La prova del cuoco pizza by Marco Rufini with chicory, bacon and pecorino cheese
Marco Rufini a test cook today, November 28, 2019 gave us the recipe for the pizza but you're in inventà, is the recipe of the pizza with chicory, bacon and caciotta di pecora. Many recipes also today in The trial of the chef and once again Rufini suggests to us all the steps to get a perfect pizza. More lievitazioni and preparation of the mixture, which should be followed in detail. On the pizza today's Marco Rufini, there is really not much flavor to try. Here's how to make pizza with wild chicory Marco Rufini. Don't miss the other recipes in tv de La prova del cuoco, and not only.
Ingredients: 500 g of 00 flour, 350 ml cold water, 4 g dry yeast of beer, 25 g salt – Seasoning: 2 Kg wild chicory, 3 cloves of garlic, 1 chilli pepper, 500 g bacon, sliced, 400 g mozzarella, evo oil, caciotta, sheep's
Preparation: sbollentiamo the chicory, but without salt the water down and let it cool in the cooking water, even in the fridge. Knead the flour with the dry yeast, add the cooking water cold chicory, mix and combine the salt, we work and we put the dough in the bowl, cover with plastic wrap. Let rise 24 hours in the fridge then create the dough balls, let it rise 2 hours at room temperature. Roll the dough balls and we get the discs we have in round pans.
Add on the pizza the mozzarella chopped and a drizzle of olive oil. Put it in the oven at maximum temperature for 10 minutes on the bottom and then ¾ of the oven for a further 4 or 5 minutes. Remove from the oven and complete the pizza with the chicory in a pan with oil, garlic and chilli, then add the bacon chopped, the cheese grated, and put it in the oven a few minutes.
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