Pizza with pasta, zucchini and prawns

Pizza with pasta, zucchini and prawns
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button


Time: 30 minuti più lievitazione
Difficulty: Facile

A dough made with sourdough, a leavening that makes everything very digestible, so it will be impossible to resist this pizza with zucchini and prawns

Ingredients for about 1 kg of dough
500 g special bread and pizza Molino dalla Giovanna
300 g water
300 g sourdough
15 g brown sugar
30 g extra virgin olive oil
12 g salt up

For dressing
300 g tomato pulp
200 g mozzarella for gluten-free pizza
16 prawns
2 courgettes
150 g cherry tomatoes
80 g green olives
evo oil  
salt up
fresh basil

Time:
for preparation 30 minutes + leavening
Difficulty level: easy

Proceeding
Pour the mixture and the mother dough into a container or planetarium and knead for about 1 minute.
Add the water in which the sugar has dissolved and leave to work for about 2 minutes. Add the oil and salt, continuing to knead until you get a smooth and smooth mixture.
At the end, form 260 g balls with the dough and close them with plastic wrap, place on a tray and refrigerate to rise for 6 hours.
In the meantime to prepare the dressing, pass the mozzarella cheese to the mixer so that the mixture is coarse and put in a bowl in the fridge.
Season the tomato pulp with 2 tablespoons of EVO oil, a pinch of salt and 4 basil leaves, chopped by hand; mix well with a spoon; wash the tomatoes, divide into two parts and store aside.
Clean 12 prawns from the carapace and the head, the remaining 4 leave them whole; heat a pan with a little olive oil over a low heat and, when it is hot, blanch the prawns for about 3 minutes over a low heat, leaving the heart raw. Do the same thing with the ones with the shells.
After the rising time, distribute a little rice flour and corn on the pastry board, take a raised ball and, with the pressure of the hand, begin to press the dough gently enlarging it to the diameter of 26 cm.
Heat a thermal refractory stone in the oven to 250# C for about 15 minutes.
Transfer the dough on the baking sheet and season with tomato pulp; proceed in the same way with the other pizzas and bake in the oven preheated to 250 º C for 12 minutes.
After the first 12 minutes of cooking, bake with the stone and add the mozzarella on all the pizza, the tomatoes on the edges together with the olives, arrange the shrimp and grate the zucchini.
Put back in the oven to finish cooking for another 8 minutes. Serve.

Preparation and preservation of sourdough
Ingredients per 500 g of sourdough (1 dough)
100 g special bread and pizza Molino della Giovanna
90 g water
10 g honey acacia

Proceeding
Pour the water at room temperature into the mix and add the honey, knead vigorously until it forms a smooth and homogeneous ball.
Cover the dough with a cloth and store in a cool place.
Second Dough after 48 hours
100 g mother pulp
100 g special bread and pizza Molino della Giovanna
90 g natural water room temperature

Proceeding
Take again the dough and remove the crust formed to pour again the mix, taking 200 g of dough and water, reshuffle everything and form a ball again.
Place again in a bowl and leave to rest for about 48 hours
Third dough after 48 hours
100 g mother pulp
100 g special bread and pizza Molino della Giovanna
90 g natural water room temperature

Proceeding
Resume the dough and remove any crust formed Pour again the mix, taking 200 g of dough and water, reshuffle everything and form a ball again.
Place again in a bowl and leave to rest for about 48 hours

Fourth Dough after 48 hours
100 g pasta pasta 100 g special bread and pizza Molino della Giovanna
90 g natural water room temperature

Proceeding
Resume the dough and remove any crust formed Pour again the mix, taking 200 g of dough and water, reshuffle everything and form a ball again. more
Place again in a bowl and leave to rest again for about 48 hours In the next 24 hours the yeast will be ready to be baked.
The next refreshments
They are made at the expiration of 4-5 days, the piece of sourdough is weighed to be freshened, the total weight add equal doses of mix, 78% of liquids on the total and one tablespoon of honey every 2-3 refreshments.

TOP