Neapolitan pizza with arugula and burrata
Pizza time. Pizza with two tomatoes with rocket and burrata. A simple pizza made with burrata and rocket and enriched with a double tomato filling. The doses are for 4 round pizzas.
Ingredients
100 g flour 10 g sugar3 g dry yeast270 g water12 g salt20 g of EVO oildurum wheat flour for final drafting
For the filling
peeled tomatoesCherry tomatoesoreganoburrataarugulaEVO oil, salt, pepper
Procedure
Let's start with the chariot. We coarsely knead all the ingredients to create the biga. The result will be a raw, dry and untied dough. Keep it in a closed container for 18 hours at room temperature of 18/20 degrees. Below the result. The next day in a planetary mixer we create refreshments. We combine the chariot with the flour, sugar, yeast and half the water. The duration of the refreshments will be about 20/25 minutes. The speed will be constant at number 2. After the first phase the dough will be well tied and soft. Now add a drop every 4/5 minutes the remaining water. Each time you will see the dough get wet and then dry. Before adding the last drop of water, add salt and oil and then absorb the last drop of water. The result will be a very elastic dough. Now roll out the dough and create the reinforcing folds. After the folds in a container to double the dough for 2 hours at room temperature. Once doubled the dough will be rich in bubbles and very gently place it on a lightly floured pastry board of durum wheat flour (this will not absorb into the dough). Divide the dough into 4 equal parts. Create further book bends the result will be a tight and elastic ball. Let rise in a lightly floured bowl of durum wheat flour both on the edges and on the surface of the dough itself for 1 hour and a half at room temperature with plastic wrap. Now the dough is ready to be spread gently. Roll out the first dough gently from the center to the outside creating the cornice. Roll out the dough gently into the pan and pour the tomato puree into the center. Drizzle of oil and bake at 250 °C (preheated) in the last low shelf, for 15/16 minutes. After the first time, place the pan in the oven on the highest shelf for another 2/3 minutes. Out of cooking, the fresh tomato cut into cubes and seasoned with oil, salt and oregano, rocket, burrata in the center. Season with pepper and a drizzle of olive oil.
Pizza time. Pizza with two tomatoes with rocket and burrata. A simple pizza made with burrata and rocket and enriched with a double tomato filling. The doses are for 4 round pizzas.
Ingredients
100 g flour
10 g sugar
3 g dry yeast
270 g water
12 g salt
20 g of EVO oil
durum wheat flour for final drafting
For the filling
peeled tomatoes
Cherry tomatoes
oregano
burrata
arugula
EVO oil, salt, pepper
Procedure
Let's start with the chariot. We coarsely knead all the ingredients to create the biga. The result will be a raw, dry and untied dough. Keep it in a closed container for 18 hours at room temperature of 18/20 degrees. Below the result. The next day in a planetary mixer we create refreshments. We combine the chariot with the flour, sugar, yeast and half the water. The duration of the refreshments will be about 20/25 minutes. The speed will be constant at number 2. After the first phase the dough will be well tied and soft. Now add a drop every 4/5 minutes the remaining water. Each time you will see the dough get wet and then dry. Before adding the last drop of water, add salt and oil and then absorb the last drop of water. The result will be a very elastic dough. Now roll out the dough and create the reinforcing folds. After the folds in a container to double the dough for 2 hours at room temperature. Once doubled the dough will be rich in bubbles and very gently place it on a lightly floured pastry board of durum wheat flour (this will not absorb into the dough). Divide the dough into 4 equal parts. Create further book bends the result will be a tight and elastic ball. Let rise in a lightly floured bowl of durum wheat flour both on the edges and on the surface of the dough itself for 1 hour and a half at room temperature with plastic wrap. Now the dough is ready to be spread gently. Roll out the first dough gently from the center to the outside creating the cornice. Roll out the dough gently into the pan and pour the tomato puree into the center. Drizzle of oil and bake at 250 °C (preheated) in the last low shelf, for 15/16 minutes. After the first time, place the pan in the oven on the highest shelf for another 2/3 minutes. Out of cooking, the fresh tomato cut into cubes and seasoned with oil, salt and oregano, rocket, burrata in the center. Season with pepper and a drizzle of olive oil.
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