Testo za picu/Pizza dough

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Testo za picu Napolitana - to je tema koja je zadata ljubiteljima testa i peciva okupljnim u grupi FFTO (Fresh From The Oven), a zadala je Lauren sa bloga Coffee Muffins.

Utisak, ukratko - testo je premekano, teško mi je bilo da se borim sa njim.

Bila sam unapred sumnjičava u vezi mekoće testa, videvši količinu tečnih sastojaka u odnosu na suve. Ipak sam napravila testo po tom odnosu, jer je poenta da ne odstupamo mnogo od recepta. Nisam bila u stanju da rastežem testo pesnicama, kako je pisalo u receptu. Testo bi se začas probušilo od mojih ruku ako bih ga odigla od podloge. Istanjila sam testo tapkanjem, a radna površina i moje ruke su morale biti prilično brašnjave Bilo je malo problema i pri prenošenju rastanjenog testa na pleh, posipala sam brašnom pa sklopila, prenela i opet otvorila. Testo sam premazala paradajz sosom, poređala malo tanko sečene slanine, jednu turu kombinovala sa mladim sirom, a drugu sa dimljenim kačkavaljem. Pekla sam kako bih i inače pekla picu, na što višoj temperaturi i što kraće vremenski.


Moji momci nikad ne odbijaju picu, pa sam imala malo problema da je uslikam pre nego što mi zbriše sa tanjira :)

Mislim da neću koristiti ovaj recept za testo, nadalje. Teško mi je za rad. Koristim ja meko testo za neke druge potrebe. Recimo, za vašarske tortilje testo isto bude prilično meko, ali ne baš ovoliko, a za seljački hleb bude i mekše od ovoga. Za picu meni ipak treba nešto tvrđe testo. Mogla sam i ovde još brašna da dodam, ali nisam htela da menjam odnos dat u receptu, da bih dala objektivno mišljenje na kraju.

Sastojci:
600 g mekog brašna
1.5 kašičica soli
8 g svežeg kvasca (1/5 standardne kocke od 40 g)
60 ml uljal
400 ml hladne vode

Postupak:
1. Brašno prosejati, dodati so, kvasac razmućen u malo vode, pa doliti ostatak vode kao i ulje. Izmešati testo varjačom dok se je sjedini i ne postane svilenkasto i glatko. Testo će biti lepljivo, ali za zidove posude će se lepiti nešto manje nego za varjaču. Pokriti plastičnom folijom, i ostaviti da prenoći u frižideru, i do 24 h.
2. Iako je korišćeno jako malo kvasca testo će dosta narasti, zbog duge fermentacije. Premesiti varjačom. prebaciti testo na radnu površinu dobro posutu brašnom, podeliti na 6 jednakih delova, svaki deo rastanjiti na disk debljine 1 cm, gornji sloj namazati uljem, pa prekriti najlonom ili pek papirom. Poredjati diskove jedan na drugi, pa ostaviti jedan sat na sobnoj temperaturi.
3. Pažljivo prebaciti disk od testa na brašnjavu radnu površinu, ili direktno na pleh obložen papirom, pa rukama rastanjiti testo da bude sasvim tanko, prečnika 18-20 cm. Filovati po želji, pa peći što je moguće kraće na maksimalnoj temperaturi. Recimo, 5-8 minuta na 250°C.

Roundup


The dough for Pizza Napoletana - was May 2010. challenge for FFTO (Fresh From The Oven) group members, given by Lauren of Coffee Muffins.

Final conclusion - too soft dough, hard to fight with.

I was a priori kind of suspicious about the dough softness due to amount of liquid ingredinets, but still wanted to give it a try. I wasn't able to stretch the dough using my fists, as this challenge called for, as the dough would end up with big holes if I tried to lift it from the surface. I was flattening my dough by floury hands, over the working surface, but still had problems to transfer it to the pan. Once I did, I topped the dough with a tomato sauce, sliced bacon and some fresh or smoked hard cheese, then baked for as short as possible over maximum heat possible.

The pizzas were well accepted by all men in my house, it was really hard to manage to take some photos before my model should be eaten :)

However, I won't be doing this again. This dough is too soft, and I do use this kind of dough for some other purposes (i.e. Serbian Fair-Style Tortillas), but for pizza I'd like to work with a bit harder dough itself.

Ingredients:
600 g all purpose flour
1.5 tsp salt
8 g fresh yeast (1/5 of standard 40 g package)
60 ml oil
400 ml cold water

Directions:
1. Sift the flour, add salt, yeast dissolved in some water, the rest of water and oil. Knead the dough using a wooden spoon until you get soft, silky, sticky to spoon but not too sticky to kneading bowl sides. Cover with a cling film, place it in the fridge, and let cool for about 24 hours.
2. Re-knead the dough over floury working surface, divide into 6 equal parts, flatten them manually to 1 cm thick disc, transfer each sheet onto a peace of baking paper or freezer bag, drop some oil and spread it evenly over the top surface. Set aside for an hour.
3. Carefully transfer one dough disc onto a well floury working surface, and flatten the dough to get 18-20 cm diameter circle. Repeat with others. Top it with your favorite filling and bake for about 5-8 minutes in the oven preheated to it's maximum (250°C).