Eddy and onion pizza
by
117 recipes
Pizza dough
ingredients
servings
2
Iodized salt
4 oz
Water
150 fl oz
Fresh brewer's yeast
6 oz
Extra virgin olive oil
1 spoon
Type 00 wheat flour
300 oz
Bakery products from Italy
Pizza dough
Pizza dough
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Each one of us makes his pizza and this is mine, leaving it soaring for many hours, the more time he is there to make his reasoning and the more it is soft and crunchy. Here is my pizza!
preparation
step 1
Pour the flour into a large bowl, add the salt and mix with a wooden spoon.
step 2
Add the oil, melt the yeast of fresh beer in lukewarm water and add it to flour mixed with flour.
step 3
Start working the dough in the bowl and then transfer it over a flaky shelf. Do not worry if the dough is soft at first, the flour will slowly absorb the liquids.
step 4
Work the dough for a couple of minutes and help with a baker's spatula to recover the dough that is attached to the shelf if necessary.
step 5
Continue to work the dough and bend it energetically on the shelf for three to four times, so to activate the raising.
step 6
Place the dough in the floured bowl, cut a cross with a knife and let it rise in the oven, covered with film for about 6 hours.
step 7
Transfer the dough to a floured planter, divide it into two and raise the two balls covered for another hour or more.
step 8
Pour a pint of oil into the pans, or put the baking paper and lay the two disks by helping with your hands, seasoned with tomatoes, mozzarella, salt and ingredients as you like.
step 9
Bake in a hot oven at 240 ° for about 15 minutes, here it is!
