Recipe for homemade pizza/walla system!
In order to get puffy edges like in pizzerias, leave to rise for a short time with the sauce and the toppings/Wala! system, ins shilat Yanai
I grew up in a half-Italian home where pasta is made from the age of 5 because the pasta machine is the most interesting toy in the kitchen, a home that always smells of pizza and you can never refuse a dish of it because it looks like the most delicious thing there is.
Now it's your turn to fill your home with the intoxicating smells of such a home.
My tips for a perfect homemade pizza:
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It is recommended to use pizza flour for better results (optional).
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The pizza dough is left to rise overnight in the refrigerator in a bowl covered with plastic wrap, but for those in a hurry, even an hour's rise will do the job.
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The second rise in the form of a ball is necessary to obtain an airy pizza.
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I prefer to open the pizza dough with my fingers from the center towards the edges (and not roll it out) to keep the air bubbles in the dough.
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To get high and beautiful edges, give the pizza another brief rise with the sauce and toppings before baking.
Opening the pizza with your hands from the center to the edges will keep the air in the dough/walla system!, Ins Shilat Yanai
A large family pizza with lots of toppings/ins Shilot Yanai
Ingredients for the recipe
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1 kg of flour
2 tablespoons of dry yeast
1 teaspoon sugar
1 tablespoon salt (flat)
½ tepid cups (600 ml)
¼ cup olive oil
For tomato sauce without cooking
½ cup of olive oil
½ cup of chopped oregano or basil
1 cup crushed tomatoes
1 teaspoon sugar
1 teaspoon of salt
3 crushed garlic cloves
1 small onion or half an onion, grated with the liquid
2 crushed tomatoes
For additions:
200 grams of grated Picorino cheese
100 grams of grated mozzarella
Olives / onion rings / anchovies / mushrooms or any toppings you like
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Preparation
How do you make the best homemade pizza ever?
1
Preparation of the dough: mix the flour with the yeast and sugar in a large bowl.
2
Make a well and pour into it 2 cups of lukewarm water (480 ml), a tablespoon of salt and the olive oil. Start kneading and while kneading add the other half cup of water (120 ml).
3
When the dough sets, place it in a bowl, wrap it in plastic and leave to rise for about an hour or until the dough doubles in size.
For those who have patience, it is worth letting it rise overnight in the refrigerator (8 hours).
4
Transfer the dough to a floured surface, put it back and divide it into 5 pieces for round-medium pizzas or into 2 pieces that will be enough for two family pizzas in a large rectangular mold.
Roll each piece into a ball and place on a well-floured surface.
Cover with a towel for 15 minutes.
5
Meanwhile, prepare the sauce: mix together all the ingredients.
Taste and adjust seasoning as needed.
6
Assembling the pizza: on baking paper, open each ball of dough from the center to the edges.
It is also possible to roll for those who have difficulty at first.
Transfer with the baking paper to the pan.
7
Using your fingers, create a border for the pizza and spread the sauce in the center.
Sprinkle over cheeses and toppings and set aside for another 20 minutes.
8
Baking: heat the oven to 190-200 degrees and put the pizzas in for 25 minutes, until they are golden.
Large pizzas are recommended to be placed with the mold.
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