6 homemade pizzas, a superb tomato sauce and the "best pasta ever" – Tips

6 homemade pizzas, a superb tomato sauce and the "best pasta ever" - Tips


"The best pizza dough ever"

It asks for some patience but it compensates (alternatively it finds in the linear ones the masses already prepared)

Mix three cups and a quarter of flour type 65, two teaspoons of fine sea salt and a quarter teaspoon of dry baker's yeast (Fermipan type).

Gradually add a cup and a half of water. Stir and stir well. Mix the dough with your hands forming a rough ball. Transfer to large, clean bowl. Cover with an adhesive film and let the dough grow and double in size without airflow (about 18 hours, requires patience, not worth peeking).

Then pass the dough to a floured surface and give it a rectangular shape, dividing it into four equal parts. In each, bring the four corners together to the center to create four folds. Turn the seam side down and gently mold a ball.

Sprinkle the dough with flour and set aside. Let the dough rest, covered with adhering film or a damp kitchen cloth, until soft and pliable, about one hour.

It stays three days in the cold.

(Source: "My Common Table" Blog)

<! – Conditionally wrapelements in

Tomato sauce for pizza

Peel and chop an onion and a clove of garlic. Sauté them in two tablespoons of olive oil. Add 400 g of peeled tomatoes (can be canned) to pieces. Boil on low heat for 15 minutes (do not cover the pan).

At that time, season with a teaspoon of sugar, a pinch of salt, a bay leaf and ground pepper. Bake another ten minutes.

Add half a teaspoon of basil and half a teaspoon of oregano.

Keep cooking for ten minutes, always on low heat. Add two to three teaspoons of tomato concentrate, stirring well.

It is ready when the sauce is thick. Remove the bay leaf, wipe the sauce with the magic wand. Let it cool and then use it on the pizza.

<! – Conditionally wrapelements in

Pear and cheese pizza roquefort

Use one-fourth the amount of the base batter indicated at the beginning of this article (you can use commercially prepared pasta instead).

Preheat the oven to 250 ° C (ideally 280 ° C if the oven allows). Pour a pizza pan. Generously sprinkle dough with flour and place on a floured work surface.

Work the dough with your hands, gently, giving it the desired shape. Transfer to the board. Esfare 125 g cheese mozzarella and spread over the dough, leaving a small margin.

Arrange a pear cut into very thin slices (it is not necessary to remove the peel). Sprinkle with 50 g of cheese roquefort and place in a few spots on the pear.

Spread 50 g of bacon and walnut kernels. Slightly bend the collar.

Bake in the preheated oven, 12 to 15 minutes (10 to 12 if using a higher temperature). Serve immediately.

(Source: "My Common Table" Blog)

<! – Conditionally wrapelements in

Gluten-free quinoa pizza

Turn on the oven at 180 ° C.

Pasta: Place three quarts of quinoa in a food processor, a cup of cold water, a teaspoon of baking powder, three tablespoons of olive oil, a pinch of salt, and mash until you have a smooth cream.

Line a 30-cm pie pan or frying pan with parchment paper and brush with a little olive oil.

Pour the dough into the oven for about 20 minutes, or until golden brown.

Roof: In a bowl, combine the pulp of two medium avocados, pitted with the juice of a file and a strand of olive oil. Season with salt and pepper.

Grill the base with the avocado paste and garnish with a mini sliced ​​cucumber, two sliced ​​radishes, a small fresh cheese light, a pinch of salt and pepper. Finish with a string of olive oil, fresh oregano and fresh coriander.

(Source: Blog "Faz & Come")

<! – Conditionally wrapelements in

Mushroom and ham pizza

Pasta: Sift 500 g of fine flour (type 45) with a pinch of fine salt. Add a tablespoon of yellow sugar dessert, two tablespoons of olive oil and 7 g of dehydrated yeast. Add 350 ml of warm water gradually to the flour kneading well. Place in a bowl dusted with flour. Let stand until the mass doubles in size.

Tomato Sauce: Bring to the fire a string of olive oil, two cloves of garlic. Let it fry. Add two bunches of basil and 500 g of canned tomatoes. Smash it all. Season with salt and pepper. Remove from heat, coe. Boil again until thick.

Mount to Piza: Open dough on a floured surface. Top with tomato sauce, 150 g of cheese mozzarella grated, 100 g of mushrooms and 50 of ham.

Bake at 200 ºC.

(Source: DeBorla)

<! – Conditionally wrapelements in

Easy autumn piza

Roof: In a pot, put a little olive oil and let it warm up a bit. Lightly brown an onion, split into half-moons and two cloves of garlic rolled. Let brown until the onion is translucent and yellowish. Add a diced carrot, cook a little and add 400 g of pumpkin-girl (previously peeled) into cubes as well.

Season with salt, pepper and cumin to taste. Saute a little more by adding half a cup of milk (do not pour all at once, add as you get low). Let it cook on low heat until very soft. Garnish the seasonings and mash with the magic wand or robot of kitchen.

Base: Turn on the oven at 210 ° C. Line one or more trays with parchment paper and take four tortillas in the oven for three to four minutes to become crisper.

Remove and place over the tortillas, spreading throughout, a spoonful of the pumpkin puree. Then make a layer with slices of curgete. Spread rolled purple onion and top with goat cheese or type cheese feta, broken into pieces.

Bake for ten minutes.

Before serving, sprinkle with freshly ground black pepper and sprinkle leaves of arugula.

(Source: Blog "Lume Brando")

<! – Conditionally wrapelements in

Vegetarian pizzas

Preheat oven to 200 ° C.

Begin by slicing a green and red pepper, a small courgette, an eggplant, black olives and a small onion.

Cut a canned artichoke into four pieces and roll a pineapple already peeled and released from the central shaft

Roll 40 g of Cheese from the Island and another 40 g of cheese Parmesan.

Stretch 300 g of pizza dough, make a rectangle and with a sheet of vegetable paper underneath, arrange in a tray.

With a knife, divide the dough into six equal squares.

Brush olive oil in the batter and put in each square, tomato sauce (in total close to 100 ml).

In the first square place the artichokes and grated parmesan.

In the second place the slices of curgete.

In the third place the olives, the onion and the leaves of basil.

In the room put the pineapple and over the balls of cheese mozzarella.

In the fifth place the eggplant slices and the Island Cheese.

And on the sixth and last the peppers.

Sprinkle oregano over the six portions and bake for five to seven minutes. Remove and serve.

(Source: Blog "Saliva")

<! – Conditionally wrapelements in

Rustic pizza with smoked salmon and arugula

Pasta: Add 7 g of dry yeast, one tablespoon of sugar, one teaspoon of warm water. Let stand 15 minutes. In a bowl, or in an electric mixer with pasta accessory, add three cups of unleavened flour, one teaspoon of salt and two tablespoons of olive oil. Add the yeast mixture. Knead well. He rests for ten minutes. After this time, divide the dough into equal parts depending on the number of pizzas you will make.

With your hands, stretch each one, giving it the desired shape and thickness. Transfer to a baking tray lined with parchment paper. Make a few holes on the base with a fork.

Take five minutes to a preheated oven at 240ºC and, after this time, remove.

Roof: Set on the pre-cooked base, 50 g cream cheese, 100 g smoked salmon cut into small pieces, 100 g purple onion cut into thin half moons and 125 g cheese mozzarella coarsely crumbled. Drizzle with a wire of olive oil and bake for 12 minutes.

When ready, add the arugula.

(Source: "My Common Table" Blog)



Source link

Leave a Reply