Good Lifestyle

When I tell other chefsHow I do my pizza, the reaction I usually get is: "You're crazy!" And this in New York, a city where chorizo ​​ice cream is on the menu. That's right, my method takes a lot more time and costs a little more, but I think it's worth it.The secret is the dough.

I do the way it has happened many years ago in Italy before the technique is abandoned in favor of cheaper and less important ways on labor. These days, people flow from bed, spend 3 weeks of pizza training and think they are a baker pizza. But it's not just the recipe. You must understand the chemistry of cooking.

I have a lot of passion for my work, and because I'm curious, I like to discover new techniques. It took me nearly three years to find my recipe forpizza paste. It started when I met a man who worked at a famous Italian flour company in Italy. He told me that there is another way to do pizza.In short, use a better quality of flour and you will get a better result.

So I started experimenting.

It was 2013. In Italy, the flour is classified in four main types-2, 1, 0 and 00-depending on how it is produced and how finely it is crushed. Type 2 is the most rude and type 00 the best.

You may have heard of the 00-type flour. It's the Italian type commonly used for fresh pasta and pizza dough, and there is a good chance you will find a bag in every corner grocery store. and pizzeria. It is as common as red check tablecloths.

But it is also the most extremely refined variety of flour and not necessarily the most nutritious. The milling process leads it from almost all its sound, as well as its vitamins and minerals. It is very similar to the American white flour, which is so impaired nutritionally, the government requires it to be enriched with iron, vitamin B and other things that have been lost during the hard refining process.

For many years, I used 00 flour because everyone did it.But then, I started learning more about nutrition and I made a change thatmakes my pizza a lot more nourishing and something you can build a healthy diet around.

For pizza at my restaurantRibalta in New YorkI use type 1 type 1 flour of an Italian manufacturer called 5 Stagioni. The stone flour, which is literally made by spraying the grain between two heavy stones, is more expensive to produce, and that's a reason why many restaurants do not use it. A 50 pounds of 00 flour imported from Italy will manage $ 27. A stone bag will cost me $ 37.

The flour you will use is better for your body, but the biggest difference between my pizza - the pizza you are going to eat on this diet and a regular pizza is the lifting period. Keep in mind that the dough must be fermented for a long time for the yeast to happen at work and that gluten is sufficiently decomposed.

I allow my dough to ride for at least 36 hours. It's a full and a half day. As a general rule, other pizzerias can leave their dough increase by more than 5 hours. He finishes heavy, like a rock in the belly. No wonder you fell in a food coma after eating a slice. My process costs a little more. From the business point of view, it does not have the most meaning, but my customers say again and again that they can taste the difference. My pizza is lighter; He funds in your mouth. Customers claim that they can eat two of them at one session.

Your average corner pizza spot does not do it because you need training to learn how to make pizza special ways and get your staff at a speed higher than speed.

Fermentation of your dough also requires space. In Ribalta, I'm three times the dough a day and stores up to 600 bullets in a large walking refrigerator, where they can ferment slowly at 42 ° F. Regular pizzerias are on volume and turnover. They seek to sell a slice quickly and at a lower cost, sometimes as low as 99 cents. They often do not have time or space to store large amounts of dough and let it rise. They often do not know either, after learning the fast and dirty track of doing their product.

When you make the dough according to my recipe, there are also some advantages. Discover them, with my dough recipe, below. And for more, consult the Chef Pasquale CozzolinoThe pizza regime.

Despite his healthy reputation,White flour is one of the most nutritional deficient substances that you can put in your body. All that was once healthy in the wheat core undresses in the long process of refining and bleaching. It has virtually no fiber and more than 100 vitamins are also eliminated. Using a better type of flour, you give your bodyMore of the fiber and vitamins lost with white flour or 00. Studies have shown that we better absorb the vitamins and minerals of fermented bread than unintered.

The long fermentation process breaks down the gluten from the bread, allowing our body to digest it properly. It could even be possible for those who areGluten intolerant Follow this diet.

This distant belly and an uncomfortable feeling you get after eating a pizza may not be everything in your head. Research suggests that when bread does not close before eating it, your body is obliged to break it in your belly,produce gas and bloating.

The stone flour particles are larger than those of the flour made by the traditional industrial method. It is more difficult to digest, which is actually a good thing because it is slower to absorb in our blood circulation and leads to a smaller tip of sugar in the blood.

Make the right of the dough takes time. You do not want to have to do it daily. So the next recipe is designed to make enough at least a week. Keep the paste refrigerated until it is ready to use. Or doubbling recipes and freeze half during another week.

Made eleven 12-inch pizza

Ingredients

Cold water of 35 oz
1 cute dry yeast
3.65 lb Italian stone flour
3 tablespoons of sea salt

How to do it

1. Pour the water into a large mixing bowl and add the yeast. Mix with your hands, breaking the yeast tufts. Let stand for 5 minutes until all the yeast dissolved.
2. Add 20% of the flour (about 1/2 cup) and mix with your hands until a creamy mud is formed.
3. Add the remaining salt and flour and mix by hand (or use a support mixer) until a flexible and elastic paste is formed.
4. Transfer to a folined work surface and knead and bend your hands for 5 minutes. If the dough is too wet, add a little more flour.
5. Cover with plastic wrap and allow the dough to rest at room temperature for 20 minutes.
6. Cut the dough into balls of about 8 ounces each. Seal in a waterproof container and let yourself be rest for 4 or 5 hours at room temperature.
7. Go to the refrigerator and let yourself be increased for an additional 20 hours. You can let it rise longer, but no more than 48 hours, as it will start with sour. The dough can be frozen up to 6 months.

Looking for more tips on exactly how can you eat a pizza and lose weight yet?The pizza regime he has got everything.