Is it a Pizza or a Pinsa? In reality it has the same consistency and lightness of the Pinsa but it is a Pizza (because it is made with a common 0 flour)
How much satisfaction in making this thousand bubbles Pizza DOUGH! Now I only do this at my house! You too have testified to me with the photos that you sent me with great satisfaction in seeing this magic created! Effortlessly! It simply mixes with a ladle and for a very short time! It is excellent for 1000 PREPARATIONS focaccia, pizzas, bread, calzoni, Panzerotti… In short, easy and versatile!
Being full of bubbles it will be soft inside and CRUNCHY outside, as you will hear on video!
It sounds like magic, but it is really easy to prepare without stress and without getting our hands dirty! It simply mixes with a ladle and for a very short time!
👇Here are the main points of the recipe 👇
0:00 Intro
0:15 Dough preparation
1:50 1st rising
2:29 2nd leavening
2:37 Forming of loaves
3:53 3rd rising
4:03 Pumpkin cooking
4:44 Making blocks
6:15 1st Cooking in the oven (in White)
6:35 Filling
7:37 2nd cooking
8:06 Finishing and cutting
👉 COOKING at maximum power 250 ° Ventilated or Static (I use the Ventilated function) first the white base for 5 minutes below on the oven base, then another 5-6 minutes above (after filling it) always at the maximum temperature! (Adjust with your oven)
INGREDIENTS: For 2 large or 3 round pizzas
500 g Flour 0 (or half 00 half Manitoba)
400 g of water (depends on the moisture content of the flour)
1 tsp Sugar
8 - 10 g fresh brewer's yeast (or 4 g dry)
2 tablespoons Extra virgin olive oil
12-15 g Salt
To season:
Pumpkin (cooked in cubes)
Sweet Gorgonzola
Smoked or sweet provolone
Speck (optional)
Walnuts
Rosemary, Oil
Негізгі бет Тәжірибелік нұсқаулар және стиль PIZZA or PINSA? HOME-MADE GOURMET PUMPKIN LIGHT, CRUNCHY and FULL OF BUBBLES
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