Tip:
Highlight text to annotate it
X
Today we will learn to make pizza Manitoba
I do at the preparation of homemade bread
Here I am busy preparing the portions of dough
destined to become bread
As you may have guessed, not all portions become bread
Council's vision of the first part of
the video "Pane Casalingo" (homemade bread)
that you find on this channel so you have all
the information to prepare the proper mixture
Because the dough has special features,
you must proceed in this way to make a tasty product
We must carefully handle the dough with your fingers
then first spread with a rolling pin
Council to prepare two types of pastry
the thinner and slightly thicker than
so you can evaluate what you like best
Remember that trick that dough has a tendency to rise very
so I suggest to make the dough very, very thin
the first few times you will have difficulty
in defining the portion of dough
in relation to the size of your pan
do not worry
This is the first case of very thin pastry with baking too small
Will our fingers to return the pasta to the pan
It is not necessary to create a perfectly round
dough is best if you can
Roll out the dressing base upon
which we will add variations
The tomato
a bit 'of oregano
a little' pepper
and finish with mozzarella
The pizzas will be put in the oven for
ten minutes at a temperature of 260 degrees
I use both floors, taking care to rotate
the pizzas to ensure uniformity of cooking
I remember that cooking time can vary greatly
so check back often for cooking advice
Here is the final result,
the pizza is well done, extremely soft
ready to complete
in my case with three slices of bacon
Or a slice of roast on the grill
you have fun with the seasonings you like more
Good Pizza Manitoba