Fasting pizza.

Fasting pizza.

-wheat flour in dough 1.5 cup
-wholegrain wheat flour 1 cup
-warm water (90 ° F) 1 cup
-honey 1 hour. L.
-dry active yeast 1 1/4 hours. l.
-salt 3/4 hours. l.
-olive oil 1 tbsp. l.
-cornmeal or semolina – to work with the dough to taste
-small onion sauce 1 PC.
-2-3 cloves of garlic pieces.
-olive oil 1 tbsp. l.
-dried oregano 1 ch. l.
-Bank (500 g) tomatoes in juice 1 pc.
-sugar 1 hour. L.
-salt and pepper to taste
-green bell pepper For filling 1 PC.
-purple onion 1/4 pcs.
-a small piece of zucchini 1/2.
-cherry tomatoes (preferably colored) 8-10 h. liter.
-olives 5-8 pcs.
-100 grams of mushrooms.
-dried oregano 1 ch. l.
-salt and pepper to taste
-olive oil to taste
-roasted cashew nuts 50-70 g.

First we need to carefully weigh all the ingredients.
Sift the flour required to saturate it with oxygen.
In a large bowl, convenient for making dough, pour a glass of warm water. Important: The water in any case should not be too hot, otherwise the yeast will die.
Add a teaspoon of honey and quickly stir until completely dissolved. Honey not only give a subtle sweetness and a pleasant smell test, but also accelerate the growth of yeast. Honey can be used either, but if the house is not a drop, and buying for a teaspoon – a dubious venture, replace ordinary sugar.
Add the yeast in a bowl with warm water and honey and mix thoroughly, leaving no grains. After 5-15 minutes, will cap or small bubbles on the surface of the water – it means our yeast “woke up” and started to operate.
Then gently sprinkle in flour.
Actively stir mass hands. Important: I recommend not to use the mixer to feel and track the entire process of transformation of the test of goo in a soft elastic dough, which is especially important for novice cooks.
Continuing knead, gradually add wholegrain flour. It contains little gluten, per batch and maturation takes longer than using a traditional wheat flour and the dough itself is a more dense and heavy.
Once all the liquid is absorbed into the flour, put a lot on the work surface and knead the dough thoroughly, obminaya, stretching and folding, for 10-15 minutes. Pour the flour is not necessary. Olive oil, salt and adding at the end of the batch. Salt strengthens the dough and helps keep the shape of the finished product due to its properties to retain moisture; olive oil enrich the dough pleasant fragrance and give it elasticity.
Form a ball and place it in a floured bowl. Top sprinkle with flour to prevent chapping, cover two towels to save heat and leave in a warm draft-free place for 1 hour to approach.
Meanwhile Let us sauce. Finely chop the onion, crush the garlic cloves and chop.
In a frying pan, heat 1 tablespoon olive oil and fry the onion for 4-5 minutes
Add the garlic and cook 1 minute, stirring constantly.
Add 1 tsp oregano, tomatoes with juice (if they are one-piece, pre-chop with a knife), lower the heat and cook for 20-30 minutes until thick. At the end, add the sugar, salt and pepper.
Grind the sauce blender until smooth.
For the stuffing chop vegetables, olives and mushrooms, set aside.
It’s time to warm up the oven to the required temperature. Important: The ideal temperature for baking pizza – 360 ° F. Set the pan on average for heating.
Returning to the test, it should be increased by two times. Press down on top of his fist, getting rid of excess carbon dioxide, and place the dough on the work surface, lightly floured. Form a ball.
Using a rolling pin, roll lightly in a small reservoir.
Gently stretching the dough with your fingertips, create a thin pizza crust, making bumpers slightly thicker.
Move the base on baking paper, thickly sprinkled with cornmeal or semolina. The dough should move freely on the surface without sticking. The use of corn flour or semolina make crispy pizza.
Coat the dough and sauce evenly vegetables, mushrooms and olives.
Season with salt and pepper, sprinkle with oregano, olive oil sbryznete. The final touch – our secret ingredient – rich in protein cashews. It is desirable to use whole nuts. They will give an interesting touch in taste and will make our Lenten pizza more satisfying. Add them to the filling
Gently move the dough on the hot baking sheet. Bake for 14-18 minutes until golden brown.
We strongly recommend the pizza cool for 5-10 minutes before slicing.

Bon Appetit!

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