We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I did it first countertop:
I dissolved the drofjdia in warm water with sugar, I put a flour powder on top and I left it to heat for 20 minutes ...
I put it on the radiator ... until it blisters.
I poured over the flour, I added the oil and the salt dissolved in the water, then the water was heated a little, until a soft, elastic dough was formed ...
I kneaded well and left it to ferment for 2 hours (mandatory)
I took a flat tray, greased it very well with oil and placed the flat top inside ... (as I said, it seemed a bit like dough and I put a portion in another round tray .. .),
I spread it well with my oiled hands ....
I put plenty of tomato sauce on top, then filling:
diced ham and mozzarella, slices of smoked pancetta, sliced mushrooms and artichokes previously hardened in 2 lbs of oil and a cup of water (because they were fresh they needed a little suffocation under the lid before ... to be sure penetrate well).
I sprinkled a little more oregano on top.
I put the pizza in the preheated oven at 220 g for 20 minutes ....
I think it was enough and at 200 ... it seems to me that it caught a little hard above ..