Пица тесто на Волфганг Пък
Тази рецепта за тесто за пици е основата за вегетарианската пица на Волфганг Пък с диви гъби и песто и е от неговата готварска книга “Пица, паста и повече!” На Волфганг Пък.
Източник: Изложбата “Марта Стюарт”, април 2006 г.
добив
Съставки
инструкции
Бележките на готвача
Топките на тестото могат да се опаковат в пластмаса и да се охлаждат до 2 дни.
Sam
26.04.2023 @ 22:28
This recipe for pizza dough is the basis for Wolfgang Pucks vegetarian pizza with wild mushrooms and pesto, from his cookbook “Pizza, Pasta and More!” by Wolfgang Puck. It makes four 8-inch pizzas. To make the dough, you will need active dry yeast, honey, warm water, all-purpose flour, coarse salt, and olive oil. The instructions are to dissolve the yeast and honey in a small bowl of warm water, then combine the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and remaining warm water, and mix on low speed until the dough pulls away from the sides of the bowl and forms a ball around the hook, about 5 minutes. Knead the dough by hand on a clean work surface until smooth and firm, about 2 to 3 minutes. Place the dough in a large bowl, cover with a damp kitchen towel, and let rise in a warm place for 30 minutes. Divide the dough into four balls, and roll out each ball into a pizza crust. Top with your desired toppings and bake until golden and bubbly. The dough balls can be wrapped in plastic and refrigerated for up to 2 days.