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Pizza sausage and friariellii

ingredients

servings

6

Type 1 wheat flour

500 grams

Water

300 grams

Liquid sourdough starter

50 grams

Iodized salt

15 grams

White sugar

10 grams

Olive oil

40 grams

Pork sausage

350 grams

Rapiniorbroccoli rabe

500 grams

Mozzarella, Fior di latte

400 grams

Garlic

10 grams

Anchovies in oil

10 grams

Bakery products from Italy - Calabria

Pizza sausage and friariellii

Pizza sausage and friariellii

with meat with gluten with fish with lactose 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

Pizza sausage and friariellii

Long yeast pizza with mother yeast

Pizza sausage and friariellii step 1

step 1

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

Pizza sausage and friariellii step 2

step 2

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

Pizza sausage and friariellii 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

Pizza sausage and friariellii 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.

Pizza sausage and friariellii step 5

step 5

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

Pizza sausage and friariellii step 6

step 6

Boil the rape peaks in plenty of water and consume them in a pan with garlic oil and some salty sauce

Pizza sausage and friariellii step 7

step 7

Spread the bacon gently with your fingers from the center to the edges and garnish with the peaheads, pieces of sausage without the gut and flax

Pizza sausage and friariellii step 8

step 8

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.

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