INGREDIENTS
- – Flour 0000 500 g.
- – Yeast 20 g.
- – Water 300 cc.
- – Sal 1 cda al ras.
- – Medium onion 3 items.
- – Olive, dried oregano and black pepper.
- – Muzzarella rallada 300 g.
- – Cuartirolo cheese 300 g.
Learn to put together a FUGAZZETA PIZZA with all the guidelines and secrets and techniques in order that it seems very scrumptious!
PROCEDURE:
1. In a big bowl, place the flour, yeast and water. When we have now the dough shaped, add the salt and proceed kneading for about half-hour.
2. Separate two buns: a bigger one (the one on the base) roughly 350 to 400 grams. And the opposite one
small (lid) roughly 250 grams, relying on the mildew they use. The attention is crucial factor if you do not have a scale.
3. Relaxation the dough on a frivolously oiled plate for two hours with a clear, damp towel or plastic wrap.
4. Reduce the onions julienne. cooking-recipesTip to get the robust out: put the onion in a bowl, add a very good spoonful of salt, coarse or advantageous and rub, let it relaxation for half an hour. Rinse with chilly water. For those who see that it’s nonetheless robust, pour it via boiling water shortly. 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 bit of oil within the heart of the 30 or 35 cm mildew and stretch the most important bun (the 400 g one) till it covers the plate. Then add the grated mozarella and the cuartirolo cheese in small cubes and eventually cowl with the 250 g dough.
6. It is very important gently crush together with your fingers to distribute the cheeses and make it even. Fold inwards in order that it’s properly sealed and nothing escapes. (I make some small cuts within the lid).
7. Place the onion with grated provolone cheese (elective).
8. Place within the oven at 180°C and luxuriate in! (Ideally, the onions ought to be considerably burnt).
