Serves 1
Directions
- 1Put the flours, salt, butter, and lard at room temperature, yeast and water in a bowl.
- 2Struggle everything, integrate it well and amalgamate it on the table.
- 3Let it rest for 15 minutes.
- 4Knead on the table for a couple more minutes and refrigerate to ferment overnight.
- 5Divide in two parts, one bigger than the other and volealas.
- 6Let them ferment for a couple more hours.
- 7Put some good tomatoes, a touch of concentrated tomato, a clove of garlic and oregano for the sauce.
- 8Crush slightly and done.
- 9Take a good spicy sausage and cut it into slices.
- 10Grate the cheese.
- 11Grease the mold with butter.
- 12Stretch the large ball and stretch the lid.
- 13Put the bottom part on the mold and let the dough fall over the edge.
- 14Put cheese, all the sausage and more cheese.
- 15Put the lid on and press well against the wall to seal.
- 16Make some pinches so that it breathes and finally with a knife cut the excess mass.
- 17Put all the tomato sauce on top and to finish parmigiano reggiano.
- 18Bake for about 30 to 40 minutes.
Ingredients
- 420 g harina tipo 00 italiana or harina de fuerza and harina común
- 30 g semolina o harina de fritura o de maíz
- 220 g agua
- 30 g manteca de cerdo or mantequilla
- 8 g sal
- 2 g levadura fresca or seca
- tomates nolano napoletanos
- a touch tomate concentrado
- 1 diente de ajo
- orégano
- 1 chorizo picante
- 350 g queso mozzarella
- parmillano reggiano
Equipment
ovenbowltablerefrigeratorknifehand blenderchopping boardmoldrolling pingrater
Tips
- Use 500 g of mozzarella, and use less cheese than in USA.
- The balls have to be 400 g the bottom and 250 g the top.
- First fermentation in the fridge about 12 hours.
- Second fermentation at room temperature for a couple of hours more.
- Bake at 220ºC during 35-40 minutes, and it is recommended to take it out of the mold and give it 5 final minutes without it so that it toasts well underneath.
- Control so that it doesn't burn on top. If so, cover it with aluminum foil.
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