INGREDIENTS
- Stone-grilled pizza dough:
- – ½ kg of meat.
- – Semolin ½ kg.
- – Yeast 7 g.
- – Water 650 cc.
- – Sal 12 g.
- – Olive oil 50 cc.
- Mass media:
- – Meals 1 kg.
- – Yeast 40 g.
- – Water 600 cc.
- – Sal 12 g.
- – Impartial oil 150 cc.
- Fillings:
- Cowl 1&cooking-recipesx20e3;:
- – Muzzarella.
- – Tomato sauce.
- – Basil.
- – Black olives.
- Cowl 2&cooking-recipesx20e3;:
- – Roasted beet puree.
- – Goat cheese.
- – Muzzarella.
- – Black olives.
- – Coriander Provencal:
Chopped garlic, cilantro and lemon zest olive oil.
In immediately’s ABC cooking-recipesnahuelpomponio taught us how you can cook dinner DOUGH FOR STONE PIZZA and HALF DOUGH. You may’t miss these scrumptious recipes!! .
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Process:
1.FOR THE STONE PIZZA DOUGH: Combine the flour with the salt. Type a volcano and add yeast, water and olive. Be part of and knead for five minutes.
Relaxation for 10 minutes and kind 300 g buns.
Let it ferment within the fridge for twenty-four hours.
2.Then, stretch by hand, cowl with sauce and desired topping and bake at 300°C all collectively.
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1.FOR THE HALF DOUGH: Type a sponge with the yeast, sugar, a tablespoon of flour and water. Let ferment for quarter-hour.
2.Work the dough in the identical means because the stone pizza dough including the sponge. Type 600 g buns. Let relaxation for half-hour.
3.Then, oil a 30 cm pizza mildew and stretch the dough in it. Let it relaxation for 30 extra minutes, cowl with sauce and bake till white within the oven at 250°C. Then, cowl with the mozzarella and the specified topping. End cooking.
