Prepare the dough: beat the flour, corn flour, salt, sugar,
Also, let it rise in a huge bowl.
Add the water, pour in the fat and mix on low speed using the batter
Let stand until completely solid, 1 to 2 minutes, scraping down the sides and
The bottom of the bowl rarely.
Accelerate to average f
Work until the mixture is shiny, smooth and comes away from the dough.
sides of the bowl, 4 to 5 minutes. (You can definitely do this
Nand, mix in water and ghee in a spoon and then
Manipulate the hard way.)
Cover a large bowl with 1 teaspoon of olive oil. Lubricant use
Spatula, transfer the mixture into the bowl and cover the mixture
Cover the oil tightly with plastic wrap. Let it rise at room temperature.
Until nearly doubled in size, 45 to 1 hour.
Make the sauce: While the mixture is rising, heat the clarified butter over medium heat.
Cook on medium heat until cooked through. Add onions, oregano and
salt; Cook, stirring occasionally, until the liquid has dissipated and
The onion turns bright brown, about 5 minutes. Add the garlic and cook until
Fragrant about 30 seconds.
Combine the tomatoes and sugar, increase the consistency until thick and bring to a high heat.
soup. Reduce the density to medium-low and cook until reduced to
About 2 1/2 cups, 25 to 30 minutes. Remove from the steamer, add the basil and
Bleif oil then season with salt and pepper.
Cover the dough:
Turn the mixture out onto a dry work surface.
Further, roll into a 15″ x 12″ square shape.
using an offset spoon,
Spread the softened margarine on the outer layer of the mixture and let it solidify
Line 2 inches along the edges.
Starting from the short side, file a coil
mix in an airtight chamber.
With the curled side down, iron
The room is shaped like an 18′ x 4′ square.
Cut the square shape in the center. Work with the half, overlapping.
thirds like a business letter; Press the folds together to frame the ball.
Hate with the remaining half. Put the balls back in the oiled bowl,
Cover it well with cling film and leave it to rise in the fridge until it softens.
Approximately 40 to 50 minutes.
Meanwhile it changes
Burner grate in the down position and grill heated to 425°F.
Make the pizza: Line two 9-inch round baking pans with 2
tablespoons of olive oil each.
Slide 1 ball of dough onto a dry work surface and roll it into a 13-
circle in inches.
Transfer the mixture into the bowl, stirring the mixture liberally.
Twist a rolling pin and insert it into the pan.
Gently press the mixture
In the container, work on possible angles and gains of 1 inch. If possible, that mixture
If you resist the stretch, rest for 5 minutes before trying again.
He reworks the ball with exceptional shots.
For each pizza, sprinkle 2 cups of mozzarella evenly.
of the mixture. (If using meat or vegetable stabilizers, add
Currently, on top of cheddar cheese.)
Spread 1 cup of tomato puree
Top with cheese (or garnish) and sprinkle with 2 tablespoons
Parmesan cheese on top of the sauce.
Heat until the lid turns shiny brown, 20 to 40 minutes
30 minutes. Remove the pizza from the heat and let it rest for 10 minutes.
before slicing and serving.
Prepare the dough: beat the flour, corn flour, salt, sugar,
Also, let it rise in a huge bowl.
Add the water, pour in the fat and mix on low speed using the batter
Let stand until completely solid, 1 to 2 minutes, scraping down the sides and
The bottom of the bowl rarely.
Accelerate to average f
Work until the mixture is shiny, smooth and comes away from the dough.
sides of the bowl, 4 to 5 minutes. (You can definitely do this
Nand, mix in water and ghee in a spoon and then
Manipulate the hard way.)
Cover a large bowl with 1 teaspoon of olive oil. Lubricant use
Spatula, transfer the mixture into the bowl and cover the mixture
Cover the oil tightly with plastic wrap. Let it rise at room temperature.
Until nearly doubled in size, 45 to 1 hour.
Make the sauce: While the mixture is rising, heat the clarified butter over medium heat.
Cook on medium heat until cooked through. Add onions, oregano and
salt; Cook, stirring occasionally, until the liquid has dissipated and
The onion turns bright brown, about 5 minutes. Add the garlic and cook until
Fragrant about 30 seconds.
Combine the tomatoes and sugar, increase the consistency until thick and bring to a high heat.
soup. Reduce the density to medium-low and cook until reduced to
About 2 1/2 cups, 25 to 30 minutes. Remove from the steamer, add the basil and
Bleif oil then season with salt and pepper.
Cover the dough:
Turn the mixture out onto a dry work surface.
Further, roll into a 15″ x 12″ square shape.
using an offset spoon,
Spread the softened margarine on the outer layer of the mixture and let it solidify
Line 2 inches along the edges.
Starting from the short side, file a coil
mix in an airtight chamber.
With the curled side down, iron
The room is shaped like an 18′ x 4′ square.
Cut the square shape in the center. Work with the half, overlapping.
thirds like a business letter; Press the folds together to frame the ball.
Hate with the remaining half. Put the balls back in the oiled bowl,
Cover it well with cling film and leave it to rise in the fridge until it softens.
Approximately 40 to 50 minutes.
Meanwhile it changes
Burner grate in the down position and grill heated to 425°F.
Make the pizza: Line two 9-inch round baking pans with 2
tablespoons of olive oil each.
Slide 1 ball of dough onto a dry work surface and roll it into a 13-
circle in inches.
Transfer the mixture into the bowl, stirring the mixture liberally.
Twist a rolling pin and insert it into the pan.
Gently press the mixture
In the container, work on possible angles and gains of 1 inch. If possible, that mixture
If you resist the stretch, rest for 5 minutes before trying again.
He reworks the ball with exceptional shots.
For each pizza, sprinkle 2 cups of mozzarella evenly.
of the mixture. (If using meat or vegetable stabilizers, add
Currently, on top of cheddar cheese.)
Spread 1 cup of tomato puree
Top with cheese (or garnish) and sprinkle with 2 tablespoons
Parmesan cheese on top of the sauce.
Heat until the lid turns shiny brown, 20 to 40 minutes
30 minutes. Remove the pizza from the heat and let it rest for 10 minutes.
before slicing and serving.
