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Terrwyn
Pizza Bottom
A tasty Italian recipe. The lactose-free side dish contains the following ingredients: traditional olive oil and Semola semolina.
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Ingredients
Directions
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Dissolve the salt in 265 ml of cold water in a bowl. Add the flour in 1 time and then the yeast.
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Mix for 2 minutes with a mixer with dough hooks.
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Add the olive oil in a thin stream. Knead for 4 more minutes with the mixer or by hand.
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Remove the dough from the mixing bowl. bread roll the dough by folding the sides down, turning the dough a quarter turn and repeating that action.
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Place the dough in a greased bowl, cover and place in the bottom of the refrigerator and let it ripen for 20 hours.
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Remove the dough from the refrigerator and allow to reach room temperature for 30 minutes. Divide into 4 equal portions.
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bread rolled dough pieces according to the method described above.
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Place them on a flat dish or a baking sheet covered with parchment paper.
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Let rise for 3 to 4 hours at room temperature until the dough has doubled in volume.
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Sprinkle the worktop with some semolina. Take a roll of bread dough and form a pizza bottom.
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To do this, press the bread roll flat and press with your fingers until the pizza has a diameter of about 25 cm and the edge is higher than the middle.
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Beat off the excess semolina.
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Nutrition
530Calories
Sodium0% DV1.000mg
Fat20% DV13g
Protein30% DV15g
Carbs29% DV86g
Fiber16% DV4g
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