Pizza mixture is a yeasted batter which requires dynamic dry yeast. Ensure the check the termination date on the yeast bundle! Yeast that is too old might be dead and won't work.
You can utilize universally handy flour rather than the bread flour that is called for in the formula, yet bread flour is higher in gluten than generally useful flour and will make a crispier outside layer for your pizza. طريقه عمل البيتزا
Cup estimations can shift contingent upon how you are scooping the flour (we cushion the flour, daintily scoop it, and level with a blade). So I prescribe utilizing a kitchen scale to apportion the flour sums by weight. This is the main way you'll get a reliably precise estimation.
Pizza Dough: Makes enough mixture for two 10-12 inch pizzas
1/2 cups (355 ml) warm water (105°F-115°F)
1 bundle (2 1/4 teaspoons) of dynamic dry yeast
3/4 cups (490 g) bread flour
2 tablespoons additional virgin olive oil (preclude if cooking pizza in a wood-terminated pizza stove)
2 teaspoons salt
1 teaspoon sugar
MAKING THE PIZZA DOUGH
Proof the yeast: Place the warm water in the huge bowl of a rock solid stand blender. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is broken up.
Following 5 minutes mix if the yeast hasn't broke up totally. The yeast should start to froth or blossom, demonstrating that the yeast is as yet dynamic and alive.
(Note that on the off chance that you are utilizing "moment yeast" rather than "dynamic yeast", no sealing is required. Simply add to the flour in the subsequent stage.)
Make and manipulate the pizza mixture: Using the blending paddle connection, blend in the flour, salt, sugar, and olive oil on low speed for a moment. At that point supplant the blending paddle in with the mixture snare connection.
Work the pizza mixture on low to medium speed utilizing the batter snare around 7-10 minutes.
In the event that you don't have a blender, you can combine the fixings and massage them by hand.
The batter ought to be somewhat clingy, or tasteless to the touch. In the event that it's excessively wet, sprinkle in somewhat more flour.
Let the mixture rise: Spread a meager layer of olive oil over within a huge bowl. Spot the pizza mixture in the bowl and turn it around so it gets covered with the oil.
Now you can pick to what extent you need the mixture to age and rise. A moderate aging (24 hours in the cooler) will bring about progressively complex flavors in the mixture. A fast maturation (1/2 hours in a warm spot) will enable the mixture to rise adequately to work with.
For a medium ascent, place the mixture in a customary room temperature place (your kitchen counter will do fine) for 8 hours. For a more drawn out ascent, cool the batter in the icebox for 24 hours (close to 48 hours).
The more drawn out the ascent (to a point) the better the flavor the outside will have.
MAKE AHEAD FREEZING INSTRUCTIONS
After the pizza batter has risen, you can solidify it to utilize later. Partition the mixture into equal parts (or the bit sizes you will use to make your pizzas). Spot on material paper or a daintily floured dish and spot, revealed, in the cooler for 15 to 20 minutes. At that point expel from the cooler, and spot in singular cooler sacks, evacuating as a lot of air as you can from the packs. Come back to the cooler and store for as long as 3 months.
Defrost the pizza mixture in the icebox medium-term or for 5 to 6 hours. At that point let the batter sit at room temperature for 30 minutes before extending it in the following stages.
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