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Cestino-di-Pizza-Estate marana forni

Cestino di pizza estate

BY MARCO SANTACROCE

INGREDIENTS:

Date tomatoes | Bufala mozzarella | fresh basil leaves

DOUGH:

pizza dough matured for 72 hours, spread by hand, made from wheat, durum wheat, soy, corn flours

RECIPE:

Open out the ball of pizza dough (about 220 g) prepared previously until it is about 20 cm in diameter. Form little curls right around the edge with your hands and press the dough down lightly so that they remain close together. Bake the cestino (basket) for four minutes and thirty seconds at a temperature of about 300° in the middle of the oven. When done, place the date tomatoes and the bufala mozzarella cut into strips in the middle of the basket. Complete with fresh basil leaves Serve the basket on a plate, garnishing with the salad of choice.

  • MATURING TIME (h)
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