15 January 2012 // flaviabi
400 gr. flour
200 gr. butter
Work the flour with the cold butter from the refrigerator, it is difficult to do by hands so I recommend you throw everything in the blender until the mixture is grainy. Then put the mixture in a cold surface (marble, steel or glass), add a pinch of salt. Work with hand adding cold water, to obtain a compact and elastic dough. Wrap everything in a transparent paper and let rest in refrigerator for at least 40 minutes before using.
Category Gli Spuntini | Tags: BRISE' | No Comments
17 May 2011 // flaviabi
800 grams of flour 00
500 ml water
25 g yeast
1 tablespoon salt
1 pinch of sugar
I love crispy pizza and after many experiments, I defined this mixture, which has the only secret in the process …
In fact I make a first LIQUID mixture by putting half the quantity of flour, all the water, yeast, salt and a pinch of sugar, and let the mixture rise as long as you want (I normally do the dough in the morning before going to office and leave it until the evening when I go back home). Anyway, at least after one hour of rising add the remaining flour to obtain the consistency needed to roll out the pizza.
Non is time to put condiments on it and tonight we made:
PIZZA WITH GORGONZOLA AND ZUCCHINI
Cut sliced zucchini and marinate it with a bit of salt and then put on the pizza with gorgonzola
PIZZA MARGHERITA
Chopped fresh tomato, basil, salt, pepper, oregano and mozzarella
PIZZA ONION, CAPERS AND SAGE
Fresh onions thinly sliced, salted capers, thinly sliced sage oil and extra virgin olive oil.
Category Antipasti: vari, Eventi, Gli Spuntini | Tags: CAPPERI,cipolla,gorgonzola,mozzarella,PIZZA,SALVIA,zucchine | No Comments
29 March 2011 // flaviabi
Category Gli Spuntini | Tags: | No Comments