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Idiomas disponibles
Idiomas disponibles
HO 150
depends on the gas the first fermentation there been able to generate within the mass). Have to
knead these four portions equally, ie in order to remove the gas that is generated inside (cause too
many air pockets that would affect the perfect cooking pizza). It folds with one hand and with the
other is stretched until it breaks, and work until the dough takes some elasticity. When this happens,
it is still spinning the dough by stretching and tucking the ends in once stretched, with the intention
of forming a round bun. Once formed bun, when they had rounded turn on itself with the palm of the
hand and completely floured surface. This sphere of mass is left undisturbed, on a floured surface and
covered with a damp cloth (it comes to not touch) for about 4 hours or until slightly introduce the
finger and the mass back into shape quickly.
Drawing:
Napolitano stretching is different from other pizzas because the edge has a higher center of pizza
thickness. To be successful it is essential that the dough is well made (up to the edge) and is well
cooked below (to prevent us from breaking the center of the pizza).
Floured smooth surface (marble, stone, wood ... watch at this point). With a spatula, we took her bun
fermentation vessel and put it on the desk if I crush yet. The top of the bun is Flour (at this point,
some chefs use fine semolina, or oak, to give the pizza a rustic touch). It crushed the fingers inside out
(so get the authentic Neapolitan stretched) by bun, a round cake dough. When we have the cake, she
takes off the surface and goes from hand to hand until the dough is stretched itself.
Having gained the desired dimension, placed on baking paper baking.
ingredients:
We got to the fun part. The real pizza base is made with crushed Napoletana fresh tomato. It is
important to add oregano, salt and sugar (to remove the acidity). The mass was covered with the
tomato paste except the edges (if you have weight on the edges will not rise). Break out the hand a
ball of mozzarella di buffala medallions and distributed by pizza. It ends with a fresh basil leaf in the
center.
With a preheated oven at full power, you bake for 4-5 minutes or until crust is crisp, the above
ingredients cooked and the edges have risen.
You can adjust the ingredients to your taste and following some basic rules:
- Do not put too much weight on the dough, choose the ingredients you want but do not abuse them.
- Do not use cutting tools, in the way as possible, use your hands to break up what you want to put
on the mass.
- Remove the bone or the spine of the ingredients you put up (Olives, anchovies etc ...)
- Some foods would cook with the cooking time pizza, know it to pre cook before preparing your
recipe (some vegetables or meats).
- If you like it hot, let marinate a few days extra virgin olive oil with some garlic, pepper and bay leaf,
and once cooked your pizza, aderézala always this crude oil (Do not put the pizza before baking).
- Almost all combinations of pizza admit a little Parmesan, but always remember it in oil.
Other recipes with the same base
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