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Ingredientes
- 2/3 c. hot water
- 1Â 1/2 tsp yeast dry or possibly fresh
- 3/4 tsp salt
- 2 c. bread flour (I use King Arthur)
- 3 Tbsp. Extra virgin extra virgin olive oil
Direcciones
- Sprinkle dry yeast over the surface of the hot water, or possibly crumble the fresh yeast into the water. Let it sit for 3 or possibly 4 min and then gently whisk the water around to mix the yeast. Add in the extra virgin olive oil.
- Add in the flour, mix with the liquid and start kneading. (Carlo's recipe adds the salt to the yeast before adding the flour.I always add in the salt after part of the flour is incorporated, as I have read which adding the salt too soon can affect the gluten.)
- If using an electric mixer, knead on medium speed for about 7 min. Knead by hand for about 15 min. Even if the dough is very sticky, don't add in flour till you are convinced which further kneading and contact with air won't dry it out.
- When the dough is well kneaded, put the dough into a clean bowl and cover it with a clean kitchen towel. (I use a large plastic dough bucket with a lid.any container will work, but it should be covered. Plastic wrap is fine.) Proof for about 2 hrs in a hot place (about 80 F). The dough should be at least twice the original volume. Deflate it, put the cover back on, and let rise again for another 2 to 3 hrs. The longer and slower the proofing, the better the bread will taste. (You can also mix the dough and rise in the refrigerator overnight.) The dough is now ready to make pizza. When I am making multiple pizzas, I store the portions in a ziploc bag which contains a small amount of extra virgin olive oil. Many times, I will make the dough in the AM and keep the dough portions in these bags till I am ready to use them for dinner. I use a pizza stone which has been preheated at least 30 min and bake the pizzas at 500 F. (Occasionally I use a gas grill.)
- Note: When I make pizzas I usually triple this recipe. You then have several options. You can prepare the dough and let it rise in the refrigerator overnight. I usually get 6 smaller pizzas form a triple batch. Many times, I let the dough rise twice and then divide into 6 portions that I then wrap loosely in plastic wrap, place in a Ziploc freezer bag and place in the freezer. You can defrost overnight in the refrigerator for use the next day, or possibly you can defrost for a few hrs at room temp. It is a quick way to have dough ready at short notice
- You can use this recipe, omitting the extra virgin olive oil to make Italian style bread. After the second rising, shape the dough into a round loaf. You can use a floured piece of parchment to raise the dough on. Let rise, covered with a floured kitchen towel till plump. This will take about an hour, depending on the temperature of your kitchen. Use a preheated 475 F oven. Slash the top with a razor. Place onto the stone. For a loaf with a thick crust, put a shallow pan of warm water in the oven at the same time bread. Leave it there for the entire baking time. After 10 min at 475 F, reduce temp to 400 F and continue baking for about 40 minutes. To test for doneness, knock it on the bottom. It should sound hollow and be golden brown in color.
- THE FOOD OF SOUTHERN ITALY, Carlo Medione
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 1365 | |
| Calories from Fat 398 | 29% |
| Total Fat 45.32g | 57% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1760mg | 73% |
| Potassium 395mg | 11% |
| Total Carbs 201.02g | 54% |
| Dietary Fiber 7.8g | 26% |
| Sugars 0.85g | 1% |
| Protein 35.12g | 56% |
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