pizza

Quoted message said:

Dear fds,
I wonder if any of you know how to make pizza. I have tried a pizza in
a Western restaurant in Thialand. The 'bread' is chrunchy outside and
chewy inside. It really tastes good. I think it is very original
(Italian style I think).
Thanks,
gg

There are many places on the internet with extensive
directions/recipes. Come back after you've tried a few recipes if
have any more questions.

http://pizzaware.com/howtomakepizza.htm
http://www.fabulousfoods.com/features/pizza.html
http://italianfood.about.com/od/breadspizza/ss/pizzaovn_2.htm
http://www.billyreisinger.com/pizza.php
--

Practice safe eating. Always use condiments.

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Dear fds,
I wonder if any of you know how to make pizza. I have tried a pizza in
a Western restaurant in Thialand. The 'bread' is chrunchy outside and
chewy inside. It really tastes good. I think it is very original
(Italian style I think).
Thanks,
gg

To make pizza like you say, you must make a sort of Biga called "Polish" ,
the night before you decide to eat your pizza.
If you want I can give you the recipe.
Cheers
Pandora

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Dear fds,
I wonder if any of you know how to make pizza. I have tried a pizza in
a Western restaurant in Thialand. The 'bread' is chrunchy outside and
chewy inside. It really tastes good. I think it is very original
(Italian style I think).
Thanks,
gg

I haven't heard your answer but I give you this recipe. With this recipe
you will obtain a pizza like you want.

PIZZA WITH POLISH

Category: PIzza
Nb persons: 0

250 g Manitoba flour - or flour for bread
5 g fresh yeast - or 2 gr. dry
250 g water
1 tsp salt

The evening before you decide to make pizza, mix in a food processor: flour,
water and half quantity of the yeast to make polish.
Let it rise all the night in ambient temperature.
The following morning, make a dough with the polish and other ingredients
(add salt at last). Work this dough for about 15 minutes or till it will
result smooth. When it is ready, put it in a large pan, cover with a
dishcloth and let it rest for about half an hour at ambient temperature.
Divide it in little balls (for one pizza you will need 200-250 gr of dough)
and put them (separated) in hermetic containers big enough to allow another
rising. When they are risen, put containers in the fridge till evening.
Two hours before you want to make pizza, keep away containers from the
fridge. Turn on the oven at max power .
Then lay out, with your hands, the balls in the pizza pans, paying attention
to not flatten very much the borders.
Season with what you want, then put in the oven, first near the low part of
the oven, then near the superior part.
With these quantity you will make about two pizzas.
Cheers
Pandora

Nutritional facts (daily value):
Calories 5kcal
Protein 0g (1%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0mg (0%)
Carb. 1g (0%)
Fiber 0g (2%)
Sugars 0g
Calcium 7mg (1%)
Iron 0mg (1%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Excuse me . I have forgotten to write an item. I give you the final recipe.

PIZZA WITH POLISH

Quoted message said:

Category: PIzza
Nb persons: 0

250 g Manitoba flour (or flour for bread)

170 g Flour "0" for bread

Quoted message said:

5 g fresh yeast - or 2 gr. dry
250 g water
1 tsp salt

The evening before you decide to make pizza, mix in a food processor:
flour, water and half quantity of the yeast to make polish.
Let it rise all the night in ambient temperature.
The following morning, make a dough with the polish and other ingredients
(add salt at last). Work this dough for about 15 minutes or till it will
result smooth. When it is ready, put it in a large pan, cover with a
dishcloth and let it rest for about half an hour at ambient temperature.
Divide it in little balls (for one pizza you will need 200-250 gr of
dough) and put them (separated) in hermetic containers big enough to allow
another rising. When they are risen, put containers in the fridge till
evening.
Two hours before you want to make pizza, keep away containers from the
fridge. Turn on the oven at max power .
Then lay out, with your hands, the balls in the pizza pans, paying
attention to not flatten very much the borders.
Season with what you want, then put in the oven, first near the low part
of the oven, then near the superior part.
With these quantity you will make about two pizzas.
Cheers
Pandora

Nutritional facts (daily value):
Calories 5kcal
Protein 0g (1%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0mg (0%)
Carb. 1g (0%)
Fiber 0g (2%)
Sugars 0g
Calcium 7mg (1%)
Iron 0mg (1%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Thank you very much for your recipes and suggestion. I would try to
make one these days. 🙂

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Thank you very much for your recipes and suggestion. I would try to
make one these days. 🙂

You are welcome. Let me know.
Have you noticed my correction in the second post?
Cheers
Pandora

Quoted message said:

I have noticed your correction. As Pandora has mentioned something like
"Manitoba flour". I wonder if anyone how I can this kind of flour in
Hong Kong.

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

I have noticed your correction. As Pandora has mentioned something like
"Manitoba flour". I wonder if anyone how I can this kind of flour in
Hong Kong.

I send again the recipe because before I haven't written "Manitoba" , so the
beginnin of the recipe it's a little different. I Am very sorry. But I
promise this is the last 🙂))
Excuse me very much, please!
Manitoba flour derive from a canadian flour. It's a flour rich of glutinen
and so it's very good to make bread and pizza.
I don't know if you find it in Hong Kong.
Her is the final recipe and sorry again, but this afternoon I have a
terrible headache 🙁

PIZZA WITH POLISH

Category: PIzza
Nb persons: 0

250 g Manitoba flour - or flour for bread
170 g flour - for bread
5 g fresh yeast - or 2 gr. dry
250 g water
1 tsp salt

The evening before you decide to make pizza, mix in a food processor:
manitoba flour (250 g) , water and half quantity of the yeast to make
polish.
Let it rise all the night in ambient temperature.
The following morning, make a dough with the polish and other ingredients
(add salt at last). Work this dough for about 15 minutes or till it will
result smooth. When it is ready, put it in a large pan, cover with a
dishcloth and let it rest for about half an hour at ambient temperature.
Divide it in little balls (for one pizza you will need 200-250 gr of dough)
and put them (separated) in hermetic containers big enough to allow another
rising. When they are risen, put containers in the fridge till evening.
Two hours before you want to make pizza, keep away containers from the
fridge. Turn on the oven at max power .
Then lay out, with your hands, the balls in the pizza pans, paying attention
to not flatten very much the borders.
Season with what you want, then put in the oven, first near the low part of
the oven, then near the superior part.
With these quantity you will make about two pizzas.
Cheers
Pandora

Nutritional facts (daily value):
Calories 624kcal
Protein 18g (36%)
Total Fat 2g (3%)
Sat. 0g (1%)
Chol. 0mg (0%)
Carb. 131g (44%)
Fiber 5g (20%)
Sugars 0g
Calcium 33mg (3%)
Iron 8mg (45%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Don't need to be sorry!! I do want to thank you again because if you
don't tell me there're some mistakes in the recipe, I wouldn't be able
to figure it out myself!! Many thanks again.
yours,
gg

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Don't need to be sorry!! I do want to thank you again because if you
don't tell me there're some mistakes in the recipe, I wouldn't be able
to figure it out myself!! Many thanks again.
yours,
gg

You are an angel 🙂
Thank you!
Cheers
Pandora