Angola Xyami – Best Know How

4 Responses to “What is the real Italian pizza dough recipe?”

1. Kaptain Nemo...the Revenge
   March 21st, 2010 at 4:19 am

   

   - lievito di birra
   – 1 kg di farina
   -1 bicchierino di olio extra-vergine di oliva
   – sale e acqua .

   Mettete la farina in una pentola e sbriciolateci il lievito dentro,
   riscaldate l’ acqua sul fuoco e salatela.

   Aggiungete l ‘ acqua alla farina lentamente e impastate fin quando l’ impasto non sara’ soffice ed elastico .

   Attenzione ! se l’ impasto e’ appiccicoso aggiungete la farina se invece e’ duro aggiungete l’acqua .

   Quando avete finito lasciate riposare l’ impasto in un mobile o nel forno ( SPENTO ! ) ricoperto da uno straccio .
   [ la pasta che avete preparato sta lievitando....al calduccio ! non disturbate per 30' - 50 ' !!!]

   PER IL SUGO:

   - fate soffriggere l’ aglio nell’olio e aggiungeteci la passata , salatela e a fine cottura metteteci delle
   foglie di basilico dentro .

   Una volta lievitata , mettete meta’ impasto sulla carta da forno e stendetela [ il restante se non vi occorre congelatelo] , fino ad ottenere l’ altezza desiderata.
   Poi metteteci su il sugo e infornatela per 20 min a 180 gradi .

   Ricordatevi di conservare un po’ di sugo da aggiungere alla fine insieme alla mozzarella e una
   bella foglia di basilico .

   ok avete finito buon appetito .

2. Honey
   March 21st, 2010 at 4:29 am

   

   Pizza

   Difficulty: Easy
   Preparation: 15 min
   Serves: 4 people
   Cost: Very Low
   Additional note: + the time to rise (1-2 hours)

   Ingredients for 4 pizzas with a diameter of 30 cm
   600 ml water
   + 1 kg flour for the pastry
   Yeast 50 gr
   6 tablespoons extra virgin olive oil
   Salt 30 gr
   2 teaspoons sugar

   ■ Preparation
   Place the flour on a pastry board (or in a large bowl) and make a hole in the center. Take a glass bowl, pour a glass of warm water, sugar, and then crumble in the two cubes of yeast (or dried yeast) and stir to melt thoroughly.
   Put the mixture in the center of the flour water and yeast, then, in part, dissolve 30 grams of salt in another glass of lukewarm water, add also the flour, together with the oil and then begin to knead.

   Keep close to you a little ‘flour and the remaining warm water, which would integrate the dough gradually until it reaches the desired consistency, which should be soft and elastic (depending on the flour used, you may need a bit’ of water more or less).

   Continue to knead until dough is smooth and soft but substantial, with which it forms a ball that you are going to set in a large bowl (remember that the dough will double its volume), well sprinkled with flour on the bottom.
   Cover the bowl with a clean cloth and store it in a warm place and away from drafts, such as the oven off at home.
   Wait until the dough has doubled in size (it takes about 1 hour – 1 hour and 1 / 2) and then proceed to draw up the dough for pizza.

   ■ Council
   If you’re not practical, perhaps there will be easier to work the dough for pizza in a bowl, at least until all liquids are not well absorbed, but later to make so smooth you’ll want to knead dough on an pastry board, where you will have a greater possibility of movement.
   Once you have kneaded the dough for pizza, instead of forming a single mass, you can divide it into as many loaves as they will be the pizzas that you will get (depending on the size of your choice) Arrange the rolls on a tray, after several cm apart and then let them rise in a warm place and free of drafts, covered with a clean cloth.

   I hope that is helpful. Hello!

3. Hello Kitty
   March 21st, 2010 at 4:41 am

   

   Where are you from?!?
   Good evening!!!

4. Sapphire
   March 21st, 2010 at 5:26 am

   

   The real secret is :
   to eat pizza in Italy.