One summer evening, a pizza oven, a group of friends who were lost behind the holidays, we only miss the pizza and beer (organic, unpasteurized, and in moderate amounts).
Problem: I want to do six kg of dough, the dough should be tied and I have to work and return home around 17.
Time: lego about one kilogram of dough in the morning before going to work and put it in my fridge!
In fact I find her to return to 17 fabulous!
Add two liters of water a bit 'more' hot than usual: at the bottom so far was in the fridge, it needs a little 'caresses. The free from material and dissolves in the water where I leave it for ten minutes.
Now the oil. How much? Boh! At last I can admit that I was able to get their doses in the book only after careful and laborious study, testing, weights and reweigh exhausting. Now I must not write the book so I can regain possession of my nature and go horribly, completely and honestly to the eye.
The same for flour: I have leftovers of various potential prey of butterflies of every size (from the egg to the worm) so there I put everything I comes to hand, without forgetting, however, a good deal of valuable wheat flour Hats Cancellara ( http://www.bioagrisalute.it ). I begin with this is that full and quite big, it absorbs lots of water. It takes about 800 grams, but there was already a bit 'in the dough also bound (say 200 gr). Then the salt and begin to stir.
Two kg of white flour on a work surface and away! With quiet 'cause Senatore Cappelli needs time to absorb the water well, otherwise I end up at a rock mixing a surprise.
abundant Ten minutes of elbow grease, another abundant kg of flour too, I'm thoroughly exhausted and the mixture seems so perfect, they are 18:30.
Now if I do a snack between lunch and dinner do not eat something becomes hydrophobic, and then we leave for the Poderaccio, there is already my love that set fire to oven and is preaching to the flames they may accept graciously the result of hard work.
Shortly before departure, at 19:15, the dough is so. Squashed, bent (but not reshuffle) and put it in bacinellona for transport.
start with: bacinellona dough covered with cloth clean, fragrant and dry spatula, flour, oil, salt, pastry, plates, glasses and cutlery for the family and if we forget that the usual .
arrival at 19:30 I put the kids to make the balls (100 grams of dough, crushing, bends from left to right, from right to left, from above, below, turns around and voila! BUT NOT SI reshuffle!), with 20 starts the chain. I wonder why men love it so much do the pizzas ...
A questo punto ho cominciato a spassarmela e mi sono scordata di fare altre foto. Comunque le pizze sono state stese a mano (niente mattarello), senza esagerare con le evoluzioni perché le mie farine hanno poco glutine, poi messe nel forno.
Questa era un po' troppo cotta ma comunque non ne è rimasta traccia.
0 comments:
Post a Comment