At this point safe all you have your favorite pizza dough recipe. For me the recipe of “mass” is rich, I better of how many I have tested so far, but yes is true, as I have commented in some mail, Scar Mix B flour is the most expensive, and why I “messed” to achieve a recipe just as rich in flavor, but somewhat cheaper, as I pedals. The result is a mass of fluffy on the inside and crispy on the outside.
I still use the flour of Scar (less than half for the recipe of “mass”), but think necessary to reach the outer texture that we like, with that crisp point, and to handle the mass minimally well.
If I ask what pizza base I like more, could not tell you, so that equality of flavor (and the internal texture is different but we love the two), by price this will be which makes from now on. Rich, really. You have to try it.
Ingredients (for a pizza medium – approx. 22x30cm.-):
-200 g water
-20 g oil
-10 g fresh yeast
-50 g flour Beaker
-100 g flour rice landowner or No men
-100 g flour Mix B Scar
-1 teaspoon of sugar
-1/2 teaspoon of salt
Manual processing:
(1) Put in a glass: 100 g tibia water + yeast + a pinch of sugar, and let foaming about 5-10 min.
(2) Put in a bowl: flour + salt water (the other half) + 100 g + oil.
(3) Add the sourdough to the bowl and mix until obtaining a homogeneous mass.
(4) With enchiladas hands spread the dough on the baking tray (on vellum).
(5) Let you carry while preheated the oven to 180 degrees.
(6) Performer the basis, without spoiling yet the ingredients above, until it begins to Brown (about 15-18min approximately).
(7) Remove the base of the oven and place the ingredients of the surface. (In this case I’ve given, in this order: tomato sauce + ham + pepper + onion + grated mozzarella + oregano)
(8 ) To put back in the oven at 180 ° to finish make it (about 12-15 minutes, approximately).
Thermo mix elaboration:
(1) Warm water with sugar: 1 min, 37 °, vel.2
(2) Add the yeast and dissolve: 1min30s, vel.3 (if you want to stop foaming best to take only half of the water and then the rest with oil – in step 3-).
(3) Add oil: mix 10seg, vel.3
(4) Add flour and salt, and knead: 2 min, closed glass, vel. Spike
((5) With the hands enchiladas spread the dough on the baking tray (on vellum) 6) let you carry while you preheat the oven to 180 degrees.
(7) Performer the basis, without spoiling yet the ingredients above, until it begins to Brown (about 15-18min approximately).
(8) Remove the base of the oven and place the ingredients of the surface. (In this case I’ve given, in this order: tomato sauce + ham + pepper + onion + grated mozzarella + oregano)
(9) To put back in the oven at 180 ° to finish make it (about 12-15 minutes, approximately).