Fresh dough artisan pizza

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Fresh dough artisan pizza

Name: Fresh dough artisan pizza
Prep time: 4 h
Total time: 4 h
Yield: 18 Porções
Ingredients: 400 g Wheat flour; 100 g Milk; 100 g Sour cream; 1 unit(s) Egg; 3 g Sugar; 3 g Salt; 6 g Organic Dry Yeast; 25 g Olive oil; 25 g Cachaça

🇧🇷Brazil

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View in original language

(Português)

4 hour(s)

18 servings

ANDRE PENNA

@andrepenna

Ingredients
Recipe

Wheat flour400 g
Milk100 g
Sour cream100 g
Egg1 unit(s)
Sugar3 g
Salt3 g
Organic Dry Yeast6 g
Olive oil25 g
Cachaça25 g

Mix the dry well.
Add the wet ones and knead until the dough is soft. In the mixer, 10 min. Depending on the temperature of the environment, more or less milk will go, the point of the dough is who will ask for it.
Let the dough rest for an hour in a hot environment (in the oven, for example!).
Divide the dough into three portions, make three balls and let it rest for another two hours.
Roll out the dough with a rolling pin on a smooth and floured surface. Place the dough on a floured baking sheet and take it to pre-bake.
Fill the dough and bake until the edge is toasted.

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Fresh dough artisan pizza

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