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Pizza dough
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Leandro Sousa
@lendrosmata- Ingredients
- Recipe
- Water100 ml
- Poolish1 unit(s)
- Wheat Flour200 g
- Salt7 g
- Olive oil10 ml
- We start by adding 100 ml of water to a bowl to dissolve the poolish in that water. Stir slowly until it looks like porridge
- Add 200 g of wheat flour and mix until homogenized
- Add salt and mix a little
- Add 10 ml of olive oil and mix
- Let the dough rest for 15 minutes
- Knead 10 times with wet fingers
- Cover and let rest for 10 minutes
- Beat and rest 4 times
- At the end of the fourth beating, cover and let rest at room temperature for 1 hour
- Transfer to a greased baking dish, grease your hands with olive oil and squeeze lightly.
- Cover with plastic wrap and let rest for 2 hours at room temperature until doubled in size.
- You can finish it or leave it in the fridge for another day.
- Open the dough in the pan with wet hands
- Pre bake the pasta with tomato sauce for 10 minutes at a temperature of 240 degrees
- Add more tomato sauce and fill to taste and finish roasting for 8 minutes or until browned.
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