Pizzette del fornaio
Serves 6
Directions
- 1Add flour, water, milk and yeast to the mixer
- 2Add flour, water, milk and yeast to the mixer
- 3Add flour, water, milk and yeast to the mixer
- 4Mix coarsely just to wet the flour and let it rest for 30 min (autolysis)
- 5Mix coarsely just to wet the flour and let it rest for 30 min (autolysis)
- 6Mix coarsely just to wet the flour and let it rest for 30 min (autolysis)
- 7Knead, add salt and finally oil
- 8Knead, add salt and finally oil
- 9Knead, add salt and finally oil
- 10Continue kneading until the dough is smooth and stringy.
- 11Continue kneading until the dough is smooth and stringy.
- 12Continue kneading until the dough is smooth and stringy.
- 13Give it a book fold as in the video, make a ball and let it rise until doubled
- 14Give it a book fold as in the video, make a ball and let it rise until doubled
- 15Give it a book fold as in the video, make a ball and let it rise until doubled
- 16After mass leavening, cut out 6 loaves, form 6 balls and let them rise for 1 hour.
- 17After mass leavening, cut out 6 loaves, form 6 balls and let them rise for 1 hour.
- 18After mass leavening, cut out 6 loaves, form 6 balls and let them rise for 1 hour.
- 19Spread them, season them with the tomato sauce and bake them.
- 20Spread them, season them with the tomato sauce and bake them.
- 21Spread them, season them with the tomato sauce and bake them.
- 22Bake them in the lower part of the oven (static oven about 250 degrees) for about 10 min.
- 23Bake them in the lower part of the oven (static oven about 250 degrees) for about 10 min.
- 24Bake them in the lower part of the oven (static oven about 250 degrees) for about 10 min.
- 25Add the mozzarella and cook the last 5 min in the upper part with the grill.
- 26Add the mozzarella and cook the last 5 min in the upper part with the grill.
- 27Add the mozzarella and cook the last 5 min in the upper part with the grill.
Ingredients
- 500 g farina manitoba
- 500 g farina manitoba
- 500 g farina manitoba
- 220 g latte
- 220 g latte
- 220 g latte
- 150 g acqua
- 150 g acqua
- 150 g acqua
- 12 g lievito fresco
- 12 g lievito fresco
- 12 g lievito fresco
- 15 g sale
- 15 g sale
- 15 g sale
- 15 g olio
- 15 g olio
- 15 g olio
- pomodoro
- pomodoro
- pomodoro
- aglio
- aglio
- aglio
- origano
- origano
- origano
- mozzarella
- mozzarella
- mozzarella
- parmigiano
- parmigiano
- parmigiano
- olio
- olio
- olio
Equipment
ciotolaimpastatriceforno
Tips
- Non mettete tutta l’acqua in una volta ma aggiungetela in più tempi facendo delle pause (se impastate a mano).