INGREDIENTS
- – Flour 0000 500 grs
- – Yeast 20 grams
- – Water 300 cm3
- – Sal 1 cda al ras
- – Medium onion 3 models
- – Olive, dried oregano and black pepper
- – Muzzarella rallada 300 grs
- – Cuartirolo cheese 300 grs
1. In a big bowl, place the flour, yeast and water. When we’ve got the dough fashioned, add the salt and proceed kneading for about half-hour.
2. Separate two buns: a bigger one (the one on the base) of 350 to 400 grams. And the opposite smaller one (lid) 250 grams, relying on the mildew they use. The attention is a very powerful factor if you do not have a scale.
3. Relaxation the dough on a calmly oiled plate for two hours with a clear, damp towel or plastic wrap.
4. Minimize the onions into julienne strips
cooking-recipesTip to get the sturdy out: put the onion in a bowl, add an excellent spoonful of salt, coarse or wonderful and rub, let it relaxation for half an hour. Rinse with chilly water. In the event you see that it’s nonetheless sturdy, pour it by means of boiling water rapidly. It is very important dry the onion on a clear towel. Add olive, dried oregano and black pepper.
5. To stretch the dough, put a little bit oil within the heart of the 30 or 35 cm mildew and stretch the most important bun (the 400 gr one) till it covers the plate. Then add the grated mozarella and the cuartirolo cheese in small cubes and eventually cowl with the 250 gr dough.
6. It is very important gently crush together with your arms to distribute the cheeses and make it even. Fold inwards in order that it’s properly sealed and nothing escapes. (We make some small cuts within the lid).
7. Place the onion with grated provolone cheese (non-obligatory).
8. Place within the oven at 180° and revel in! (Ideally, the onions ought to be considerably burnt).
