Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato
Fixings
PIZZA DOUGH:
2 glasses/500 ml tepid water
1 block or 2 tablespoons/30 ml new yeast
4 glasses/1 L generally useful flour
2 tablespoons/30 ml additional virgin olive oil
1 teaspoon/5 ml salt
POTATO PIZZA:
1 formula Pizza Dough
1 potato, meagerly cut
1 onion, meagerly cut
1 sprig crisp rosemary
Additional virgin olive oil, for sprinkling
Salt
ONION AND CHILE PIZZA:
1 formula Pizza Dough
1 white onion, meagerly cut
1 chile pepper, cut
Additional virgin olive oil
Salt and naturally ground dark pepper
Frankfurter AND SCAMORZA PIZZA:
1 formula Pizza Dough
Additional virgin olive oil
8 ounces/0.2 kg pork frankfurter, around 1
2 ounces/75 g smoked scamorza cheddar, coarsely slashed
TOMATO PIZZA:
1 formula Pizza Dough
5 to 7 cherry tomatoes
Additional virgin olive oil
Salt
Naturally ground Parmigiano cheddar, for sprinkling
Headings
For the pizza mixture:
Add the water to a dish. At that point include the yeast a little at once and separation the 3D shape of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break down in the warm water and let stand for 2 minutes.
Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has assimilated the fluid. Ply the batter until the blend turns into an even mixture consistency. In the event that fundamental, add somewhat more flour to ingest any overabundance fluid.
Separate the mixture into 4 rise to parcels to make singular size pizzas, if sought. Place on a delicately floured surface or container and spread with a material. Let rest for 60 minutes at room temperature or until the batter has multiplied in size.
For the potato pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Lay the potato and onion cuts on the batter and include the rosemary. Shower with olive oil and after that include salt. Prepare for around 15 minutes.
For the onion and chile pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Lay the onion cuts and chile pepper cuts on the batter. Shower with olive oil and after that include salt and pepper. Prepare for around 15 minutes.
For the wiener and scamorza pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Separate bits of hotdog and spot on the batter. At that point include the scamorza cheddar. Prepare for around 15 minutes.
For the tomato pizza:
Preheat the broiler to 400 degrees F. On a gently floured work table, reveal the pizza batter to the wanted thickness. With your hands, squish the tomatoes onto the batter. Shower with olive oil and include salt. At that point include the Parmigiano cheddar. Prepare for around 15 minutes.
Fixings
PIZZA DOUGH:
2 glasses/500 ml tepid water
1 block or 2 tablespoons/30 ml new yeast
4 glasses/1 L generally useful flour
2 tablespoons/30 ml additional virgin olive oil
1 teaspoon/5 ml salt
POTATO PIZZA:
1 formula Pizza Dough
1 potato, meagerly cut
1 onion, meagerly cut
1 sprig crisp rosemary
Additional virgin olive oil, for sprinkling
Salt
ONION AND CHILE PIZZA:
1 formula Pizza Dough
1 white onion, meagerly cut
1 chile pepper, cut
Additional virgin olive oil
Salt and naturally ground dark pepper
Frankfurter AND SCAMORZA PIZZA:
1 formula Pizza Dough
Additional virgin olive oil
8 ounces/0.2 kg pork frankfurter, around 1
2 ounces/75 g smoked scamorza cheddar, coarsely slashed
TOMATO PIZZA:
1 formula Pizza Dough
5 to 7 cherry tomatoes
Additional virgin olive oil
Salt
Naturally ground Parmigiano cheddar, for sprinkling
Headings
For the pizza mixture:
Add the water to a dish. At that point include the yeast a little at once and separation the 3D shape of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break down in the warm water and let stand for 2 minutes.
Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has assimilated the fluid. Ply the batter until the blend turns into an even mixture consistency. In the event that fundamental, add somewhat more flour to ingest any overabundance fluid.
Separate the mixture into 4 rise to parcels to make singular size pizzas, if sought. Place on a delicately floured surface or container and spread with a material. Let rest for 60 minutes at room temperature or until the batter has multiplied in size.
For the potato pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Lay the potato and onion cuts on the batter and include the rosemary. Shower with olive oil and after that include salt. Prepare for around 15 minutes.
For the onion and chile pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Lay the onion cuts and chile pepper cuts on the batter. Shower with olive oil and after that include salt and pepper. Prepare for around 15 minutes.
For the wiener and scamorza pizza:
Preheat the stove to 400 degrees F. On a softly floured work table, reveal the pizza mixture to the sought thickness. Separate bits of hotdog and spot on the batter. At that point include the scamorza cheddar. Prepare for around 15 minutes.
For the tomato pizza:
Preheat the broiler to 400 degrees F. On a gently floured work table, reveal the pizza batter to the wanted thickness. With your hands, squish the tomatoes onto the batter. Shower with olive oil and include salt. At that point include the Parmigiano cheddar. Prepare for around 15 minutes.
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