Pizza starts with dough
Dough is the base of our favorite dish. Along with classical traditional variants of dough one can found something bright and unusual. Each cook and house wife has his/her own secrets of cooking it. We offer you two kinds of dough for pizza: classical Italian and famous dough that became popular in the 1980th due to network of American restaurants Pizza Hut.
Classical yeast-containing dough
- Warm water – 1 glass;
- Dry yeast – 2 teaspoons without a heap;
- Flour – 3 glasses;
- Sea salt – 1 teaspoon;
- Sugar (desirable cane sugar) – 1 teaspoon;
- Extra class olive oil – 2 tablespoons.
Dissolve yeast in a glass of warm water with sugar, leave it for 5 minutes. At this time took a large basin sift flour and mix it with salt. Add yeast and knead soft elastic dough. It takes about 5 minutes. It is better to do it on the table powdered with flour. Oil the basin with small amount of olive oil, put dough there, cover it with dish towel and let is “have a rest” for 40 minutes. If you want to have more thin dough you may divide it into two parts. Knead it with hands into the form of a ball, cover it with wet towel and leave it for 10-15 minutes. In the course of this time powder the table with flour, take the dough and stretch it with hands to make the needed shape. Do not forget to leave small boards on the edges. Before putting dough on the baking tray oil it with small amount of olive oil. Carefully put dough on the baking tray and also oil it for adding savour. The choice of filling depends on your preferences. However do not overzealous as the Italian pizza should be thin. Time of baking in the oven is ten minutes at the temperature about 200 degrees. If you are lazy to cook it at home come to our “Smile” pizzeria.
Dough for American pizza is cooked by analogue with the classical receipt. However one must use milk of the temperature not higher than 40 degrees instead of water. Ready dough can be kept in the refrigerator not more than 5 hours.