On the weekend many times I feel like pizza and so I mixed 500 g of flour, water and fresh brewer's yeast, sugar and a pinch of salt, then I added 50 g of re-milled durum wheat semolina and at the end another 50 g of milk and I set for about 10 minutes.
I let it all rise for about 4 hours but in any case it can rise up to 8 hours
Then I took the pasta back in my hand and set it for another 5 minutes then I rolled out the pasta and put the tomato and mozzarella.
I baked at about 220 degrees with a ventilated oven for about 12 minutes of course with the home oven you cannot reach the temperatures of the wood-fired oven of Neapolitan pizzerias so I recommend you to put a minimum amount of fat in the dough such as seed oil extra virgin olive oil which helps to give the pizza more friability on the outside and softness on the inside.
The pizza came as good a simple Margherita as I like it I don't like it too loaded with ingredients on top very crumbly and Well digestible.
Congratulations @camillawinebar! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s):
Your next target is to reach 3750 upvotes.
You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPCheck out the last post from @hivebuzz:
Support the HiveBuzz project. Vote for our proposal!