The pizzas Fulvio Marino, Antonella Clerici, the recipe, live, Instagram
Another recipe, live, Instagram, Antonella Clerici and Fulvio Marino and it is the recipe of the pozzette. As always, a perfect recipe with Fulvio Marino, which suggests the ingredients are the best to use. The mini-pizzas with double leavening and the seasoning that we do prefer, we can do a 100 g or 50, the weight which we prefer: so We will have pizzas, perfect for an aperitif. Mozzarella and tomato or tuna and onion, zucchini, eggplant, ricotta cheese but don't forget the flour suggested by Fulvio Marino. Take a look at his profile Instagram, and then we are ready to knead. Here is the recipe of mini pizzas in the direct.
Ingredients: 500 g of flour 0 bio, 10 g of fresh yeast of beer (or 3 g dry yeast solids), 150 g water, 150 g of milk, 7 g sugar, 11 g of salt, 25 g of olive oil
Preparation: knead all the ingredients except oil and salt, then knead the flour with the yeast, water, milk, sugar. Add to that, after a few minutes of work, also salt and oil. We continue to knead and get a smooth mixture. Let it rise in a container, which we have oiled and covered with cling film; it needs to rise for about 1 hour and 30 minutes.
We can then form small balls, 100 g, if we want we can make them even smaller, even by 50 g. Put on a baking sheet lined with parchment paper and let rise again for about 1 hour and a half, should double in volume. Crushing then the balls, and we have the pizza that flavor as we like. Fulvio Marino has topped with tomato and mozzarella and other white eggplant, and more. Put it in the oven at 230 degrees static for about 15 minutes.
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