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Ooni Karu 16 L'essentiel En Bref page 40

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Detroit-Style Pizza
Equipment
Electric scales
Electric mixer
Large mixing bowl
Metal baking pan (max. 33 x 23 cm / 13" x 9")
Tea towels
For the dough
12.3oz / 350g strong bread flour
9.2oz / 260g warm water
½ tsp / 3g instant dried yeast
0.4oz / 10g salt
0.7oz / 20g olive oil, plus extra for coating the metal pan
For the topping
2.8oz / 80g shredded cheddar cheese
3.5oz / 100g shredded mozzarella
3.5oz / 100g pepperoni slices
4.2oz / 120g pizza sauce
38
Method
Add the flour to a mixing bowl. In another bowl, add the
yeast, salt and oil to the water, mix together and pour
over the flour.
Using an electric mixer, mix the dough on a low to
medium speed for 5 minutes, or until all the ingredients
are fully combined and you have a smooth, silky dough
with good elasticity.
Cover the bowl with plastic wrap (clingfilm) or a cloth
and leave to prove on your kitchen counter at room
temperature for 2-4 hours, or until the dough has
doubled in size. If you prefer to cold prove the dough, at
this point you would refrigerate the dough for up to 72
hours, then remove the dough from the fridge at least a
few hours before you plan to cook it; allow the dough to
come back up to room temperature before continuing
the following steps.
A few hours before you plan to cook your pizza, coat the
baking pan with a light layer of olive oil. This step is really
important as it will help the pizza crust to caramelize and
give the base a satisfying crunch!

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