No sábado a tarde meus sogros chegaram com a avó e a tia avó do meu marido. Como toda a família ama cozinhar, decidimos fazer uma nova receita de massa de pizza. Usamos a receita do livro "Italian Grill" do Mario Batali. Ficou maravilhosa!
Postei a receita logo abaixo, é uma pena que eu tenha esquecido de tirar fotos... Quando a pizza saiu do forno à lenha a única coisa que pensei foi em comer, hahaha. Segue uma fotinho do sítio, a única que tirei em todo o final se semana.
No domingo almoçamos a feijoada deliciosa que a avó do meu marido havia levado pronta, e os bolinhos de bacalhau divinos que ela faz, fritinhos na hora. Hmmm, já estou com vontade de voltar pra lá!
Mario Batali's Pizza Dough
Ingredients
Makes about 1 3/4 pounds
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant or rapid-rise yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup dry white wine, at room temperature
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
Directions
- In a large bowl, combine the flour, yeast, salt, and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
- Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.
- Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.
- Punch down the dough, and it is ready to use.
