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Pizza bianca with bacon, ricotta and provolone
pizza with bacon, ricotta, bacon, provolone.
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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. 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. 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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Preheat the oven with a pizza stone in it at 250 ° C.
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Fry the slices of bacon until crispy in a frying pan without oil or butter. Drain on kitchen paper.
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Sprinkle the worktop with some semolina. Take a roll of bread dough and form a pizza base.
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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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Divide the ricotta over the pizza base and leave 1 cm at the edge.
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Divide the bacon and the tomato slices. Grate the provolone over it.
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Spoon the pizza with a pizza scoop on the pizza stone. Bake in the oven for 4-7 minutes.
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Remove the pizza from the oven and sprinkle with some torn basil leaves. Serve immediately. Bake 3 more pizzas.
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Nutrition
880Calories
Sodium0% DV1.800mg
Fat60% DV39g
Protein70% DV35g
Carbs32% DV95g
Fiber20% DV5g
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