Como fazer Pizza de Pepperoni | Nova Safra

Summary

In this instructional video, Chef Julio Nascimento guides viewers through the process of preparing a delicious pizza dough. The recipe begins with mixing flour, sugar, yeast, and water, followed by a fermentation process that helps achieve a light, airy texture. Chef Julio explains the importance of letting the dough rest for several hours to enhance its quality. After preparing the dough, it is topped with tomato sauce, mozzarella, and pepperoni, then baked at high heat for a perfect crispy crust. The result is a mouth-watering pepperoni pizza made with high-quality ingredients.

Takeaways

• 😀 The recipe starts with preparing the dough, using 5 kg of wheat flour for making pizza and fresh pasta.
• 😀 50 grams of flour and 5 grams of sugar are added to the dough mix to start the process.
• 😀 50 grams of biological yeast is used, allowing the dough to rise and become homogenous.
• 😀 The dough mixture should be covered and allowed to double in volume as part of the fermentation process.
• 😀 A smaller amount of yeast is used to create a dough with more airiness and longer fermentation time.
• 😀 450 grams of wheat flour, 10 grams of salt, 1 egg, 50 grams of butter, and 150 ml of cold water are added to the dough for texture and consistency.
• 😀 The dough is mixed in a stand mixer, first at low speed to combine, then on a second speed to knead.
• 😀 The dough is divided into two parts to retain gas and make the dough easier to roll out.
• 😀 The dough should be allowed to ferment in covered containers for 4, 8, or 12 hours to improve texture and ease of stretching.
• 😀 Longer fermentation times result in a lighter dough that doesn’t shrink during stretching, providing a more airy texture.
• 😀 The pizza is assembled with 80 grams of tomato sauce, 150 grams of mozzarella cheese, and pepperoni, then baked at 300°C for 4 minutes.

Q & A

What type of flour is used in this pizza dough recipe?

The recipe uses 5 kg of wheat flour, which is specifically recommended for making pizza and fresh dough.

How much sugar is used in the dough preparation?

50 grams of sugar are added to the dough mixture.

Why is the dough left to rest and double in volume?

The dough is left to rest to allow the yeast to activate and cause the dough to rise, which helps create a light and airy texture.

What is the role of the yeast in this recipe?

Yeast is used to leaven the dough, providing it with lift and contributing to its lightness and flavor.

How much yeast is used in the recipe?

50 grams of biological yeast are used in the dough preparation.

What ingredients are added after the initial yeast mixture?

After the yeast mixture, 450 grams of wheat flour, 10 grams of salt, 1 egg, 50 grams of olive oil, and 150 ml of cold water are added.

How is the dough mixed?

The dough is mixed in a stand mixer at low speed until it is homogeneous, then the speed is increased to medium to further knead the dough.

What is the purpose of resting the dough in separate containers?

The dough is divided into portions and rested in containers to retain gases, which makes it easier to roll out and helps the dough maintain its lightness.

What is the significance of fermenting the dough for 4, 8, and 12 hours?

Longer fermentation times allow the dough to develop more flavor and achieve a lighter texture. The dough becomes easier to roll out and stretches without retracting.

What toppings are used for the pizza?

The pizza is topped with 150 grams of mozzarella cheese and pepperoni, and 80 grams of tomato sauce are spread on the dough.

How long should the pizza be baked and at what temperature?

The pizza should be baked at 300°C (572°F) for 4 minutes.

What is the final result of this pizza recipe?

The result is a delicious pepperoni pizza with a light, fluffy crust and rich flavors.