On 2020-10-19, Francisco <
ffuentes@rie.sdf.org> wrote:
It can have cheese! Any topping ideas? What about the dough preparation?
Disclaimer: I'm not a professional pizza chef, so it might turn out
there are better ways... Still, I think I can help.
== Topping, vegetarian: ==
- red onion
- red or yellow pepper (not "pepperoni"[1], but Capsicum annuum)
- mushrooms
== The dough preparation tricks: ==
- You can mix flours at your taste. We usually go for half Manitoba (for it
raises better) and half Tumminia (a kind of wheat)
- You can help yeast by adding a little honey
- Start the dough with some warm water in order to help the yeast to grow. It
should not be *too warm* though: you should be able to put your hands into it.
- Don't add salt immediately: you can knead the dough without salt at first,
and add salt later. I have not verified this "scientifically", but rumors
tell that this keeps the salt from killing the yeast at early stages.
- Add a little olive oil by the end of the kneading process
== Tomato sauce: ==
- Herbs!!! I like to put a bit of sage and thyme in the mix[2]
- Garlic!!! Everything with Garlic is better, and you get vampire protection
for free!
== Growing: ==
I like to put my dough directly on the baking tray (whereas some prefer to let it grow at first, and put it on the baking tray later, and then let it grow a little more).
== Oven: ==
220 Celsius, for a crunchy border.
== Notes: ==
[1] I don't really understand this fact, that the name "pepperoni" in English indicates what in Italy we call "salsiccia piccante" or "salamino piccante", while
the Italian word "peperoni" (note the single 'p') means in fact "Capsicum annuum"
[2] On this topic, I just prepared a batch of aromatic salt: if someone is interested in the discussion, we might have a thread about it.
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