How to make the perfect base for pizza: a recipe from a chef pizza maker

The basis of pizza is half the success of this delicious Italian dish. How to prepare the perfect base for pizza, tells the chef-pizza makers of il FORNO restaurants, Limonchino and the FORNETTO cafe-pizza chain Rufi Shabani.

670 calories

How to make the perfect base for pizza: a recipe from a chef pizza makerHow to make the perfect base for pizza: a recipe from a chef pizza maker

With it, pizza will turn out to be airy, crispy, light and very tasty - in general, truly Italian.

How to make the perfect base for pizza: a recipe from a chef pizza maker

COOKING TIME:

150 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Water (room temperature)

500 ml

Preparation process

  1. Put yeast in water and mix until completely dissolved - at least 2-3 minutes. Add flour to the resulting mass and stir well.

  2. Add salt. It is important not to mix salt with yeast directly during the preparation of the dough, since salt neutralizes the effect of yeast.
  3. Add sugar - it is he who gives the dough a brownish color when baked.
  4. Pour in olive oil, mix well and pour the resulting mass into a container.
  5. Close the container with a lid and leave for 20 minutes.

  6. Form from the test the same balls from 160 grams. If the size is smaller, you get not pizza, but focaccia.
  7. Wrap the balls in film and leave for an hour.
  8. Roll up the approached balls, put on top your favorite stuffing and bake at a temperature of 280 degrees above and 180 degrees from below.
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