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
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.
- 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!