KENTUCKY AMERICAN STYLE FRIED CHICKEN

AUTHENTIC ITALIAN PIZZA PIZZA SAUCE

AUTHENTIC ITALIAN PIZZA PIZZA SAUCE

AUTHENTIC ITALIAN PIZZA PIZZA SAUCE

Hello friend
How are you?

Today i am going to show you how to prepare an authentic Italian pizza at home.
You are going to see that with ordinary ingredients , you can make a pizza that is the same, or almost the same, .

 Ingredients.

strength flour - 680 g

water - 485 g

extra virgin olive oil - 25 g

flour to sprinkle the table

fresh yeast - 9 g

salt - 15 g

sugar - 30 g

oil to spread the bags

Instructions

Put the crumbled yeast in a large bowl.

Add the water of about 25ºC.

Add the sugar. Stir until sugar and yeast are diluted.

Add the oil and stir.

Sift the flour.

Add the salt. Stir until you stop seeing the flour particles.

Close the container and leave the dough to rest for 20 minutes.

After time, dip your hands in water and fold the dough into an envelope.
The hands get wet so that the dough does not stick when handling it.

Close the container and leave the dough to rest for another 20 minutes.

After a while, fold the dough into an envelope again.
We fold the dough into an envelope to develop gluten.

Put the more to rest for another 20 minutes.

Fold the dough into an envelope again.

Take 3 or 4 plastic bags and spread them inside with a splash of extra virgin olive oil.

Weigh the dough and divide it into 3 or 4 pieces, to make 3 large or 4 medium pizzas.

Distribute the pieces of dough in the bags, close and keep in the fridge for at least 24 hours, maximum 96 hours, from 1 to 4 days.

Rest the dough in the fridge at least 24 is not an eccentricity but during this time the pizza dough accumulates the flavor and aroma. For example, I particularly like the dough that has 2 days of rest and more.

The next day remove the bags with the dough from the fridge.

Set aside one to make the pizza and defrost the other pieces of dough.

The dough that you are not going to use is necessary to deflate it every day, so that the gluten is destroyed. The day you are going to use it you should not deflate it.

The pizza dough is ready to be used.

Now I invite you to see how I make the pizza from the beginning and until it comes out of the oven.

To start I sprinkle the table with flour.

I open the bag and dump the dough onto the sprinkled table. I shape the dough into a ball and leave it to rest.

Next I put to heat the oven. To get the most heat out of the oven it is capable, I put it to the maximum. I put the function only below but if you don't have this function, put above and below.

At the bottom of the oven I put the stone to bake breads and pizzas, so that it accumulates the heat inside and then transmits it to the pizza.

If you don't have a stone like this, I recommend you buy it, especially if you like to eat good pizzas and homemade breads. In kitchenware stores there is a great variety of them. You can also substitute it with 1-centimeter-centimeter terracotta tiles. You can find them for little money in the construction material stores.

I heat the stone from 50 minutes to 1 hour.

Now I get the sauce.

I take a pot of crushed tomato.

I open it and put it in a strainer, so that it releases the tomato water. And I leave it like that for 15 minutes.

The pizza sauce must be very thick, so that the dough does not get wet.

I put it on a plate and season it with salt, sugar and extra virgin olive oil. To taste. The pizza sauce is ready.

That's right, I don't cook it. And believe me, it is delicious and is ideal FOR PIZZA. Easy, fast and tremendously rich.

I'm going to make the famous whimsical pizza. This pizza has tomato sauce, cooked or cured beef, black olives, artichoke mushrooms and mozzarella cheese.

Mushrooms can be put raw but I like to spend a couple of minutes in the pan. Facts like that taste richer to me.

I don't like whole olives on pizza, but rather sliced ​​olives.

The artichokes that I am going to put are candied ones that I made the other day. The ones in the can also work.

With 10 minutes left to finish heating the oven, roll the dough in a circle of 32 - 34 centimeters. I do it with calm and affection. You can stretch the dough with the help of a roller but I like it much more stretched by hand. That gives the pizza a lot of authenticity, it is richer.

I put the dough on the baking paper.

I spread it with tomato sauce.

I put beef on top. I prefer cured.

I put mushrooms.

Olives

And finally the cheese.

Sprinkle with a pinch of basil, oregano and salt.

I put the pizza in the oven and then I put the grill on the fan. If you don't have this option, just grill.

I bake the pizza until its edges are toasted.

Because my oven hits harder on one side than on the other, I turn it halfway through cooking at 180ºC

My pizza took 7 to 8 minutes to bake. Yours may take more or less, depending on the power of your oven.

I take it out of the oven and immediately serve it.

The next day I made my favorite pizza: pizza with mozzarella 

As I turned the oven on to heat, I cut the mozzarella into slices. And I put them on a napkin to release the other milk they have.

Besides mozzarella di bufala, I like to add small pieces of spicy gorgonzola to this pizza, to give the pizza more flavor.

10 minutes before the oven finished heating, I rolled out the dough.

I put the tomato sauce on top.

I put it in the oven for 4 minutes.

I did not put the cheese so that it would not fall apart becoming a dough. It is much richer when the pieces of mozzarella have melted and the milk has been released but they have not melted.

After 4 minutes of baking I put the cheeses and baked the pizza until its edges were toasted.

Notes on the recipe for authentic Italian pizza

Most people think that pizza success depends 100% on the dough. Of course, the dough is the cornerstone of a good pizza, but it is not the only one. Tomato sauce and baking are just as important.

I know that sometimes the tomato sauce I offer destroys your understanding of what a tomato sauce should look like and that your grandmother doesn't make it that way. But you try it, it is ideal for pizza. It tastes a lot like tomato and is delicious.

If the maximum temperature of your oven is 300º, set it to this temperature. Take into account that the oven temperature of a pizza in a wood oven is 450ºc 500ºC. So don't worry, it won't burn you.

The pizza dough that he taught you to make is very thin and crispy. The edges of the pizza are very fluffy and honeycomb. Its flavor and aroma are reminiscent of good Italian artisan bread. The technique of making this dough is like the focaccia that I taught you to make recently. Although the dough is different and the final procedure

The mozzarella I put on the pizza is fresh, I prefer it over the hard pasta for its juiciness. I advise you not to buy cheap pizza questions because they are pure fat with preservatives and hardly taste. They will turn your pizza into a mediocre thing and so they will throw away all the effort and love you used to prepare it.

We ate these pizzas right away. To say that they were incredible is an understatement.

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Tell me in the comments how you like the recipe.
If you liked the recipe, share it on social networks with your friends
And subscribe to my website .

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