Pizza oven

[Elena]

caprice23, Natasha! I understand that, in your opinion, is your favorite pizza in taste and quality so far?

Yes, this is my favorite so far. I think you can do without decoys

I just really trust your taste

I hope I will not disappoint



Elena, to me on "you"

[caprice23]

caprice23, Natasha! Don't mind if you call. Habit is second nature.
Let's assume that this is just a tribute. Not to age, but simply to human qualities.

[Elena]

Elena, agreed

Hello! I drag you to watch the video. They teach pizza dough to make, mold, make sauce. I really liked that they give gramme of pizza balls, the amount of sauce for a pizza is 30 cm, the amount of mozzarella for a pizza is 30 cm. I like accuracy, my eye leaves much to be desired.

And I will make the sauce like them. Moreover, I have a blender of the same brand. I think it will be very tasty.

Also, note that they bake pizza for 6 minutes in their cool oven ... I thought it was faster. An, no ...

[Svetlenki]

Svetlenki, looked, but already in the refrigerator there is a dough according to Natasha's recipe "Italian pizza"

[Svetlenki]

Svetlenki,

And that's how I make the sauce. Not one year.)) I'm cool!)). Either I'll take the cut ones, then the whole without the skin like his, then the finished trade wind (we sell it Italian in packs) and put everything there)). In the summer, I really like sweet ripe tomatoes straight in fresh circles. The rest of the time - like this.

Girls! Which one did you see on this link? Squeeze pozh. name. Every time I click on the link, they show me different videos.

[Masha Ivanova]

Masha Ivanova,

"The best pizza dough" Aydin Aydinov

[Scarecrow]

Scarecrow, Natasha, thank you very much!
I've watched this video before.

[Irinap]

but the dough is already in the fridge according to Natasha's recipe "Italian pizza"

Irinap, Irin, and rightly so! Natasha brings excellent recipes. I brought these guys only because of the gram-bottles. Stretching the dough with ordinary flour - I was slightly jarred

then the finished trade wind

Scarecrow, Nata, I do it myself, but I want to try the tomatoes in juice through a blender. Suddenly it will be even tastier

Listen, what do you think about fresh herbs in a sauce? Do you hear the scent? I always put dry ones. And yes, I always add oil too - it's a conductor of seasonings. And she smiled again, noticing the GOST standards for salt-sugar in the preparation of the sauce ... After all, it almost always works - there is twice as much sugar as salt ...

And one more question, what is your favorite pizza dough? You've probably said a million times already, but I don't remember reading

[Svetlenki]

Svetlenki, Light, if not difficult, write the recipe for your sauce. I can't find my sauce. I use the purchased

Svetlenki, Light, if not difficult, write a recipe for your sauce. I can't find my sauce. I use the purchased

I'll wait and listen, because I'm also in search of my sauce.

[Svetlenki]

Svetlenki,

Yes, a normal trade wind - that's it. Tomato puree and that's it. And there already add whatever you want)).

As for herbs ... Well ... What can you put in a pizza sauce? That's right, basil. I really do not like basil, so I don't put it there either fresh or dry. In this regard, I do not know what is smart to tell you)). You can also add thyme, oregano, mooran, which I also really dislike, as well as, accordingly, a mixture of Provencal herbs and Italian right. And I don't put it either. And I don't use them at all. I don't recognize thyme at all, I really hate it. Here))).

Favorite dough is exactly the same one that is in the video, i.e.i.e. flour, water, salt, sugar, olive oil, yeast. All! The proportions may vary slightly, but that's it. Cold fermentation (after Reinhart, the habit of shoving everything into the refrigerator))). Good additions to the dough for me: replacing part of the water with milk (then the color of the dough improves, it bakes faster and more beautifully, crisper), the addition of finely chopped fried onions - fresh or dried.

[Scarecrow]

Scarecrow, Natasha! As for the sauce, everything is more or less clear to me from the many films I've watched.
But please tell me your opinion. How much yeast to take and, depending on the amount of yeast, how much to stand the dough. How much yeast is needed for the dough to be ready in two hours; how much yeast so that the dough is ready in 12 hours; after 24 hours; after 48 hours; after 72 hours.
Let's take 1 kg of flour and dry Saf-moment yeast as a basis. And some flour is generally available for almost all regions.

[Elena]

Elena, I'm not a Chuchelka, but I will also offer an answer). Already gave a link to this site. Go over and enter the amount of flour, the temperature at which you will keep the dough and the desired fermentation time. The amount of yeast will be calculated by itself.
🔗
Great pizza calculator!



Incidentally, I make the sauce exactly as my uncle tells Sveta. Much tastier than any ketchup. Tomatoes in their own juice, salt, sugar, butter, basil. Well, very tasty.

Pass tomatoes in juice through a blender. Suddenly it will be even tastier

It tastes better to me. I really don't use a blender, but pass tomatoes through Kitchen's rub. I must try it with a blender.

[caprice23]

caprice23, Natasha, thank you! Apparently I missed this calculator. There has been a lot of information lately. Something passed by.
And now I also try so hard to make sauce. Although I used to do what I came across. And tomato paste and ketchup and stuff like that. Of the good canned tomatoes, I agree, much tastier. The sauce made from fresh tomatoes is also very tasty.
The sauce is easier. But there are still troubles with the dough.

[Scarecrows]

I'm not a Scarecrow, but I will also offer an answer)

And I'm in front Scarecrows our answer, if possible. Or use a calculator that caprice23, Natasha gave above ... Or Reinhart's version - in a day the pizza ball goes into the freezer. He has this recommendation in almost every pizza recipe. I know that Natalia K. frozen pizza balls. Maybe he will run in - he will tell.

if not difficult, write a recipe for your sauce

$ vetLana, Svetik, Ivanovna5, Anna, my observations on the sauce are as follows - look for a high-quality or for you the most delicious trade wind or base for the sauce. That's 75 percent of the taste. And there is nothing wrong with buying ready-made sauce if you like the taste.

I have so:

1. If not lazy, 3 cloves of beaten (with a knife handle) garlic, heat over low heat in 2 tbsp. l. olive oil - this will then go into the sauce. Throw out the garlic. If you are lazy, then we hammer on this step and use garlic powder.
2.Heat 350 ml of trade winds in a microwave until hot
3. Italian mixture, dried basil, dried oregano, garlic powder (if you didn't do point 1, or add if there is little garlic aroma from point 1). The amount and combination of these spices is a matter of taste. Reinhart writes 1 teaspoon per 800 ml of tomatoes in their own juice.
4. Salt, sugar
5. Balsamic cream
6. Olive oil

I cannot tell you the quantities - I add by eye and taste.

This sauce needs to stand for at least a couple of hours (I do it in the morning for pizza for lunch or dinner). Better in the fridge overnight. So that all the scents get married there.

But, I repeat once again, if you have a tasteless trade wind, a tasty sauce will not work.

replacing part of the water with milk

I didn't think of that. I'll try. I'll take Margit's dough for my next pizza.

addition of finely chopped fried onions - fresh or dried.

Nata, didn't you notice the riot of yeast in this case? In the same place, caramelization took place, the sugars were released, didn't they?

$ vetLana, Svetik, Ivanovna5, Anna, my observations on the sauce are as follows - look for a high-quality or for you the most delicious trade wind or base for the sauce. It's 75 percent taste

We have a small selection in our stores, but I'll try to cook from those that are on sale.
Thank you,

We have a small selection in stores

Light, I would be looking for Italian brands or Krasnodar, maybe ... Oh, it seems that Iranian products (tomato paste) were discussed at the forum, but I don't remember where they are sold - in Moscow or St. Petersburg. I would try it too! Don't you go to the METRO store? It may look there, but the packages are probably big.

And if I had my mother's summer cottage Crimean tomatoes, wow

I buy Italian, but I haven't used it for pizza. Once I made a sauce from fresh tomatoes, I didn't like it. And the recipe was from the video, even, perhaps, it was posted on the HP. It seems that everything is simple, but the result

A couple of weeks ago I was in Narodnoye and bought 2 small bags of tomato paste produced in the Kuban for testing. She regretted not taking more. Very tasty pasta, slightly diluted with some water, added a spoonful of the remaining purchased sauce and used to bake pizza. Well, I really liked it, and all the eaters. I'll persuade my husband to go there again to shop, maybe she's still waiting for me ...

I know that Natalia K. froze pizza balls. Maybe he will run in - he will tell.

Yeah, I froze pizza balls. The frost was very well tolerated. And I defrost them in the refrigerator. I didn't notice any difference at all.
Girls, I use Dolmio sauce - traditional. I can also sprinkle basil on top. It turns out very tasty.
And I also noticed for myself that I like pizza with chicken fillet more.

[Natalia K.]

Natalia K., Natasha, do you just use boiled chicken fillet or prepared in some special way? I have long wanted to try it with chicken, but somehow it didn't work out.

[Anna]

Anna, no, not boiled. I cut the raw frozen fillets into thin strips and put them on a spread pizza base, then sprinkle with cheese or vice versa, first sprinkle with cheese, and then strips of chicken fillets.
You can marinate chicken fillets in soy sauce or mayonnaise. Only then blot the fillet with a paper towel, otherwise the pizza will be very wet.
Try this delicious.

[Nataliya]

Nataliya, very unexpected! I will definitely try, thanks

sprinkle with cheese or vice versa, sprinkle with cheese first

Somehow it happened that the filling in the finished pizza was slipping out. Now sprinkle a little cheese until the filling, over the sauce, and then on top. Keeps better

[Svetlenki]

But please tell me your opinion. How much yeast to take and, depending on the amount of yeast, how much to stand the dough. How much yeast is needed for the dough to be ready in two hours; how much yeast so that the dough is ready in 12 hours; after 24 hours; after 48 hours; after 72 hours.
Let's take 1 kg of flour and dry Saf-moment yeast as a basis. And some flour is generally available for almost all regions.

I have a different approach)). I do not vary the amount of yeast, only the time. I also realized that I didn't like the dough from the freezer.

1. A typical pizza recipe, similar to the video given by Sveta and the dough is kept in the refrigerator for hours from 3 to 12 hours. The amount of yeast is the same, but the fermentation stage and taste will be slightly different after a different number of hours.
2. Dough for Hamelman's pizza on the big, where the big is kept for 12-16 hours at 21 degrees. Then the dough is kneaded. I have bread of more or less similar technology - canteen on a long dough. Here she also stands in a bucket for half a day. So I know and like it.
3. Pizza dough on doughs from Reinhart (bige, puliche, pate ferment). His doughs pass the refrigerator (from 8 hours to 3 days or up to 3 months in the freezer). Then I just knead the dough on a piece of dough. Fresh. The dough from the freezer is not good for me. Dough - quite. The flavor will vary slightly depending on the age.

All recipes, as I said to Svete, are flour, water, yeast, olive oil, salt and sugar (optional). But everywhere there is different technology and everything tastes different, or meets different requirements (it is necessary quickly, I remembered on time or at the wrong time that the dough must be supplied, etc.)). There will be variety and the opportunity to find what you need (I am on "you" and with me "you", okay?)).





Svetlenki,

Light, I did not notice any special riot of yeast when adding onions. Of course, the processes of caramelization during frying are going on, there is sugar, but this does not have any critical significance. In theory, milk should also cause some kind of violent activity: milk sugars are also nutritious, but, to be honest, just reduce the amount of sugar in the dough or don't add it at all if you have a long fermentation. I mean, if you chose a technology with a long dough or a cold dough. With a fast process, that is, when I mixed it, fermented it and put it into operation in an hour or two - I did not notice any too obvious features. The fact is that if you notice, you can write off a slightly faster fermentation for a lot of that and without onions and milk. There are a lot of factors. At least the temperature, which we now have 32 in the shade, and in the kitchen I have 26-27.)) Or the temperature of the liquid that you put into operation. No wonder Hamelman constantly writes about the desired outlet temperature of the dough. Therefore, if you see for yourself some regularity in the fermentation process (more turbulent flow) precisely because of the addition of onions and / or milk, play with the sugar of the recipe. It is added to almost all recipes to speed up the process. Reduce it or not. Balance it.

Oh, by the way, for the sake of you I flooded yesterday, tore a small bunch of tender young leaves of the basil and put it in a trade wind in a blender while making sauce. What can't you do for a friend)). Yes, I don't like basil, but I have it growing. Green. Do not ask))). So - it is felt in the finished pizza. It is well felt with a touch of taste. And mnpe even it was just normal)). You look, because of you, I'll start eating basil)).

[Scarecrow]

Scarecrow, Natasha, thank you! The further into the forest, the more I get confused. Now my head is probably no longer sharpened for theory.

[Masha Ivanova]

The further into the forest, the more I get confused. Now my head is probably no longer sharpened for theory.

Masha IvanovaElena, I'm sitting smiling. Why are you from Scarecrows expected? Any other answer? To your furious question .... Well this is the age-old question, whether my yeast is similar to the recipe's yeast, how much to put in and how to properly lead the dough. Brains are boiling, but I believe that we are not afraid of dimension with such mental activity

Nata, good answer, thanks. I also re-read your message a couple of times to calm my head down. Can I just ask, do you visually assess the readiness of the test or by smell?

Yes, I don't like basil, but I have it growing. Green. Do not ask)))

Why ask you? As a culinary fan of a culinary fan, I understand very well. I, Christmas trees, do not grow well basil. But a whole sage tree has grown. And we don't eat it. But let it be

So - it is felt in the finished pizza. It is well felt with a touch of taste.

Uh-huh, I get it

You look, because of you, I'll start eating basil))

Get started! This is a very useful seasoning in our time.

[Svetlenki]

Svetlenki,

Readiness of the test - visually and tactile. Doughs and sourdough ripeness - visually and by smell. In my opinion, the dough does not have such an obvious fermentation aroma as dough and sourdough. At least the consistency is not the same. The smell does not penetrate so actively through the stretched surface of the bread dough. But to smell the leaven as soon as you have mixed it or when you have opened it is a sacred thing. Also be sure to try the language, yyy))).

Hamelmann's pizza dough on a long dough, complicated by adding Hamelmann's sourdough:

🔗
🔗

Hamelmann's pizza dough on a long dough, complicated by the addition of Hamelmann's sourdough

Oh what a serious dough! I, unfortunately, have not yet ripened to starter cultures, but the recipe would be interesting to read (for the future)
And the pizza is very cute, how thin! I just want a piece! Is this in Ferrareca?

[caprice23]

caprice23,

No, I don't have a pizza maker, it's just in the oven (Electrolux, pizza mode, on the pizza rack).

It was I who wedged in to you, because they discussed the dough, sorry)). Yes, I like the dough very thin - as expected. And so that at the bottom with a crust (in my oven in pizza mode, the lower ten is required).

Natul, but give the recipe, or a secret? As I understand it, you can just not complicate the leaven?

[caprice23]

caprice23,

Oh, then I'll write at home, so as not to accidentally misinterpret something, okay? Yes, you don't have to complicate the sourdough, I just add it for the richness of taste when kneading the dough and subtract flour and water from the general recipe.

Waiting Waiting

Girls! Thanks for the advice to use the trade wind for the sauce, mine really liked it.

Waiting Waiting

Here. It's simple.

Dough for pizza J. Hamelman (Scarecrow)

[Nata]

Nata, Thank you. I'll try. I wonder what happens.

[Nata]

Nata, boom to try.

Girls, mine really liked the "Italian pizza" from Natasha Caprice23, said the dough is delicious. Shcha will get colder (the temperature will be closer to 21 degrees) and I will try Natasha Chuchelka's dough.

[sara fan]

sara fan, Lyuba, try to measure the temperature in the bathroom on the tiled floor. There is usually about that much.

[Love]

my very much liked the "Italian pizza" from Natasha Caprice23

Love, I am very glad that I liked it !!! I really like it too. All the same, with a long fermentation, the taste is very well fed.

Thank you! Today it may be colder at night, we have a lot of rain. Is it critical if the temperature is slightly lower? I want to put it on the floor at night.

[Scarecrow]

If the temperature is lower, then you can leave to ferment a little longer. Scarecrow, Nata, am I right?

Yes, the dough is super. Usually the filling is eaten, but the "sides" remain, this time the daughter ate at first just a slice of pizza, and then cut off the "sides" from the rest.

Usually the filling is eaten, but the "sides" remain, this time the daughter ate at first just a slice of pizza, and then cut off the "sides" from the rest.

Well great !!
My husband, by the way, always eats like that. Leaves the sides. But I ate this "Italian pizza" and said that now it’s always like this, with this dough the sides are delicious

[Scarecrow]

If the temperature is lower, then you can leave to ferment a little longer. Scarecrow, Nata, am I right?

Yes of course. We do not have a bakery, so that up to tenths of a degree, but we strive for the ideal, of course)). I put a digital thermometer next to the test. In order not at random, but to imagine. I have table 21 in the basement of the house, 19 on the floor, and 14 in the preservation basement. Above 21 I can already put it in the proofing cabinet. There are many options)). If, say, 20g. instead of 21 - let it stand all 16 hours. And even 17-18, that's okay. If a little higher than the desired temperature, we are approaching the minimum time limit, etc.

.

[caprice23]

caprice23, NatashaI want to say a big thank you about folding the dough during fermentation. We have now switched to a la Ossetian pies. I cook the dough in a food processor with knives. Faster, does not overheat. But he twists the gluten thoroughly - like a ball of thread. So, I give the balls fermentation on the table for 1.5 hours (like using Vozny's technology), and add it a couple of times during this time. Then into the refrigerator. The beauty in general