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COUNTRY CRESCIA(pizza) |
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| KITCHEN CHEF: F.G. per Marchenet | |||
| REALIZATION: Country crescia (pizza) | |||
| Number of portions, 6 |
WORKING METHOD |
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| INGREDIENTS | U.M. | Q.ty | |
| Dough: Flour Water Extra-virgin olive oil (or lard) Leaven Table salt Pickle: Warm water Extra-virgin oil Table salt |
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1 - Knead all the ingredients except the salt. 2 - Add the salt melted in a dl. of water (already in the recipe) 3 - Let the dough still for 20 minutes at room temperature (covered in a food container). 4 - Oil the baking-pans and spread the dough by hands. 5 - Leaven at 28° C (with humidity) for approximately 30 minutes 6 - Make some holes (not too deep) by hands (if natural taste flavor with the pickling brine) and let it leaven about 1 hour. 7 - Cook in the oven with a little vapor at 220° C for about 30 minutes. Marchenet |
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| Tools: 30 x 20 cm.iron baking-pan whisk or mixer, cleaned white cloth, a small basin in order to turn the pickling brine. |
Garnishings : | ||
| Sauces: Pickling brine (melt the salt in the warm water, amalgamate by hand with the oil with a whisk or mixer).Possible condiments : rosemary, onion, fresh tomato cut into small pieces, with capers, battered anchovies and fresh origan or at your fantasy. |
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Degree
of difficulty:
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