Image from the original side
This recipe makes one 14″ pizza, or one large rectangular thick-sided pizza, or two 12″ thin-sided pizzas. For your own reference
Two more bullshit words. I love pizza. I’ve always thought pizza was theoretically a pancake, even the way you eat it is rolled up. Traditional Italian pizza is baked in a kiln, home baking is usually done with a slate, again regular baking dishes are fine, after all it is a staple, adaptability Very strong. To make good pizza, flour is best sifted. Traditional stone oven pizzas don’t need olive oil added to them, but in home baking, a spoonful of olive oil can add extra flavor. The original recipe uses a home-made pizza additive instead of olive oil.
My favorite pizza topping (the top additions) is the tomato sauce and mozzarella from the traditional Margherita pizza. The original name tomato puree is more akin to tomato paste, with more tomato than the usual supermarket tomato paste! …… If there is time to continue the write up next time I will introduce a few more traditional topping. but seriously, wipe! Miso, scallions and sausage look pretty much the same. Just do whatever you want.
Waste fermented seeds
instant dry yeast
|1 scoop, 5 grams|
How to make a waste yeast pizza
Before mixing the ingredients, make sure that the water in the waste fermented seeds is not separated. Add the water, flour, salt, yeast and oil in order. Usually I put the salt on the back, but if you put salt and yeast on the same time, put them on different sides of the bowl. Knead until the dough doesn’t stick to your hands (about 7 minutes in the machine).
Ferment in a greased bowl until doubled. This fermentation takes about 2-4 hours, cut the fermentation time short to increase the yeast slightly or place in a warm place to ferment.
Bake two 12-inch pizzas: Divide dough into two equal portions, roll out thinly and brush with olive oil, cover with a cloth. Rest for 15 minutes. Move gently to push the dough all over the edges of the mold. If the dough appears to shrink, rest for another 15 minutes.
Bake a large, thick pizza: Roll it out into the mold and let it rest for 15 minutes. Cover with a cloth and let it rise to your desired thickness.
Preheat oven to 230 degrees (450F), top with toppings and bake thin pizza for 5 minutes, thick pizza for 10 minutes. Remove and add the cheese and bake for another 5-7 minutes. Eat! The leftover pizza can be refrigerated for up to 5 days.