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Ingredientes
- 1/2 c. lowfat milk at room temperature
- 1 c. water (about 125 degrees)
- 2 Tbsp. dry yeast or possibly 1 1/2 ounce fresh yeast
- 2 2/3 c. sifted tipo 00 flour or possibly cake flour
- 1/3 c. sifted all-purpose flour
- 3/4 tsp fine salt Extra virgin olive oil for oiling bowl
Direcciones
- In a small bowl or possibly coffee c. mix together the lowfat milk and water. Sprinkle in the dry yeast, or possibly crumble the fresh yeast in your hand and mix it into the liquid. Stir once, and let sit in a hot place till there is considerable foam on the top, about 10 to 20 min. (If your mix doesn't foam up at least a little, the yeast wasn't fresh. Buy more and start over.)
- In a large bowl combine the sifted flours with the salt. Mix well. Spill the foaming yeast mix into the bowl and, working with a wooden spoon, mix together rapidly. Smooth out as many yeast clumps as possible during this stage. Your dough at this point will be very wet.
- Dust a work surface with flour. Add in a little flour, about 1/4 c., to the dough in the mixing bowl. This should enable you to scrape the dough together and place it on the floured surface. Add in more flour if necessary. Begin kneading the dough on the work surface with your hands and adding tipo 00 flour or possibly cake flour, 1/4 c. at first, less and less as you proceed. While you are kneading, at first the dough will probably stick to the work surface and your hands. Do not worry. Keep kneading and adding more flour. But do not lose patience and add in too much. Add in slowly. The goal is to create dough which is just past sticky; in fact, when it is finished, it should be threatening to stick to the work surface. You may even want to work with a spatula to remove the dough from the surface if it sticks slightly. All together, kneading time should be about 10 min, till the dough is smooth, silky, and just past stickiness. Don't end up with very dry, very stable dough.
- Lightly oil the bottom of a large bowl with the extra virgin olive oil. Form the dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot which's room temperature, neither hot nor cold. In 2 hrs or possibly so, the dough should double in size.
- Cut the dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Your goal is a round pizza which is 6 to 7 inches in diameter, approximately 1/4-inch thick, except at the rim where it should be about 3/8-inch thick. Use one of the following means to achieve this:
- * Pull it from the outer edges till the desired shape is reached.
- * Working it with your fingertips, push toward the rim, till the center is 1/4-inch thick and the rim is 3/8-inch thick.
- * Do it pizzeria style by placing the dough on your 2 fists, and revolving it on your fists till it has widened to the desired shape (be careful not to tear the dough at the center).
- * Use these techniques in combination.
- Don't roll your dough out. Do not worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in. Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add in extra flour underneath if it's sticking.
- Repeat this process till all 4 pizzas are shaped. Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 min and up to 60 min before cooking. The pizzas should puff very slightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 429g | |
| Calories 274 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.7g | 3% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1820mg | 76% |
| Potassium 708mg | 20% |
| Total Carbs 47.05g | 13% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.46g | 4% |
| Protein 17.61g | 28% |
