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Schedule: daily 10:00 - 24:00

Schedule

Daily 10:00 - 24:00

11/09/2018

WE PREPARE A BLACK PIZZA DOUGH

We prepare a black pizza dough - foto 1598

If quite recently the black dough was associated only with the cheeky cheeky hands, now it is at the peak of the gastronomic fashion. Black burgers, black paste and now black pizza.

Black pizza dough - photo 1

Ingredients:

  • flour - 600 g;
  • yeast - 7 g;
  • activated carbon - 10 g;
  • sugar - 1 tbsp. l .;
  • salt - 1 pinch;
  • milk - 300 ml;
  • water - 200 ml;
  • vegetable oil - 3 tbsp.

Black pizza dough - photo 2

Step-by-step cooking:

  1. To begin with, it is necessary to prepare a coloring ingredient, that is, to grind activated charcoal into dust.
  2. Preheat the milk in a separate container. Dissolve sugar in it, and then add dry yeast.Leave the mixture for a few minutes. The bubbles appearing on its surface indicate the beginning of the process of fermentation.
  3. After you have made yeast, you can pour water. If desired, only water or milk can be used.
  4. Now add flour. Sift it with parts. Yes, you can adjust the density of the test. Try not to overdo it, otherwise it will turn out to be too tough and will get worse.
  5. The crushed activated carbon should also be sieved through a sieve. Then, large particles will not fall into the dough.
  6. Pour vegetable oil. It should be used to give an elasticity test.
  7. Start mixing, gradually adding the remaining flour and, if necessary, vegetable oil. As a result, an elastic lump will get sufficient density. Thanks to the fact that we used ordinary activated carbon, its color must now be black.
  8. Cover the dough with a damp towel and leave in a warm place.

The resulting base can be used for both your favorite pizza with pesto sauce, and for the traditional "4 cheese" or any other. If you do not want to waste your time on the process of preparing a black pizza, order it with delivery. Permanent discounts and promotions allow you to do this with maximum profit!

Pizza on a black test - photo 1

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