To prepare a simple dough of flour, water, yeast, salt and possibly some olive oil is first prepared thoroughly kneaded for a few minutes and pulled thin for a walk with his hands.
A real pizza is made in a stone oven. Since pizza to be baked at very high temperature of about 300 ° C, the traditional pizza oven with wood firing is perfect!
When the correct temperature is reached, the glow comes to the side, the back surface is cleaned and then in three to four minutes caused the delicious "pizzas" which naturally conjure up the typical taste of the stone oven on the tongue of the connoisseur.
"Art is the uniform baking, the substrate must be thoroughly baked, the surface must not be burned."
Classic is the Margherita, a pizza that was made in 1889 in honor of King Umberto I and his wife Margherita first, patriotic filled with ingredients in the Italian national colors red, white and green tomatoes, mozzarella and basil.
Preparation Step 1:
Loosen the yeast in the lukewarm water and wait for about 10 minutes. While the yeast activate ever the two flours, and tip the salt into a bowl and lightly mix with a spoon. When the yeast and water mixture is ready tilt along with the wheat beer into flour. The flour is to swell about 10 minutes in the liquid only once as the yeast. This ensures afterwards for a smoother dough. The beer is the way used to replace original brewer's yeast because this ingredient can very difficult find. Meanwhile, should have passed a total of 20 minutes. Tilting it now after the olive oil into the bowl. Only now they knead all the ingredients good 8-10 minutes by hand swell to a smooth dough Teig.Mehl can swell sufficiently knetendas flour supple day after 15 minutes knead
Preparation Step 2:
Enter the dough immediately after kneading in an approximately two to three times as large freezer bag and seal it this airtight. A big Tupperware bowl with lid naturally also works. Put the dough in the freezer bag in the refrigerator for at least 2 hours - but better let go 6 hours in refrigerator. The slow dough method is a fantastic, slightly sour taste develops because sugar is converted to alcohol by yeast. Do not be afraid that the dough is bad or versauert - they could theoretically make the dough even up to 1 week are in the cooling. If you have forgotten it the refrigerator no time and in a hurry, and let them go 2h at room temperature the dough. However, better results they achieve with the long dough process.
Semolina increased crispness - Slow dough process in the refrigerator at least 6 hours in the refrigerator for alkoholgärigen taste
One can as mentioned also take a bowl instead of the freezer bag and seal it. The freezer bag but has the advantage that it really applied by the flexible plastic material from all sides on the ball of dough and then the dough due to the long storage time is not easy to hard and unsightly at one point.
Preparation Step 3:
Get them to the dough for about 2 hours before baking pizza from the fridge. Portioning it already the dough - a fist-sized ball (150g) is a proven quantity for one person fine. The balls slightly outside Flour to prevent sweating while accepting the room temperature. It is best to "grind" the Pizzateigkugeln, creating a nice dough tension.
Then cover with a damp tea towel and leave in a warm place (at least we are a proofer own). During the next 2 hours, the dough should be doubled once and can then be processed. A wet kitchen towel protects front drying when re walking the dough balls
Your patience will be rewarded - this is an original Italian pizza with a unique flavor. You will never make pizza dough different. If they do not start working with a rolling pin with the shaping of the dough.