Homemade Pizza Sandwich by @lesgourmandisesdeloubna
4 servings
🌾
490 g
Type 00 flour
🍞
0.12 g
Dry yeast
💧
340 ml
Water
🧂
15 g
Salt
🌾
Flour for dusting
🌾
Semolina for dusting
🫒
Olive oil
Dissolve
Dry yeast
Water
Type 00 flour
In a bowl, dissolve the yeast in water. In another container, mix the flour and salt.
Pour- Dry yeast
- Water
- Type 00 flour
Gradually pour the yeast mixture into the flour mixture. Knead until a homogeneous dough is obtained.
- Fold
- Flour for dusting
On a floured surface, fold the dough several times, letting it rest for 15 minutes between each fold. Repeat this operation 3 times.
- Fold
After the last fold, cover the dough and let it ferment at room temperature for 16 hours (in the coolest room of the house, not exceeding 25°C).
Divide
Olive oil
Divide the dough into 210g balls and let them rest in oiled airtight containers for 4 hours.
Preheat
Preheat your oven to 400°C.
Roll- Flour for dusting
Semolina for dusting- Olive oil
Roll out the dough on a mixture of flour and semolina. Pour olive oil on one half of the dough, then fold the other half to close.
Garnish
Garnish to your taste and bake for 1 minute!
Homemade Pizza Sandwich by @lesgourmandisesdeloubna
4 servings
🌾
490 g
Type 00 flour
🍞
0.12 g
Dry yeast
💧
340 ml
Water
🧂
15 g
Salt
🌾
Flour for dusting
🌾
Semolina for dusting
🫒
Olive oil
Preparation Steps
Step 1/8
In a bowl, dissolve the yeast in water. In another container, mix the flour and salt.
Step 2/8
Gradually pour the yeast mixture into the flour mixture. Knead until a homogeneous dough is obtained.
Step 3/8
On a floured surface, fold the dough several times, letting it rest for 15 minutes between each fold. Repeat this operation 3 times.
Step 4/8
After the last fold, cover the dough and let it ferment at room temperature for 16 hours (in the coolest room of the house, not exceeding 25°C).
Step 5/8
Divide the dough into 210g balls and let them rest in oiled airtight containers for 4 hours.
Step 6/8
Preheat your oven to 400°C.
Step 7/8
Roll out the dough on a mixture of flour and semolina. Pour olive oil on one half of the dough, then fold the other half to close.
Step 8/8
Garnish to your taste and bake for 1 minute!
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 minute
Overall
31 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@lesgourmandisesdeloubna
Origin
Cuisine
Geographic
Italy, Campania
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos