lunedì 10 dicembre 2012


Appetizer - Entree - Pizza

For the dough:
3 cups 00 Italian flour
1 cup warm milk
1 envelope dry active yeast
3 tbsp Italian extra virgin olive oil

For the stuffing:
2 cups thinly sliced green cabbage
1 precooked Italian cotechino sausage, casing removed and thinly sliced

1 egg
Extra virgin olive oil

Combine flour and salt, then add yeast and mix. Make a well in the flour mount and pour oil and warm milk in it. Mix to combine all ingredients then transfer onto a floured working surface and knead for about 5-8 minutes, until you obtain a well combined, smooth, elastic dough.

Divide the dough into 2 balls (one slightly bigger than the other), slightly grease 2 bowls and transfer the dough balls in them; let rise for about 1 hr.

Preheat oven to 400.

Beat the egg. Roll out the dough balls onto a floured surface.

Grease a 16" round baking pan and line it with the bigger disk, top with green cabbage and sliced cotechino, leaving 1/3" border, cover with the smaller disk, seal the edges tightly.

Brush the top disk with the beaten egg, sprinkle with a little salt and make a couple of cuts to allow steam to escape.

Bake for 20 minutes until golden.

Serve immediately.

- You can use this doug for every focaccia and also as a pizza base
- We carry the Italian cotechino, but in VERY limited quantities.
- I always suggest to use the 00 Italian flour because it's the best!!!! And we do carry it too!

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