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Four seasons pizza with Galbanino

Published in Bread 13 anni fa

If you were wondering: what can I cook with Galbanino? Here is a fantastic pizza topped with 4 seasons Galbanino chopped. When I cook I always try to improve my recipes and Galbanino instead of mozzarella - I have to say - has proved a really good choice. In the future I will try to repeat this change in my other recipes. The pizza dough is a dough soft and quick to prepare. For those wishing to begin to make bread at home this recipe can be a good start to compete with the yeast preparations.

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Ingredients (4 persone)

Average price 2.00 Euro
  • 300 gr flour 00
  • 30 g potato starch
  • 150 g water
  • 4 g yeast in cube
  • 1 gram or 1 teaspoon of honey malt
  • 10 g extra virgin olive oil
  • 6 g salt
  • For the topping
  • tomato sauce
  • black olives
  • artichokes
  • baked ham
  • Galbanino cheese
Notes: The pizza is cooked in two stages: the first part only with the tomato and the second with the remaining ingredients.

Process

  1. Peparo the dough: Mix all ingredients except salt to 6 '.

  2. I put the salt and mix for an additional 6 '.

  3. I put the dough in a floured bowl, cover and allow to aim for 30 '.

  4. Meanwhile, prepare the artichokes cut, ham, olives and sliced ​​Galbanino.

  5. When the dough is ready to lie down with the tips of your fingers on a baking sheet covered with parchment paper and let rise for 40-60 'covered.

  6. After this time, lie down on pasta with tomato sauce and bake at 220 ° static.

  7. After 15 'I remove the pan from the oven and put the rest of the ingredients.

  8. Bake again for another 15 '

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