Or maybe it's just the thing that here we call "torta salata" (salted pie).
I had a party for a birthday but i was invited too late to buy a present cause for some issues yesterday i couldn't exit home so i made that as a temporary gift...
To be honest i just seized the opportunity to try some dough on slower cooking because i like better superhots when they are cooked for long (ok, maybe longer than here, but could do).
Recipe used (aka: do what you can to finish flour bags), more o less:
265g manitoba
85g whole flour
250 durum wheat
16g evo
13g salt
1 teaspoon of sugar
7g beer yeast
500g water
Now that's a lot of yeast but i thought i had my reason... After 23hours of fridge it has risen too much... I had to form balls. After 14 hours of fridge balls have risen too much, i had to reform then. After 3 hours of weather temp balls still have risen way too much:
Tripled or quadrupled size and opened container...
So i strechted dough, and topped with:
homemade tomato passata, 250g mozzarella, some homemade pesto (like 2 or 3 tablespoons), grated pecorino romano, grated grana padano, oregano.
Sorry, no pic of that.
Stretched the other ball, covered with some evo:
Cooking: 230°C for 30 minutes.
Very successful experiment!
I had a party for a birthday but i was invited too late to buy a present cause for some issues yesterday i couldn't exit home so i made that as a temporary gift...
To be honest i just seized the opportunity to try some dough on slower cooking because i like better superhots when they are cooked for long (ok, maybe longer than here, but could do).
Recipe used (aka: do what you can to finish flour bags), more o less:
265g manitoba
85g whole flour
250 durum wheat
16g evo
13g salt
1 teaspoon of sugar
7g beer yeast
500g water
Now that's a lot of yeast but i thought i had my reason... After 23hours of fridge it has risen too much... I had to form balls. After 14 hours of fridge balls have risen too much, i had to reform then. After 3 hours of weather temp balls still have risen way too much:
Tripled or quadrupled size and opened container...
So i strechted dough, and topped with:
homemade tomato passata, 250g mozzarella, some homemade pesto (like 2 or 3 tablespoons), grated pecorino romano, grated grana padano, oregano.
Sorry, no pic of that.
Stretched the other ball, covered with some evo:
Cooking: 230°C for 30 minutes.
Very successful experiment!
