INGREDIENTS
- – 315 cc of water.
- – Recent yeast 2 g.
- – Sal 15 g.
- – Flour 0000 500 g.
- Ketchup:
- – Canned plum tomato 5 items.
- – Grated garlic.
- – Salt and pepper.
- – Oliva.
- – Oregano.
- Deck:
- – Mozzarella 400 g.
- – Basil leaves c/n.
- – Potatoes 2 items.
- – Thymes to style.
- – Semi-hard queso w/n.
PIZZA AL MOLDE with a spectacular potato topping and home made tomato sauce!
PROCEDURE:
1. Dissolve the contemporary yeast within the water. Add salt and little by little the flour.
2. Combine the whole lot nicely (I begin with a spoon) till it kinds a ball.
3. Take away the dough from the bowl and work it delicately however vigorously, making folds throughout kneading. Ideally about 15 min. Let it relaxation within the bowl, nicely coated, for about 20 minutes.
4. Separate the bun into 3 and let it rise on a plate with flour on the bottom and slightly above the buns. Cowl them with plastic wrap and place within the fridge till the following day. Take away them from the fridge about two and a half hours beforehand in order that the dough is nicely relaxed.
5. Take away the buns gently from the plate.
6. Place the bun on a plate with olive oil on the bottom. Slowly stretch the dough.
7. For the sauce, break the tomatoes by hand, in order that there are items of tomato, season.
8. For the potatoes, reduce them into skinny slices with their pores and skin on and place them on a plate with slightly oil and thyme and bake them within the oven till they’re tender and barely cooked (however not golden).
9. To assemble, stretch the delicate dough and paint with the tomato sauce, bake within the oven for about 10 minutes after which cowl with the mozzarella and end with basil leaves.
10. For the potato one, stretch the dough and canopy with the pre-cooked potatoes and sprinkle parmesan cheese and thyme.
11. Bake for 8/10 minutes.
