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Pizza without dough – the recipe from Cooks but good

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A quick no-knead pizza recipe: an easy way to get the most with the least effort. If you don't have time, if you are a beginner or don't feel like getting your hands dirty, this recipe for making pan pizza is the right version for you, absolutely worth trying!
The result is truly incredible, full of bubbles and with an excellent taste. The recipe I propose is now one of my strong points that I have been preparing for years, you will be won over.
Whether you prepare a pizza or a focaccia, you will get a leavened product that is crunchy on the outside and soft on the inside, and you can season it according to your tastes and with your favorite ingredients. The secret of this deep, soft and well-budded pizza is the ease of processing without kneading with your hands and without the use of a robot or a planetary mixer thanks to the no-knead method (without kneading), a very useful technique that involves as little manipulation as possible in leavened products, taking advantage of the resting times to form the internal structure.
It can be prepared in a very short time without any particular tool: you will need a bowl and a spoon, mix all the ingredients, and in just two or three minutes at most, you will mix everything together. The dough should not be smooth, on the contrary it should be sticky, torn and not homogeneous. In just a few hours you will get a super pizza with such an easy and tiring dough that preparing it will be child's play!
If you have time and prefer an even more digestible pizza with a long-ripening dough, prepare it the night before and let it rest in the fridge for 20-24 hours. By using less yeast, you will obtain a more digestible, soft and full of holes product.
If you liked the no-knead pizza recipe, try making no-knead bread cooked in a pot, with a very crunchy crust and a soft honeycomb crumb.

RECIPE

  • 500 g “0 or 00” flour with 11-12% proteins
  • 370 ml water room temperature
  • 7 g fresh yeast or 100 g sourdough starter
  • 1 teaspoon grind or honey or sugar
  • 1 table spoon potato flakes, instant mashed potatoes optional
  • 2 spoons extra virgin olive oil
  • 2 teaspoons sale

It will also serve you

  • durum wheat semolina flour to taste for the work surface
  • extra virgin olive oil to taste

To season

  • 300 g tomato puree or peeled tomatoes broken into pieces with your hands
  • 250 g mozzarella in block or 2 well-drained fiordilatte
  • sale q.b.
  • pepe q.b.
  • extra virgin olive oil to taste
  • basil to taste
  • origano q.b.
  • 30×40 cm baking tray

  • bowl

  • table spoon

  • Place the dry ingredients in a bowl: the sifted flour, the potato flakes and the salt.

  • Separately, in a large bowl, dissolve the yeast with a little water (subtracted from the total). Give a quick mix and add the malt and oil.

  • Now pour in all the dry ingredients followed by all the remaining water.

  • At this point mix quickly with a spoon so that the flour is absorbed. It will take about 3 minutes. The dough should not have a smooth appearance but remain moist and torn.

  • Cover with cling film and leave to rest for 6-8 hours (in winter) or 2-4 hours (in summer), until it doubles in size (these times are linked to the room temperature you have in your home).

  • As soon as it has reached the right leavening, turn it onto a pastry board well dusted with durum wheat flour. The dough will be soft and very sticky.

  • With your hands greased with oil, try to roll it out delicately, so as to form a rectangle and be able to make the book folds.

  • Roll out a rectangle.

  • Fold 1/3 of the dough.

  • Now place the free part on the already folded one.

  • Fold the ends towards the center and roll out a rectangle again.

  • Repeat the folds.

  • Finally, form a ball by pushing the ends under.

  • Let it rest covering with a damp cloth for about 20-30 minutes.

  • In the meantime, grease the pan with plenty of oil (don't be sparing). and prepare the ingredients for the pizza.

  • With oiled hands, roll out the dough trying not to stretch it, but stretch it with the pressure of your fingertips. If you feel resistance, don't force it. Let it rest for 10 minutes and then continue.

  • As soon as you have finished spreading it on the pan, the dough should rest for another 20-30 minutes covered with cling film. In the meantime, preheat the oven in “pizza” mode or in static mode at 250°C for 20-30 minutes on the first level below the intermediate one.

  • 5 minutes before baking, sprinkle some of the tomato puree seasoned with a pinch of salt and pepper. Halfway through cooking, check the base by lifting one of the edges with a spatula: if it is moist and too soft you need to cook further, if it is crunchy then it is almost cooked.

  • Add more tomato and in the last 5 minutes of cooking, the mozzarella. As soon as it is ready, take it out of the oven and season with a drizzle of oil, basil and oregano.

If you want to obtain a more digestible, long-ripening pizza

8.00 PM PREVIOUS EVENING

  • Place the dry ingredients in a bowl: the sifted flour, the potato flakes and the salt.

  • Separately, in a large bowl, dissolve the yeast with a little water (subtracted from the total). Give a quick mix and add the malt and oil.

  • Now pour in all the dry ingredients followed by all the remaining water.

  • At this point mix quickly with a spoon so that the flour is absorbed. It will take about 3 minutes. The dough should not have a smooth appearance but remain moist and torn.

  • Cover with cling film, let rise at room temperature for about 1 hour (in winter) or 15 minutes (in summer). Finally, place it on the bottom shelf of the refrigerator to mature for 20-24 hours.

5.00 PM THE NEXT DAY

ORE 19.00

  • Turn the dough out onto a pastry board well dusted with durum wheat semolina flour. The dough will be soft and very sticky.

  • With your hands greased with oil, try to roll it out delicately, so as to form a rectangle and be able to make the book folds. (see photo and description above)

  • Let it rest covered with a damp cloth for about 20-30 minutes.

ORE 20.00

  • With oiled hands, roll out the dough trying not to stretch it, but stretch it with the pressure of your fingertips. If you feel resistance, don't force it. Let it rest for 10 minutes and then continue.

  • As soon as you have finished spreading it on the pan, the dough should rest for another 20-30 minutes covered with cling film. In the meantime, preheat the oven.

ORE 20.30

  • Cook in “pizza” mode or in static mode at 250°C for 20-30 minutes on the first level below the intermediate one.

  • 5 minutes before baking, sprinkle some of the tomato puree seasoned with a pinch of salt and pepper. Halfway through cooking, check the base by lifting one of the edges with a spatula: if it is moist and too soft, you need to cook it further, but if it is crunchy, it is almost cooked.

  • Add more tomato and in the last 5 minutes of cooking, the mozzarella. As soon as it is ready, take it out of the oven and season with a drizzle of oil, basil and oregano.

If you prefer a more digestible, long-ripening pizza, halve the dose of yeast and prepare the dough the night before, as per the recipe.
In summer, with higher temperatures, you will have to reduce the dose of yeast, around 50-80 g for mother yeast, 3 g for fresh yeast.
If you don't have instant mashed potatoes, you can replace it with 2 small boiled and mashed potatoes. Otherwise you can omit it making the pizza crispier.
You can season the pizza as you like. Remember that the cured meats and mozzarella should be added in the last 5 minutes of cooking. Otherwise they would risk burning.
You can also cook it plain, with a drizzle of oil and at the end of cooking season it with fresh ingredients: mozzarella, cherry tomatoes, rocket, mortadella, grilled vegetables…
If you prefer a taller and softer pizza, just do a mathematical calculation to understand how much dough will go into the pan.
Rectangular baking tray: measure base x height x 0.60
(is: 30 x 40 x 0.60 = 720 g)

Square baking tray: misurate base x base x 0,60
(is: 30 x 30 x 0.60 = 540 g)

Round baking tray: measure half diameter x half diameter x 3.14 x 0.60
(is: 14 x 14 x 3.14 x 0.60 = 370 g)
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