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Kraft User
INGREDIENTE
2 porzioni
Original recipe yields 2 porzioni
1
Farina per pane e paste lievitate BiAglut 250 grammi
2
Lievito di birra fresco 15 grammi
3
Olio di oliva extra vergine 5 grammi
4
Sale 5 grammi
5
Acqua 200 grammi
6
Lievito per torte salate 8 grammi
7
Mozzarella 120 grammi
8
Passata di pomodoro 80 grammi
9
Arachidi salate 30 grammi
10
Paté di olive nere q.b.
11
Pepe nero q.b.
12
Curcuma q.b.
Preparazione:
1
Dissolve the yeast in lukewarm, put the flour in a bowl, combine water, oil and salt.
Knead until dough is soft creamy and smooth; Cut tomatoes in half and slice the mozzarella.
Line a baking dish pizza, a diameter of about 25 cm, with a waxed paper disc.
Grease the paper and overthrow the dough in the center of the pan; with wet hands, roll out the dough and expand until it covers the bottom, distribute on the surface three tablespoons of tomato sauce.
Let rise in a slightly warm place for about 60 '.
Before baking garnish with the tomatoes, season with a little oil and bake in oven at 200 degrees for about 20 '.
about 5' before the end of cooking garnish with mozzarella, finish cooking and complete with peanuts and olive paste.
Knead until dough is soft creamy and smooth; Cut tomatoes in half and slice the mozzarella.
Line a baking dish pizza, a diameter of about 25 cm, with a waxed paper disc.
Grease the paper and overthrow the dough in the center of the pan; with wet hands, roll out the dough and expand until it covers the bottom, distribute on the surface three tablespoons of tomato sauce.
Let rise in a slightly warm place for about 60 '.
Before baking garnish with the tomatoes, season with a little oil and bake in oven at 200 degrees for about 20 '.
about 5' before the end of cooking garnish with mozzarella, finish cooking and complete with peanuts and olive paste.
I consigli dello chef:
To reduce the time to rise and accelerate the preparation can only use yeast for pies doubling the dose indicated.
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