Sastojci: 15 g cele ljuske psilijuma (ili 13 g praha ljuske psilijuma), 420 ml mlake vode, 120 g brašna od prosa, plus još za razvijanje testa, 115 g skroba od tapioke (ili skroba od aru praha), 80 g brašna od sorguma (ili belog tef brašna), 15 g šećera u prahu, 8 g aktivnog suvog kvasca, 3 g soli, 1 kašika maslinovog ulja, 1½ kašičice jabukovog sirćeta.
Priprema:
1. U činiji pomešajte ljusku psilijuma i 300 ml mlake vode. Ostavite 30 do 45 sekundi. Formiraće se rastresita gel masa.
2. U velikoj činiji umutite brašno od prosa, skrob od tapioke, sorgum brasno, šećer i so.
3. Pomešajte kvasac sa šećerom i 120 g vode. Ostavite sa strane 15 minuta.
4. Dodajte kvasac u suve sastojke.
5. Dodajte maslinovo ulje i sirće u gel od psilijuma i dobro promešajte.
6. Napravite udubljenje u sredini suvih sastojaka i dodajte smesu sa psilijumom.
7. Mesite testo dok ne postane glatko i dok se svi sastojci ravnomerno ne sjedine. Konačno testo treba da bude veoma meko i lepljivo, bez grudvica neizmešanog brašna ili gela od psilijuma. Oduprite se iskušenju da dodate još brašna, jer to može učiniti vašu picu previše gustom i suvom.
8. Prebacite testo na pobrašnjenu površinu i, pobrašnjenim rukama, nežno ga umesite i oblikujte u loptu.
9. Podelite testo na dva približno jednaka dela i svaki oblikujte u loptu.
Pokrijte drugu loptu kuhinjskom krpom da biste sprečili da se osuši.
10. Stavite jednu loptu testa za picu na obilno pobrašnjenu površinu i pritisnite u sredini prstima da biste napravili udubljenje u sredini lopte. Prstima nežno i polako razvucite testo u krug, povremeno ga okrećući kako biste bili sigurni da se ne lepi za radnu površinu. Polako i postepeno povećavajte veličinu kruga (25-28 cm) i prilično tanko dno, ostavljajući blago podignutu ivicu, širine oko 1,5 cm.
11. Ostavite je sa strane, pokrijte je čistom kuhinjskom krpom i ostavite da naraste.
12. Pripremite drugu kuglu, pokrijte je i ostavite da naraste 60 minuta na toplom mestu.
13. Stavite pleh u sredinu i zagrejte rernu na 250ºC.
14. Premažite ivicu kore za picu sa malo maslinovog ulja. Stavite kackavalj I druge dodatke.
15. Pecite oko 15-18 minuta, dok kora ne porumeni, a sir se ne otopi i ne počne da se penuša.
16. Dodajte prelive na drugo testo za picu. Pecite isto kao i prvo.
Ingredients: 15 g whole psyllium husk (or 13g psyllium husk powder), 420 ml lukewarm water, 120 g millet flour, plus more for developing the dough, 115 g tapioca starch (or arrowroot starch), 80 g sorghum flour (or white teff flour), 15 g powdered sugar, 8 g active dry yeast, 3g salt, 1 tbsp olive oil, 1½ tsp apple cider vinegar.
Preparation:
1. In a bowl, mix the psyllium husk and 300 ml lukewarm water. Leave 30 to 45 seconds. A loose gel will form.
2. In a large bowl whisk together the millet flour, tapioca starch, sorghum flour, sugar, and salt.
3. Mix yeast with the sugar and 120g of the water. Set aside for 15 minutes.
4. Add yeast to the dry ingredients.
5. Add the olive oil and vinegar to the psyllium gel, and mix well to combine.
6. Make a well in the middle of the dry ingredients and add the psyllium mixture.
7. Knead the dough until it's smooth and all the ingredients are evenly incorporated.
The final dough should be very soft and sticky, with no lumps of un-mixed flour or psyllium gel.
Resist the temptation to add more flour to it, as that can make your pizza too dense and dry.
8. Turn out the dough onto a floured surface and, with floured hands, give it a gentle knead and shape it into a ball.
9. Divide the dough into two roughly equal portions, and shape each into a ball.
Cover the other ball with a kitchen towel to prevent it from drying out.
10. Place one ball of the pizza dough onto a generously floured surface and press down in the centre with your fingers to create a well in the middle of the ball. Use your fingers to gently and slowly stretch the dough into a circle, rotating the dough occasionally as you go to ensure that it doesn’t stick to your work surface. Slowly and gradually increase the size of the circle - 25-28cm) and a fairly thin base, leaving a slightly raised edge, about 1.5cm wide.
11. Put it aside and cover it with a clean kitchen towel and allow it to rise.
12. Prepare the second ball, cover and let it rise for 60 minutes at a warm place.
13. Place a baking pan in the middle and preheat the oven to 250ºC.
14. Brush the pizza crust edge with a small amount of olive oil. Add yellow cheese or any other toppings.
15. Bake for about 15-18 minutes, until the crust is deep golden brown and the cheese is all melted and bubbly.
16. Add toppings to the second pizza dough. Bake the same as the first one.
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