Dissolve gently stirring the yeast in half a glass of barely warm water with more 1-2 teaspoons of sugar and let stand up about 10/15 minutes after which it will spread.
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| Ingredients to make mozzarella pizza (to the mold): |
| Pizza recipe (to the mold) para 1 pizza :: harina type 0000 (cernida) 300 grs. Fresh yeast 25 grs. | Mozzarella: (200 grs. By pizza), grated or cut into fine fetas.: Aceitunas (without carozo) oregano cool ajà garje ferrer morrons, etc. (optional). |
Ingredients to make mozzarella pizza (to the mold):
2. In a Bols pour the sift flour, add the salt and stir dry so that they mix well.
3. Incorporate the oil, the yeast already prepared and then very little by little the water barely warm as it is necessary, starting to mix gently by hand or with wooden spoon.
4. Once the mixture has been homogenized, with barely oiled hand review the entire bun on its surface so that it does not lose its moisture or dry.
5. It should not be exaggerated with the oil anywhere in the process, since the proportions described at the beginning of this recipe would be altered.
6. Cover very well, protecting from air currents and leave
7. 1) Leuding in a warm place for 20 minutes
8. Apart: fully spread a pizzera with a minimum of oil.
9. Distribute in it as even as possible the bun until it reaches the edge of it, without abruptness or crushing it too much.
10. Salsa preparation: there are a lot of ways to prepare it according to tastes and preferences.
11. I will describe how I personally elaborate it in a simple and fast way.
12. I use for every two pizzas to prepare, a can of peeled peeled tomatoes, which I abide by totally removing the lid and draining the liquid as much as possible.
13. Then I add a teaspoon of sugar, salt to taste, 1 or 2 cloves of garlic, a pinch of pepper, oregano, ground chili and inside the same can process for a few seconds with a mixed until obtaining a homogeneous mixture.
14. It will result a very simple, traditional and appetizing sauce.
15. Reserve. After the first led, then distribute on the pizza as even as possible a laundry barely of the sauce already prepared, so that nothing more than that amount is initially impregnated in the dough.
16. Cover well and leave again
1720-2) Leuding in a warm place another 20 minutes
18. After which it is introduced in an oven previously heated and graduated at temperature just a little less than the maximum and without opening it at all, leaving for 10 minutes, thus obtaining a cooking similar to a commercial pre-power.
19. Remove from the oven.
20. At this point, if observed, lifting the dough with a fork, it will be seen that the floor is with a soft and golden even, maintaining the mass good flexibility and spongy appearance.
21. Distribute the necessary amount of sauce below; Sprinkle with oregano and ground chili to taste, adding some optional preference such as a few fetas of faste, belling (I use it in can and cut into fine slices), olives, etc., and finally incorporating the mozzarella already prepared.
22. Place the pizzera again but now below, on the grill of the oven, at the same temperature, so that it only receives heat above.
23. let the cook cheese has melted completely.
