Chocolate pizza with Nutella
The chocolate pizza dough is the cocoa-scented variant of the classic Neapolitan pizza. Very soft and light, when filled it is sweet and savory. Below, at the end of the recipe, you will also find some suggestions for filling both in the sweet and in the savory version. Yes, because you do not believe that chocolate pizza is a sweet pizza that is either stuffed with Nutella or nothing. It is a very versatile base that can also be stuffed as desired, for example as a 4 cheese or with gorgonzola and walnuts, or even with ham figs and cheese and more. The chocolate pizza recipe can be customized in many ways. Having to think of a dish that all children like, we immediately came up with pizza; Because let's face it, no child gives up a nice slice of pizza!
The result was amazing, a real delicacy that no one, neither young nor old have been able to resist!
WHAT DO YOU NEED?
Nutella to taste490 g flour 20 g unsweetened cocoa powder290 g water10 g fine salt2 g fresh brewer's yeast1 teaspoon honey1 tablespoon extra virgin olive oil
HOW DO I PROCEED?
Dissolve the fresh brewer's yeast in 60 g of warm water and honey and let it rest for 10 minutes so that it activates. Prepare the cocoa pizza dough. Dissolve the salt in 200 ml of warm water and start kneading it with the sifted flour and bitter cocoa, then incorporate the activated yeast and, always kneading, add the oil. Knead the dough vigorously (if you use the planetary mixer the hook must be mounted) until you get a smooth and elastic dough. The more you knead the better, it is: then knead everything for at least 15 minutes. Cover the dough with a damp cloth and let it rest for 1 hour. Then make 3 rounds of bread. Divide the dough into 2-3 smaller loaves and place the dough balls thus obtained in a large baking pan dusted with flour. Seal well with plastic wrap. Put the dough balls in the refrigerator and let them rest overnight or, better yet, until lunchtime the following day.Then remove the dough from the refrigerator and leave them at room temperature for at least 4-5 hours or until ready to roll out and bake. If you have a pizza oven Roll out the dough on the shovel and bake it in the oven, cook it for 2-3 minutes, then take it out of the oven and sprinkle it with icing sugar. Finally stuffed with Nutella or other spreadable cream to taste and, if desired, with a few tufts of ricotta cream. If you bake the pizza in the traditional oven: roll out the dough in the baking tray lined with parchment paper greased with oil, lightly grease the surface of the dough spread with oil and bake at 240 ° C for about 20 minutes. Then take out of the oven, sprinkle with icing sugar and fill and stuff your pizza with Nutella or other spreadable cream and perhaps, a few tufts of ricotta cream. This is a dough that lends itself very well to savory pizzas. Try it with mozzarella, a few slices of gorgonzola and, once out of the oven, cut into thin slices and fresh figs into wedges. You will see what goodness! The cooking is the same as the sweet pizza, whether you use the pizza oven or the traditional oven.
The chocolate pizza dough is the cocoa-scented variant of the classic Neapolitan pizza. Very soft and light, when filled it is sweet and savory. Below, at the end of the recipe, you will also find some suggestions for filling both in the sweet and in the savory version. Yes, because you do not believe that chocolate pizza is a sweet pizza that is either stuffed with Nutella or nothing. It is a very versatile base that can also be stuffed as desired, for example as a 4 cheese or with gorgonzola and walnuts, or even with ham figs and cheese and more. The chocolate pizza recipe can be customized in many ways. Having to think of a dish that all children like, we immediately came up with pizza; Because let's face it, no child gives up a nice slice of pizza!
The result was amazing, a real delicacy that no one, neither young nor old have been able to resist!
WHAT DO YOU NEED?
Nutella to taste
490 g flour
20 g unsweetened cocoa powder
290 g water
10 g fine salt
2 g fresh brewer's yeast
1 teaspoon honey
1 tablespoon extra virgin olive oil
HOW DO I PROCEED?
Dissolve the fresh brewer's yeast in 60 g of warm water and honey and let it rest for 10 minutes so that it activates. Prepare the cocoa pizza dough. Dissolve the salt in 200 ml of warm water and start kneading it with the sifted flour and bitter cocoa, then incorporate the activated yeast and, always kneading, add the oil. Knead the dough vigorously (if you use the planetary mixer the hook must be mounted) until you get a smooth and elastic dough. The more you knead the better, it is: then knead everything for at least 15 minutes. Cover the dough with a damp cloth and let it rest for 1 hour. Then make 3 rounds of bread. Divide the dough into 2-3 smaller loaves and place the dough balls thus obtained in a large baking pan dusted with flour. Seal well with plastic wrap. Put the dough balls in the refrigerator and let them rest overnight or, better yet, until lunchtime the following day.
Then remove the dough from the refrigerator and leave them at room temperature for at least 4-5 hours or until ready to roll out and bake. If you have a pizza oven Roll out the dough on the shovel and bake it in the oven, cook it for 2-3 minutes, then take it out of the oven and sprinkle it with icing sugar. Finally stuffed with Nutella or other spreadable cream to taste and, if desired, with a few tufts of ricotta cream. If you bake the pizza in the traditional oven: roll out the dough in the baking tray lined with parchment paper greased with oil, lightly grease the surface of the dough spread with oil and bake at 240 ° C for about 20 minutes. Then take out of the oven, sprinkle with icing sugar and fill and stuff your pizza with Nutella or other spreadable cream and perhaps, a few tufts of ricotta cream. This is a dough that lends itself very well to savory pizzas. Try it with mozzarella, a few slices of gorgonzola and, once out of the oven, cut into thin slices and fresh figs into wedges. You will see what goodness! The cooking is the same as the sweet pizza, whether you use the pizza oven or the traditional oven.
No comments:
Post a Comment