Every fantastic pizza begins with a fantastic crust. Some may like it thick & chewy & others- such as myself- like it thin in the middle with stuffed crust!
Nothing tastes like homemade pizza dough. It’s easy to make ahead, you can make it the night before and keep it in the fridge overnight, then the next morning you can start preparing it. Just allow it to come back to room temperature before shaping it. Believe me, once you follow this method and experience the results, you will do it every time.
This method is based on long fermentation time that allows the dough to relax and form lactic and acetic acids that make your pizza dough taste better, this often means using less yeast.
Ingredients:
* 3 ½ cups unbleached flour
* 1 tsp active dry yeast
* 1 cup of warm
like water
* ¼ cup extra virgin olive oil
* 1tsp of fine sea salt
Method:
In a large glass or plastic bowl or the bowl of your stand mixer fitted with a hook combine the water with yeast stir them and let rest for 10 minutes until the yeast is dissolved & foamy. Then add the flour, salt & olive oil, Mix by (hand or wooden spoon) or with the dough hook on low speed for 2 minutes.
Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough feels dry, add up to 4 tbsp. water. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading for about 3 minutes.
Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm place for (1) one hour, then put the bowl in the fridge and leave it overnight.
The next day take out the bowl from the fridge and allow it to reach room temperature (about 3 hours), then bunch the dough in the center to release the air. Divide the dough into two and shape each half into a ball and let it rest on lightly floured surface and cover with kitchen towel for about 30 minutes.
Preheat the oven to 475 F degrees or 230 C degrees. Grease and dust 2 baking pizza pans with nonstick spray or with olive oil and sprinkle with cornmeal.
Uncover the dough one at a time and flatten it using a rolling pin and dust the top of the dough with flour. Place it on the pan and stretch the edges of the dough to fill them with mozzarella sticks then cover and seal them using a fork. Prick the surface of the dough with a fork to prevent it from rising during the bake.
Put your favorite toppings and place it in the preheated oven for about 15 minutes.
Slice & serve immediately!
Bon appetite!
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عجينة البيتزا
المقادير:
(3و1/2) كوب دقيق ابيض
(1) ملعقة صغيرة خميرة
(1) كوب ماء
(1/4) كوب زيت زيتون
رشة ملح
الطريقة:
نخلط جميع المكونات و نعجنها لمدة 10 دقائق و تم تنقل إلى وعاء بلاستيكي أو زجاجي عميق و تغطى و تترك في مكان دافئ لمدة (2-3) ساعات.
نضع وعاء العجين في الثلاجة و نتركه طوال الليل.
في اليوم التالي نخرج العجين من الثلاجة و نتركها في مكان دافئ لمدة 3 ساعات, ثم نقسم العجين على قسمين و نشكله على هيئة كرة و نرشه بالدقيق و نتركه يرتاح لمدة ساعة قبل فرد العجين.
يفرد العجين بالدقيق و يوضع في الصينية المخصصة للبيتزا و يتم تخريم العجين بالشوكة حتى لا ينتفخ و نضع عليه صلصة الطماطم و المكونات المرغوب فيها.
تخبز في فرن مسبق التسخين بدرجة حرارة (220م او 450ف) لمدة 15 دقيقة ثم تخرج و نضع عليها جبنة الموزاريلا
المبشورة و تعاد للفرن تحت الشواية لمدة دقيقة واحدة.