How to make traditional Italian pizza

For middle-aged and elderly people, half of their life can be said to have passed. In the remaining life, all we need to do is enjoy life. Enjoying life starts with the details of life, such as three meals a day. Many middle-aged and elderly people have not had the chance to enjoy many delicious foods. Let me introduce to you how to make the traditional Italian Pizza.

1.12 Refrigerate the dry ingredients (flour, yeast and salt) to cool down. Add ice water and olive oil and knead quickly for more than ten minutes. After it is formed into a ball, divide it into 100g dough pieces, put them into a baking tray, cover with plastic wrap, and move to the refrigerator overnight. Or you can seal each one in a greased plastic bag. The dough can be stored for 1-3 days. I used half the amount and made five balls of dough. Before use, flatten and return to warm for 2 hours. The best flour to use is semolina or durum wheat.

2.21 If possible, please try to choose mozzarelladibufala made from buffalo milk. The flavor completely overturns my prejudice against this cheese. Don’t ask what kind of cheese it is...the raw material pictures are all here. Don't worry about the garlic being taken when you are having a seizure. There are also basil leaves and canned chopped tomatoes. I like this brand>

3. To ensure the crispness of thin-crust pizza, the sauce should not have too much water. Since they are canned tomatoes, it is better to be a little more diligent and cook them for a while... until the water is mostly dried up.

4. Season only with salt and freshly ground black pepper. At this point, turn off the heat and let cool.

5. If the mozzarella cubes are drier, they do not need to be processed in advance. If they are in ball shape, please take them out of the packaging bag in advance and leave them for at least 1 hour to allow excess water to precipitate, so as to avoid the dough from becoming soaked during baking. While the sauce is cooling and the cheese is resting, you can unroll the pizza dough by hand and place it on baking paper. Cover with plastic wrap.

6. Since I don't have pizzastone, my solution is to use multiple layers of baking trays to maintain the oven temperature. The effect is only mediocre, but it is better than throwing the baking trays directly. I used three baking trays overlapping each other on the lower layer of the oven, and turned the top baking tray over with the bottom facing up to make it easier to move the dough in. After 2 hours, let the dough return to room temperature and spread with tomato sauce, leaving 1cm around the edge.

7. Add the cheese in two batches: The first batch of cheese is baked for a longer time and has a crisper texture, giving it a creamy aroma after baking. The second batch of cheese in the middle of baking can create a drawing effect. Break the cheese into pieces and place it evenly on the dough. Tear up the basil leaves and put them in. Drizzle with a little olive oil. Bake in a preheated oven at 250 degrees for about 5 minutes. Take out and add the second batch of cheese. Continue baking until the edges of the dough turn brown. Take out and wait for 2 minutes.

8. After baking, garnish with arugula. If you like meat, you can also add some dried ham slices. Pizza Margherita is finished

Men are under a lot of pressure, so when he comes home after a tiring day and sees that you have made his favorite traditional Italian pizza, he will definitely be very touched, and his positive energy will be boosted.