hydrated at 101%! You know when you put a head in one thing and is not happy until you make it?
was a long time that we wanted to try, but in the end, or for one reason or another, I always put off.
In fact every time I make pizza, always make a few minor changes, seemingly insignificant, but then that is part of a whole set of experiences that help to understand the mechanisms of a process that goes far beyond mere academic description.
The dough should be tested and retested in different situations, with different backgrounds, different temperatures and humidity and with different moods. The dough is life, I feel your mood and should be treated with love.
Pizza This recipe comes from a
Adriano. I had already
pubbici
first version here, then another
coming here just over 90% of moisture .... but it's a bit 'of time repeating to myself: why do not exceed 100 %? Even a little ...
complications was
her, that I long ago accepted that Linate airport with a parcel full of flour:
"Try them, then I say" Apart from the return in the evening air was funny, because in 12 hours I had to cram 4 kilos of white powder , arriving in Rome, then, the first thing I did was open one of the packages, put in your thumb and forefinger, "pinch", massage between your fingers and taste .... (I never do with the meal?
Do it!). At that moment I realized that I was dealing with a superior product.
The first time that I then mixed the result was fantastic. He was right
Barbara. They went absolutely try! Then
the other night I said to myself:
"... and if today I did the drive for hydration?"
So I started to knead dough .... .... mix ....
... and again ... knead knead knead
.... just when you think you know that gluten does not want to know? That the water remains there as a slop and looks up to you as Drti: "But what you really want from me?" (One with two vu, Neapolitan!).
... but, at the climax, even after I stopped looking at it, the dough began to pull, pull, pull every string it ... catch the following year, wrapping and writhing, struggling, fighting learn, but struggled, to clump together all in one block, full d'acqua, ma compatto!!!!
Una meraviglia, anzi lo posso dire? Una libidine!
E si, riuscire a gestire 400 grammi di farina dentro 405 grammi di acqua non è proprio una passeggiata...però... però... però, quando dopo due giorni sono andato a prendere l'impasto e l'ho steso, mi ha dato gran soddisfazione:
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...e poi, in cottura, si è letteralmente impossessato di tutta la sua struttura....
Quando ho tirato fuori la pizza dal forno non credevo ai miei occhi. L'ho subito tagliata a metà:
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Spectacular .... and it tastes!!
I could not resist: I now also open in the middle, with the same hands as you leaf through a book ... and that smell that smells ...
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ate well and went so I ate the first slice, but not before that I smelt intoxicated ...
..... mmmmmmm: light, divine, or rather infernale!!!! Perché induce a pensieri peccaminosi...
Poi son passato al più classico dei ripieni:
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Bufala DOP e Prosciutto di Parma. Altro girone dell'Inferno!
Infine son passato all'altra metà della teglia, che fin'ora vi avevo tenuto nascosta:
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Broccoli - Mozzarella di Bufala - Pomodori Pachino.
I broccoli li ho prima sbollentati e poi passati in padella con dell'olio evo.
I pachino pelati e tagliati a metà
La mozzarella sfilacciata direttamente con le mani.
Il tutto l'ho messo sulla pizza a cottura quasi terminata (un paio di minuti prima, circa)
Ora vi domanderete perché i broccoli?
Ma chiaro, no?
E' un invito a partecipare al
Contest di Eliana , dalla quale sono stato incaricato (ahivoi) di scegliere la ricetta migliore!!!!
Partecipate in massa, mi raccomando!
Grazie e alla Prossima
Lo Ziopiero
