INGREDIENTS
- Time:
- – Meals 1 kg.
- – Water 420 cc.
- – Yeast 7 g.
- – Sal 20 g.
- – Sugar 30 g.
- – 100 cc oil.
- Salsa:
- – Crushed tomato.
- – Oregano.
- – Floor chili.
- – Fantastic salt.
- – She.
- – Oil.
- – Salt and pepper.
- Deck:
“Nice Guerrin”
- – Tomato sauce 180 cc.
- – Pure ham 200 g.
- – Roasted bell pepper 250 g.
- – Olives 10 to 12 models.
- – Mozzarella 550 g.
- Deck 2:
“Nice mozzarella”
- – Salsa 180 cc.
- – Mozzarella 550 g.
- Deck 3 “Fugazeta”:
- – Pure ham 200 g.
- – Mozzarella 800 g.
- – Onion 300 g.
- – White pepper 1 tbsp.
HALF DOUGH PIZZA, THE GUERRÍN PORTEÑA PIZZA We depart you the entire recipe so you may make it at dwelling and luxuriate in this spectacular pizza
PROCEDURE:
1. Dissolve the contemporary yeast within the water. Add salt and little by little the flour.
2. Combine the whole lot effectively (I begin with a spoon) till it types a ball.
3. Take away the dough from the bowl and work it delicately however with power.
making folds throughout kneading. Ideally about 15 min. Let it relaxation within the well-covered bowl for about 20 minutes.
4. Separate right into a 260 g bun and let it rise on a plate with flour on the bottom and a bit above the buns.
5. Place the bun on a plate with olive oil on the bottom. Slowly stretch the dough.
6. For the sauce, break the tomatoes by hand, in order that there are items of tomato, season.
7. Assemble the pizza and place within the clay oven at about 300/350ºC.
