Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the dough, prepare the necessary ingredients according to the list. Heat the water to a warm state, about 35 degrees. Sift the flour a couple of times through a sieve to saturate it with oxygen. We will use dry yeast, which can be added immediately to flour. The oil can be used both olive and vegetable.
Step 2:
In the bowl of the bread maker, the first thing you need to put liquid ingredients. Pour warm water and olive oil into it.
Step 3:
Add salt. Then add the sifted flour and, the last ingredient, dry yeast.
Step 4:
Put the bowl in the bread maker, close the lid and turn on the "Dough" mode. For me, it lasts 1 hour and 30 minutes. During this time, the dough will be kneaded well and will fit. Usually I monitor the degree of kneading so that a full-fledged bun is formed from the dough.
Step 5:
The finished dough will rise well. It can be used immediately for making pizza. Remove the dough from the bowl of the bread maker and roll out to the desired size.
Step 6:
From this amount of dough, three pizzas with a diameter of 25-30 centimeters or 10 such small pizzas are obtained. Filling a pizza can be absolutely anything and can be limited only by imagination. Cook with pleasure!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
It is important to sift flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.
In the bread maker, you can prepare the perfect dough for both pies and pizza.
When putting ingredients in a bread maker, it is always necessary to use the advice of manufacturers that liquid ingredients go first, and then dry ones. Only unless otherwise specified in the recipe.
This dough is great for any kind of pizza. You can use mushrooms, sausage, tomatoes, cheese and other different ingredients to fill it.
To get a fragrant dough, you can, when kneading, add spices or fried, finely chopped onions to the dough.
The finished dough can be stored for some time in the refrigerator. Nothing will happen to him for 2-3 days. Just keep the dough wrapped in a bag.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Dry yeast - 410 kcal/100g
