Quick Summary
- 1The television program Nordeste Rural recently featured a recipe for homemade pizza dough presented by chef Herlon Lopes.
- 2During the broadcast, the chef demonstrated the preparation of a simple and widely used dough, emphasizing its authenticity and minimal ingredient list.
- 3According to Lopes, the recipe adheres to Italian tradition, stating it is 'genuinamente italiana' because it uses very few ingredients.
- 4The preparation involves mixing warm water, dry yeast, sugar, and oil, then gradually incorporating type 1 wheat flour and salt.
Quick Summary
The television program Nordeste Rural aired a segment on Sunday featuring a recipe for homemade pizza dough taught by chef Herlon Lopes. The segment focused on a straightforward method for creating a dough that is both simple to make and widely used.
Lopes emphasized the recipe's adherence to traditional Italian standards, noting the limited number of ingredients required. He described the result as a 'genuinamente italiana' dough, highlighting its simplicity as a key characteristic of authentic preparation. The program provided a detailed guide for viewers to replicate the dough at home, covering everything from the initial mixture to the final baking preparation.
The Recipe and Ingredients
The recipe presented by Herlon Lopes relies on basic pantry staples to create the dough. The specific ingredients listed for the preparation include 1 kg of type 1 wheat flour, 500 ml of warm water, 2 tablespoons of sugar, 4 tablespoons of olive oil or vegetable oil, 20 g of dry yeast, and salt to taste. The use of warm water is essential for activating the yeast, which helps the dough rise.
The preparation process begins by combining the warm water, yeast, sugar, and oil in a bowl. This mixture is stirred until homogeneous and allowed to rest for approximately five minutes. Following this resting period, the flour and salt are added gradually while mixing. The dough is then kneaded on a surface until it achieves a texture that is both soft and elastic, indicating proper gluten development.
"É uma massa genuinamente italiana, porque tem pouquíssimos ingredientes"— Herlon Lopes, Chef
Resting and Portioning
Once kneaded, the dough must undergo a crucial rising period. It is transferred to a container and covered with a damp cloth to prevent drying out. The dough is left to rest for approximately one hour, or until it has doubled in size. This fermentation step is vital for developing the dough's flavor and texture.
After the dough has risen, it is divided into portions based on the desired thickness of the crust. The program outlined specific weights for different styles:
- Thin crust: Approximately 130 grams of dough per portion.
- Thick crust: Between 250 and 300 grams of dough per portion.
The portions are then rolled out on a floured surface and allowed to rest for a few more minutes before baking.
Baking and Final Touches
The final step involves the baking process. The segment suggested pre-baking the crust to ensure it cooks thoroughly. This is done by poking holes in the rolled-out dough with a fork and placing it in the oven until it turns lightly golden.
Once the crust is lightly browned, it is removed from the oven. At this stage, the viewer can add their preferred toppings. The pizza is then returned to the oven to finish baking, ensuring the crust is fully cooked and the toppings are heated through. This method helps prevent a soggy center, a common issue with homemade pizzas.
Frequently Asked Questions
The recipe requires 1 kg of type 1 wheat flour, 500 ml of warm water, 2 tablespoons of sugar, 4 tablespoons of olive oil or vegetable oil, 20 g of dry yeast, and salt to taste.
The dough needs to rest for approximately one hour, or until it has doubled in size.
