Drive away with green broad beans and ricotta
Bakery products from Italy - Calabria
Yellow gold
Yellow gold
ready in
30 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pizza with saffron dough
preparation
step 1
dissolve the salt in fresh water
step 2
begin adding a little sifted flour to create a batter
step 3
add the yeast, pinching it and continue to mix
step 4
add the two saffron bags
step 5
continue little by little with the flour, turning the bowl and kneading from the outside towards the inside
step 6
when the dough begins to detach from the walls, transfer it to a work surface
step 7
knead with the knuckles folding over itself and always adding a little flour at a time
step 8
once this phase is over (about 10 minutes), round the mixture and leave to rest for 10 minutes under the bowl
step 9
give a round of folds and put in an oiled container in the fridge for at least 24 hours
step 10
Remove from the fridge and after half an hour, form 3 rolls of about 270 grams, roll and put in a proofing tray for 4-8 hours (depending on the internal temperature)
step 11
spread delicately with the fingertips, spreading the dough from the center of the outside and filling
step 12
cooking with effeuno: 90 seconds at 450 ° traditional oven: pre-cooking on the base for 7-10 min (depending on the type of oven) with only tomato and finishing under the grill on with mozzarella
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