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Pizza with a moist crust

 

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Pizza with a moist crust

For 1 pizza
Preparation time: 20 min, rest time: 1h45

Ingredients

  • 225 g wheat flour T55
  • 125 ml warm water (not hot)
  • 30 ml of extra virgin olive oil
  • 1 teaspoon of salt
  • 2/3 of a bag of dehydrated baker’s yeast (about 7 g)
  • 1 tablespoon dried oregano

PREPARATION

  • Put all the ingredients in the robot’s bowl or in a bread machine and knead until you get a soft and elastic dough.
  • Once the dough is formed, put the dough in a salad bowl and cover with a cloth and let rise about 1h30 at room temperature. The dough must double in size.
  • At the end of this period, spill the dough on the slightly floured work surface.
  • Expel the air from the dough and flatten the dough, either by hand or with a rolling pin and leave the edges a bit thicker.
  • Place this dough gently on a baking sheet.
  • Let rise 15 minutes, always in a temperate place then garnish the pizza:

For example put 3 tablespoons of tomato sauce in the center of the dough and spread out until about 1 cm of the small flanges that form the edge of the dough. Sprinkle with a tablespoon of olive oil. Then spread 75 g of mozzarella over the tomato, add slices of mushrooms and sprinkle with some chopped basil leaves.
Bake for 8/9 minutes in a preheated oven at 230 ° C, hot air.

 

Pizza with a moist crust
For 1 pizza Preparation time: 20 min, rest time: 1h45
Ingrédients
  • 225 g wheat flour T55
  • 125 ml warm water not hot
  • 30 ml of extra virgin olive oil
  • 1 teaspoon of salt
  • 2/3 of a bag of dehydrated baker's yeast about 7 g
  • 1 tablespoon dried oregano
Instructions
  1. Put all the ingredients in the robot's bowl or in a bread machine and knead until you get a soft and elastic dough.

  2. Once the dough is formed, put the dough in a salad bowl and cover with a cloth and let rise about 1h30 at room temperature. The dough must double in size.
  3. At the end of this period, spill the dough on the slightly floured work surface.
  4. Expel the air from the dough and flatten the dough, either by hand or with a rolling pin and leave the edges a bit thicker.
  5. Place this dough gently on a baking sheet.
  6. Let rise 15 minutes, always in a temperate place then garnish the pizza.
  7. For example put 3 tablespoons of tomato sauce in the center of the dough and spread out until about 1 cm of the small flanges that form the edge of the dough. Sprinkle with a tablespoon of olive oil. Then spread 75 g of mozzarella over the tomato, add slices of mushrooms and sprinkle with some chopped basil leaves.

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