Pizza Sardinian

Pizza Sardinian

Category: Bakery products

Ingredients
Wheat flour	2 Kg
Water	1 l
Salt	75 g
Olive oil	70 g
Compressed yeast	about 3 g

Cooking method

• Water must certainly be good. Not from the tap. the Italian insisted without fail on purchased bottled water. All ingredients are at the same temperature. For this amount (2 kg of flour), he put about 3 grams of pressed yeast (not dry !!). This point is very important. The less yeast we put, the better. Less yeast, more time to rise, better taste. More yeast - less time to rise, worse taste.
• Knead the tough dough. Knead for a long time, periodically cutting the dough with a knife and checking its structure. There should be a homogeneous paste on the cut.
• Divide the finished dough into 3 parts. If we want to bake on the same day, we leave it covered with a wet (!) Towel for 5-8 hours, depending on the temperature in the room. If you want to bake the next day, then put it in the refrigerator, covering it with a wet towel, again. Yeast works there too, so the next day we take out the dough and put it in a warm place 3 hours before cooking. Alternatively, you can freeze the dough in the freezer. How to make a pizza disc is another story. if anyone is interested, I can describe how this is done correctly without a rolling pin.
• From this dough, we can make a classic margarita, for this we need to grind the tomatoes in a blender and, a little draining the juice, if the variety is not meaty, spread the disc with the resulting sauce. then chop, rather coarsely, the mozzarella and pour over with olive oil.
• the national Sardinian pizza is a closed pie. Divide the dough into two parts 1/3 and 2/3 and roll out two discs. Fry the eggplant in oil. You can also grill eggplant discs, without oil, but I prefer the non-dietary option) cut the tomatoes into slices. Put tomatoes and eggplants on the dough in layers, sprinkling with salt and fresh basil. pour olive oil on top. Cover the cake with dough on top and pinch the edges.

Time for preparing:

20 minutes.

Cooking program:

Cooking in the oven

Note

I am sharing with you the recipe for the national Sardinian pizza, which a local restaurateur taught me to make. It is based on a classic Italian pizza dough recipe. Pasta, which is suitable for preparing classic pizza, closed, and for making various tortillas.

It is preferable to eat it cold. But with me he has not yet lived to a cold state)

[Gulshat]

Gulshat,

I can describe how it's done correctly without a rolling pin

Details - in the studio I'm not doing very well with a rolling pin

[Gulshat]

Gulshat
please, post a photo of the pizza and how to roll out the pizza dough without a rolling pin, it's also interesting, describe it, pliz!

[Gulshat]

Gulshat, I join the above requests - a photo and a master class!

For us about the dough ...

Okay, I'll prepare a master class) (although girls, I'm not a master) I wanted to hang a photo like the masters do, but something does not come out of a stone flower - additional functions do not open

[Gulshat]

Gulshat, will wait!
And we are not masters, we all learn from each other, look how many newcomers we have, and you have been an old-timer for a long time, only you rarely appear here. The topic "Kenwood Kitchen Machine" that you discovered on July 31, 2008 has already experienced a rebirth! Your hand is light!
So we are all waiting for your new recipes, and you simply have to bring the topic of Sardinian pizza to the end!

oh well, now do not otmazatsya) will bring Margit!

well now don't get away

sorry that the topic was left without a continuation

Yes, and I wait - I will, but I still hope that Gulshat will complete the work he has begun and fulfill his promise.

All all! I'll post it today !!!

I photographed everything yesterday, I am writing.
We knead the dough. Long long time. Divide the piece obtained from 2 kg of flour by three, the optimal pizza size. Homogeneity from time to time they (Italian natives) check by cutting a ball of dough. When the dough is ready, the cut is as in the photo:

cover with a wet (!) linen towel folded in four and put in a warm place. It should stand for about six hours, given that no more than 3 grams is used for 2 kg of yeast flour. We check the readiness of the dough by pressing with a finger. The photo shows that the dough fits well, it is ready.

Sprinkle generously the table and the bun with flour and begin to shape the disc. press on the edge of the bun with your fingers, making it flat

Turn the bun clockwise, crushing the edges with your fingers

Do not pull the edge so that it does not "fold" the uniform force will give a disc even in thickness, turn and press

When the disc has become large enough, we hang one edge of it from the table, and continue to rotate the disc, it is unforgettable that the table should be generously sprinkled with flour

we crush and rotate, hanging from the table, the disc is pulled out

well, you can say the disk is almost ready

The advantages of this method of cutting, in my opinion, are that the dough, which is not crumpled with a rolling pin, has a different structure. it is softer and more luxuriant, there are more holes or something, I don’t know how to explain it) Try it, maybe you’ll say more beautifully) I can’t articulate it clearly, but hand drawn dough is much better.

further, if we prepare margarita, for example, we smear the disc with tomato. I harvest tomato in a very simple way in the summer. I grind together with the peel in a food processor and boil for 10 minutes without salt, without anything. roll up the banks. The beauty!!! And in borscht, and in pizza, but wherever he goes. For pizza, I put this tomato brew on a strainer so that a little juice would stack.

lay the mozzarella and pour with olive oil

you can cut the champignons. this is what our pizza looks like, on the right is a margarita, on the left with mushrooms

as well as her happy eaters)



and all for which we did it last no more than five minutes))

Gulshat, thank you so much !!!!!!
And the photo of the juvenile eaters had to be made larger, they have very happy faces

celfh, so the photo can be increased by clicking, you can see each child

Gulshat, many thanks for the MK for working with the test. I have been trying to learn how to make a pizza blank by hand for a long time. Nothing worked. And here are such detailed photos and explanations - I think everything will come out great. I will try and report this weekend

It's my pleasure!! I would be very glad if all this is useful to you! Please write your feelings when you try !!

[Gulshat]

Gulshat
Thanks for the detailed master class! I will definitely start making pizza this way.
And I also admired your hands, you have very beautiful hands! mmm
And the kids are generally a separate conversation - super kids!

I sit and admire ... these children are beautiful
Gulshat, thank you for the detailed master class, very clear photos and explanations
And you also have very beautiful hands, I enlarged the photo several times, not in order to consider how to make a disk on a pizza, but to admire your hands. Such photos can deserve the highest praise and admiration.

Thank you girls, it's so nice, I won't describe it) a compliment from a woman is worth a lot! Write how you try, your feelings are interesting.

I report: nothing worked for me

Gulshat, but the video could not be put up Well, I really want to learn