How is the pizza 
Primarily a precisación: forget the pizza in the photo, not going to get, not being that dispongáis a wood stove
. For the fortunate who own it, remember that the oven has to be as hot when you go to enter the pizza. Since cooking in these cases takes less than 1 minute.
For the unfortunate mortals who do not have such a tool there is hope. We can not aspire to the perfect pizza (Neapolitan), but a very good pizza to share with friends and relatives.
Pizza is probably one of the dishes economic existing , which comes very well with the times.
Come to the point. Because the wood furnace can not be stayed, much to our regret, with the slogan Telepizza " The secret is in the mass " (also because I really do not know where else site could be).
Mass is a very delicate, it is easy to screw up if you do not follow the advice we give.
First
: yeast can not be that of Mercadona absolutely prohibited. Go to your confidence and ask for oven baking. If you do not have it, your provider may ask for bread. Render the few dollars that I ask with satisfaction, the better to spare.
With 1 kg of flour (for baking, obviously) do 2 pizzas in the oven (electric) for 4-5 people eat at home.
have the flour on a sturdy table (let's give a lot of cane), make a hole in the middle of the pile of flour into shape of a volcano.
a couple of nuts Crumble yeast into the volcano, add a pinch of salt.
Put a pan of warm water, warm when we will begin to dissolve yeast and salt in the middle of the volcano until everything is dissolved.
Now comes the first tricky part: you have to start adding the flour that makes up the volcano on the water in the middle. Gradually, from the inside out , and adding water as you go "saturating" the latter of flour.
This is a delicate step to be performed with care and love. Do not worry if you leave water on all sides or you have flour until the hair is normal at first.
Once we got the water to absorb all the flour we will face the second major step: knead. The movement is circular from outside to inside and from top to bottom . Must be continuous and intense, hence the strength of the board advocated above.
At first you will have hands made a swarm of flour and water, but the key is to knead, adding flour if needed, but never water. The dough has to be compact and seamless, and only one continuous movement can tell.
And then the question naturally arises. When stop pin?
The answer is: when you can touch the dough and it no longer sticks to your fingers, keeping, however, somewhat moist.
At this point let the dough ferment a couple hours, covered with a light blanket if it is winter-autumn or cloth if it is spring and summer.
not forget to leave you a little flour "new" top of the dough before covering.
We're going to hit a shower (we will be a mixture of sweat and flour, especially the first few times) and after a couple of hours collect our fantastic pizza dough, that while there should be at at least doubled in size.
We take our tray from the oven, we put a trickle of oil in the bottom and have the dough on top, being careful not to break.
ingredients add up the mass are at your complete discretion. Only, self-esteem, we beg you not to mix pineapple and Nutella (you would not be the first).
A temperature of about 150-180 ° should cook our pizza half an hour, however it is advisable to check constantly to avoid surprises.
's it. You will enjoy your delicious (and economical) homemade pizza.
