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Bruno Hunchback
Bruno Hunchback

Pietros Pizza Dough Recipel ((LINK))

It makes sense. Pizza is the perfect, easy, handheld meal, there should be a dessert version! After all, its savor comes from the toppings you choose, the dough itself is, well, just bread. Like a traditional pizza, this Nutella pizza gives you the liberty to get creative with your toppings. Leave it plain, add strawberries, or bust out your favourite sweet foods to add on top.

Pietros Pizza Dough Recipel

4. Stretch the dough and bake: Flatten the dough ball into a 12-inch circle. Transfer it to a non-stick pizza pan. Use a fork to poke holes across the surface of the dough. Bake it for about 13 to 15 minutes at 450F until the crust is golden brown.

Pizza originated in Naples and started off as poor man's street food in the 18th & 19th centuries as a plain flat bread gradually acquiring toppings such as tomatoes. In 1889, a famous Neapolitan pizza-maker, Raffaele Esposito, made a pizza for Queen Margherita using ingredients to match the colours of the Italian flag - tomato, basil and mozzarella. The pizza was a hit with the Queen and over time has become a hit all over the world! When you visit Naples be sure to visit the oldest pizzeria, Sorbillo, for the best Margherita and others. Of course, you can always make your own and this is my homemade version - I have given you the classic Margherita topping and also one with prosciutto and rocket. But of course you can experiment with whatever toppings you like. If you can't get fresh yeast, then you can make the dough with the dried variety, but check instructions on the packet.

Preheat the oven to 500 degrees. Puree the tomatoes in a blender or food processor with a pinch of salt. Stretch or roll the dough into -inch-thick rounds. Working with one pizza at a time, spoon tomato sauce onto the dough, leaving a -inch border around the edge; top with the mozzarella slices; and drizzle with olive oil. Place the pizza on a sheet pan or pizza stone, and cook until the cheese is bubbling and the crust is crisp and lightly browned on the bottom. Garnish with fresh basil leaves.

Divide the dough into 5 or more pieces, depending on how many pizzas you are making. Form each piece into a ball and place them on a tray. Brush the dough pieces with oil. Cover the tray with plastic wrap and refrigerate for 18-24 hours.

Tips: We often prefer using Tipo "0" flour over Tipo "00," although both will make for a great dough. The Tipo "0" is not quite as soft as Tipo "00" and works great for pizza dough. You will need a bit less water if using Tipo "0." Do yourself a favor and try both types of flour to see which one you prefer.

What's Inside: Profiles of iconic pizzerias in Italy and the United States plus easy-to-follow instructions for making delicious pizza at home. The first half of this display-worthy book explores the origin stories, serving styles, cooking methods and best pizzerias in nine major cities from Florence to San Francisco. The second half of the book provides more than 50 great pizza recipes (like yummy, Smokin' Salmon Pizza) plus ideas for doughs and sauces. Anyone who enjoys pizza will appreciate this fun celebration of one of the world's favorite foods.


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