9/12/2023 0 Comments Salata mix base![]() Leave to rise in a warm place.Īfter at least 30 minutes, but ideally when doubled in size, your dough is ready. ![]() After 10 minutes of kneading, push the dough back into a ball, flour the top, place in a bowl and cover with oiled clingfilm. You shouldn't break into a sweat but it should feel like a little workout for your hands and forearms, and you should be feeling the dough getting more and more springy. Repeat this, giving the dough a good working over. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Now knead the dough on a floured work surface. In a large bowl, mix the flour, salt and dried yeast (if using) with the olive oil and the yeasty (or plain) water and form the mixture into a ball. You can make cold water tepid by adding a splash from a boiled kettle. Whisk together the fresh yeast (if using) and the water. The cheaper stuff is very easy to grate and has less water content and therefore melts better.įresh yeast 15g (or 1 × 7g sachet fast-action yeast) tepid water 300ml strong white flour, Italian 00 is good 500g fine salt 2 tsp extra-virgin olive oil 2 tbsp In this instance, it is better to use dense, cheap mozzarella rather than expensive, moist buffalo varieties. ![]() It is so fragrant and pungent that it turns heads as it is taken through the restaurant. Our version has two white cheeses and thyme. This simple pizzetta is a variation on the classic Roman pizza bianca (not really a pizza at all, more like flatbread with olive oil, rosemary and salt). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |