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.
‘Gli Spuntini’ Category
15 January 2012 // flaviabi
400 gr. flour
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:
Cut sliced zucchini and marinate it with a bit of salt and then put on the pizza with gorgonzola
Chopped fresh tomato, basil, salt, pepper, oregano and mozzarella
Fresh onions thinly sliced, salted capers, thinly sliced sage oil and extra virgin olive oil.
29 March 2011 // flaviabiCi sono quei momenti che hai un languorino….o quando devi accompagnare un aperitivo, o semplicemente quando vuoi coccolare i tuoi amici..e allora gli prepararo questi fagottini.Ingredienti:per i fagottini -400 gr. Di farina,Sale,zucchero,Lievito ,Olio extra vergine di olivaPer la farcitura- cime di rape, olio, sale, peperoncino, vino bianco, scamorza affumicata