Dia da Pizza


Da Roma de César até os hoje: um clássico. Até gelada é boa. Uma massa de farinha, água e sal que ia ao forno bem forte, conhecido nos primórdios como o pão de Abraão. A ele eram acrescidos ervas e alho. Hoje inventamos milhares de combinações de coberturas ou recheios, para saborear essa pérola. Uma refeição simples ao alcance de todos.
Pizzas e suas massas temos inúmeras. Fina, massuda, alta, baixa, com borda ou sem. Vou passar uma receita de massa que venho praticando a anos. E não tem erro. Tão crocante quanto a de sua pizzaria preferida.

Você vai precisar de:

  • 3/4 de xícara de água morna
  • 1 pacotinho de fermento biológico seco
  • 1/2 colher de açúcar
  • 1 1/2 xícara de farinha de trigo
  • 1/4 de xícara de farinha de trigo integral
  • 1 colher de chá de sal
  • 2 colheres de sopa de farinha de milho
  • 2 colheres de sopa de azeite de oliva, mais 1/4 de colher para untar a tigela.

Como fazer

Em um copo, adicione o fermento e o açúcar à água morna até dissolver bem. Deixe repousar por 5 minutos. Você vai notar que a água vai formar uma pequena película de bolhas na superfície.

Num bowl misture as farinhas e o sal.  Acrescente a água fermentada nos ingredientes secos. Polvilhe uma superfície seca e comece a sovar a massa. Polvilhe sempre a superfície para evitar que a massa grude. Esse processo leva uns 5-8 minutos até que a massa fique homogênea, mais macia e elástica.

Massa homogênea, adicione sobre sua superfície azeite de oliva.


Cubra com um filme de pvc e deixe num local com temperatura entre 20-25C (forno do fogão, dentro do microondas, etc) por 2 horas, até que dobre de tamanho.

Quando for fazer os discos de massa soque a mesma para retirar o gás formado no processo de crescimento.


Daí é só enfarinhar a superfície e esticar com um rolo de massa ou até um garrafa de cerveja, limpa de preferência.

O rendimento da receita é de 2 discos de 30cm.


Se você quiser pode assar a massa e guardar por até 3 meses no freezer. Para descongelar, não leva mais de meia hora.

DICA: asse o disco ou a forma que você conseguir por 2 a 3 minutos no forno, churrasqueira ou parrila. Vire. Pincele com azeite de oliva ou aromatizado e coloque a cobertura de sua preferência.


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