Turnip pizza with eggplant chips and datterino
Bakery products from Italy - Sicilia
Baking pizza to the standard
Baking pizza to the standard
ready in
25 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pizza in long-lasting pan with mother's 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 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 an 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
Approx. 2h before baking remove from fridge and bring back to room temperature
step 6
Meanwhile cut the aubergines into slices and fry them in plenty of peanut oil; Drain and dry
step 7
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 blue) and stuff with pastry, aubergines and fiordilatte
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).
step 9
After frying it, sprinkle with grated salty ricotta cheese