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  • Flour 1 KG (300 GR Strong Flour + 700 GR 0 Flour Water 800 ML

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    Azim Hammed
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    This document provides instructions for making pizza dough for 3-4 pizzas. It lists the ingredients as flour, olive oil, yeast, water and salt. The instructions say to mix most of the ingredients together before kneading and letting the dough rise in the fridge for 24 hours before rolling it out, topping it and baking it at 450 F, adding mozzarella halfway through cooking.

    Original Description:

    Pizza italian recipe

    Original Title

    Pizza italian recipe

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    This document provides instructions for making pizza dough for 3-4 pizzas. It lists the ingredients as flour, olive oil, yeast, water and salt. The instructions say to mix most of the ingredients together before kneading and letting the dough rise in the fridge for 24 hours before rolling it out, topping it and baking it at 450 F, adding mozzarella halfway through cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views1 page

    Flour 1 KG (300 GR Strong Flour + 700 GR 0 Flour Water 800 ML

    Uploaded by

    Azim Hammed
    This document provides instructions for making pizza dough for 3-4 pizzas. It lists the ingredients as flour, olive oil, yeast, water and salt. The instructions say to mix most of the ingredients together before kneading and letting the dough rise in the fridge for 24 hours before rolling it out, topping it and baking it at 450 F, adding mozzarella halfway through cooking.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Ingredients (for 3-4 pizzas) Flour 1 kg (300 gr Strong Flour + 700 gr 0 Flour suggested) Olive oil 2 tablespoons Yeast

    25 gr (Brewer's yeast) or 7g (powdered) Water 800 ml

    Salt 25 gr

    Preparation:

    Mix the flour with 300 ml of water and the yeast in a big bowl before to add the salt and oil; then begin
    to add the remaining water until obtaining a nice dough ball that isn't too sleek nor too dry. Let it stand for 10 minutes before to knead it vigorously for a few before to put the awesome dough ball back into the bowl. Close the bowl with some plastic wrap and place it on the lower shelf of the fridge for 24 hours (or only 4 for a more hasty variant.) Take it off the fridge one hour before to roll the dough and top it with all the yummy stuff. Bake them at 450 F/230 C making sure to add the mozzarella only when halfway through the cooking process. Enjoy your meal!

    -Malk

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