How pizza works like restaurants

Pizza The origin of the pizza dish from Italy, specifically from the city of Naples, and spread the restaurants that specialize in making Italian-style pizza, but some prefer to work at home to ensure the cleanliness and quality of ingredients, and we will show the secrets of pizza work and warn you of the wrong actions that you may do while preparing

Ingredients Three cups of flour. Half a small box of yogurt. A cup of warm milk. Two tablespoons of olive oil. Three tablespoons sugar. Tablespoon yeast. Half teaspoon baking powder. To get a paste like in restaurants, add a quarter teaspoon of powdered garlic.

Preparation Place in a milk mixer a glass of liquid milk with yogurt and mix them. Add a cup of flour with yeast and sugar and mix for 2 minutes. Sprinkle the mixture in a bowl and add the salt, and the rest of the cups of flour "cupen", baking powder, and make me dough well for at least ten minutes. Cover the dough and leave in a warm place to ferment. Urbanize at this time the pizza sauce

Pizza sauce Ingredients small onion cut. Two tablespoons olive oil. Three grains of tomatoes. Rumi or spicy red pepper. Half a teaspoon of sugar. Salt and black pepper. Two tablespoons of ketchup

Preparation:

Cut the onion and its sides into the oil and add the tomatoes with sweet or hot peppers. If desired, cover the mixture slightly until the ingredients are cooked. Add salt, black pepper, a sugar workshop and a little ketchup or tomato head or you can mix the two together. Leave the mixture to dry and do not use liquid because, as we have already mentioned, pizza is difficult to mature in this case. Leave the sauce to cool and do not put it hot on the dough. Remove the dough and then cool the sauce and spread it on the dough and add the other ingredients you want and then enter the preheated oven

Flour tips:

Take the flour until the air enters the air between its atoms. This is an important step for all kinds of pastries and even cakes. Because the flour in the bag exits the air and when it is cleaned before kneading, it helps to inflate. Salt You should use as little as a pinch of salt on the dough and do not overdo it because too much salt spoils the dough. If you feel that it is not soft enough, leave it for some time at a normal temperature and then restore the individual with your hands and do not necessarily have to be in a circular way after maturation. You can split it as you like. Cheese Choose the finest cheeses for your pizza until you get a taste like in the restaurants and you can incorporate more of the cheese when preparing the pizza. Tomatoes: When the tomatoes are soft, they will contain many liquids that spoil the dough for this national selection of solid tomato seeds so as not to remove them from liquids, making pizza difficult to mature. Oven: It is important to fix the shelf in the middle of the oven and preheat it for at least a quarter of an hour before putting the pizza. Low heat does not give you the required result