-My favorite food is Pizza one of those recipes that has been around the world, and is an excellent dish to be enjoyed in meetings or in one of those lonely evenings while you watch movies.
STEPS*To prepare the base
1.- Heat the water until it is warm, and pour into a bowl where you can shake without fear of spilling.
2.- Add the yeast and see that this is completely dissolved in warm water.
3.-Add a pinch of sugar and stir in the yeast mixture. Cover the bowl without sealing it and let the fermentation broth for a few minutes in a warm place. Add a tablespoon of flour can accelerate the process, but the result may not be optimal. 4.-The fermented mixture is covered by a thin layer of foam and bubbles as if it were a soft drink (soda).
5.-Add salt and olive oil, and stir until it is seen that the salt has dissolved. Optionally, here you can add some dried parsley to add some flavor to the dough.
6.- Mix flour and yeast, and knead until you get a uniform mass and slightly chewy. To do this I have seen many different techniques, but if you're not an experienced baker would recommend you to do it in a bowl add the flour gradually until you get desired consistency. The ideal signal that the mass is at its point, when it is slightly sticky, but will come off easily without leaving a mass attached to your fingers.
7.- Place dough on floured bowl which is several times its size at the time, and cover it with a damp cloth. Let stand half an hour to an hour. You'll notice a considerable increase in the volume of the dough.
*Preparation of sauce
1.- Place the tomatoes in a pot with water and cook over low heat for about 25 minutes. Periodically check them out and give back to warm evenly. You'll notice that they are ready when the water begins to boil, and the tomatoes begin to lose skin.
2.- Enter them in the blender with some water you used for cooking. The consistency of the sauce depends both licues tomatoes. To obtain a result that a more rustic and natural appearance lícualos little and low speed. For a more traditional and uniform consistency lícualos enough, and at high speed liquid for a sauce and quite manageable.
3.- Get rid of most of the water you used to cook the tomatoes, and pour the sauce back into the pit. Add some fresh water, until you get a slightly watery consistency.
4.- Heat the sauce over medium heat and add spices to taste. Add the spices gradually as you stir the soup.
5.- Peel and chop the garlic into small pieces and bring them into a small valley with olive oil. Let it fry until you see the pieces of garlic are a light golden color. A good sign is also the smell of olive oil is not as intense.
6.- Pour the olive oil and garlic in the sauce and continue stirring until the oil is lost in the sauce.
7.- Taste the sauce and add what he takes to make this your own. Pay special attention to the flavors of basil, oregano, and salt.
8.- Continue heating over low heat, stirring and occasionally until it boils. Let it boil for ten minutes. Remove from heat, cover and let stand several minutes.
1.- Heat the water until it is warm, and pour into a bowl where you can shake without fear of spilling.
2.- Add the yeast and see that this is completely dissolved in warm water.
3.-Add a pinch of sugar and stir in the yeast mixture. Cover the bowl without sealing it and let the fermentation broth for a few minutes in a warm place. Add a tablespoon of flour can accelerate the process, but the result may not be optimal. 4.-The fermented mixture is covered by a thin layer of foam and bubbles as if it were a soft drink (soda).
5.-Add salt and olive oil, and stir until it is seen that the salt has dissolved. Optionally, here you can add some dried parsley to add some flavor to the dough.
6.- Mix flour and yeast, and knead until you get a uniform mass and slightly chewy. To do this I have seen many different techniques, but if you're not an experienced baker would recommend you to do it in a bowl add the flour gradually until you get desired consistency. The ideal signal that the mass is at its point, when it is slightly sticky, but will come off easily without leaving a mass attached to your fingers.
7.- Place dough on floured bowl which is several times its size at the time, and cover it with a damp cloth. Let stand half an hour to an hour. You'll notice a considerable increase in the volume of the dough.
*Preparation of sauce
1.- Place the tomatoes in a pot with water and cook over low heat for about 25 minutes. Periodically check them out and give back to warm evenly. You'll notice that they are ready when the water begins to boil, and the tomatoes begin to lose skin.
2.- Enter them in the blender with some water you used for cooking. The consistency of the sauce depends both licues tomatoes. To obtain a result that a more rustic and natural appearance lícualos little and low speed. For a more traditional and uniform consistency lícualos enough, and at high speed liquid for a sauce and quite manageable.
3.- Get rid of most of the water you used to cook the tomatoes, and pour the sauce back into the pit. Add some fresh water, until you get a slightly watery consistency.
4.- Heat the sauce over medium heat and add spices to taste. Add the spices gradually as you stir the soup.
5.- Peel and chop the garlic into small pieces and bring them into a small valley with olive oil. Let it fry until you see the pieces of garlic are a light golden color. A good sign is also the smell of olive oil is not as intense.
6.- Pour the olive oil and garlic in the sauce and continue stirring until the oil is lost in the sauce.
7.- Taste the sauce and add what he takes to make this your own. Pay special attention to the flavors of basil, oregano, and salt.
8.- Continue heating over low heat, stirring and occasionally until it boils. Let it boil for ten minutes. Remove from heat, cover and let stand several minutes.
*Preparation the Pizza
1.- Preheat the oven to about two hundred degrees for ten or fifteen minutes.
2.- Use a little oil and flour to cover the trays where being bake pizzas.
3.-Spread over the surface where you will work a little flour. Enough to feel the surface has flour, but not enough to make it white.
4.-Using a serrated knife aside a portion of dough being careful not to crush it. Remember to keep well covered the remaining dough.
5.-Ensuring that stretches the start taking a round shape, but without crushing yet. The famous trick of spinning in the air mass is quite handy if you're preparing a good-sized pizza.
6.- It uses a roller to flatten the dough begin until it is slightly larger than the trays where you cook. Try taking off the ground constantly, and spread a thin layer of flour over it to prevent sticking to the surface or roller. The same applies to the roller and your hands.
7.- Place dough on floured tray previously, and with the same serrated knife, or scissors, remove the excesses of the banks and keep them with the rest of the dough.
8.- Fold the edges slightly to create the rounded edges of the traditional pizza.
9.- Let dough rest for a few minutes. This step depends largely on the consistency of the pizza. If your goal is to achieve a thin and crispy pizza, you better move on. On the other hand, if you want a thick, spongy pizza is ideal to leave the dough to fluff a bit before continuing.
10.- Pour the sauce over the dough using a scoop, and looking to be covered by a generous film of sauce.
11.- Add cheese, spices and other ingredients to taste.
12.- Place the pizza in the oven for ten to twenty minutes, until you can verify that the mass was gold, and the ingredients are cooked. No matter if you have to open up the oven or pizza with a spoon to check the status of cooking. Each oven is different and also depend greatly on the ingredients used and the thickness of the dough.
13.- Remove the pizza from the oven, and pártela with a pizza cutter or scissors, and enjoy your creation.
1.- Preheat the oven to about two hundred degrees for ten or fifteen minutes.
2.- Use a little oil and flour to cover the trays where being bake pizzas.
3.-Spread over the surface where you will work a little flour. Enough to feel the surface has flour, but not enough to make it white.
4.-Using a serrated knife aside a portion of dough being careful not to crush it. Remember to keep well covered the remaining dough.
5.-Ensuring that stretches the start taking a round shape, but without crushing yet. The famous trick of spinning in the air mass is quite handy if you're preparing a good-sized pizza.
6.- It uses a roller to flatten the dough begin until it is slightly larger than the trays where you cook. Try taking off the ground constantly, and spread a thin layer of flour over it to prevent sticking to the surface or roller. The same applies to the roller and your hands.
7.- Place dough on floured tray previously, and with the same serrated knife, or scissors, remove the excesses of the banks and keep them with the rest of the dough.
8.- Fold the edges slightly to create the rounded edges of the traditional pizza.
9.- Let dough rest for a few minutes. This step depends largely on the consistency of the pizza. If your goal is to achieve a thin and crispy pizza, you better move on. On the other hand, if you want a thick, spongy pizza is ideal to leave the dough to fluff a bit before continuing.
10.- Pour the sauce over the dough using a scoop, and looking to be covered by a generous film of sauce.
11.- Add cheese, spices and other ingredients to taste.
12.- Place the pizza in the oven for ten to twenty minutes, until you can verify that the mass was gold, and the ingredients are cooked. No matter if you have to open up the oven or pizza with a spoon to check the status of cooking. Each oven is different and also depend greatly on the ingredients used and the thickness of the dough.
13.- Remove the pizza from the oven, and pártela with a pizza cutter or scissors, and enjoy your creation.
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