Drive away with green broad beans and ricotta
Bakery products from Italy
Pizza three flour with stuffed flowers and robiola flakes
Pizza three flour with stuffed flowers and robiola flakes
ready in
26 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pizza delicious and very good
preparation
step 1
Dissolve the lychee in water and add the sugar (in planetarium or bowl; I prefer to knead by hand)
step 2
Add the flour to absorption at a time and finally put oil and salt.
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 turn again repeating this operation three times
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.
step 5
Approx. 2h before frying remove from fridge and bring back to room temperature.
step 6
Spread the panet gently with your fingers from the center towards the edges and garnish with the fjordilatte and zucchini stuffed with mozzarella and anchovies.
step 7
Bake at max temperature for 10-15 minutes. I alternatively use the combo method, that is, the pre-cooking of the base garnished over text for piadine and finish under the grill of the oven at max temperature.
step 8
Once baked garnish with robiola flakes