So let's think about what pizza to prepare for the weekend on Friday! A maxi pizza that satisfies the whole family with just one batch!
Bufalotta pizza is just what you need! Extremely soft on the inside, crunchy on the outside, stuffed and stringy ... in short, irresistible!
Being double full of more than the classic pizza! I always wait for your photos to post them on social networks! 👏🏻👏🏻👍🥰
⏱ Rising times:
First 30 minutes (to relax the dough)
Then 3-4 hours or until doubled (depends on ambient temperature)
Then, once given the shape, another 30-40 minutes
🌡 Bake already at 250 ° or Ventilated or Static (or in any case at the maximum temperature of your oven)
📝Ingredients: MOLD 30 cm
500 g Flour 0
300 g Water
10-15 g fresh brewer's yeast (or 4-6 g dry)
1 tsp Sugar
3 tablespoons Seed oil
1 tsp Salt
Baked ham
Buffalo or normal mozzarella
Tomato sauce
Pitted Green Olives
Grated Grana cheese
Basil, Oregano
Extra virgin olive oil
‼ ️As all doughs, always adjust if you need more or less Flour or more or less Water (it always depends on the humidity of the Flour) and also on the leavening times, adjust visually it must at least double in volume (if the room temperature is cold put the dough to rise in the oven turned off with the light on or extend the time).
This is an idea but you can also give it the classic shape of a pizza laid out in a pan (in this case there are 2 large ones) you can also fill it as a filling to your taste!
You can also knead in the Planetary!
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