Semi-deep soft focaccini
Bakery products from Italy
Homemade pizza maturing
Homemade pizza maturing
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This is a recipe that I really care about: it reminds me of the genuine flavors of tradition, those Saturday afternoons spent at the stove in the company of my family, the delicious scent that was poured out of the baking of the dough that invaded every room. The main ingredient? Lots of patience! It is said that the secret to a good pizza lies in a well-balanced dough (without forgetting the importance of cooking!) To this I personally add another: the passion.
preparation
step 1
In a bowl mix the flour (sifted) and the dry yeast.
step 2
At a time, join the water (having the slightest to leave a small amount aside, needed at a later time) and work the dough for a few minutes.
step 3
Now add the salt, dissolved in the remaining water, and continue to knead (the compound will not be compact given the high% hydration).
step 4
Cover the bowl with the food film and let it rest for ten minutes, after which it will be possible to move to the next step: folds.
step 5
Transfer the mixture to a floured flour (with semolina flour) and spread it by forming a rectangle. Bring the top of the dough towards the center and perform the same process as the bottom one.
step 6
Repeat this step a second time around 15 minutes.
step 7
Form a baking pan, transfer it to a sufficiently large bowl (covered with film) and place it in the bottom of the refrigerator for 18/24 hours.
step 8
After the expected time has passed, pull the container out of the fridge, flour the baking trays with the semolina and proceed to the formation of the individual panetti.
step 9
Allow to raise (I suggest at least two oats) and then spread the dough (the same will be put back to rest for about two hours before going to the baking). Add the tomato pulp (or cherry tomatoes).
step 10
Preheat the oven at 250 ° and, once it is hot, fry the pizza for 15 minutes on the lowest level.
step 11
Finish with the mozzarella (or other seasoning) and continue cooking for another 5 minutes by placing the grill at the central level (or by setting the heat directly through the oven functions.
step 12
The result will be a pizza with crisp base and soft surface. Light, digestible and tasty!
step 13
In photo: white base with cherry tomatoes, then completed with bresaola, rocket and granary flakes.
