pizza, thinking thus to celebrate the anniversary, the pizza was so huge that barely fit on our table. Her taste was amazing, nothing like up to this point we have not tried. We often remember the anniversary especially when we bake pizza, it was an adventure though with the number 13.
Ingredients
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Flour
350 g
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Yeast
5 g
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Sugar
1 Tbsp
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Salt
1 tsp
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Water
250 g
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Olive oil
1 Tbsp
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Puree tomato
250 g
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Garlic
2 tooth
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Salt
0.5 tsp
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Sugar
1 Tbsp
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Spices
1 pinch
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Black pepper
1 pinch
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Mushrooms
6 piece
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Ham
9 slice
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Olives
15 piece
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Mozzarella
100 g
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Olive oil
-
Corn flour
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Flour
Cooking
Yeast mixed with flour.
Of all the ingredients knead the dough. Do it better using food processor (mixer) or the bread machine. Hands to do it will be a little difficult because the dough get sticky. Flour great not to add.
Work surface and hands with olive oil, pull only that dough and stretch it and fold the envelope, then to round. Divide the dough into three equal parts (about 200 grams), shape them into balls and put in greased bowl, cover and clean up in the morning in the fridge. There it is a wonderful climb. In the fridge the dough can be stored up to 4 days.
1-1. 5 hours before baking the dough, remove from the refrigerator, put in greased with olive oil surface, stretch, fold, envelope, round and allow to warm at room temperature.
Chop the garlic and lightly fry in olive oil, add tomato puree and simmer for a few minutes, then add salt, sugar, pepper, and Italian herbs. Allow to simmer another couple of minutes. Cool.
Grate cheese on a grater, mushrooms cut into slices, olives in half, from ham to carve figurines or cut.
On the working surface pour a small amount of flour, dip in her bottom logrevregex the ball of dough, then stretch it with hands and put in the form greased and sprinkled with cornmeal or semolina. The dough is well lubricated sauce and lightly sprinkled with cheese.
Put mushrooms, ham and olives.
Sprinkle with remaining cheese. Bake pizza in the oven at 220 C for 10-12 minutes.
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