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Pizza carrot. Dough beta-carotene

ingredients

servings

4

Iodized salt

10 oz

Extra virgin olive oil

10 oz

Sourdough starter

100 oz

Water

80 oz

Carrots

300 oz

Semolina

100 oz

Type 0 wheat flour

350 oz

Bakery products from Italy

Pizza carrot. Dough beta-carotene

Pizza carrot. Dough beta-carotene

vegan with gluten

ready in

24 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizza carrot. Dough beta-carotene

This pizza in addition to its beautiful color and its flavor is also a powerhouse of vitamins and beta-carotene, if then farciamo with fresh ingredients then it becomes really a perfect main dish

Pizza carrot. Dough beta-carotene step 1

step 1

First, prepare the mashed carrots: I proceeded to steam cooking carrots, you can also cook them in boiling water if you prefer

Pizza carrot. Dough beta-carotene step 2

step 2

Freshly cooked, mashed with the blender reduce and put it to cool.

Pizza carrot. Dough beta-carotene step 3

step 3

Once cooled, proceed with the autolysis of the flour with the puree, then add the sifted flour and mashed coarsely mixed and let stand covered by a towel for 30 minutes.

Pizza carrot. Dough beta-carotene step 4

step 4

After the time of autolysis in a mixing bowl combine water and yeast to flour and mashed and mixed, transfer the dough in the kneading bowl and started to knead for a few minutes at speed 1

Pizza carrot. Dough beta-carotene step 5

step 5

Then for about 5 minutes at speed 2 for another 10 minutes at speed 3 until you come to stringing. For stringing occurred add the wire extra virgin olive oil and knead at speed 3 to resume the stringing process.

Pizza carrot. Dough beta-carotene step 6

step 6

Should you have trouble stringing, turn left to rest and try again eliminating the need to heat the mixture, if necessary and estremis add a handful or two of flour and try to string up.

Pizza carrot. Dough beta-carotene step 7

step 7

Once obtained the stringing, ventilate the dough, proceeding with two three rounds of 10 minutes at a distance hook for at least 3 times.

Pizza carrot. Dough beta-carotene step 8

step 8

Transfer at this point the dough in an oiled bowl and cover it with plastic wrap. Let the dough to rest for another 60 minutes and proceed with the folds in the bowl.

Pizza carrot. Dough beta-carotene step 9

step 9

Make it at least two or three. Cover well the bowl with plastic wrap and you can choose whether to make it rise quickly, will be ready to double, or it mature in the fridge for a minimum of 6 to a maximum of 24 hours.

Pizza carrot. Dough beta-carotene step 10

step 10

Once cured at room temperature or leavened Let's get the dough out of the refrigerator and form the dough balls of about 200 g each,

Pizza carrot. Dough beta-carotene step 11

step 11

Disponiamoli on a floured surface, spolveriamoli of flour and copriamoli with greaseproof foil and a towel, and let them acclimate to rise for at least 3 hours.

Pizza carrot. Dough beta-carotene step 12

step 12

After this time, we spread the dough balls and farciamoli to taste, used for dusting of flour.

Pizza carrot. Dough beta-carotene step 13

step 13

After that you can proceed to bake your pizza directly on the oven temperature to the maximum, making sure to bake for a few minutes in the bottom of the oven

Pizza carrot. Dough beta-carotene step 14

step 14

once the pizza will be nice swollen and you will have taken steps to control the swirl cooking occasionally, transfer the pizza in the upper part of your oven under the resistance to color it

Pizza carrot. Dough beta-carotene step 15

step 15

I stuffed my pizza with a pesto zucchini (I grated the zucchini and put into a pan with a clove of garlic, olive oil salt and oregano)

Pizza carrot. Dough beta-carotene step 16

step 16

I added sweet and sour peppers, cherry tomatoes into wedges, red onion left to macerate in the juice of lemon, peach, bresaola and mozzarella di bufala.

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