Pizza with potato chips
Bakery products from Italy - Calabria
Mortadella pizza and pistachios
Mortadella pizza and pistachios
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Roman baking tray with mortadella and pistachios
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 give it a turn again repeating this operation three times (three resting and three
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
Approx. 2h before baking remove from fridge and bring back to room temperature.
step 6
Fold the dough on the planter and widen gently with your fingers; Transfer the dough on a 30x40 baking tray (I use those in blue-colored professional) and stuff with fiordilatte (or provola)
step 7
Bake at maximum temperature at the bottom of the oven for about 10 minutes in the lower part and then 5 minutes in the middle (the time varies depending on the ovens).
step 8
Once baked stuffed with slices of mortadella and crushed pistachios