{Please scroll down to English version}
Svašta se izdogađalo od zadnjeg posta, koji je bio prošle godine.
Prvo zajedničko ležanje u krevetu s temperaturom i to preko tjedan dana, pa smo zarazili obje obitelji, spontani doček, nezgoda s bratovim fotićem s kojim je dosta lijepih fotki na blogu napravio, kupnja novog fotića, moj novi posao,...
Da, nikako nam nije bilo dosadno!
Njegov isprobani recept za pizza tijesto, moje prisjećanje na sezonu i oblikovanja pizza tijesta, kamen za pizzu koji sam mu darovala jednom prigodom i naravno punoooo sira, što drugo?
Cheesy Garlic Pizza
Tijesto:
500 g oštrog brašna + za podlogu
10 g soli
1 vrećica suhog kvasca (7 g)
325 ml hladne vode
maslinovo ulje
Suhi kvasac dodajte u hladnu vodu i promiješajte.
Smjesu vode i kvasca dodavajte polagano u posudu s brašnom i soli.
Sve dobro premijesite dok se ne poveže u homogeno tijesto.
Premjestite tijesto na pobašnjenu podlogu i mijesite 10 minuta dok ne dobijete glatku i elastičnu lopticu.
Budite pažljivi i nemojte dodavati previše oštrog brašna.
Posudu nauljite maslinovim uljem, stavite lopticu tijesta unutra i prekrijte krpom koji ste namočili i ocijedili.
Neka tijesto odstoji sat vremena na toplom mjestu.
Loptice ostavite u pobrašnjenoj posudi da odstoje još pola sata nakon što ste ih premijesili.
Ako koristite pizza-kamen onda ga stavite u pećnicu na cca 45 minuta zagrijavajući je na 225°C.
Ako korisite običan pleh, prvo naravno zagrijte pećnicu, 220-250° C.
Izrežite papir za pečenje malo veći od promjera pizza-kamena.
Pizza tijesto razvaljajte na ovaj način ili kako je vama lakše i prebacite na papir za pečenje.
Nadjev:
4 protisnuta režnja češnjaka
3-4 žlice maslinovog ulja
origano, krupna sol
50 g Goude (ili neki drugi polutvrdi sir)
50 g domaćeg dimljenog kozjeg sira
25 g parmezana
papar
Češnjak i maslinovo ulje zdrobite u mužaru. Prebacite u posudu i dodajte dva dobra prstohvata soli te origano. Popaprite po želji.
S dobivenom smjesom premažite pizza tijesto. Dodajte krupno naribanu Goudu, trakice dimljenog kozjeg sira i sitno naribanog parmezana.
Po želji rubove pizze premažite maslinovim uljem.
SAVJET: Ukoliko ćete koristiti običan pleh, okrenite ga naopako kako biste lakše izvadili gotove pizze.
Po želji rubove pizze premažite maslinovim uljem.
SAVJET: Ukoliko ćete koristiti običan pleh, okrenite ga naopako kako biste lakše izvadili gotove pizze.
Šaljite mi svoje fotografije na cutieandpieblog@gmail.com
ili na Instagramu označite sa #cutieandpie.
Dobar tek,
{You're at the English version}
A lot of things have happened since the last post which was, coincidentally, last year.
The first time flu we shared together by spending over a week in bed, and then infecting both of our families with it, a spontaneous New Year's Eve, an accident with brother's camera with which he made a lot of nice pictures for the blog, buying a new camera, my new job...
Yep, it wasn't boring!
The way it all started with my brother's photos on the blog, one of our spontaneous hanging out was made into a blog guest feature. Those of you who read his post for the Cheesy Pasta Bake know he's not into counting calories. You only live once, right? ;)
His foolproof pizza dough recipe, me recalling the memories from working at the seaside and kneading the pizza dough, the pizza stone I bought for him on one occasion and, of course, a lot of cheese, what else?
Enough with the talking, let's get down on chee... I mean, the recipe.
Cheesy Garlic Pizza
Dough:
500 g coarse flour + for dusting
10 g salt
1 packet of dry yeast (7 g)
325 ml cold water
olive oil
Mix the flour and the salt in a big bowl.
Add the dry yeast to the cold water and mix.
Slowly add the water and yeast mix into the bowl with flour and salt.
Mix it all in until it combines into even dough.
Move the dough onto a dusted surface and knead for 10 minutes until you get a smooth and elastic ball.
Be careful and don't add too much coarse flour.
Grease the bowl with olive oil and put the dough ball in. Cover with a wet and drained cloth.
Let it sit for an hour in a warm place.
Divide the dough into two bigger or more smaller parts. We made one big you see in the photos, and three smaller pizzas for which everyone chose their own toppings.
Leave the balls of dough on a dusted surface after you've kneaded them once more.
If you use the pizza stone, then put it first in the oven for at least half an hour and heat it up to 225°C.
If you're using a regular baking tin, first heat up the oven to 220-250°C.
Cut a piece of baking paper a bit bigger than the pizza stone. Spread the pizza dough this way,
or the way you feel most comfortable with, and put it onto baking paper.
Toppings:
4 crushed cloves of garlic
a bigger dose of olive oil (3-4 spoonfuls)
oregano, coarse salt
50 g Gouda (or some other semi-hard cheese)
50 g smoked goat cheese
25 g Parmesan
pepper
Crush the garlic and the olive oil in a mortar. Put it into a bowl and add two good pinches of salt, and oregano.
Spread the mix over the pizza dough. Add grated Gouda, strips of smoked goat cheese and finely grated Parmesan. Sprinkle with pepper as you wish.
Bake for seven to ten minutes.
If you wish, spread some olive oil over the edges.
NOTE: If you want to use a regular baking tin, flip it upside down so you wouldn't have a hard time getting the pizzas out.
Šaljite mi svoje fotografije na cutieandpieblog@gmail.com
ili na Instagramu označite sa #cutieandpie.
Dobar tek,
Nema komentara