Yeast use: Dry or fresh yeast can be used, but to activate the yeast, add warm water and granulated sugar and let it rest for 5 minutes.
Flour selection: If pizza flour is not available, baklava or bread flour can be used. The sifting process allows the flour to aerate and obtain a fluffier dough.
Kneading: The dough should be kneaded until it reaches a consistency that does not stick to the hand.
Fertilization: The dough should ferment until it doubles in size. It is fermented in a warm oven in winter and in a shorter time in summer.
Forming: After the dough is placed on the counter and the air is removed, it should be kneaded for a few minutes, then rolled out to a suitable size on the tray.
cooking: It should be baked in a preheated oven at 200-220 degrees.
Adding sauce and ingredients: Before the dough is cooked, holes should be made on it with a fork and sauce and ingredients should be added.
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