Rustic artichoke and leek
10 recipes
Pizza carrot. Dough beta-carotene
ingredients
servings
4
Iodized salt
10 grams
Extra virgin olive oil
10 grams
Sourdough starter
100 grams
Water
80 grams
Carrots
300 grams
Semolina
100 grams
Type 0 wheat flour
350 grams
Bakery products from Italy
Pizza carrot. Dough beta-carotene
Pizza carrot. Dough beta-carotene
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This pizza in addition to its beautiful color and its flavor is also a powerhouse of vitamins and beta-carotene, if then farciamo with fresh ingredients then it becomes really a perfect main dish
preparation
step 1
First, prepare the mashed carrots: I proceeded to steam cooking carrots, you can also cook them in boiling water if you prefer
step 2
Freshly cooked, mashed with the blender reduce and put it to cool.
step 3
Once cooled, proceed with the autolysis of the flour with the puree, then add the sifted flour and mashed coarsely mixed and let stand covered by a towel for 30 minutes.
step 4
After the time of autolysis in a mixing bowl combine water and yeast to flour and mashed and mixed, transfer the dough in the kneading bowl and started to knead for a few minutes at speed 1
step 5
Then for about 5 minutes at speed 2 for another 10 minutes at speed 3 until you come to stringing. For stringing occurred add the wire extra virgin olive oil and knead at speed 3 to resume the stringing process.
step 6
Should you have trouble stringing, turn left to rest and try again eliminating the need to heat the mixture, if necessary and estremis add a handful or two of flour and try to string up.
step 7
Once obtained the stringing, ventilate the dough, proceeding with two three rounds of 10 minutes at a distance hook for at least 3 times.
step 8
Transfer at this point the dough in an oiled bowl and cover it with plastic wrap. Let the dough to rest for another 60 minutes and proceed with the folds in the bowl.
step 9
Make it at least two or three. Cover well the bowl with plastic wrap and you can choose whether to make it rise quickly, will be ready to double, or it mature in the fridge for a minimum of 6 to a maximum of 24 hours.
step 10
Once cured at room temperature or leavened Let's get the dough out of the refrigerator and form the dough balls of about 200 g each,
step 11
Disponiamoli on a floured surface, spolveriamoli of flour and copriamoli with greaseproof foil and a towel, and let them acclimate to rise for at least 3 hours.
step 12
After this time, we spread the dough balls and farciamoli to taste, used for dusting of flour.
step 13
After that you can proceed to bake your pizza directly on the oven temperature to the maximum, making sure to bake for a few minutes in the bottom of the oven
step 14
once the pizza will be nice swollen and you will have taken steps to control the swirl cooking occasionally, transfer the pizza in the upper part of your oven under the resistance to color it
step 15
I stuffed my pizza with a pesto zucchini (I grated the zucchini and put into a pan with a clove of garlic, olive oil salt and oregano)
step 16
I added sweet and sour peppers, cherry tomatoes into wedges, red onion left to macerate in the juice of lemon, peach, bresaola and mozzarella di bufala.
