Plays first violin in Pizzateigkonzert

Cornerstones of domestic Pizzateigherstellung:
Kneading the dough in a Cooking Chef Kenwood, the pizza is baked in a pizza oven G3 Ferrari Express Napoli.
The basic recipe is always the same:
250 grams of flour, a teaspoon of salt, a heaped teaspoon of sugar, the ingredients are mixed briefly and then dissolved by 5 grams of dry yeast supplements in 125 ml lukewarm water, complemented by the addition of 50 ml good olive oil in more and kneaded good 10 minutes away from the machine .The Rising after 6-24 hours covered at room temperature, depending on the daily schedule.

Incredibly decisive factor in the flour, 405er usual varieties, completely regardless of whether cheap or brand, the result quite disappointing, the dough always hard to keksig unconvincing.
Sounds at a discount chain that similar Laufkand there is a Tipo 00 flour for 99 cents, the results are quite ok, the batter begins to bubble and there is a certain looseness vorhanden.Brauchbar ..
And one to one and a half leagues over the discussed flour, the finished dough is significantly better roll out, especially the finished baking result is convincing with every blind tasting, and the rim airy, a mixture of cake and biscuit, inside remains the dough juicy delicious even with the thinnest rolling. The flour has a completely convincing impact on the Gesamtergebnis.Der kilo price may scares a little, you consider, however, the extra cost of the flour over discounter products (from above--described dough I win two medium pizzas) on a pizza is about 25 cents, manages it here under the circumstances described a rise in the tasting evaluation of "OK, edible" to "wonderful Italia".
Other pizza flour products in this price range may also achieve good results indisputable, even I have found a very good product and of running horses should therefore not changed werden.Von me an absolute buy recommendation

My delivery has a MHD may werden.Natürlich produced by October 2014 in 13 months so have 80 pizzas flour also be used elsewhere, personally I would not mind a 5x1 Kg version.
The delivery was fast and good vepackt.Um to tell with Heinz Erhardt: The flour from the pizza stone shipping came like a cheetah angerannt.Jetzt it comes to the pizza, and abound ..

A small recipe update on 15/10/2013: In the meantime, I am happier with 280 g flour and 40 ml olive oil, the dough is even better handhabbar.Dazu I streusel oregano into it dried a bit Geschmacksnote.Es but continues experimenting safely ..

Meanwhile, the following procedure has been run: The dough recipe I Umberto Napolitano (head of a Pizza School, Internet search will help here immediately, adjust the left is in this context is known not) taken over, the meal is so added in the main still durum wheat semolina.
The flour has now completely convinced me, "another" Tipo 00 from the Apulienurlaub for 69 cents Packed product has achieved nowhere near the same outstanding results.