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I remember this pizza from my childhood and from high school. Made on a large tin, on a very thick bottom, with cheese, ham and whatever was at hand. This is hardly done today. You will not meet her in any place, because it is not as fashionable as Neapolitan pizza. In my hometown there was even one bar that served such a service and specialized in it. What a taste it was! But still the biggest one in the house. My mother always made it for my birthday and other occasions when my friends came to visit me. Or when the whole high school class came to visit 😉 In a word: the taste of childhood and carefree youth.
I thought it would be fun to recreate it in the present, also slightly crisis circumstances. It tastes just as good, and even better, because the quality of the ingredients seems to be slightly better than for twenty years ...
I remember cheeses from years ago, often resembling cheese-like products, not real cheeses that we know from today's stores. They were light years away from the Swiss or the Dutch ones. When radamer appeared in stores in the early 1990s, it was like an incredible breakthrough. By the way, I don't know if you know, but this cheese was invented by accident when a dairy cooperative used the wrong strain of bacteria to produce it. This is how the first Polish cheese was created, which was a substitute for foreign ones, unavailable for sale on a daily basis. And pizza with him was the ultimate dream!
You can add whatever you want to the "crisis" pizza. If you are using instant yeast, take 4 packets - the conversion factor is 7 g of instant yeast = 25 g of fresh yeast. You don't have to make a leaven then - just mix all the ingredients for the dough.
And if you prefer your pizza with a thinner base, divide the dough into two sheets or try the original Italian recipe.
Thick bottom pizza - ingredients:
/ for 8 large portions - a recipe for one large pan 30 cm x 40 cm or larger and a pizza on a very thick base, or for two 22 cm x 33 cm, but thinner, but still quite thick /
Ingredients for the dough:
100 g of fresh yeast
500 g of type 400 wheat flour
warm water (about 1.5 glasses at a temperature of up to 38 degrees C - the amount depends on the type of flour)
1 teaspoon of sugar
half a teaspoon of salt
approx. 50 ml of olive oil
Ingredients for the sauce:
500 g of thick tomato puree or good quality tomato passata
100 g of tomato paste
dried herbs (1 teaspoon each): basil, oregano, and rosemary
1 teaspoon of sugar
salt and pepper
Ingredients for the filling:
200 g of ham
375 g mozzarella (2 x 125 g balls)
300 g of cheese (I have 150 g of Irish cheddar and 150 g of Polish edam)
250 g of cherry tomatoes
oil
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