Tijesto za pizzu / Pizza dough

Tijesto za pizzu / Pizza dough

Scroll down for recipes in English...

Za najbolje tijesto i najbolju pizzu, važno je dugo i dobro mijesiti tijesto, ali i dovoljno dugo dizati
i najvažnije koristiti vrlo malo kvasca!
Poželjno je tijesto ostaviti 24 sata u hladnjak ili 5 - 6 sati na sobnoj temperaturi! Sretno!

SASTOJCI:  
ZA OTOPLJENI KVASAC:
100 ml vode (sobne temperature), 3 g svježeg kvasca, 1 žlica šećera
ZA TIJESTO:
200 ml vode (sobne temperature), 500 g brašna, 2 žličice soli, 2 žlice maslinovog ulja, otopljeni kvasac

Priprema:

Postupak pripreme pogledajte u našem video receptu....

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Pizza dough

For the best homemade pizza dough and the best pizza ever, it is important to knead a dough long and well, but also let it raise long enough and most importantly use very little yeast!

Preferably leave the dough for 24 hours in a refrigerator or 5 to 6 hours at room temperature! 

Good luck!

INGREDIENTS:

FOR MELTED YEAST:

100 ml of water (room temperature), 3 g of fresh yeast, 1 tbsp of sugar

FOR THE DOUGH:

200 ml of water (room temperature), 500 g of flour, 2 teaspoons of salt, 2 tbsp of olive oil, melted yeast 

Preparation:
Watch the preparation process in our video recipe ...