Monday, February 24, 2020

One dough and four pizzas

This is the pizza dough that I used for a long time. It freezes well, and I can say that the taste after defrost it is even better. 

1 kg pizza flour 00
550 grams of water
2 tablespoons of sourdough (optional)
5 teaspoons of instant yeast
70 grams of olive oil
15 grams of salt

Mix all together and leave it cover (I use a plastic box with lid) for 4 hours. Place it in the fridge for 24 hours.

Take it out, and divided it in 4. Make 4 balls and let it rest for 30 minutes. Stretch it, and place on top the toppings. Bake it at high temperature. I bake them on a pizza stone in my BBQ at 450F.

My pizzas are very simple, and I prefer them that way.

1) Home made tomato sauce (garlic and oregano base), cheese and olives

2) Home made tomato sauce (garlic and oregano base), cheese and home made pesto

3) Olive oil (no sauce), cheese, pesto and shrimps

4) Olive oil (no sauce), cheese, potatoes and pimenton de la vera. I sautee the potatoes slices on a pan first with some olive oil.

1 comment:

  1. I haven't had a single pizza in a really long while...these four pizzas really have me crave some right now!