400g  OF  FLOUR  0

320g OF WATER

2gr  OF YEAST

10g  OF SALT

1  ½  TBS SPOON OF EXTRA VIRGIN OF OIL

 

DISSOLVE THE YEAST IN WATER AND ADD FLOUR LIKE RAIN DROPS,  MIX THE DOUGH QUICKLY,ADD SALT,  MIX QUICKLY AGAIN AND LAY  OUT THE DOUGH  ON WOOD OR MARBLE LIGHTLY SPRINKLED WITH FLOUR.

FOLD BY HAND  AND SEAL EDGES.TURN THE DOUGH  90 DEGREES AND REPEAT THE OPERATION   EVERY 10 MINUTES.PUT THE DOUGH IN A MEDIUM SIZE BOUL.REFRIGERATE FOR 48 HOURS.

TAKE THE DOUGH FROM  THE REFRIGERATOR  TWO HOURS BEFORE USE. ROLL VERY DELICATLY BY HAND AND PUT IN A FLAT PAN WITH TOMATOE SAUCE.PUT PIZZAINTO A PREHEATED OVEN AT 250° AND COOK

FOR 15 MINUTES IN THE LOWER PART OF THE OVEN,THEN ADD MOZZARELLA AND PLACE THE PAN IN THE CENTRAL PART OF THE OVEN FOR 10 MINUTES.

REMOVE FROM OVEN AND ADD LEAVE S OF BASIL GENEROUSLY.

COOL SLIGHTLY BEFORE SERVING.

 

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