Baking pizza to the standard
78 recipes
Turnip pizza with eggplant chips and datterino
ingredients
servings
6
Dark rye flour
50 oz
Turmeric flour
100 oz
Type 1 wheat flour
200 oz
Water
270 oz
Liquid sourdough starter
50 oz
White sugar
2 teaspoons
Iodized salt
2 teaspoons
Olive oil
15 oz
Aubergine
200 oz
Mozzarella, Fior di latte
200 oz
Datterino tomatoes
100 oz
Bakery products from Italy - Calabria
Turnip pizza with eggplant chips and datterino
Turnip pizza with eggplant chips and datterino
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pizza with long maturing mother yeast
preparation
step 1
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
step 2
Add the flour to absorption at a time, and finally add oil and salt.
step 3
Transfer the dough onto a floured planter and make a few turns of crease. Let it rest under the bowl for half an hour and then give it a bend again repeating this operation three times (3 rest 3 folds
step 4
After the last round of rolls put the dough into an oiled container and let it stand for 1 hour. Then transfer the dough into the refrigerator for at least 24 hours.
step 5
Approx. 2h before baking remove from the fridge and bring back to room temperature by biting the dough slightly and placing it in an oiled container
step 6
Roll the dough on the planter and widen gently with your fingers; transfer the dough on a 30x40 baking tray (I use those in blue iron)
step 7
sprinkle with fiordilatte (or provola), eggplant chips cut with mandolin and datterries previously seasoned with oil and salt
step 8
Bake at maximum temperature at the bottom of the oven for about 10 minutes and then another 5 in the middle part (the time varies depending on the ovens).
