{"id":3695,"date":"2021-03-01T10:33:28","date_gmt":"2021-03-01T09:33:28","guid":{"rendered":"https:\/\/www.caseificiobusti.it\/impasto-per-la-pizza\/"},"modified":"2022-01-19T12:44:48","modified_gmt":"2022-01-19T11:44:48","slug":"impasto-per-la-pizza","status":"publish","type":"post","link":"https:\/\/www.caseificiobusti.com\/en\/impasto-per-la-pizza\/","title":{"rendered":"Pizza dough"},"content":{"rendered":"
\n
impasto pizza 16x25<\/div><\/div><\/div><\/div>
\n\n\n\n\n\n\n
\"\"<\/td>\nDifficulty<\/strong>
\nMedium<\/td>\n<\/tr>\n
\"\"<\/td>\nPreparation<\/strong>
\n30 minutes<\/td>\n<\/tr>\n
\"\"<\/td>\nCooking time<\/strong>
\n–<\/td>\n<\/tr>\n
\"\"<\/td>\nDoses for<\/strong>
\n1 person<\/td>\n<\/tr>\n
\"\"<\/td>\nCost<\/strong>
\nMedium<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/section>
\n

Ingredients:<\/strong><\/p>\n

    \n
  • 300 g white flour (italian 0)<\/li>\n
  • 200 g manitoba flour<\/li>\n
  • 400 g water<\/li>\n
  • 3 g brsheepr\u2019s yeast (1,5 g dry yeast)<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • 11 g salt<\/li>\n
  • 1\/2 tablespoon sugar<\/li>\n<\/ul>\n<\/div><\/section><\/p><\/div><\/div>

    Preparation<\/strong><\/p>\n

    Sift and mix flours for a total quantity of 500 g. Dissolve half the yeast in a little
    \namount of water if you are using fresh yeast, alternatively add half of the dry yeast
    \nto 400 g of the mixed flour. Add sugar, stir and add the water. Mix with a spoon.
    \nThe dough should be soft and sticky. Stir for a few seconds to blend all Ingredientss,
    \nthen cover the dough with the plastic film and let it rise at a temperature of
    \nabout 22\u00b0C in the oven for 6-8 hours until the dough has tripled its volume.
    \nAt this point start working the dough in order to strengthen the gluten. You can
    \nproceed either by hand or with a stand mixer<\/p>\n

    If you work the dough by hand<\/em><\/p>\n

    On a work surface pour the rest of the mixed flours (100 g) and the dry yeast (if
    \nyou are using the fresh one dissolve it in some water). Add the pre-ferment and,
    \nusing a scraper, beat the dough on the surface. Lift the far edge of the dough
    \nand fold the mass in half towards you, then turn the dough and fold it many times
    \nwithout adding more flour. Gently press the dough down and away from you with
    \nyour hands. The strands of gluten will start tightening up and getting into line.
    \nWhen you see that the dough will start pulling away from the work surface and
    \nlook more compact, add a spoon of oil and the salt. Beat the dough and fold it
    \nmany times with the scraper until you obtain a soft and not tacky dough. It will take
    \napproximatively 10 minutes.<\/p>\n

    If you work the dough with a stand mixer<\/em><\/p>\n

    Add the pre-ferment in a stand mixer, add the 100 g flour and the yeast (if you are
    \nusing the fresh one dissolve it in some water). Use the whisk K and mix at medium
    \nspeed. After a few seconds the dough will tighten up. Turn upside down, let it mix
    \nwith the hook and then add oil and salt. Continue to turn with the hook for a few
    \nmore seconds, then the dough will be ready.
    \nNow pour the prepared dough on a work surface covered with flour. Add more
    \nflour little by little. Fold in three, folding the first edge on the other. If the dough is
    \ntoo soft, dust with flour and fold once again. Repeat folding and pressing until the
    \ndough is smooth and elastic. The amount of flour needed depends on a number of
    \nfactors. Sprinkle with flour, wrap with a plastic film and let rise at room temperature
    \nfor about 1 hour.
    \nAfter this time, the dough should look smooth and elastic.
    \nIt is now ready to prepare your pizza.<\/p>\n

    What is needed:<\/strong><\/p>\n

    sieve
    \nsome bowls
    \nplastic wrap
    \npastry board or stand
    \nmixer or dough
    \nkneading machine<\/p>\n<\/div><\/section>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":3696,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tpgb_global_settings":"","footnotes":""},"categories":[48,44],"tags":[],"tpgb_featured_images":{"full":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1.jpg.converted.webp",1000,1500,false],"tp-image-grid":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1.jpg.converted.webp",467,700,false],"thumbnail":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1-80x80.jpg.converted.webp",80,80,true],"medium":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1-200x300.jpg.converted.webp",200,300,true],"medium_large":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1-768x1152.jpg.converted.webp",768,1152,true],"large":["https:\/\/www.caseificiobusti.com\/wp-content\/uploads\/2021\/02\/impasto-pizza-16x25-1-687x1030.jpg.converted.webp",687,1030,true],"default":"https:\/\/www.caseificiobusti.com\/wp-content\/plugins\/the-plus-addons-for-block-editor\/assets\/images\/tpgb-placeholder.jpg"},"tpgb_post_meta_info":{"get_date":"1 March 2021","category_list":{"category":[{"term_id":48,"name":"Pizza","slug":"pizza-en","term_group":0,"term_taxonomy_id":48,"taxonomy":"category","description":"","parent":44,"count":8,"filter":"raw","term_order":"4"},{"term_id":44,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":44,"taxonomy":"category","description":"","parent":0,"count":50,"filter":"raw","term_order":"4"}],"post_tag":false,"post_format":false},"author_name":"Chiara","author_url":"https:\/\/www.caseificiobusti.com\/en\/author\/chiara\/","author_email":"chiara.ganino@caseificiobusti.it","author_website":"","author_description":"","author_facebook":"","author_twitter":"","author_instagram":"","author_role":["administrator"],"author_firstname":"","author_lastname":"","user_login":"Chiara","comment_count":0,"post_likes":0,"post_views":0},"tpgb_post_category":{"category":"Pizza<\/a> Recipes<\/a> "},"_links":{"self":[{"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/posts\/3695"}],"collection":[{"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/comments?post=3695"}],"version-history":[{"count":0,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/posts\/3695\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/media\/3696"}],"wp:attachment":[{"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/media?parent=3695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/categories?post=3695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.caseificiobusti.com\/en\/wp-json\/wp\/v2\/tags?post=3695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}