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Ricetta base per la pasta per pizza:
250 g di farina
1
2 cucchiaino da tè di sale
15 g di lievito
1
8 l di acqua
1
4 cucchiaino da tè di zucchero
5 cucchiai di olio d'oliva
Versare la farina in una ciotola e aggiungere il sale. Formare al centro una fontana. Sciogliere il lievito fresco in acqua
tiepida mescolando. Aggiungere lo zucchero al lievito sciolto e lasciarlo riposare per ca. 5 minuti in un luogo caldo,
fino a quando non si formeranno delle bollicine. Versare il lievito sciolto nella fontana e impastare. Se l'impasto
risultasse troppo asciutto, aggiungere eventualmente ancora un po' di acqua. Continuare a impastare aggiungendo
l'olio di oliva fino a quando non viene completamente assorbito. Impastare fino a quando la pasta non si stacca dal
bordo della ciotola. Togliere l'impasto e continuare a lavorarlo su un piano di lavoro infarinato per circa 5-10 minuti,
fino a quando non risulta soffice ed elastico. Formare una palla, disporla in una ciotola e lasciarla risposare coperta
per ca. 1 ora in un luogo caldo, fino a quando non raddoppierà di volume. Impastare ancora un po' su un piano di lavoro
infarinato e stendere uniformemente con il matterello.
A questo punto farcire secondo i propri gusti.
I
KÜCHENPROFI GmbH & Co. KG
Solingen · Germany
Tel.: +49 (0) 212/6582-0 · Fax: +49 (0) 212/6582-10
www.kuechenprofi.de
BA Pizzastein 10 8600 00 00_Layout 1 30.04.10 12:37 Seite 12
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