Pizza dough & yeast dough - Fast, easy, & without walking time
Here's my always working recipe for yeast dough on the example of pizza. Of course, with an adjusted amount of flour for every other dish.
For 2 large sheets of pizza (The D-standard parts for the normal oven about 40X50)
- 500 g of wheat flour type 504 (for a plate 250)
- 1 pinch of salt
- 1 sachet of dry yeast. (1 is thick! - no 2 or even 3)
The more flour you take, the bigger and thicker will be the dough, of course.
- Warm water (after feeling, first less then more)
preparation
- So first flour, yeast and salt together in a large bowl and mix (you do not need a spoon handle, the index finger is a good dough hook), then slowly add the warm water.
- If the dough is still too dusty, add more water if it gets too sticky with some flour.
- The mass must be kneaded well, with the hand that works the fastest and best, but you must also have some strength in your hands - pull the dough apart, squeeze wring out again squeeze.
- The dough is perfect and ready when it feels like a big, round, warm feminine bust;) (I hope you know how it feels to boys and girls.)
- Then roll out only (apply rolling pin in a star pattern)
- At least that's how I got it from my father (who once learned to be a confectioner), a yeast dough is not science, but actually something very simple, which takes a maximum of 5 minutes.
- You can also let this dough, if you want. In a warm place covered in a plastic bowl just let stand - put a minute in the already warm (not hot!) Oven, makes him pull up extremely fast.
Another tip at the end, as far as washing your hands and you still have to glue flour on your fingers.
With a handful of sugar under water you can rub your hands clean and get the glued flour off.
Sugar is better than mechanic soap, so you get even oil-smeared hands clean.
