SOFT BREAD 50% |
GRAN MEDITERRANEO |
burro 82% m.g. |
olio extra vergine di oliva |
zucchero semolato |
lievito compresso |
acqua |
Ingredients
1000g
1000g
unsalted butter 82% fat
100g
extra virgin olive oil
100g
caster sugar
30g
fresh yeast
50g
water
950g
Preparation
Knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
Let the dough rest at room temperature for 20 minutes.
Final composition
Divide it into 80 grams pieces.
Shape the dough into small balls, place on trays covered with parchment paper and let them rest for 5 minutes.
Flatten the balls into pizzette.
Place them in the proofer at 28-30°C for about one hour.
Garnish the surface of the pizzette with the tomato sauce, fried aubergines, basil pesto, mozzarella cubes, and a sprinkle of parmigiano cheese.
Bake at 220°C for 15 minutes.
