{"id":279536,"date":"2013-07-30T08:38:00","date_gmt":"2013-07-30T06:38:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/quick-home-made-pizza-without-poolish"},"modified":"2013-07-30T08:38:00","modified_gmt":"2013-07-30T06:38:00","slug":"quick-home-made-pizza-without-poolish","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/quick-home-made-pizza-without-poolish\/","title":{"rendered":"Quick Home-made Pizza (without poolish)"},"content":{"rendered":"
\n
\n<\/p>\n
\n
\n<\/a><\/div>\n
\n<\/div>\n
\nHere is a simple recipe for a quick “homemade” pizza. You can put whatever you want in it. Here I did simple: onions, ham, mozzarella, olives, tomato sauce… The only thing you will need is a stone on which to cook the pizza. I give you some indications to be able to find it easily. You can even bake your own bread. As for the dough, I give you a quick version without poolish (which we will see later). I prepare it the day before and let it rise at …. fridge! This will in no way prevent it from rising and will, on the contrary, allow you to start earlier and let the yeast flavors develop… It’s summer, it’s hot, we get out the beers for the “pizza time”! <\/div>\n
\nI just saw some concerns in the comments: here is a simple dough version. The dough version prepared on poolish is coming very soon (in two days) in white pizza version! <\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\n<\/div>\n
\nFast pizza dough: <\/b><\/span><\/div>\n
\n-300g of flour<\/b><\/span><\/div>\n
\n-140ml of water <\/b><\/span><\/div>\n
\n-2,5g of fresh yeast<\/b><\/span><\/div>\n
\n-1 teaspoon of salt<\/b><\/span><\/div>\n
\n-20g of olive oil<\/b><\/span><\/div>\n
\n<\/div>\n
\nIngredients for the sauce: <\/span><\/b><\/div>\n
\n-4 to 5 tomatoes<\/span><\/b><\/div>\n
\n-2 tablespoons double tomato paste<\/span><\/span><\/span><\/b><\/div>\n
\n-1 tablespoon of olive oil<\/span><\/span><\/span><\/b><\/div>\n
\n-salt pepper<\/span><\/span><\/span><\/b><\/div>\n
\n-origan<\/span><\/span><\/span><\/b><\/div>\n
\n
<\/span><\/span><\/span><\/b><\/div>\n
\nFor the pizza:<\/span><\/span><\/span><\/b><\/div>\n
\n-onions, vegetables, ham, egg, cheese… Anything you want!<\/span><\/span><\/span><\/b><\/div>\n
\n
<\/i><\/div>\n

<\/p>\n

\nThe sauce and the dough are to be prepared the day before: this way, you will only have to roll out the dough and make your pizza the same day! <\/i><\/div>\n
\nScald the tomatoes for 30 seconds.<\/i><\/div>\n
\n<\/span>
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen peel them (here there are more tomatoes than necessary…)<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nRemove the inner pulp from the tomatoes (with a spoon or small knife).<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCut the tomatoes into pieces and put them in the hot pan without oil! It is by omitting the oil at first that we will allow the tomatoes to really dry out . <\/i><\/div>\n
\n<\/span>
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd crushed or chopped garlic. <\/i><\/div>\n
\n<\/span>
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe tomatoes will give back their juice. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nAdd one or two tablespoons of double tomato paste and sprinkle with oregano. Simmer for another 5 minutes, then set aside to prepare the rest. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThen prepare the quick pizza dough: (you can make it the day before and leave it in the fridge):<\/i><\/div>\n
\nPut the flour, salt and olive oil in the bowl of a food processor (or a bowl to mix by hand).<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nDilute the 2,5g yeast in a little warm water. Mix well so that there are no more pieces of yeast and then add it to the bowl. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nStart kneading with the hook and gradually add the water. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

<\/p>\n

\nThen knead for at least 10 minutes. The more you knead, the softer the dough will feel and the easier it will be to roll out later. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

<\/p>\n

\nPut the dough ball in a large bowl (I took it out of the mixing bowl because I needed it for another recipe). Cover with cling film and leave overnight in the refrigerator. This way, the yeast will act more gently and develop beautiful flavors. This will not prevent the dough from rising.<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe next day, the dough is ready. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nRemove the film and place the dough on a floured work surface. If it is too cold, you can let it sit for 10 minutes at room temperature. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nDivide the dough into three balls of equal weight.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nRoll out each ball of dough, stretching them with your hands to avoid breaking the gas bubbles (thanks to Xavier in the comments below!). I spread it here directly on a well-floured wooden board that will allow me to slide the pizza into the oven. <\/i><\/div>\n
\nAdd the tomato sauce<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nThen put the ingredients to your liking! Here: ham, mozzarella, black olives, onions… <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nDon’t forget to drizzle a little olive oil. Season with salt and pepper. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nSlide the pizza into the oven. To do this, either bake it on a baking sheet in the oven on the highest possible temperature, or use the stone provided with some ovens. This is what I did: I put the stone in the middle of the oven, and heated it on the barbecue function (300\u00b0C). As you slide the pizza on, the bottom of the dough will start to crackle and seize. It will never be like the pizza at the pizzeria, but the pizzas are absolutely delicious anyway! <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAll that’s left is to work on making the other pizzas and baking them as they come. Be careful because the pizza cooks quite fast: about ten minutes. Of course, if you don’t have this stone, you can find it on the internet by googling ‘pizza stone’. For example HERE<\/a> you will find stones with wooden boards. <\/i><\/div>\n
\nThere is also a new brand called Ipinium: you will find THERE<\/a> the 354X325 grill plate which, once turned over on its smooth side, will allow to cook pizzas in the same way. I was able to try it and it is fantastic! Especially the grilling side can be used as well. <\/i><\/div>\n
\nIn short, you can always find a way to make pizza at home!<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n<\/a><\/div>\n

<\/span><\/span><\/div>\n<\/div>\n<\/div>\n\n

\n\n\t\t\n
\n 0<\/span>\n Shares<\/span>\n <\/div>\n\n\t\t\n
    \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

    Here is a simple recipe for a quick “homemade” pizza. You can put whatever you want in it. Here I did simple: onions, ham, mozzarella, olives, tomato sauce… The only…<\/p>\n","protected":false},"author":1,"featured_media":39066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438],"cout":[384],"difficulte":[380],"regime":[],"saison":[],"theme":[],"class_list":["post-279536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe","cout-bon-marche","difficulte-facile"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279536"}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279536"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279536\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/39066"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279536"},{"taxonomy":"cout","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/cout?post=279536"},{"taxonomy":"difficulte","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/difficulte?post=279536"},{"taxonomy":"regime","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/regime?post=279536"},{"taxonomy":"saison","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/saison?post=279536"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/theme?post=279536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}