Hi there The title of this entry refers to homemade pizza bases, of course : D. Surely it happened to you just like me. You organize a party at home to watch a movie or football with friends, and play pizza. But How to have everything ready to go one by one in the oven without spending all the time in the kitchen?
The important thing is to have everything organized. Now, what I do is put all the possible ingredients in bowls, so friends help us choose what each pizza is going to be. You can never miss fried tomato and mozzarella, you can also put other types of cheeses, and in the poned bowls: tuna, turkey, ham, anchovies, pineapple, mushrooms, figs, salami, olives, bacon ... Aromatic plants always give a special touch and a delicious flavor and color - nose, oregano, basil. What comes to mind :)
It's over that some enjoy while others cook. It is time for change, now we all cook and choose what we eat. Go for the pizzas: D
To stack pizza dough bases:
We will shape the bases once we have our leavened (fermented) dough, the shape depends on you, on what is best for you to store or freeze, it is worth us round, rectangular, square….
- Pour some flour on your countertop and put the dough on top, Knead a little to remove excess air. Short portions of about 200-250 gr.
- Give them the desired shape, with your hands, with a roller ... and put some flour also on the top, so it will not stick. Don't leave them too fat, with half centimeter thick It's enough.
- Place baking paper between them to separate them. If you didn't have it, use paper albal but beware, this one has more chances of sticking, so put flour or spread the albal in oil. The good thing about using baking paper is that I bake them with it directly.
- Once you have all your bases stacked, cover everything with transparent film so that they do not give them the air and they are perfectly covered. You can freeze them, or leave covered and use the next day always stored inside the refrigerator. If you are going to bake them soon, in 30 minutes, you do not need to put them in the fridge, cover them with a cotton cloth and go preparing the fillings before your guests arrive. :-)
- The oven: preheat it before baking the pizzas at 250ºC. If you have much better oven stone, and if you have baker's shovel I don't tell you anything, it's very comfortable to put the pizza in the oven. If you do not have kiln stone, you can always pull the rack, it is better that you put it in the lower part so that the base is crispy and you do not make the top of the pizza too soon. The baking time will depend on the temperature of your oven.
Other things you should know:
Surely all this you already know, but I leave some tips :)
- The first thing we should do is thePizza mass. Everyone has their favorite, in fact I have mine that is not published in the blog, someday I will publish it. I leave you some how many pizza dough options posted on the blog. : D
- The second will belet your dough leave for the necessary time, usually 30 to 60 minutes *. You must put the dough in a greased bowl so that the dough does not stick, in addition, it is recommended that the dough be covered by a clean cotton cloth or oiled transparent film and in contact with the dough, or if your bowl has a lid, leave it covered with a small slit for the dough to breathe. If you leave it in the air without more, the dough will form a dry crust above that we do not want to have.
- To accelerate the fermentation process *: You can preheat the oven to about 30-35º and put the dough to accelerate the process, you can also put the bowl on a heat source like a stove that does not exceed 40ºC. From 60ºC the yeasts die.
- To numb the dough: you just have to"Sleep it" in the fridge, the cold makes theleaven it is done more slowly, so you could leave it overnight in the fridge, as we have indicated above. In these cases I advise you not to put excess yeast, the dough will come out better, it is enough with about 20 grams of fresh baker's yeast per 1/2 kilo of flour, even less.
- The masses admit freezing:The pizza dough can be frozen in two ways, one is without shaping, like a round ball well stored inside a plastic so that it does not dry out - very usual in the fridge No frost-. Depending on the quality of your freezer - the temperature that is capable of reaching - you can have your dough frozen for up to 6 months. The other option is to freeze the bases already stretched, this allows you to take them out and put the filling and put them directly in the oven without having to wait for the defrosting of the dough ball, stretched, etc ...
- Amounts of yeast: for1 kilo of strength flour is recommended between 40-50 gr of fresh yeast Bakery or press-sure that you have all seen the Levital® brand sold in supermarkets and ready in packages of 25 gr + 25 gr.You can buy it and freeze it, so you always have yeast at home without spoiling it. Another comfortable option is thedry or dehydrated or freeze-dried baker's yeast, the brand I see most in the supermarket is Maizena®, where 1 envelope of 5.5 grams of yeast is equivalent to 14 grams of the traditional fresh. So for 1 kilo of flour we would need 15.71 grams of dry yeast, which is almost 3 sachets of 5.5 grams each. It's easy, you just have to do the typical rule of three. Anyway in the envelopes or in the boxes of yeast, the indications and equivalences always come, so go for them. : D Remember that yeasts must be dissolved in the warm liquid to which we will then add the flour. I never add the salt with the yeast, I add it after the flour, if you spend it you can inactivate the yeast, so to give you an idea, do not use more than a teaspoon and a half for every 500 grams of flour. The amounts of yeast are approximate, if you put less yeast the dough will take longer to ferment. These are more or less, the amounts of yeast used per kilo of flour:
And I think I leave nothing in the inkwell. If you can think of anything else, you know, in the comments we continue reading. Kisses to everyone