Panggangan
oleh CookWhatHK0 tersimpan
Adonan Pizza dengan Ragi Kering Aktif menguleni tepung, air hangat, ragi, dan garam jadi adonan halus, didiamkan hingga mengembang dua kali lipat.
Dari total air, sisihkan satu gelas dan larutkan ragi di dalamnya.
From the total amount of water, set aside one cup and dissolve the yeast in it.
Tambahkan segelas air berisi ragi yang sudah larut ke dalam tepung dan mulai aduk; tambahkan sisa air secara bertahap sambil menguleni.
Add the cup of water with the dissolved yeast to the flour and begin mixing. Gradually add the remaining water as you continue to knead.
Terakhir, tambahkan garam secukupnya (saya menggunakan 1 sendok makan, sekitar 16 gram). Adonan siap ketika halus, padat, dan mudah lepas dari permukaan kerja (seperti yang dikatakan buku: "Ketika adonan membal"). Jika menggunakan stand mixer, berhenti ketika sisi mangkuk sudah bersih.
Add salt to your desired taste (I personally used 1 tablespoon, which is about 16 grams). The dough is ready when it feels smooth and firm, and easily pulls away from your work surface (as the book describes it: "When the dough snaps"). If you're using a stand mixer, stop mixing once the sides of the bowl are clean.
Letakkan adonan dalam mangkuk besar (minimal dua kali ukurannya), tutup, dan biarkan mengembang selama 1 1/2 hingga 2 jam hingga berlipat ganda ukurannya. Setelah mengembang, adonan siap digilas dan diberi topping.
Transfer the dough to a large bowl (ensure it's at least twice the size of the dough), cover it, and let it rise for 1 1/2 to 2 hours, or until it has doubled in size. Once it has risen, the dough is made for rolling out and adding your desired toppings.
