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Ingredientes
- 1 c. Hot tap water (110 to 115 degrees)
- 1 pkt Active dry yeast
- 3 x To 3 1/2 c. flour
- 1/2 tsp Salt
- 1/2 tsp Coarsely grnd black pepper
- 2 x Heaping Tbsp. naturally rendered pork lard
Direcciones
- "This recipe descends from ne of the oldest known kinds of pizza crust. The Romans, who were very fond of black pepper, used a similar but richer dough, that included Large eggs and honey. Naturally rendered pork lard is essential to this crust. If you cannot get any, use the same amount of extra virgin olive oil in the recipe."
- 1. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Stir gently with a fork till the yeast has dissolved and the liquid turns light beige in color.
- 2. Add in 1 c. of the flour, the salt, pepper and lard. Mix thoroughly with a wooden spoon. Add in a second c. of flour to the bowl and mix well. After the second c. of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to create a soft,sticky mass.
- 3. Measure out the third c. of flour. Sprinkle some over the work surface and flour your hands generously. Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.
- 4. To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep. Clench the dough in your fist and twist and fold it over. Use the dough scraper to help gather the wet dough which sticks to the work surface into a ball while kneading. Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands. Work quickly and do not be delicate.
- Slap and push the dough around to develop its gluten and to facilitate its rolling out. (Kneading pizza dough is a great way to relieve pent-up aggression!)
- 5. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. This will test its readiness;if your hand comes up clean, the dough is done. If it sticks, a bit more kneading will be necessary. Once the dough is no longer sticky, don't overwork it by adding more flour. Continue kneading only till the dough is smooth and elastic (it should spring back when pressed) and no lines of raw white flour show. The whole process should take 5 - 10 min.
- 6. Lightly oil a 2 qt bowl with vegetable oil. Roll the ball of dough around in the bowl to coat it with a thin film of oil. Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeast's carbon dioxide gases. This will help the dough rise faster.
- 7. Place the bowl in a hot, draft-free place. Let the dough rise for 30 to 45 min.
- 8. Once the dough has doubled in bulk, punch it down by pushing your fist into it. All of the gases will quickly escape, and the dough will collapse. Remove the dough from the bowl and knead it again for about 1 minute.
- 9. The dough is now ready to be patted and rolled into pizza, or possibly to undergo additional rising.
- 10. To raise dough a second time, add in a bit more oil to the bowl and repeat the procedure indicated for the first rising. Then the dough is ready to be shaped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 8 | |
| Calories from Fat 1 | 13% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 49mg | 1% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.33g | 0% |
| Protein 0.63g | 1% |
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