|Make a well in the sifted flour on the chopping board, place the eggs in the centre with the cheeses, salt, oil and water, mix and gradually incorporate the flour, then knead the dough for a few minutes.
Roll out the poolish with a rolling pin, place the dough in the middle with the eggs and fold into a parcel. Knead, throwing the dough onto the table until the two mixtures have been completely amalgamated.
Shape into a ball and leave to rise in a warm place until it has doubled in volume (approx. 1 hour),
in its baking tin covered with a tea towel.
Brush with oil and bake at 180° for 40/50 minutes; serve with a selection of cold meats..|
|Gnocco fritto with Parma ham|
|Make a well in the sifted flour, then tip the yeast, butter and a pinch of salt into the centre.
Knead the dough well, then cover with a tea towel and leave to rest for 20/30 minutes. Knead again and use a special machine to roll out small portions of dough to a thickness of 3 mm.
Cut into 10x13 cm rectangles. Fry the pieces of dough in plenty of boiling pork fat, turning frequently. When the dough has puffed up and taken on a golden colour, remove it from the fat and leave to drain on kitchen paper..|
|On a chopping board, or worktop, make a fountain out of the flour, spread the salt around the edges, and then in the centre pour the water and dissolve the yeast in it.
Then add the oil and make it all into a dough. knead it for a few minutes and then put into an airtight container and leave to rise for 1hr and 30mins. afterwhich transfer the container to a refrigerator and leave for at least 8 hours, or overnight.
Divide the dough into 7 pieces (each one about 220g), put them on a tray – each one positioned with enough room around it – and leave them until they double in volume.
Stretch out the dough with your hands, put some holes in it with a fork, and add your desired topping, then put in a preheated oven at 250° and cook directly on the pizza stone for a few minutes.
|THICK PIZZA (DINA'S PIZZA)|
|2 x BAKING TRAYS OF 30x40cm
For the thick pizza follow the recipe above until point 2, then divide the
dough in half, putting each half in the centre of a baking tray which has been lightly oiled. stretch out the dough with your hands to fit the tray.
to make a white pizza, oil the surface of the dough and leave to double in size.
Smeg pizza stone ovens make it easy to cook perfect pizza in just 4 simple steps! Read more >