Roman bacon speck gorgonzola and cherry tomatoes
Bakery products from Italy - Calabria
Gorgonzola pizza and nuts
Gorgonzola pizza and nuts
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pizza with mature mother yeast ripening
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 put oil and salt.
step 3
Transfer the dough onto a floury planter and give a few turns of crease. Let it rest under the bowl for half an hour and then repeat the operation two more times at half-hour intervals
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 fridge for at least 24 hours.
step 5
About 2 hours before frying remove from fridge, form buns and bring back to room temperature.
step 6
Spread the blades gently with your fingers from the center towards the edges and garnish with the fiordilatte and the gorgonzola
step 7
Bake at max temperature for 10-15 minutes. I alternatively use the combo method, that is, pre-cooking of the base garnished on text for piadine and finishing under the grill of the oven at max temperature.
step 8
Garnish with nuts