Pizza

Category: Bakery products

Ingredients
Wheat flour
Milk
Salt
Sugar
Melted margarine
Yeast
Vodka

Cooking method

For lovers of thin crispy pizza, I can give you some practical advice:
Add a shot of vodka to the dough when kneading.
I can give my recipe for pizza dough, the only warning is that when making pizza dough I don't use measuring instruments, but rely on my eye. So don't kick too much.
1. Yeast (those that are not dry), 40 grams (I buy Swedish in a yellow pack of 50 grams), pour a tablespoon of sugar. After 15-20 minutes, the yeast will dissolve and will look like sour cream.
2. Add the obtained "sour cream" from yeast to a liter of warm milk, add salt by eye and add a glass (60-70 ml) of vodka.
3. Gradually add flour to the milk mixture and knead until not very thick dough.
4. Add 200 grams of melted margarine (for example "Pyshka") and knead everything again.
After kneading, the dough should not be very thick, but at the same time it should not stick to your hands.
5. We put in a warm place
6. After the first rise, roll out thinly (if necessary with the addition of flour), fill and bake until tender.
The pizza turns out to be excellent, crunches and does not break when folded in bumps (Italian women check the quality of the dough in this way)
The semi-dough dough makes 6-7 pizzas with a diameter of 32 cm.
And yet, the main thing when cooking pizza is not to pile the filling in several layers ... everything should be in moderation and not overlap each other, this will make it possible to feel the taste of each ingredient separately.
Features:
- I fall asleep with Mozzarella cheese (it is not baked with a crust and stretches)
- Before the cheese, I sprinkle the filling with spices for the pizza brand "Good gnome", others have tried it, everything is not right, best of all is "Good gnome"
- Salami is best combined with olives, tomatoes and bell peppers
- Chicken with pineapple.