PIZZA IN TEGLIA ALTA E SOFFICE DI BENEDETTA – Ricetta Facile Senza Impasto


High and soft pizza in baking tin featuring: PANEANGELI take 500g of flour (half manitoba and half 00 type) add 7g of beer yeast “Mastro Fornaio” by Paneangeli 2 teaspoons of sugar mix well pour warm water in a bowl (400ml) add olive oil (50ml) start mixing and add flour a little at time after adding half the flour add a teaspoon of salt and add the remaining flour cover it let rise in a warm place until doubling the mass (it will take about 2 hours) oil the baking pan with a lot of olive oil (this is 35cm x 35cm) grease the hands to enlarge the dough better add tomato sauce (250g/300g) as you like with salt oil, spices and heat a little pour it when pizza is still warm, the heat helps leavening let rise again about 10 minutes and bake baking: venilaed oven: 200° about 25 min; static oven, 210° about 25 min bring out the pizza, add diced mozzarella and bake another 5 minutes thanks for watching

Leave a Reply

Your email address will not be published. Required fields are marked *