White Pizza and Anchovies from the Cantabrian Sea with Truffle
- Ingredients 2 people
- Difficulty media
- Ready in 240 minutes
Ingredients
- 5 G fresh brewer’s yeast
- 300 G water at room temperature
- 400 G Manitoba flour
- 10 G halls
- 1 package Anchovies Fillets from the Cantabrian Sea Rizzoli with Truffle
- as required robiola
- as required thyme
Process
How to make : White Pizza and Anchovies from the Cantabrian Sea with Truffle- In a large bowl mix flour and salt.
Separately, dissolve the yeast in the water. Pour into the center of the bowl with the flour and start kneading with your hands or a spoon: the dough should be sticky and should be kneaded until it comes away from the bowl. - Grease the bowl, set the dough to rest covered with plastic wrap for at least an hour.
- Now the stringing begins: pick up the dough, lay it out on a flat surface, and begin to make portfolio folds, pulling one side over the other, gently. Help yourself by dusting plenty of flour.
- Cover with plastic wrap and let rise for one hour. This process should be repeated three more times every hour.
- After the rising hours have passed, preheat the oven to 240°. Take a rectangular baking pan, 40×30 cm, place a sheet of baking paper and pour in the dough, helping yourself with a spatula. Try not to break the rising bubbles as you spread the dough on the baking sheet with your hands.
- Pour a drizzle of evo oil over the white pizza, add thyme and a few pinches of salt, and bake for about ten minutes on the lower part of the oven, for another ten in the middle part.
- Let it cool and top with Rizzoli Fresh Cantabrian Anchovies with truffle, a few flakes of robiola and fresh thyme.
