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Foggia Pizza (yeast Part 1) Mini

Put on a Saturday afternoon with your boyfriend nailed in front of the television to see (and from?) The game ...
Go into the kitchen and you drop your eye on the yeast, that if you do not hurry to use it will go bad ... quick check of the basic ingredients and you're off: lievitino! What will happen then he is a problem that will face tomorrow!


For lievitino:
20 g of yeast

200 cl of warm water 1 teaspoon sugar to taste

manitoba flour
Dissolve yeast in water, add sugar and let stand 10 minutes.
Pour into a bowl and gradually add the flour and knead. The mixture should be soft, almost liquid.
Let stand a few hours in a warm place.
Well, my lievitino waited all night, Sunday morning I divided into two: one part for prepared sweet and one for salt, and I had to mess it all afternoon!

The first creation was this Foggia pizza (yes, the call of the homeland can not resist!), As good as simple to prepare.

Ingredients:
bread dough (see post)

plum tomatoes extra virgin olive oil salt

oregano garlic


is moving ahead with the preparation of dough, in my opinion for these preparations do not need to follow dose: If the lievitino is active, you can also do some 'extra dough and freeze it for when maybe you would not have much time ... The only advice, I think, is to spare no use flour because if the amount of yeast is too much compared to the flour, then you feel the flavor. I would say that for a loaf of yeast 500 grams of flour is the least ...
So, take the dough, add water warm flour (I always use the Manitoba preparations for rising) and salt and knead for a long time (which I relaxes me !!!). The mix this time should not be too soft, must be able to mix with your hands on the board and not stick to hands too. It is then a ball, it affects a cross and left to rise for at least one hour or until doubled in volume. When the dough has risen, it quickly reshuffle and is ready for all the uses to which we turn!
For the pizza, spread a layer of pasta of about 1.5 / 2 cm and a well-oiled baking pan. Take the cherry tomatoes and cut them in half, toss with oil, salt, oregano and minced garlic and distribute "Face down" sull'impasto pressing lightly. Dress with a little olive oil, oregano and more salt and let it rise for another hour.
When the pizza is grown, bake (a cold oven) at 200 ° C for 20 minutes (depending on oven)

I think this pizza is its summer!