New recipes

Pizza with everything

Pizza with everything

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I used pizza flour 550 because I couldn't find anything else. The amount of flour must be double that of water and measured with the same cup. If the dough is too soft, add a little more flour. I used another 4 tablespoons with a tip that I sprinkled on the work table while kneading the dough.

The yeast removed from the fridge in time is crushed and mixed with milk, sugar and a little flour. Leave to rise for 15 minutes, during which time we put the rest of the ingredients for the counter in a large bowl. We make a hole in the middle where we put the mayonnaise and hot water a little, slightly incorporating the flour from the edges. Knead the dough for about 20 minutes and then put it in a clean bowl, cover with a napkin and put it in a warm place to rise for an hour.

The dough must be elastic and fine, when you press it with your finger it must return. Before putting sauce on the counter you can grease with olive oil, I did not. Grind the garlic, cumin, coriander and allspice in a mortar and then put them in a saucepan with the other ingredients for the sauce and let it simmer for 1/2 hour. When the blenduim is ready.

The sauce is put over the counter but also over the hot pizza ready to be taken out of the oven. The peppers are cut into rounds and julienne, the mushrooms, the tomatoes, the olives and the salami into very thin slices. I cut the sausage and the salami and cubes, I like it more because it is easier to distribute on each slice. We prepare some shapes and cover them with baking paper. When the dough has risen, break pieces of it by hand, knead a little more on the floured table and spread it with your palms and fingers as much as we need for a shape. I also used the facalet because I couldn't stretch it so much. Prick the dough, spread the tomato sauce, put cheese and grated cheese, peppers, corn, olives, mushrooms and salami and tomatoes on top.

We also add a little basil and dried oregano over the vegetables. Put the cheeses again and put them in the preheated oven for 15-20 minutes at 200 degrees. Towards the end we can add some cheese to melt on top. Put tomato sauce over the pizza when you take it out of the oven. If you make pizza the next day, put the dough in the fridge in a large enough bowl to allow it to rise and cover with cling film. Remove it 15 minutes before spreading it. We can also freeze the dough for a month sprinkled with flour and put in cling film. Remove the night before or thaw for 2 hours at room temperature. I also frozen a ready-made pizza with tomato sauce, cheese, and vegetables. Put in the oven without defrosting before. From the double amount of ingredients for the dough, ie 1 kg of flour, I got 4 large pizzas.