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PIZZA PROSCIUTTO - Glowen

PIZZA PROSCIUTTO

Equipment Needed:

  • Standard or industrial mixer (optional), or hands
  • Glowen Raptor or Dragon
  • Glowen IR thermometer
  • Glowen wooden peel
  • Glowen turning peel
  • Glowen cutting wheel

 

Ingredients:

For the Dough:

  • 480 grams of lukewarm water
  • 750 grams of bread flour
  • 1 tablespoon (15 grams) active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast
  • 1 tablespoon (18 grams) fine sea salt
  • 20 grams of extra-virgin olive oil
  • 100 grams of semolina or rice flour, for dusting

 

For the Toppings:

  • Extra virgin olive oil
  • mozzarella 

       Post bake:  

  • Freshly cut prosciutto
  • burrata

 

Instructions for 5 Dough Balls:

1. Prepare the Dough: 
  • In a large bowl, add half the remaining flour and the yeast mixture and mix well. 
  • Then add the salt and remaining flour. 
  • Dump the mixture onto a lightly floured surface and knead for 8 to 10 minutes. 
  • Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl, and dash a bit more olive oil on top.

 

 

2. Let the Dough Rise: 
  • Cover the bowl with a dishcloth and set it in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.

 

3. Divide the Dough: 
  • Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces. 
  • Ball up the dough, ensuring the tops of the balls are smooth. 
  • Brush each ball with olive oil or warm water, cover it with a dishcloth, and rest in a warm place for 15 to 20 minutes, or until doubled in size.

 

Preheat Your Oven:

  • Preheat your Glowen Raptor or Dragon pizza oven to 450°C (842°F). Measure the temperature at the middle of the stone using a Glowen IR thermometer.

             Prepare the pizza: 

  • Open your pizza dough on wooden peel 
  • Spread EVOO all over the pizza and leave 1inch for the crust
  • Put mozzarella on the oiled dough
  • Slide in the pizza on a wooden peel into preheated oven and bake it evenly until you think its finished (usually golden brown with bubbly mozzarella)
  • Wait few min so pizza cools down and put freshly cut prosciutto on the pizza
  • You put juicy burrata on the middle of the pizza as the crown jewel and open it by cutting across the middle. 
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