Rustic artichoke and leek
107 recipes
Pizza with zucchini, buffalo and hazelnuts
ingredients
servings
6
Manitoba flour
250 grams
Type 0 wheat flour
150 grams
Iodized salt
10 grams
Fresh brewer's yeast
1 gram
Water
240 grams
Diced peeled tomatoes
150 grams
Buffalo mozzarella DOP, from Campania
300 grams
Courgette
2 unit
Hazelnuts
50 grams
Iodized salt
to taste
Pepper
to taste
Nutmeg
to taste
Oregano
to taste
Extra virgin olive oil
to taste
Parsley
1 teaspoon
second courses from Italy
Pizza with zucchini, buffalo and hazelnuts
Pizza with zucchini, buffalo and hazelnuts
ready in
27 hours 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A pizza that will charm you slice after slice! And to get a great pizza home-made pasta with just one gram of yeast: it perfectly digestible and exquisitely light. You just have to be patient and think about it ... with one day in advance!
preparation
step 1
You want to make pizza? Think about it for time and prepare the dough the day before 17.00 are perfect time for me!
step 2
Dissolve the yeast in lukewarm water, pour nellimpastatrice and mixed with flour by adding salt after a few minutes. In about 15 minutes, you get a smooth compound, homogeneous and elastic.
step 3
Form a ball and place on floured surface, cover with a large bowl and make it rest for 1 hour.
step 4
Resume the dough, still lavoralo a little hand, divide it into 2 parts about 320 gr moon and stow in two bowls lightly oiled, cover with perforated film and put in the refrigerator for 23 hours.
step 5
The next day, at 17:00 pulls out the dough from the refrigerator, put the two loaves on floured surface, cover them with bowls and let rise for another three hours.
step 6
peeled and let them cook in pan for 10 minutes with 1 teaspoon of salt, a pinch of pepper and a nutmeg. Turn off and add a bit of oregano.
step 7
Wash and check the zucchini then cut them thick enough washers and grigliale for 3 minutes on each side on a hot plate lightly oiled. Salale and season with a little chopped parsley.
step 8
Cut the mozzarella into slices and leave it on a plate to lose a little milk in this way not too bathe in the pizza cooking.
step 9
Put the nuts in a hot frying pan without adding seasoning and roasting loopholes for 5-6 minutes over medium heat.
step 10
Pass them by hot in a kitchen cloth eliminating part of the cuticle, mince then coarsely knife and thienyl aside.
step 11
Shortly before 20:00, turn the oven and take it to a maximum temperature of 280 ° C, and stretch the pagnottelle leaving the thicker border, transfer them on a sheet of greaseproof paper and put in a pan
step 12
Season with tomato, puts the pan on the bottom of the oven and cook 10 minutes. Remove the pizza from the pan and cook 1 minute directly on the oven floor.
step 13
Forgive now the pizza on the baking sheet, complete with mozzarella, grilled zucchini and nuts. Fires still in the upper part of the oven for 4 minutes. Whip and serve immediately!
step 14
Council. If you have a baking stone or an oven-pizza cooking will be much better: the times will be reduced to 4-5 minutes, so that the dressing is put on pizza all together before baking.
