Gorgonzola pizza and nuts
78 recipes
Roman bacon speck gorgonzola and cherry tomatoes
ingredients
servings
8
Type 1 wheat flour
350 oz
Water
250 oz
Liquid sourdough starter
50 oz
White sugar
2 teaspoons
Iodized salt
10 oz
Olive oil
15 oz
Speck
150 oz
Gorgonzola cheese
70 oz
Cherry tomatoes
100 oz
Mozzarella, Fior di latte
200 oz
Bakery products from Italy - Calabria
Roman bacon speck gorgonzola and cherry tomatoes
Roman bacon speck gorgonzola and cherry tomatoes
ready in
23 hours 59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Long ripening pizza with mother yeast
preparation
step 1
Dissolve the lychee with water and sugar
step 2
Add the sifted flour at a time
step 3
Add nearly salt and oil to almost dull mixture
step 4
Transfer the dough onto the stairway and roll around
step 5
Let it rest for half an hour under the bowl and then give another round of creases. Repeat the operation for 2 times
step 6
Transfer the dough into oiled bowl and let it rest in the fridge at least 24h
step 7
A couple of hours before baking remove the dough from the fridge, rinse it lightly and transfer it to a film-covered oily container.
step 8
Let's raise a couple of hours
step 9
Spray the dough onto the planter and gently widen it with the fingers
step 10
Transfer it 30x40 baking pan and garnish with gorgonzola, seasoned tomatoes and fjordilate
step 11
Bake at 10 min at the bottom and finish a few minutes in the middle part
step 12
Once baked, place the slices of speck
