Perinteinen pizza-taikina
Tämä resepti on pitkä, hidas jäähdytetty nousu. Nopeampaa nousua varten voit jättää taikinan lämpimässä paikassa kahden tai kolmen tunnin ajan, mutta sillä on hieman kompromisseja ja maku.
Kokonaisaika
prep
tuotto
Tämä resepti on pitkä, hidas jäähdytetty nousu. Nopeampaa nousua varten voit jättää taikinan lämpimässä paikassa kahden tai kolmen tunnin ajan, mutta sillä on hieman kompromisseja ja maku.
prep
tuotto
Evan
27.04.2023 @ 08:12
This recipe is for a long, slow, cold rise. For a faster rise, you can leave the dough in a warm place for two or three hours, but there are some compromises in taste. 3 hours 1 hour 30 min Enough for three 9-inch 13-inch pies Total time prep yield ingredients 4 cups unbleached bread flour, plus more for dusting 1 1/2 teaspoons instant dry yeast, preferably SAF-Instant or Fleischmanns RapidRise 1 3/4 cups filtered or bottled water, room temperature 2 1/4 teaspoons coarse salt 1 tablespoon extra-virgin olive oil, plus more for brushing and bowl instructions 1. In a large bowl, whisk together flour and yeast. Slowly add water, stirring with a wooden spoon until incorporated. Stir in salt and oil. (Dough will be shaggy and rough.) Brush oil over dough. Cover bowl with a dry towel and let rest for 1 hour. 2. Turn dough out onto a floured surface and dust with flour. (Flour hands as you work.) Holding two opposite sides, stretch dough into a 1-foot-long rectangle, then fold it back onto itself and pinch ends together. Repeat 4 more times, twisting dough each time, stretching alternate sides, until it feels smooth. 3. Place dough in a well-oiled large bowl; brush oil over dough. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, at least 24 hours and up to 48 hours. 4. Turn dough out onto a floured surface. Cut into three equal pieces; form into balls. Brush with oil; cover. Let rest for 1 hour. 5. Place dough on fists and use knuckles to start stretching from the center, rotating slightly as you work. Place on surface and continue stretching on all sides to form a rough 10 x 14-inch rectangle. 6. Transfer dough to lightly oiled 9-inch 13-inch edges. Pull edges to fill pan.