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Pizza with tomato sauce, mozzarella, gorgonzola and red ‘Nduia
26/10/2012 - Ingredients: tomato sauce, mozzarella, gorgonzola, red ‘Nduia.
Articolo tratto da: Anne to London



Ingredients: tomato sauce, mozzarella, gorgonzola, red ‘Nduia.

Dough:

- 2 kg of flour for pizza “Spadoni”
- 2 kg flour Manitoba “Spadoni”
- 25 g yeast (cube)
- 3.5 liters of water
- 1 tablespoon of sugar
- Extra virgin olive oil
- salt

Begin 3 days in advance with the pizza flour, 2.5 liters of water and 1/2 cube of yeast. Knead the ingredients well to make a soft dough. Now add half of the sugar and let the dough rest for 24 hours. The next day, add 1 kg Manitoba flour and the remaining water and sugar.

On the third day, add the last kg of Manitoba flour and the remaining yeast, dissolved in a glass of water and the salt dissolved in half a glass of water. Knead the dough well and let it rest for at least another hour.

Form balls of dough of 200/250 g each.

Cover and let rest for 3 hours.

If you have a professional oven, set a temperature of 340°C and bake the pizza in it.

If you have a normal oven, set the maximum temperature. Spread the dough and garnish the pizza with your favorite toppings and bake them for about 20 minutes.





Tomato purré - net weight 720 ml
3.33 €

Gorgonzola DOP - 200 gr.
4.50 €

Nduja of black calabrian pig - 351/400 gr.
10.85 €

Nodini fiordilatte pugliesi 35 gr. in conf. da 250 gr.
4.30 €

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