How To Make And Portion Pizza Dough At Home [ENG-PT]

in #hive-1880022 years ago

Making Pizza Dough By Hand

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Hey Pizza enthusiasts,
My journey had only begun when I asked my mom for my first pizza recipe a decade ago. I think I just wanted the freedom of making my own pies the way I wanted them. At that time I was making this beautiful round thing once a week. My goal was to make it perfect one day.

Eaii entusiastas da pizza,
Minha jornada só tinha começado quenao que pedi minha primeira receita de pizza para minha mãe, 10 anos atrás. Eu acho que só queria fazer minhas próprias pizza do jeito que eu queria. Naquela época eu fazia essa coisa linda uma vez por semana. Meu objetivo era fazer perfeito um dia.




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Today I'll bring a pretty basic pizza dough I make sometimes for friends and family. All ingredients are weighted with the baker's percentage formula. Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight. For example:

Hoje eu vou trazr uma receita básica de pizza que eu faço às vezes pros amigous ou família. Todos os ingredientes são pesados pela fórmula de padeiro. Na fórmula de padeiro todos os ingredientes são calculados sobre a porcentagem da farinha total. Por exemplo:

PercentageIngredientGramsOunces
100%Strong Bread Flour1000g35 oz
55%Water550g20 oz
0,05%Yeast0,5g0.02 oz
3%Olive or Neutral Oil30g1 oz
3%Sea Salt30g1oz

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Let's make the preparation method the simplest way possible ( Direct Method ). Put the water inside a box or bowl ( make sure is big enough ), dissolve the yeast in the water and start by adding the SB flour in 2-3 parts (adding and mixing). At the end add the salt and the Oil and mix until it's all becomes a unified soggy dough.

Vamos fazer o método mais simples possível de preparação, o direto. Coloque a água em uma caixa ou bowl ( use um recipiente grande o bastante ), dissolva o fermento na água e começe a adicionando e misturando a farinha em 2 ou 3 partes. No fim vamos adicionar o sal e o óleo e misturar até a gente ter uma mistura homogênea.




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After 30m the gluten will start forming and we can make the first fold. Just fold the dough into itself a couple times to strenghten the gluten while the yeast starts the fermentation process. You will notice the dough surface getting smoother and smoother, stronger and stronger

Depois de 30 minutos o glúten vai começar a se formar e já podemos fazer a primeira dobra. Dobre a mass pra dentro dela mesma algumas vezes para fortalecer o glúten enquanto a fermentação começa. Você vai notar que a superfície vai ficando cada vez mais lisa e forte.





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After the next fold It will be strong enough to portion our future pizza bals. The suface looks smooth enough so we can already imagine as if it is going to be a huge pizza portion.

Depois da próxima dobra ela vai ser forte o bastante para dividirmos as futuras bolas de massa. A superfície parece tão lisa que já parece uma bola de pizza gigante.




Last of all we have to make smaller portions for our single sized pizzas. The method of portioning is pretty useful because the weight of the dough will influence directly on the pizza size or thikness at the end. Normally I use (9oz) for a 30cm pizza with airy thick crust, (7oz) with thin crust.

Por último temos que porcionar as unidades para cada pizza. O método de divisão é bastante útil porque o peso vai influenciar diretamente no tamanhou ou grossura da massa no final. Normalmente eu uso 250g para uma pizza de 30cm com borda aerada e 200g para a borda fininha.




And how to make that perfect round ball of dough? There's no secret! It "never" gets perfect, but everytime you make it gets better and better. Just continue folding it into itself and don't push it too far or the gluten will start break apart.

E como vamos fazer a bolinha de massa perfeita? Não tem segredo, elas "nunca" ficam perfeitas, mas cada vez que você fizer vai ficar melhor e melhor. Vai dobrando ela mas não força muito a massa se não o glúten começa a rasgar todo.

(Unsupported https://odysee.com/$/embed/boleando/b6ae355ba1743033e6541fcbb19276b6060bdf8c?r=J4RCDR7JTkoaoLgNYXj6LNsVLUqGHLVg)






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I would love to know the secrets of stretching and also about baking at home with a regular old oven!
Bookmarked this recipe to give it a try! 😄

Heey friend, welcome to c/Pizza Joint!
Of course, I was thinking of those two topics for next post. The regular oven is a tricky thing, haha.
If you have any pizza content please feel free to post it on #pizzajoint community, would love to see what the pizza family is doing out there.
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Very good! You're a Crypto Pizzaiolo, Pizza Designer, oh shit this is so awesome!
We can see a lot of talent and care in your work! Beautiful job, I loved the gifs and the tips.
I'll try to make that recipe at home. Let's hope my oven does not explode hahahaha!

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Heey, I think I'm a Pizza Pirate for now! hahaha
Thank you friend! I think it would be cool AF if you made a song about pizza in all formats...
Thank for your support and welcome to Pizza Joint Community!
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HAAA, massa meu mano!
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TMJ! A gente tem mta coisa pra trocar nessa vida ainda, abraço brother!