- Portionen: 2
- Vorbereitungszeit: 20 Minuten
Das Originale Italienische Pizzateig Rezept für Zuhause
Ob nun Knusprig oder eher Weich, ob Dünn oder mit gefülltem Rand.
Pizza gibt es in den verschiedensten Formen und für jeden Geschmack.
Da es nichts schöneres gibt als eine selbstgemachte Pizza zuzubereiten, habe ich hier das Originale Rezept für Pizzateig für dich.
Legen wir also direkt mit einem der beliebtesten Italienischen Ofengerichten los, damit du deine selbstgemachte Pizza geniessen kannst.
Zutaten
- Manitobamehl - 200g
- Mehl - 300g
- Hefe - 5g, Frisch
- Salz - 10g
- Natives Olivenöl - 35ml
- Wasser - 300ml, Lauwarm
Zubereitung
- Fangen wir an den Teig für deine Pizza zuzubereiten indem du die Hefe im Warmen Wasser auflöst. Alternativ kannst du die Hefe aber auch in das Mehl bröseln, das Ergebnis ist am Ende das gleiche.
- Gebe die beiden Mehlsorten nun in eine Schüssel und gieße nacheinander das Wasser hinzu. Die ideale Wassertemperatur beträgt übrigens 25°C. Ich nutze für die richtige Temperatur mein Küchenthermometer. Knete die Mischung dabei mit den Händen durch. Wenn du lieber alles mit einem Handmixer vermischen willst kannst du dies natürlich tun, achte aber dabei die Mischung bei niedriger oder mittlerer Geschwindigkeit zu verwenden.
- Wenn du die Hälfte des Wassers untergemischt hast gibst du das Salz hinzu und Knetest den Teig weiter während du weiterhin das Wasser schluckweise eingießt bis sich eine homogene Mischung bildet.
- Jetzt kannst du das Öl nacheinander einschenken und gut untermischen.
- Danach legst du den Teig auf deine Arbeitsfläche und bearbeitest ihn mit den Händen bis er Glatt und homogen ist. Sobald du einen schönen glatten Teig hast lasse ihn 10 Minuten auf deiner Arbeitsfläche ruhen und bedecke ihn dabei mit einer Schüssel.
- Nach der Ausruhzeit faltest du den Teig von den Ränder hin zur mitte und gebe ihm dabei die Form einer Kugel.
- Diese nun geformte Teigkugel legst du jetzt in eine große Schüssel, sie sollte mindestens doppelt so groß sein wie deine Kugel. Decke diese nun mit Frischhaltefolie ab und lasse den Teig gehen. Du kannst die Schüssel auch in den Backofen stellen sodass es im Inneren eine Temperatur von 26-28°C hat. Ansonsten reicht ein Warmer Ort, am besten nicht in Fensternähe.
- Je nach Temperatur des Ortes oder Wetterbedingungen Variiert die Ruhezeit. Im Durchschnitt sollte der Teig 2 Stunden brauchen um sein Volumen zu verdoppeln. Du solltest am besten gelegentlich nach deinem Pizzateig gucken.
- Nachdem der Teig schön aufgequollen ist, übertrage ihn auf deine Arbeitsfläche und teile ihn mit hilfe eines Teigschabers in zwei Hälften.
- Falls nötig kannst du die Arbeitsfläche leicht bemehlen. Nun musst du die zwei hälften jeweils eine Falte geben und dann mit dem Handballen kneten. Beim Kneten drehst du den Teig ständig bis der Teig eine glatte Oberfläche bekommt.
- Anschließend gibst du dem Teig wieder die Form einer Kugel die du dann auf ein Brettchen und decke die beiden Kugeln für eine halbe Stunde mit einem Tuch.
- Nach dieser letzten Ruhezeit kannst du nun anfangen dem Teig eine Pizzaform geben und deiner fantasie freien lauf lassen.
Meine Empfehlung
Haltbarkeit des Pizzateiges
Sobald der Teig aufgegangen ist, musst du ihn sofort kochen.
Es gibt aber 2 Möglichkeiten ihn zu konservieren.
Die Erste ist sehr viel weniger Hefe zu benutzen, auf diese weise kannst du die Schüssel mit Frischhaltefolie abdecken und für 8-12 Stunden im Kühlschrank aufbewahren. Bevor du nun die Pizza zubereitest, lass den Teig einfach bei Zimmertemperatur akklimatisieren.
Dann Teile den Teig in Zwei Portionen und gebe sie in eine Gefriertüte und friere sie ein. Sobald du deine Pizza machen möchtest kannst du den Teig bei Zimmertemperatur auftauen und wie gewohnt weiterverarbeiten.
Die Zweite Möglichkeit ist die Pizza soweit fertig zuzubereiten das sie in den Ofen kann. Je nach Rezept oder Pizzaboden dicke, lässt du die Pizza bis zur hälfte der Backzeit in dem Ofen. Lasse sie dann gut auskühlen. Jetzt kannst du die halb fertige Pizza in Alufolie einpacken und Einfrieren.
Wenn du nun Lust auf deine Pizza hast kannst du sie noch im Gefrorenem zustand in den Ofen geben, allerdings dann bei einer etwas niedrigeren Temperatur.
Omas Tipp
Meine Oma sagt immer: Die Basis einer Pizza ist immer gleich aber was du daraus machst entscheidet am Ende.
Was sie damit meint ist das jede Pizza sorte andere Backzeiten hat die eingehalten werden müssen.
Das wichtigste ist dass der Ofen sehr heiß sein muss, zwischen 200-250°C sollten es schon sein.
Ideal wäre ganz klar ein Steinofen, aber wer hat den schon zuhause. Am aller Besten schmeckt die Pizza wenn du für den Teig Mutterhefe benutzt!
Buon appetito!
66 Gedanken zu „Das Originale Italienische Pizzateig Rezept für Zuhause“
Dieses leckere italienische Rezept ist auf alle Fälle weiter zu empfehlen. Sehr geschmackvoll und nicht all zu schwer zum machen. Meine Familie war begeistert. Danke für die tolle Erklärung und die schönen, passenden Bilder dazu.
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