Pizza Flour

As with many foods, do not always originate in the country that made them famous. Even with the pizza, which was a very slow trip to Italy.

If you return to the Egyptian times, the main source of food grown in the area would be wheat and barley. Pharaohs ate a type of flat bread baked with herbs to hold a party.

The Greeks made flat breads called Plankuntos and used them as plates, which was ideal for absorbing the excess sauce.

Grain was immensely important for the Romans and has been imported from Egypt, grain was exported across the empire, and was the bread that became part of their staple diet for breakfast.

Pizza sits so well with Italy, however, is difficult to imagine that came from elsewhere, but the base of the pizza began life with the Greeks who brought their bread plans with them when they colonized the peninsula of the Apennines in Italy, the loaves were carrying a very early type of foccacia bread that other ingredients cooked in them, or at the top.

Granted is Naples in southern Italy than pizza in the world made famous by the addition of regional cheese and vegetables to complete the level, and one of the most famous creations came from a Neapolitan chef Raffaele Esposito, owner of Pizzeria di Pietro e Basta Cosi.

The honor of the Queen of Savoy, on a visit to Naples in 1889, was interested in trying the local specialty that he had seen people eating in the streets.

This would have been the pizza marinara, which was a simple bread covered with tomato, basil, olive oil and some spices, and was made by chefs from Naples to welcome their sailors and fishermen.

The patriotic chef Raffaele Esposito decided to come with its own color creation of the basic pizza and pizza instead of the base that had been enjoyed by Neapolitans that transformed the supplement through the use of ingredients to represent the Italian flag, red (tomatoes), white (mozzarella) and green (basil). The queen was Neapolitans loyal impressed and responded with a name change.

Pizza Margherita was born.

The establishment Pizzeria di Pietro e Basta Cosi continues standing, but the name has changed Pizzeria Brandi, but still displays the note of the royal family to thank.

Here is my recipe for pizza dough, dressings are your choice:

Basic pizza dough

Brands 1 pizza base 1 base or Calzone.

Preparation time 10 minutes (plus 1 hour for the dough to prove)

Cooking time 15 minutes

Ingredients

• Â Â Â Â 6oz/175g flour, more extra for dusting

• Â Â Â Â Â ¼ teaspoon salt

    • 1 teaspoon baking action fast

• Â Â Â Â 1 tablespoon olive oil extra virgin

    • 125 ml / 4 fl warm water oza

• Â Â Â Â Â ½ teaspoon sugar

Method

• Â Â Â Â To enable the yeast, mix the sugar and water in small bowl.

    • Sprinkle the yeast on top of the mixture and then mix until dissolved and let stand for 5 minutes.

•     6oz/175g Mix flour  ¼ teaspoon of salt with the yeast mixture and add 1 tablespoon extra virgin olive oil.

    • Stir until a smooth, soft dough.

    • Place a light dust of flour on a clean work surface, then turn out and knead the dough (see tip) for 5 minutes.

• Â Â Â Â Place dough in a clean container, cover with oiled cling film and leave to prove for 1 hour in a warm place. (see tip)

• Â Â Â Â Put a thin layer of flour on a clean work surface, then turn out dough and knead for another 2 minutes.

• Â Â Â Â Roll the dough.

• Â Â Â Â For the thin-deployment so as to fit easily into a 12 "bread and pizza a sharp knife, cut around the edge.

• Â Â Â Â For a roll bulk of the mass base of approximately 10 "in diameter, instead of 10 "pizza.

• Â Â Â Â For the thin base.

• Â Â Â Â Add the buttermilk and cook in the oven preheated, Â ° C 230A / 450A ° F / gas mark 8 for about 10 minutes.

• Â Â Â Â For the base thickness.

    • Add your topping and cook in preheated oven, 230A  ° C / 450 aa ° F / gas mark 8 for about 15 minutes.

Team

• Â Â Â Â large bowl

A bowl • Small   Â

• Â Â Â 12 "Pizza

• Â Â Â Â 10 "pizza

Chefs Council

• Â Â Â Â To testing the mixture, place the container on top of a pot of hot water

• Â Â Â Â Kneading dough

• Â Â Â Â Place the prepared dough in a floured work surface.

• Â Â Â Â With your hands, form dough into a ball, then press down and away from you with the palms of their hands.

• Â Â Â A fold dough over itself turn around a quarter turn, then press again.

    • Repeat this process for the specified time, which can be 5 to 20 minutes.

• Â Â Â Â well kneaded dough should feel soft and supple. Press your fingertip into the dough, must rebound.

Shopping List

• Â Â Â A normal meal

A yeast • Â Â Â dry quick action

• Â Â Â Â olive oil extra virgin

“Lesley Jones is just one half of the duo that makes CookingWithTheJoneses such a great place for finding delicious food recipes, and other ‘foodie’ information. She and her husband Barry, love cooking, and have been into creating amazing food for over 15 years.
If you have any ‘foodie’ questions, or would like to recommend a new recipe – visit http://www.CookingWithTheJoneses.com and let Lesley and Barry help you.”

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