載入中...
ID: 18af8f9c...
This recipe guides you through making a perfect pizza from scratch, starting with a rich, homemade tomato sauce and a soft, chewy dough. Topped with classic pepperoni, mozzarella, and black olives, this pizza offers a fresh and authentic flavor that's far better than takeout.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Prepare the tomato sauce by blanching and pureeing tomatoes, then simmering with aromatics and seasonings for 30 minutes. → Make the pizza dough: activate yeast, mix ingredients, knead for 20 minutes, and let it rise for 1 hour. → Shape the dough, add the sauce, and top with mozzarella, salami, and olives. → Bake at 220°C for 10 minutes until golden and bubbly. → Slice and enjoy your delicious homemade pizza.
Prepare the tomato sauce by blanching and pureeing tomatoes, then simmering with aromatics and seasonings for 30 minutes. → Make the pizza dough: activate yeast, mix ingredients, knead for 20 minutes, and let it rise for 1 hour. → Shape the dough, add the sauce, and top with mozzarella, salami, and olives. → Bake at 220°C for 10 minutes until golden and bubbly. → Slice and enjoy your delicious homemade pizza.
This recipe guides you through making a perfect pizza from scratch, starting with a rich, homemade tomato sauce and a soft, chewy dough. Topped with classic pepperoni, mozzarella, and black olives, this pizza offers a fresh and authentic flavor that's far better than takeout.
For the tomato sauce, start by scoring an 'X' on the bottom of each tomato.
Blanch the tomatoes in boiling water on high heat for 30 seconds to loosen the skins.
Remove the tomatoes from the water, peel off the skins, cut them in half, and remove the seeds.
Place the deseeded tomatoes into a food processor and blend until you have a smooth puree.
In a pot, heat the olive oil and melt the unsalted butter over medium heat.
This recipe makes a fresh tomato sauce that can also be used for other dishes like spaghetti.
Activating the yeast in warm water with sugar is essential for a good rise. The mixture should become foamy after 10 minutes.
Kneading the dough thoroughly for 20 minutes is key to developing gluten for a perfectly chewy crust.
The video uses a food processor to knead the dough, which saves time and effort, but it can also be done by hand on a floured surface.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...