Drive away with green broad beans and ricotta
78 recipes
La Silvanata
ingredients
servings
6
Type 1 wheat flour
720 grams
Liquid sourdough starter
50 grams
Water
440 grams
White sugar
2 teaspoons
Salt
18 grams
Olive oil
10 grams
Mozzarella cheese
200 grams
Pesto
70 grams
Pork mortadella
200 grams
Burrata
200 grams
Bakery products from Italy - Calabria
La Silvanata
La Silvanata
ready in
23 hours 59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pizza with mother yeast stuffed with mortadella pistachio pesto and burrata
preparation
step 1
Sift the flour and add the sugar
step 2
Add the yeast and gradually the water, the oil and finally the salt
step 3
Work the dough well and place it under a bowl to rest
step 4
Spread it gently and make a few folds of folds. ... let rest another half an hour and repeat the folds. .. still rest and folds again
step 5
Talk and put in a film-covered oiled container for at least 24 hours in the fridge
step 6
Remove the dough from the fridge and let it acclimatize 10 min
step 7
Stir and speak the loaves of about 220 grams, closing them well and put them in the dough-proof box for 4-6 hours
step 8
Spread the dough with the fingers from the center towards the edges, fill with the pistachio pesto diluted with a little milk and put a little mozzarella
step 9
Bake at maximum temperature directly on the base of the oven on baking paper for a few minutes. Proceed like this for all the cakes
step 10
Finish the dough under the grill for 1-2 minutes
step 11
Garnish with mortadella and burrata
