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Turnip pizza with eggplant chips and datterino

ingredients

servings

6

Dark rye flour

50 grams

Turmeric flour

100 grams

Type 1 wheat flour

200 grams

Water

270 grams

Liquid sourdough starter

50 grams

White sugar

2 teaspoons

Iodized salt

2 teaspoons

Olive oil

15 grams

Aubergine

200 grams

Mozzarella, Fior di latte

200 grams

Datterino tomatoes

100 grams

Bakery products from Italy - Calabria

Turnip pizza with eggplant chips and datterino

Turnip pizza with eggplant chips and datterino

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

24 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Turnip pizza with eggplant chips and datterino

Pizza with long maturing mother yeast

Turnip pizza with eggplant chips and datterino step 1

step 1

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

Turnip pizza with eggplant chips and datterino step 2

step 2

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

Turnip pizza with eggplant chips and datterino step 3

step 3

Transfer the dough onto a floured planter and make a few turns of crease. Let it rest under the bowl for half an hour and then give it a bend again repeating this operation three times (3 rest 3 folds

Turnip pizza with eggplant chips and datterino 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 refrigerator for at least 24 hours.

Turnip pizza with eggplant chips and datterino step 5

step 5

Approx. 2h before baking remove from the fridge and bring back to room temperature by biting the dough slightly and placing it in an oiled container

Turnip pizza with eggplant chips and datterino step 6

step 6

Roll the dough on the planter and widen gently with your fingers; transfer the dough on a 30x40 baking tray (I use those in blue iron)

Turnip pizza with eggplant chips and datterino step 7

step 7

sprinkle with fiordilatte (or provola), eggplant chips cut with mandolin and datterries previously seasoned with oil and salt

Turnip pizza with eggplant chips and datterino step 8

step 8

Bake at maximum temperature at the bottom of the oven for about 10 minutes and then another 5 in the middle part (the time varies depending on the ovens).

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