Master Baking Class with @ albertocotua ( Weekly Series) Issue no 12 - Pizza Bases How to :
Hello Steemers! Today I bring you an incredible recipe of Pizza with Natural Mother Masa, as always, I will show you the step by step of this long process that took me 9 hours of work. Let's start as always with the technical specifications and exact measurements for the preparation.
Pizza
For 3 pizzas of 300 grams each we need:
For the cover:
For cheese, I always use 65% of the total weight of the paste, which in this case would be:
- 195 grams.
The rest depends on each person, but for what they want more, do not put Piña hahaha.
We start by making a small volcano with the flour and around we place the dry ingredients and in the center we place the liquids, with the help of the taroco we proceed to mix.
This is a mixture of medium hydration and normal fermentation time so we should proceed to mix it as we did in the past with the Focaccia, remember? If you do not remember, you can see the post in a link at the end.
When we have the mass ready, we proceed to divide it into 3 and let it rest for 240 minutes.
They will wonder why so much time in the first fermentation? The answer is simple, the first fermentation is taken as the most important of the planning process, especially if in the preparation there is Mother Yeast, in this first fermentation our wild yeasts are going to associate with commercial yeasts and give an incredible flavor and incredible alveoli to our dough.
After 240 minutes we proceed to stretch the dough with the fingers from the center to the sides depending on the mold you use, I used 2 different molds because it fits better in my oven.
We add napoles sauce to taste.
Add the 195 grams of cheese and other ingredients you want in this case I placed, onions and oregano.
We take the preheated oven to 190 ° C.
Bake for 30 minutes or until the bottom is golden. Remember that not all furnaces distribute heat in the same way.
And voila, we have our delicious and beautiful pizza ready to be eaten! I hope you liked it.
If you have any questions or want to learn more, you can check these links with my post or you can hire my fully customized courses Discord
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oh my cheeses crust!
it looks so heavenly!
How come you use two different yeasts and where do you get them from?
source
TY for all the love spread to this post.... Much appreciated.
No worries! I love your page, it’s like an online Hogwarts cooking class. I love it!
Hello! A yeast is the commercial yeast and the mother yeast I did it, I showed it in this post. https://steemit.com/steemkitchen/@steemkitchen/master-baking-class-with-albertocotua-weekly-series-issue-no-9-mother-yeast
That gif descibes my reaction perfectly ;)
😁🤗
oh my word you are so precise! I just throw some shit in the bowl, mix it together and magical unicorns come out of my oven 😎
lolz.. looks amazing Alberto!
Hahahahaha As a fellow baker says "What will you know about magic if you have never made bread."
So true! I must say I have never made bread, and just watched a Jamie Oliver video on how to make wraps, I definitely want to try that!
lol..... says the one that just cant do anything wrong in the kitchen ...... love you
Haha @morkrock will beg to differ. Apparently I’m a terrible whirling mess, like a little witch making all her concoctions xxx
I cannot emphasize how important stretching dough is compared to rolling. I tried stretching for the first time this year. In my test I made 4 small pizzas from scratch 2 were rolled and 2 were stretched. The final products were sufficiently different that even the taste was effected. (I assume that the flatter rolled crust cooked the toppings differently.)
In 10 years making bread I discovered that it depends on each condition and that is why we should know our environment very well like the foods that we are manipulating, if you wish I can offer you my advice and help you with that. So you can achieve an incredible pizza.
It was actually an experiment within and experiment.
I was making lahmajun, which is kind of pizza, but not exactly. Also, there are so many different recipes for lahmajun crust, and many of them are actually conflicting with each other. The original recipe I selected had no oil in the written recipe, which resulted in a dough that was very crispy and thin that was almost cracker-like. However, in the list of ingredients there was 1/2 c oil that was never mentioned, so I had assumed that they had just forgotten it when writing. So in my second attempt I added this oil, which made a super soft and fluffy crust almost focaccia-like. While I was experimenting with the oil content I was also experimenting with stretched versus rolled crust.
I think that I've kind of found a compromise that works relatively well for my taste.
Interestingly, I've never had real lahmajun so I don't know that it should be like. I've spoken to multiple people from the middle east and I have had a wide range of response. Some like crispy cracker-like crust and others that prefer soft crust. This leads me to believe that there is a wide variety, possibly regionally similar to New York pizza versus Chicago pizza.
I just researched about lahmajun, I had never read about it. Yes, I understand that Chicago pizza is fluffy.
But if you want I can provide you with the perfect recipe for a spongy dough and a crunchy dough.
You tell me what you prefer.
Wow...
Thank you for sharing this recipe to us.
Mine also like pizza.. I would try your recipe...
When you do, I hope to see your post!
I will..☺️
wow...I will crave for this a few days , really!!
Come on, cheer up to make yours!
Well...I'm not too good on making dough :((
That's looks so delicious! It's making me crave for pizza.
Thank you for sharing us process of making it step by step. I would love to try making this in the future.......
This post really made me hungry..... HAHAHa
If you need help you can contact me by Discord! I hope it's soon!
Yea, that's a great recipe!
Well written article.
I prefer my base a bit thinner and crisper (I know its not traditional) with a good mozzarella di buffala
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It is always a matter of taste, with this mixture you can also make it thin and crispy.
Leaving less time for final fermentation and thinner when stretching.
i will post my results using your recipe.
i have some great octopus that is going to be made in to carpaccio
that with fresh rocket & caper berries. think i will use a garlic and herb oil on the base instead of tomato
Wow! I look forward to seeing how it will look!
Oh my! I love the step by step process.
Another awesome content from @steemkitchen’s masterchef, @albertocotoa!
Now I’m hungry again
Ty Joy!
Me encanta la pizza 2 por favor . jejejeje