Pizza

1. 500g flour + salt
2. 325ml water + 7g dry yeast
3. mix 1 and 2
4. cover sit for 2 hrs in warm place

Californea pizza

1. yeast + 1 ts honey + ¹⁄₄ cup warm water
2. dissolve and sit for 10 mins
3. salt + olive oil + ³⁄₄ cup warm water
4. 3 cups flour gradually
5. sit for 40 mins
6. then another 20 mins after slicing portions
7. sprinkle base with corn flour

Vegan pizza

Vegan mozzarella

• ¹⁄₄ cup cashews (35 g)
• 1 teaspoon lemon juice
• 1 teaspoon maple syrup
• 2 tbsp nutritional yeast (10 g)
• 1 tbsp agar powder
• 2 tbsp tapioca starch (14 g)
• 1 teaspoon salt
• ¹⁄₃ cup deodorized coconut oil, melted (80 ml)
• 1 ¹⁄₂ cup water (375 ml)

Soak the cashews for 10 minutes in boiling water. Drain cashews and place in a blender along with the rest of the ingredients. Process until smooth. In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens. Pour into lightly oiled ramekins and refrigerate for at least 1 hours. Remove by turning upside down onto a board.

PIZZA DOUGH

• 4 cups (or more) all-purpose flour (600 g)
• 1 tbsp sugar
• 1 envelope active dry yeast (1 tbsp)
• 1 teaspoon salt
• 2 cups warm water (500 ml)

Using a wooden spoon, combine all the ingredients in a large mixing bowl.

Turn the dough onto your work surface.

Knead by gently but firmly pushing the dough down and away from you with the heels of your hands for 2 to 3 minutes, adding flour as needed.

Trapizzino - pizza

• High hidration pizza dough
• Roman street food snack
• 1 Kg Bread Flour
• 800 g of water (80% hydration dough)
• 20 grams of salt
• 7 grams of instant yeast
• 40 grams of olive oil
• Incorporate everythign and let it sit for 1 Hr
• Folding Process - Pat it out in rectangle, 3 folds (let air sit inside and Co2 escape)
• Put it in refridgeratore overnight, upside down
• Use oil to get golden crown color

• 16 mins 290 degree C *

  References