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Dough Pizza Frozen by Yossi Elviani


Dough Pizza Frozen
by Yossi Elviani

Aku suka bikin ini karna praktis. Buat bekal anak jg bisa, jd kalo butuh tinggal dikeluarkan dr freezer, oles saos dan topping dan panggang 10 mnt.

Bahan-bahan
Biang :
150 ml air hangat
1 sdm gula pasir
1 sdt ragi instan

Bahan Lain :
250 gr terigu segitiga (bisa dicampur dengan cakra)
1/2 sdt garam
2 sdm olive oil (aku minyak goreng)

Langkah
Biang : campur air hangat, gula dan ragi, aduk rata lalu diamkan 8-10 mnt sampai ragi berbuih.
Masukkan bahan biang ke wadah berisi terigu dan garam. Lalu masukkan minyak. campur rata adonan, cek kelembekannya, jika terlalu keras boleh tambah air. jika sudah pas tak perlu tambah air lagi. Uleni sampai kalis. Tidak perlu sampai elastis.
Bulatkan adonan, oles permukaannya dengan minyak. Tutup dan biarkan mengembang sampai 2 x lipat sekitar 45-60 mnt tergantung suhu ruang.




Oles permukaan tangan dengan minyak agar nanti tidak lengket. Bagi² adonan, tipiskan atau gilas dan taruh di loyang pizza (tak perlu oles minyak), tusuk² tp jgn berlebihan ya krn nanti bisa jd gepeng pizzanya. Yg foto diatas ditusuk² anakku jd over banget. Harusnya kayak foto di bawah. Kadang nggak aku tusuk² karna suami suka pizza yg tebal & empuk.



Oven 180-190°C 5-8 mnt tergantung ukuran pizza & oven masing² sampai pizza setengah matang atau jd sedikit kaku. Bisa dites sentuh, jika masih agak lembek bisa panggang lg sebentar. Bisa jg dipanggang di double pan atau happycall. Aku biasanya masukkan loyang pizza kedalam happycall, tutup dan panggang dengan api sedang-kecil ± 5 mnt sampai setengah matang.
Letakkan di cooling rack, biarkan sampai dingin. Lalu masukkan kedalam plastik atau kotak bertutup rapat & simpan di freezer. Saat dibutuhkan tinggal keluarkan dr freezer seperlunya, langsung saja oles saus dan topping. Oven 180°c, 10 mnt. Atau panggang di teflon atau double pan api kecil.


Note :
jika ragi yg digunakan masih baru, bisa tanpa diaktifkan dulu. Langsung saja campur semua bahan, air hangat bisa diganti dengan air suhu ruang atau air es. Uleni sampai kalis.
Jika mau pakai tepung protein tinggi (cakra) boleh juga tp sebaiknya dicampur dengan protein sedang agar tekstur pizzanya tidak terlalu kenyal seperti roti. Misalnya pakai 150 gr segitiga dan 100 gr cakra. Airnya bisa menyesuaikan ya karna kelembaban tepung berbeda & terigu cakra juga lebih menyerap air daripada terigu segitiga. Adonan pizza sebaiknya lebih lembek dari roti karna jika agak kering seperti roti hasil pizzanya jd lebih kering dan keras.
Total dough yg dihasilkan utk 1 resep ini ± 430 gr. Aku pakai loyang pizza 18 cm hasilnya jd 3 loyang. Masing² loyang ± 140 gr, dengan hasil ketebalan pizza sedang, bukan yg thin crust ya.


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