Рецепт Soft and Doughy Pizza (Pizza al taglio alta e soffice)
I’ve already told you that I’m a very pizza addict, so here it’s a second recipe… while waiting for the 3rd!
My son doesn’t like flat pizza, so I had to learn how to make a really soft and doughy pizza like those you can find in an italian bakery (…or anywhere else).
At home it’s mostly impossible to achieve because you would need professional ovens, so after months and months of kneading and baking I figured out how to do it (the secret for a very soft dough is just a potato)… and now my son is really happy (and I keep on baking…).
Soft and Doughy Pizza (Pizza al taglio alta e soffice)
Difficulty: easy
Preparation: 25 minutesCooking Time: 20 minutesYield: 3/4 servings – 40cm x 30cm / 15″ x 12″ pizza pan
Ingredients for the dough:
- 130 grams / 4.6 ounces / 1/2 cup milk (or water if you want a lighter version)
- 200 grams / 7 ounces / 1 cup water
- 10 grams / 1 tbsp granulated dry yeast or 25 grams / 1/2 tbsp fresh yeast or 140 grams / 5 ounces mother yeast
- 20 grams / 1 1/2 tbsp unsalted butter at room temperature
- 20 grams / 1/4 cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water)
- 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
- 10 grams / 1 full tsp sugar
- 10 grams / 1 1/2 tsp salt
- Condiments:
- 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
other ingredients to your taste
fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)
Instructions:
Preheat oven to 230°C / 450°F / gas mark 8.
Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water). Knead for about 20 minutes.
Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.
Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).
Dress pizza with tomato sauce, other ingredients and mozzarella.
Bake for about 20 minutes.
Pizza al taglio, done!
IMPORTANT tips to know:
If you are using fresh or dry yeast (not mother yeast), I suggest you to greatly reduce the amount of yeast in recipes and, as a consequence, to extend the rising time.
A slow fermentation allow a better maturation of the dough with more digestible, more flavorful and tastier pizzas.
So here are the times I suggest you for 500 grams/18 ounces/4 cups of flour (that usually require 10 grams/1 tbsp granulated dry yeast or 25 grams / 1/2 tbsp fresh yeast for 2 hours of rising time):
4 h of rising time -> use 1/2 amount of yeast;
6 h of rising time -> use 1/4 amount of yeast;
8 h of rising time -> use 1/8 amount of yeast;
10 h of rising time -> use 1/16 amount of yeast;
Here’s an example: if you want your dough to rise in 6 hours use 2,5 grams / 1/4 tbsp of granulated dry yeast or 6,25 grams / 1/8 tbsp of fresh yeast.
Remember… “home-made strikes back!“