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hydrated Pizza

ingredients

servings

6

Manitoba flour

375 grams

Type 00 wheat flour

375 grams

Water

2/3 liter

Dry brewer's yeast

7 grams

Extra virgin olive oil

2 spoons

Iodized salt

3 teaspoons

White sugar

2 teaspoons

Diced peeled tomatoes

400 grams

Mozzarella, Fior di latte

400 grams

Bakery products from Italy - Campania

hydrated Pizza

hydrated Pizza

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

3 hours 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

hydrated Pizza

The hydrated Pizza has a taste for tradition! Eating a pizza so it's like jumping back in time and feel the tastes of home and those of walking pizzerias, where pizza is sold in slices but not square wedges !!. When the pizza was cooked in steel trays that were now darkened by the use and oil on the bottom made the base a little crunchy, but mainly DELICIOUS !!

hydrated Pizza step 1

step 1

Mix the two flours with the yeast already dissolved in a little water, the remaining water, oil, salt and sugar (which will help rising). I always prefer to use the planet, but not hand is fine

hydrated Pizza step 2

step 2

The processing must take a few minutes and the result will be a very moist and elastic dough. Let rise for about three hours (but who am I frettella two) satisfied.

hydrated Pizza step 3

step 3

After this rise, the dough will quickly worked only with the Tarot, then let slip half of the dough on the baking sheet before thoroughly greased.

hydrated Pizza step 4

step 4

The other half can lay in another pan or two smaller. The writing operation is the most delicate, because as we said the dough is moist and sticky, so the secret is nell'ungersi hands.

hydrated Pizza step 5

step 5

It begins to gently flatten the dough to give a homogeneous thickness occupying the entire pan available. After that it let rise for another hour.

hydrated Pizza step 6

step 6

During the second rising, turn the oven to 240 ° / 250 ° ventilation, cut the diced mozzarella cheese and tomato prepared. I cut the mozzarella into small cubes and peeled the whir and condisco.

hydrated Pizza step 7

step 7

Elapsed time is flavored with mozzare basis and tomato coverage. I also like the Parmesan over and then powdered.

hydrated Pizza step 8

step 8

Bake temperature has been reached for about 15 minutes, on the lowest shelf. Remove from the oven, let stand a few minutes to facilitate cutting. Enjoy with your eyes closed and accompanied with a good beer!

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