Monday, March 18, 2013

Pizza dough - for a crunchy pizza

Here are the doses to make 2 balls of dough.

Pizza Margherita
METRIC


200 ml water
350 gr flour
1 package fast acting yeast or one cube of beer yeast
a spoon of sugar
salt

Focaccia
CUPS

3/4 cup water
2 cups flour

1 package fast acting yeast or one cube of beer yeast
a spoon of sugar
salt

Watch the video to learn how to make dough by hand or with the bread machine !

You can decide to make a focaccia with it or a wonderful pizza Margherita!


Enjoy!
Valentina
RealItalianKitchen

Here's the video with step by step instruction!

6 comments:

  1. Valentina,
    I was just in Florence and had amazing focaccia bread pizza. So if I use this dough to make focaccia bread, do i take it out of the oven 5 minutes sooner to add the tomato sauce and mozzarella? and then put it back in? or do i leave it in the oven for the full amount of time and then add the sauce and cheese and put it back in the oven for five minutes?

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  2. You can put the tomato and mozzarella on the focaccia RIGHT AWAY and then cook it till golden brown. If you're worried the tomatoes and cheese will burn and the focaccia won't cook enough, try what you said, precook the focaccia alone and then add the rest and finish the baking. Hope this helps!

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  3. Hello, what is the bake time for it plz?

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    Replies
    1. If you're using a pizza stone your pizza will cook in about 10/15 min top. Without it it's a longer process, 30 minutes sometimes. That's why I recommend using the pizza stone for best results. As for the focaccia, bake it till it's golden brown on top, every oven is different so it's hard to give a number that works for everybody.

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  4. I know this is a little old, but I stumbled across your video on youtube. I was just curious what type of flour you are using for recipe? (All Purpose, Bread, 00) Thanks!!!

    PS: pizza's look great, cant wait to try this recipe!

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    Replies
    1. If you can find it try the 00, in my area it's hard to come by, so in the video I'm using all purpose flour.

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