TESTO ZA PICU / PIZZA DOUGH

Želite u kućnim uslovima da napravite picu a da neosporno bude kao iz picerije? Samo sledite ovaj recept! Garantovano dobijate picu baš kakvu ste želeli! Zapišite ovaj recept, pošto vam drugi neće trebati. Sastojci za tri pice: 120 ml mlake vode 5 gr šećera 1 kesica suvog kvasca (10 gr) Pomešati vodu, šećer i kavasac i ostaviti 10-15 minuta da kvasac zapeni. To znači da je kvasac proradio i da je dobar. 680 gr brašna (meko ili oštro, u kućnim uslovima ne pravi razliku) -10 gr soli 300 ml vode 1 kašika maslinovog ulja U činiju staviti brašno, so (promešati malo), vodu, ulje i nadošli kvasac pa početi sa mešenjem testa. Testo se mesi bar 10-ak minuta, odnosno do trenutka dok ne postane svilenkasto, rastegljivo i dok ne osetite kako balončići puckaju dok ga mesite. Ovo je najvažniji deo u pripremi pravog testa za picu. Nemojte da vas brine lepljivost testa, jer kako budete mesili ono će se lepiti sve manje. Utrošite svu količinu brašna iz recepta, eventualno možete dodati šaku do dve. Nakon mešenja, testo ostavite da naraste i udvostruči veličinu a zatim ga podeliti na tri dela i od svakog dela napraviti loptice podvlačenjem testa šakama na način koji je objašnjen u videu. Loptice ostavite da narastu 15-ak minuta, zatim na radnoj površini koju ste posuli mešavinom griza i brašna (2 kašike griza i 2 kašike brašna) od jedne loptice testa prvo napravite vazdušaste ivice pice pa tek onda razvučete testo prečnika 30 cm, prebacite na pleh za pečenje a zatim filovati po želji. Picu pečete na rupičastom ili običnom plehu u prethodno zagrejanoj rerni na 250 stepeni na srednjem nivou dok ivice ne počnu da rumene. Nakon pečenja, ivice premažite maslinovim uljem i uživajte. Ingredients: -120 ml warm water -5 gr sugar -10g dry yeast -680 gr flour -10 gr salt -300 ml of water -1 tablespoon olive oil 1. Mix 120ml water, sugar, and dry yeast and leave it in warm area for 10-15 minutes for yeast to start bubbling. That means the yeast is working. 2. Mix remaining flour and salt, then add 300 ml water, oil, and the bubbling yeast mixture and start kneading the dough. The dough is ready after at least 10 minutes of kneading, or until its surface is smooth. This is the most important part of the preparation of a real pizza dough. Do not worry how sticky it gets; as you knead it, it will become less sticky. Use up all the flour from the recipe, and if you need to you can add a bit. 3. After the kneading, leave the dough covered, in a warm place to double in size. Preheat the over to 250C. 4. Place the dough on the counter, divide it into three parts and make into a ball by rolling the dough in the way explained in the video. Leave these covered to rest for 15 minutes. 5. Sprinkle flower on the countertop. Flatten each ball with your hand, and then use your fingers to stretch the ball into a circle of 30cm (inches) diameter, with raised edges (which is very important) 6. Transfer the dough into the baking pan and add toppings as desired. 7. Bake until the edges are golden in colour. 8. Once you take it out of the oven, brush some oil over the edges. #pizza #pizzadough #best #pizzacrust #pica #testozapicu #picatesto #mocarela