INGREDIENTS
- Time:
- – Flour 0000 600 g.
- – Recent yeast 20 g.
- – Agua apenas tibia 350 cc.
- – Salt 10 g (1 tablespoon degree).
- – Further virgin olive oil 3 tbsp.
- – Further flour to knead c/n.
- Filling and canopy:
- – Grated or cubed mozzarella cheese 600 g.
- – Onions minimize into skinny strips 2 items.
- – Grated provolone cheese 100 g.
- – Olive oil c/n.
- – Salt, pepper and dry oregano to style.
Right now Friday cooking-recipesbraceli confirmed us this SUPER FUGAZZETA spectacular stuffed . Right here is the recipe so that you can take pleasure in on the weekend . .
Process:
1. In a really giant bowl, put the flour, make a gap, put the salt round it and, within the center, the yeast. Add the water combined with the oil little by little, as you combine the components.
2. Sprinkle the counter with a bit of flour and knead for quarter-hour till you get hold of a dough with a homogeneous and moist texture however not a lot that it sticks to your fingers.
3. I divided the dough into 2 buns. One that’s twice as huge as the opposite. Cowl them with a moist towel or plastic wrap and allow them to rise to double their quantity. This may take, in a heat location, an hour and a half to 2 hours.
4. In the meantime, place the onions in a bowl, salt them and add a bit of oil. Let it sit for at the least half-hour to launch liquid.
5. Degas the leavened buns by flattening them together with your hand. Roll them out right into a spherical or rectangular form relying on the mildew.
6. With the biggest dough I coated a beforehand oiled pizza pan or roasting pan.
7. Mozzarella combination.
8. I coated with the smaller dough, pinching the perimeters in order that it sticks to the dough under (it’s not essential to repulgue). 9. Drain the onion effectively and unfold it on the floor of the pizza. Drizzle with a bit of olive oil.
10. Prepare dinner it in a robust oven (200ºc) for 20 to 25 minutes.
12. Add the provolone, a bit of oregano and gratin it, putting the pizza pan on the very best half for about 5 extra minutes.
