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Gorgonzola pizza and nuts

ingredients

servings

6

Type 1 wheat flour

500 grams

Liquid sourdough starter

50 grams

Water

270 grams

Iodized salt

15 grams

White sugar

10 grams

Olive oil

15 grams

Gorgonzola cheese

300 grams

Mozzarella, Fior di latte

400 grams

Shelled walnuts

200 grams

Bakery products from Italy - Calabria

Gorgonzola pizza and nuts

Gorgonzola pizza and nuts

vegetarian with gluten with lactose with nuts source of B vitamins high in calcium high in potassium high in phosphorus

ready in

25 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gorgonzola pizza and nuts

Pizza with mature mother yeast ripening

Gorgonzola pizza and nuts step 1

step 1

Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)

Gorgonzola pizza and nuts step 2

step 2

Add the flour to absorption at a time and finally put oil and salt.

Gorgonzola pizza and nuts step 3

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

Gorgonzola pizza and nuts step 4

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.

Gorgonzola pizza and nuts step 5

step 5

About 2 hours before frying remove from fridge, form buns and bring back to room temperature.

Gorgonzola pizza and nuts step 6

step 6

Spread the blades gently with your fingers from the center towards the edges and garnish with the fiordilatte and the gorgonzola

Gorgonzola pizza and nuts step 7

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.

Gorgonzola pizza and nuts step 8

step 8

Garnish with nuts

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