When I have even a half of Saturday free, it’s time for friends. Today I am waiting for them with an Italian accent, which may not be a big surprise, although such an accent may not be expected … Wheat flour, yeast, sugar, fatty ripening cheese and late hour. Hm, a dietitian is also a human, sometimes also can eat pizza and what’s more – give it to friends. From a nutritional point of view, when it’s made of high-quality ingredients, eat in portions, not all at once … It has not hurt anyone yet. Here it is, pizza – the symbol of Italian cuisine, saying sparingly.
– 25 g of fresh yeast / 7 g instant
– 150 ml of warm water
– 1/2 teaspoon of sugar
– 250 g of wheat flour
– 1 teaspoon of salt (I’m already using only pink for habit)
– 1 tablespoon of extra virgin olive oil
Brew yeast at room temperature, dissolve in warm water, add 2 tablespoons flour and sugar, mix thoroughly and let stand for about 15 minutes to rise. Sift flour into a bowl (this is very important!), Mix with salt, make a “recess” inside and pour the yeast into it. Gradually, take a spoonful of flour to the inside and mix the ingredients, and at the end adding olive oil. Then combine the ingredients into one part and put on a pastry board sprinkled with flour. Knead for 10-15 minutes until the dough is flexible and smooth. Insert the dough into a large bowl, cover with a cloth and set aside for an hour to rise. Make the dough out of the dough and knead it for a while. Divide into 2 parts, form balls into them and leave for about 6 minutes under the cloth. Greases (cake layers) spread with oil. Put the dough ball on the center, gently flatten and spread with your fingers all over the bottom and selected additives. Wait about 15 minutes for the dough to rise, then bake in a preheated oven (approx. 250’C) for about 12 minutes. Pronta!